Hot tip: Cooking crumble is a great way to make friends and also lure your neighbours into thinking your are a baking genius, just saying.
Any Italian will tell you that they grew up eating home-made apple cake for breakfast or la merenda, the afternoon snack. So will I.
This brittle, buttery tart — a giant shortbread of sorts — originates from Mantua, in Lombardy.
This is Mum’s signature tiramisu, with the perfect ratio of cream to biscuits, and just enough coffee to make the biscuits soft but never stodgy. Her mascarpone...
The shell is made of traditional Italian pasta frolla (sugar pastry). The filling, on the other hand, is devised by Mum and tweaked by me. Soft, creamy and...
I love preparing a simple salad that’s built around lightly toasted pearl couscous.
Blood oranges are wonderfully sweet with the perfect amount of tang. When they’re in season, I like to use them to bake this tart.
This is a simplified version of a classic Claudia Roden recipe, and I really don’t think it’s lost any of its charm in my adaptation.
Try these delicious brownies that substitute plain flour for rye flour, bringing a nutty flavour and a delicious chocolate bitterness.
Banana and caramel are one of life's great pairings. Add to this a boozy ice-cream to cut through all the sweetness and you've struck dessert magic, friends.