Ground durum wheat, available fine, medium or coarse. Used for desserts and to make couscous.
Ù tridd is the name of the pasta made by tearing sheets of parsley-inlaid pasta into small pieces, but also lends itself to the name of this entire dish, made by...
While your prawn stock is simmering that's the perfect time to make your pasta from scratch. Alessandro Pavoni's tip is to make your dough dry and crumbly,...
Bring your homemade pasta to the next level with squid ink. Food Safari Water
This focaccia makes the perfect entertaining snack, with its crisp outer, moist inner, and topping of sweet tomatoes and salty olives.
These grained-up bowls of goodness keep breakfast interesting with special little touches like coffee syrup and caramelised pears.
Yuzu is the new black in the citrus world - a glorious amalgamation of mandarin, lime and grapefruit flavours with a sublime aroma, this decadent tart celebrates...
Dial up your love of cake and spice with this family favourite that calls on preserved pumpkin and lime zest to seal the deal.
Cappellacci means 'little hats' and rolling pasta to create these delicious little mouthfuls of flavour takes some practice but the results are magnificent.
A recipe that takes time (to cook the semolina on the heat) and attention (so you do not burn it!) and, in the end, a flavour with a hint of toasted grain and...
Well worth the trouble of making, this sesame–almond paste is a simple and delicious treat.
Once this cake is cooked, it’s soaked with a lemon syrup. It’s a beautiful cake that seems to please everyone. For me it’s more an afternoon treat than a dessert.
Served warm or cold, these sweet Sri Lankan puddings are perfect as a year round snack.
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.