Lucca Rigatoni with Roasted Tomatoes and Salsa Verde

This recipe is inspired by an al fresco dinner we recently enjoyed in the beautiful city of Lucca in Tuscany. We were sitting on the outside of the infamous Piazza Anfiteatro when I noticed a long snake of very young children each holding tiny posies of flowers with their very handsome teacher who was nervously whispering instructions to them….

Greek Skordalia with Biber Salçası-roasted Plum Tomatoes

Skordalia is simply a thick purée of waxy potatoes, an insane amount of garlic, lashings of vibrant Kalamata extra-virgin olive oil, a generous splash of white wine vinegar and finely chopped flat leaf parsley. Yes, it’s basically mash but not as you know it because this is rich, oozy and dairy free. Also, it’s served just warm – never…

Sicilian Tomato & Caper Salad

Sicilian capers are highly prized and widely considered as being amongst the finest in the world. This is because they are cultivated in the highly nutritious volcanic soil in perfect conditions – hot and windy – which gives them a higher acidity and a sharper bite than, say capers from gentler Mediterranean climates such as…

Umbrian Asparagus with Balsamic and Caper Dressing

Umbria is often referred to as the ‘green heart of Italy’ on account of its verdant, rolling hills dotted with ancient hill towns such as Assisi, Perugia, Orvieto, Spoleto, Todi, Spello and Gubbio, all of them quietly embraced by ancient vineyards and olive groves. Here, Spring heralds the arrival of the wild asparagus season, a time…

Santorini Fava Dip with Capers

In the UK, fava is the name we give to the broad bean. However, in Greece, fava is a dearly loved dish of puréed yellow split peas, the most prized of which come from Santorini, an island that is also justly proud of the incredible tomatoes that local cooks use to make their seriously delicious tomato keftedes. It must be something…