Discover what the Italians have known for centuries. Whether starring in a salad, braised to melting perfection or crumbed and fried golden, this licorice all-star is simply delicious.
This risotto is made “all’onda” (in the ‘wave style’), which is typical of northern Italy. It should take about 18 minutes to make from the time you start adding...
Italians know how to give vegetables a five-star treatment, when served raw with a garlicky-anchovy butter dipping sauce, bagna cauda.
The tangy homemade vinegar completes this vibrant salad - proving salad can really steal the show.
The salad is a wonderful accompaniment to the simply cooked fish, but it could easily be made into a stand-alone dish for lunch with some fresh ricotta.
Few dishes are as quintessentially South African as bobotie. Reza gives the cured mince pies an apricot makeover.
Reza shares his recipe from the Cape West Coast of South Africa, from episode 1 of Reza's African Kitchen.
This recipe is from Tamil Nadu, where they use peppers in every possible form, from black pepper to chilli peppers. What I love about food from this part of the...
My preferred cut for roasting pork is the loin with the bone in.
Quality meat and vegetables make all the difference in this flavourful pizza.
This is my interpretation of the iconic Spanish dish, paella. The oil from the chorizo imparts a delicious flavour.
While soups are often relegated to the cooler months, this Italian number deserves year-round attention.
This version of the classic Lebanese pastry combines my two loves - custard and baklava, all wrapped up in filo and finished with fennel-spiced walnuts.
The filling is the traditional combination of English spinach and cheese - I use three types: a sharp, salty kefalograviera, a crumbly feta and a creamy ricotta....
This dish was inspired by a classic Lenten dish of tomato-braised octopus with pasta, served throughout Greece. At Alpha we twice-cook the octopus and serve it on...