Ligurian Basil Gnocchi with Broccoli, Spinach and Creamy Cheesy Sauce

This beautiful dish is perfect for these early autumn days because, although it’s comforting, it is ultimately still light and delicious. The recipe is a little more complicated than you’re used to from me but it all comes together quite quickly in the end. If you don’t fancy making the gnocchi, you can always replace them with large white beans or thinly sliced cooked…

Greek White Beans with Spinach and a Basil and Pistachio Pesto

As you might imagine, with a little restaurant to open next month, our evening suppers need to be fast but not at the cost of nutrition. This über simple dish of white beans and spinach gently sautéed together with a quick basil and pistachio pesto and garnished with toasted pumpkin seeds and pomegranate arils delivers everything I need it to….

Lebanese Feta, Orange and Almond Filo Pie

A couple of weeks ago, my School House gallery menu was inspired by recipes I’ve picked up in Lebanon including this beautifully light and flavoursome filo pie. It takes just a few minutes to put together and it freezes well so, if you can’t eat it all in one sitting, don’t worry about it. This is the…

Bebek Börek, a Spinach & Feta Filo Pie

During the winter months, the beautiful Istanbul suburb of Bebek sits quietly on the European shore of the Bosphorus as if waiting for an errant lover. It was once the favourite resort of Ottoman aristocrats who built their grand summer houses here, dozens of beautiful white jewels glittering against a backdrop of verdant jade. Not many remain…

Italian Spinach & Ricotta Malfatti with Sage & Lemon Butter

The word ‘malfatti’ in Italian literally translates to ‘badly made’ which is crazy really because these gorgeous little dumplings from Brescia in Lombardia are a thing of beauty being much more colourful and lighter than the traditional gnocchi you may be more familiar with. I like to eat these throughout the year but they’re especially…

Greek Gigantes Beans with Tomatoes, Nettles & Herbs

‘In Neapolitan culture, foods that could potentially damage children’s health include crackers, ketchup, hot dogs, cold milk, anything in a can, anything that has ever been frozen, and anything that has ever been in a microwave. Oh, and anything that comes from a supermarket’. I’ve just read this passage in Katherine Wilson’s wonderful book, ‘Only…

500 Cortona Fiorentina Pizza

A couple of summers ago, we drove to Tuscany for lunch. It was our first visit to this much-lauded region, beloved of the English; we prefer Umbria for its peacefulness, superb full-bodied wines, piquant, earthy olive oil, and its hill-top villages, ancient and fascinating. However, just an hour’s drive away from our base in Assisi is Cortona,…

Greek Nettle, Borage and Dill Spanakopita

Gathering and cooking with the greens and herbs from the land around one’s home in Greece is a tradition that goes back to ancient times. After all, not only do they taste good, they are a free and deeply nutritious. A traditional Greek spanakopita traditionally features phyllo pastry filled with a mixture of foraged chopped greens and herbs, feta cheese, spring…