Cardamom and rose petal soup

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Whilst having lunch with some friends last week, the conversation moved to discussing how good chefs hate throwing away food so will often creatively “upcycle”  ingredients into delicious soups, sauces or  puddings. Despite my assurances that chefs would not compromise … Continue reading

Tuna and olive tapenade

This is a really simple, yet healthy dish which only takes minutes to prepare.  Tapenade is a French recipe involving crushed olives,  although the Italians claim it was they who originally invented it thousands of years earlier.  As with all … Continue reading

Aubergine Parmigiani

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are a typical Mediterranean food packed full of vitamins and, like tomatoes, have been found to contain a compound that helps prevent cancer. They are so flavoursome and versatile that they are widely used in French, Spanish and Italian cooking. … Continue reading

Italian Minestra

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Minestra has all the hallmarks of the best rustic Italian food. It’s one pot cooking requiring no fancy cheffing skills and so filling you won’t feel hungry for hours (maybe even days!) afterwards. I like to think it was probably … Continue reading