A beautifully bubbly, light and airy focaccia with a crisp exterior. Best of all, no sourdough starter required! Just a little bit of time, and an appetite to enjoy once it’s baked.

This is quite simply put, a classic pasta dish. Orecchiette pairs so wonderfully with this sauce, which involves cooking down whole - yet small - tomatoes until they break themselves down into a sauce. The term pomodori scoppiati can be used here to describe what happens to the tomatoes. If you’re interested in learning a little bit of Italian, scoppiati comes from the verb scoppiare - to burst.

A delicious combination of corn and mozzarella is lightly spiced by the addition of ‘nduja. A corn stock is made with the leftover cobs, simmered until reduced and rich, then used as the base to make a beurre monté style emulsion. Basil to garnish, and a sprinkling of Parmigiano Reggiano .

This sauce is a play on Romesco, with roasted red peppers, almonds, mascarpone (replacing bread as a thickening agent, in this case), a base of onion, garlic, hot chilli flakes and anchovies, for good measure. Topped with creamy, homemade stracciatella.

This is my master pasta dough recipe. A fabulous dough that can be used for all shapes of pasta, as well as stuffed pasta.

In order to bring that classic carbonara flavour through, the filling is a pecorino heavy mix of ricotta, with small bits of crispy guanciale folded through. Served with a spoonful of extra guanciale just for good measure, when you cut into it and mix the yolk, pecorino and guanciale together, it sings. It’s carbonara.

Taking inspiration from the Sardinian culurgiones, mashed potato flavoured with freshly grated Pecorino makes up the filling for these - perfect for creating an extra plump agnolotto as the filling is easy to handle. These are so incredibly moreish, trust me.

In season asparagus marries so well with good quality Parmigiano Reggiano, binding to create a creamy sauce, spiked with lemon and fresh dill. This is the type of dish that warrants serving family style, thanks to the theatre of cutting into that beautiful ball of burrata.

Sun-dried tomatoes, chillis, fresh Roma tomatoes, white wine and stock make the base of this ragu, resulting in a light and spicy sauce that feels fresh and delicate all at the same time.

Classic tomato basil flavours but a little bit fancy. Yellow tomatoes have a super sweet and light flavour to them, with the cured egg adding a salty hit to the finished dish.