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.

When you beat out...

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...

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. You can serve it...

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...

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.

Ingredients

For the recipe you will need:

300g...

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...

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...

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...

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!

It's very quick to make...

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...

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...

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.

Ingredients for the mullet

200g linguine
2...

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.

The chickpeas go really well with the lamb and if you use tinned or ones from the jar it is very...

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...

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...

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...

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.

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