Ceviche (Lime Cured Fish)

This dish comes from Latin America and is generally considered to have originated in Peru. However, the  technique of partially cooking fish in citrus juice, salt and sugar is universal, and variations of this dish are commonly served with freshly caught fish throughout the Mediterranean. Chilli adds a pleasant heat to the dish, but if

Tagine de Poulet aux Citron Confit et Olives (Moroccan Spiced Chicken with preserved Lemon and Olives)

This is another dish that comes from the North African side of the Mediterranean, originating in Morocco and named after the terracotta Tagine (sometimes spelt Tajine) used to cook it.   Terracotta tagines consist of a deep bowl and a tight fitting conical lid, designed so that when cooked slowly over embers, the steam  rising

Lasagne ai Frutti di Mare (Seafood Lasagne)

Lasagne, also known as “pasta al forno” (oven cooked pasta) is a great way of pre-preparing a pasta dish so all you have to do is put it in  the oven 35 minutes before the start of the meal.  Classic examples include Lasagne  al Ragù (made with green pasta and a meat and tomato ragù

Spaghettini al Limone (Spaghetti with Lemon Sauce)

This easy, simple and delicious recipe comes from Italy’s Amalfi coast with its abundant juicy lemons.  It is a classic example of Italy’s “less is more” cuisine, combining a handful of fresh local ingredients into something sublime.   It is important to use unwaxed organic lemons as the grated zest is what gives the dish