This is a classic recipe for veal but with a light courgette and fennel salad that cuts the richness of the breaded veal. I have used veal loin because it is tender and you can serve it pinker than you would with an escalope of veal.

This is one of the most delicious and substantial summer dishes. Its not really a salad more a complete meal. If you make it a few hours before you eat it and leave in the fridge it tastes even better! You can use other bread like a sour dough just make sure its at least one day old so it can absorb the dressing.

This week's recipe is short on ingredients but bursting with flavour thanks to the porcini mushrooms. I recommend keeping a little jar of dried ones in the back of your cupboard as they're a very versatile seasoning and with a basic tomato sauce and dash of cream are especially delicious.

The good thing about this recipe is not just the fact it is so easy to make but the texture and flavour of a few spring vegetables. The pesto really finishes the soup off and with the addition of the cream, all the flavours are combined.

This risotto is great when the asparagus season has just started. However, even though it can be very expensive, a little asparagus can go along way as it has such a deep flavour. You can make this risotto with a vegetable stock but make sure it's fresh and not made from a stock cube - the result will be much tastier!

This is a lovely spring recipe, particularly if you use the tail of the sea bass like we do in the restaurant. You don't have to, of course, but if you're buying filleted fish it should be cheaper than the middle cut.

This recipe shows you how easy it is to make potato gnocchi. The fresher they are, the better they taste. This is also a great way to eat an artichoke as a little goes a long way. Enjoy with a chilled glass of Italian Rose. Have a great Bank Holiday weekend!

This may sound an unusual combination but it really works. The peppers have to be black when you cook them so they have a smoky flavour. Make sure you peel them of all the charred bits and chop them finely. The addition of basil and plenty of Parmesan makes this risotto really creamy and delicious in fact its one of my favourites!

This is a recipe that makes a small amount of crab meat go a long way. The addition of the tomatoes and courgettes makes the flavor much sweeter and really brings out the taste of fresh crab meat. If you can get hold of a crab and cook it yourself then the result will be much better but you can get a good result with picked pasteurised crab meat.

This veal dish is a Italian classic called saltimbocca which means jump in the mouth. By using veal loin it is much more tender than the traditional cushion of veal. The combination of veal and prosciutto is delicious especially when it is crispy. Try it!

This recipe is a great way to cook aubergine as by boiling them, you remove any bitter juices and you ensure they are cooked. The combination of aubergine and tomato is a classic too. Perfect for vegetarians - try with a glass of Primitivo di Puglia. Have a lovely weekend!

This dish is great for two or four people. The time of preparation isn't very long and if you prepare it beforehand you could go out and when you get back home you just pop it in the oven and 14 minutes later its on the table. Also it doesn't make your oven smell!

This is a really hearty fish stew that can be prepared beforehand as long as you cook the fish at the last minute; perfect for a dinner party or for someone special. The beauty about this dish is that the fish is cooked at the last minute so it's cooked perfectly and by making the base you get massive amounts of flavour. Serve with a glass of Fallengina and have a good weekend!

This is a very tasty pasta dish because of the sweet tasting red mullet and cherry tomatoes. The addition of the black olives add a saltiness that works really well. The pangratto adds a crunch that makes the whole dish very appetising.

This is a great alternative to roast lamb rack. When you try it you will notice how easy it is to prepare and how tasty the lamb is.

This is a really easy way to make a delicious pasta dish. Making your own pesto is very simple, satisfying, and much cheaper than you think. After you try this recipe you will always make it yourself. Pair with a glass of Vermentino. Happy cooking and enjoy the weekend!

Coppa di Parma is a ham made from the shoulder of the pig, rather than the leg. It has a fairly high fat content so it's very versatile and usually very reasonably priced. The combination of salty, fatty, coppa with the sweet prawns and lots of parsley creates a beautiful flavour.

This classic Tuscan Acquacotta is a packed full of vegetables and enriched with poached egg. A great meal for lunch or dinner, the thick and tasty soup is ideal to warm-up the last weeks of February. Pair with a glass of Morellino di Scansano (which originates from the same region as the dish) and enjoy the weekend.

This is a really good way of enjoying tender lamb without having to buy a whole leg or an expensive rack. The rump takes on a lovely flavour from the marinade and it is a great combination with the slightly sweet roasted vegetable, particularly with the freshness of the salsa verde

This is an all year favourite for me. The ingredients can vary depending on what's available, but the mix of fish, tomatoes, and chilli makes for a bright and flavourful dish. Open a bottle of Pinot Bianco (riserva if you can find) and enjoy the weekend.

This unfussy, rustic dish is fantastic for sharing and great for a dinner party with friends. Once you have mastered de-boning the chicken, it is a quick, easy, and an interesting take on a classic. Serve with a chilled glass of Orvieto and have a great weekend!

On a snowy Saturday, there is possibly nowhere I would rather lunch that at The River Café in Hammersmith. Celebrating their 25th year since opening, this Michelin-starred restaurant has been the training ground for some of the finest names in the business, including Theo Randall, Sam and Sam Clark of Moro, and Jamie Oliver to name a few.

This pasta dish is one of my all time favourites. It is quick and delicious, which makes it a perfect Friday night dish.

This tasty recipe is ideal for January when you want something a little lighter, but still need a bit of indulgence.

Whether you are back to work this week or enjoying one last weekend of respite, my penne with zucchini and prosciutto dish will be a welcome pick-me-up. It is quick and easy, and pairs well with a glass of verdicchio from le Marche - this beautiful white wine is perfect.