MAIN COURSES Stuffed Courgettes or Zucchini with Pork and Beef (Verdure Ripiene)

Stuffed Courgettes or Zucchini with Pork and Beef (Verdure Ripiene)

This is a great way of getting children to eat a vegetable: if you serve the courgette or zucchini ‘boats’ at room temperature they can even eat them with their hands. The traditional recipe below uses pork and beef but you can use one or the other. If you can find the round courgettes use those, they look very pretty on the plate or use half courgettes and peppers.

MAIN COURSES Spaghetti Cacio e Pepe recipe

Spaghetti Cacio e Pepe

A Roman speciality – ‘cacio’ is the word used locally for Pecorino, the cheese used in this classic Italian recipe – cacio e pepe is effectively a dish of spaghetti with cheese and black pepper. Those simple ingredients don’t make it any less special – if anything this must surely be one of the dishes that proves why Italian cuisine is up there with master cuisines such as French and Chinese.

MAIN COURSES Cauliflower Gratin or CauliflowerCheese Recipe

Cauliflower Gratin or Cauliflower Cheese

An everyday dish that is technically vegetarian, but that tastes so rich that you won’t believe that it doesn’t contain meat. Cauliflower Gratin is a typical dish in Brittany, France, a place where the simple becomes luxurious. Make it in advance up to a day before and bake it at the last minute.

COOKBOOK RECIPES The Get-Ahead Cook – Slow-braised Short Ribs

The Get-Ahead Cook | Slow-braised Beef Short Ribs

‘This flavourful meat is cooked slowly until succulent and falling off the bone into its dark, deeply rich sauce’, Jane Lovett says in her new book The Get-Ahead Cook. ‘Serve with creamy mashed potatoes and earthy vegetables, such as cabbage, chard, kale, celeriac purée or leeks in white sauce. This is best started at least a day before eating.’

APPETISERS Chickpea and Lentil Soup

Chickpea and Lentil Soup

A soup that lends itself to using what’s in the storercupboard and the fridge. You’ll find how to adapt this Italian soup to make a middle-eastern chickpea and lentil soup at the end of the recipe. Use any type of lentils from Puy to the black Beluga lentil to the brown POD lentils from Castelluccio di Norcia.

1 2 3 4 19