Risotto with red peppers, spinach and pancetta is an easy dish that is great for the changing seasons. With flavours of oregano and fresh thyme, it's light enough if it's still warm where you are, but hearty enough if you need an autumnal warmer. It's easily turned vegan or vegetarian and can be pulled together in 45 minutes, including prep time.

Pasta with prawn and anchovy cream sauce

A Roman classic, this kosher version of iconic carbonara, is a traditional recipe born in the Ghetto di Roma.

Zero-fat seafood risotto with lemon, basil, peas and green bell pepper

A pasta dish showcasing the delicate flavours of smoked duck and lots of green freshness, this is another dish that delivers maximum impact

Castellar poulet à la florentine, or Castellar Chicken Florentine, is a dish from southern France that deliciously documents a history of...

A simple yet superb pasta dish with a classic tomato sauce that's easy and quick to prepare and, for me, its fantastic flavours are...