The mouthwatering combination of sweet and salty flavours in these tarts dance on your tongue.
Fragrant, sweet and fresh, basil brings something truly special to this festive trifle.
Italians know how to give vegetables a five-star treatment, when served raw with a garlicky-anchovy butter dipping sauce, bagna cauda.
A cross between a mousse and gelato, this semi-frozen dessert is a great one for summer as you don’t need an ice-cream maker.
Fregola sarda (rolled balls of semolina), a specialty of Sardinia, is cooked with saffron (grown on the island) with a luxe mix of seafood.
Celebrate the sweetness of tomatoes in their summer prime. Roasting caramelises their sugars, enhancing their sweetness. An array of different-sized and...
This pasta dish can happily be eaten on the couch watching a movie without any messy red-sauce splatters because the shape of the pasta "twisted ribbons"...
This Italian version or roast pork, stuffed with herbs is eaten all over Italy - with the types of flavourings varying from region to region.
It would be hard to wean any British person off prawn cocktail made with Marie Rose sauce (mayonnaise and tomato ketchup), but this smoked and spiced up version...
Vietnamese iced coffee is made with a delicious, chicory flavoured coffee, plenty of condensed milk, and ice – hugely refreshing in the humid Vietnamese climate....
This flavour combination, reminiscent of the classic Peach Melba, makes for a lovely syrup.
The perfect ratatouille doesn’t have rubbery eggplant in it. In fact, it’s cooked for so long that it falls apart, making for an unctuous sauce.
This seafood favourite is found in the Yucatán peninsula, from the shores of Campeche to the beautiful beaches of the Caribbean.
A simple and quick cake for afternoon tea. Gateau aux cerises et aux noisettes can be made with fresh cherries or jarred morello cherries.