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!

Ben & Jerry, who were born and grew up close to each other without ever actually meeting before high school somehow, took a $5 course in ice cream making after realising their dreams of making it big in the world of bagels were unlike

On my culinary adventure, I will try to hit a few of the over 7,000 restaurants in this multi-ethnic city on the lake. I quickly learn that folks in Toronto take gastronomy very seriously.

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 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!

The Dîner des Grands Chefs is in its third year, first they took their knives and expertise to the Château de Versailles, last year it was Gotham Hall in New York. Just 600 places are up for grabs as the former fish market on the banks of the Thames, Old Billingsgate, is transformed into 'theatre of food'.

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!

Some 100 lobsters a week, 20 guinea fowl, 40 wild rabbit and that's just the prep before I've even started making the pasta which has to be fresh every service. So getting all that achieved whilst Angela Hartnett was in the kitchen with a film crew and James Martin wondering around was intimidating and inspiring...

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.

Do you call your mother mammy? What does "sucking diesel" mean? Are you a flame haired warrior princess or prince? If you know the right answers to these questions you could be more Irish than you think! And now all you St Patrick's Day revellers can find out, just in time for the big day!

I have a great respect and appreciation bought about by my ancestral indigenous heritage which worshipped Mother Earth: Pacha Mama. As a cook and restaurateur, Mother Earth is tied to my life like the most fulfilling umbilical cord, supplying me with the most beautiful produce and ingredients which help me live, work and feed others.

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.

Beef Wellington has always been a British favourite, whether it is for a dinner party or a family meal this recipe will work for every occasion. Compliment the rich taste of the beef wellington with a glass of Shiraz.

Findus, Tesco, Waitrose, the FSA, everyone involved. They will all get away with it now. The scale and extent of this scandal will mean that people will simply want it to be over. Nobody wanted to know how their food was produced in the first place, and nobody will want to be reminded of it.

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.

I see nothing wrong with mixing your drinks. To be honest, the headache you're dealing with isn't because you've had wine then beer then whisky, it's because you've had wine and beer and whisky (with a couple of cheeky tequilas thrown in for good measure). It's excess, not the booze's fault.

Organic isn't better for you. Eating organic food won't stop imaginary 'toxins' from bypassing your liver and making you sick. Buying organic can potentially cause greater harm to the environment. Eating local is no guarantee of reducing your carbon footprint.

Exploring cocktails should be fun- and like with cooking, there's a chance to get a group of friends involved. The beauty of this type of collaboration is that each person will bring a unique view to the gathering and with this, a whole new take to bring to the table.