Tonnato sauce with fermented chilli - undeniably moreish, perfect served with tomato and a caper/parsley drizzle - or even just in a sandwich/with bread to mop it all up!

A basic semolina dough that’s egg free and vegan. Perfect for a multitude of hand formed shapes like orecchiette, trofie, cavatelli and more.

This twist on the classic green sauce combines kale with a buttery, anchovy base. A deliciously vibrant and moreish dish! 

Classic home cooking and a childhood favourite of mine - this lemon and oregano chicken with pilaf is a deeply comforting and easy to make dish that combines very classic Greek flavours. Served with pilaf and a fresh Greek salad.

Hand cut fettuccine is paired with the silkiest of pumpkin sauces that starts as a purée and binds into a glossy sauce thanks to the magic of pasta water. Sage, pine nuts and butter are browned then drizzled all over to serve.

Ricotta gnocchi - soft, pillowy bites of heaven. This recipe combines a classic pairing of peas and guanciale - use a blender to create a silky smooth sauce, and enjoy the different textures thanks to crispy guanciale and snap peas.

Marinated octopus, the perfect cold meze dish for octopus lovers! A great way to prepare an entire octopus, or just to use up some of the thinner ends and head leftover from grilling.

A lighter version of carbonara - the asparagus is prominent but in a way totally different to guanciale. Without the rendered fat (and saltiness) from the guanciale the egg sauce is lighter and more delicate as a result.

A classic pairing of pumpkin filled pasta with a brown butter and sage sauce - made a little fancy and interesting with the addition of mosto cotto, a grape syrup.

A simple recipe for a same day ciabatta that can be made in 4 hours from start to finish. No biga or starter required - perfect for those who are a little impulsive, like myself.