Latest Recipes

There are basically 2 ways in which we fry seafood in Italy: lightly coated in flour only, or dipped in batter. You can also use just...

This isn't really a starter per se, but rather a type of bread served with the meal. However, I often serve it with the starter indeed...

This is by far my favourite sauce, I just adore aubergines (egg plant) and cannot have enough of them! It's a Sicilian sauce, and there...

In France they call it "Soupe à l'oignon". I'm not sure if my way is entirely French, but EVERYBODY that tried it absolutely loved it to...

You can use Sole, Place, Turbot, or even Ray wings here. Very quick actually, but this has a depth of flavour that this kind of fish...

This is somewhat different than what my Dad taught me (he didn't use anchovie paste, nor chilli) but it makes for a simple, quick, and...

Amazingly satisfying winter first course. This is my way of using left over potato mash. it's super quick to make, and we've been given...

Seriously tasty, it does work for any elegant dinner you want to pull (although I do make it often, and not only for formal dinners)....

I love the shoulder, it takes so much better to the marinade than the leg. It doesn't cut into pretty slices: in reality you'll be...

The concept is Italian, but this is my own way. No tomato sauce involved here, but rather hearthy mushrooms. A generous serving is 3...

This isn't the traditional Hungarian goulash. This is purely beef and onions, no potatoes or vegetables (apart from tomatoes) in sight. I...

If your vegan friends accept eating egg based pasta and a little parmesan, this may also work for them. Like all versions of lasagne,...

I had this in a restaurant this year, made by a marvellous chef. Miguel did not share his recipe with me (too high end of a place, I...

Some of my friends are Vegan, so this works for them. As carrots and onions are sweet, and lentils hog flavours but don't release them,...

Chutney originated in India, apparently back in the 17th century. Loved by the English, it is also used in Ireland. Like most people, I...

This is a new tradition here, and going forward will be the Halloween starter - and the 30th of November's. I feel it's a little Irish...

I was 11 or 12, with my sister and dad in the mountain house. We wanted something sweet, but there was nothing in the house, so my Dad...

Another recipe from the Trentino region in Italy, it has been in my aunty's family for a long time. Ingredients: 100gr bread (no hard...

This bread reminds me of Tuscany. I make it because it's the quickest of all the recipes I know: 10mins prep + 1.5 hours proofing + 30...

This is not the first painting I made following the layering technique, but it's the first I documented the progress of. I followed a...