A Middle Eastern inspired lamb meatball, packed full of flavour with fresh parsley and seven-spice mix. Served alongside a wonderful cucumber yoghurt sauce - a sort of tzatziki but more similar to a Lebanese khyar bi laban.

Panna cotta - an icon of a dessert! A simple mix of milk, cream and vanilla resulting in the most luxuriously creamy pudding. Served with a homemade cherry compote!

A wonderful sweet and savoury salad, perfect for enjoying tomatoes and nectarine when they’re in their absolute prime. Paired with a classic vinaigrette and adorned with sharp and crumbly feta cheese, this is the salad I’m making on repeat right now.

This is my go-to green pasta dough recipe, which uses puréed spinach or cavolo nero and egg yolks. Super vibrant and perfect for stuffed pasta, lasagne verde or any ribbon cut shape.

A classic and very delicious recipe for beef meatballs in sauce. I like to use a food processor to blend the meat - I find it creates the most wonderful, soft texture! Truly melt in your mouth.

A deeply tender and flavourful ragu made with smoked pancetta, Italian sausage and pork mince. Braising the ragu in milk creates a unique sauce and wonderfully tender meat.

Vodka sauce with crispy sausage - luxe, delicious, addictive. Enjoy!

Ricotta gnocchi alla Sorrentina - a quick and easy from-scratch pasta dish that’s perfect for your next Sunday sauce!

Brown butter meets pomodoro sauce, topped with a salty, briny olive gremolata number. Perfect with any pasta, but I think it works especially well with tagliatelle.

Lahmajun is what we often refer to as Armenian pizza. It’s a popular dish from Armenia/Turkey/the Levant and features a thin dough, topped with a spiced meat mixture. It is a bit of a labour of love, but so special and importantly, so delicious.