A traditional French Provençal stewed vegetable dish. Easy to make. Usually served as a side dish, but can be served as a meal on its own with pasta, bread or rice.
My dad is a pro at barbecuing, especially lamb. This may look like a large, daunting piece of meat, but it’s actually very simple to cook and a hassle-free way to feed a crowd. The marinade and salsa are based on classic Italian flavour combinations and always work.
Clodagh McKenna's take on a lighter Summer cheesecake
Full of freshness and zing, Clodagh's take on a fish and pasta main for summer
A light and Summery sweet from Bon Appetit's Oliver Dunne
Biscotti are Italian twice-baked biscuits. They are quite dry and crispy and are a perfect accompaniment to dunk into coffee, crème brulées, mousses or pannacottas. Again these make a very tasty edible Christmas gift and look very attractive packaged in a jar tied with ribbon.
From: Neven Maguire: Home Chef
Risotto is always a popular dish in the restaurant and we usually have a verison on the menu. The sherry vinegar caramel works well with the vegetables and crispy potato rosti. It’s a combination I first tried on a trip to Rome with my chefs. They save up all the tips and use them to eat in some of the best restaurants in the world