Cookbooks

  Ricotta means ‘recooked’ in Italian. It takes its name from the cooking process of reheating the sweet whey from a rennet-made cheese after it has acidified further, for the …

  Sardinia is an island in Italy well known for its famous grass-fed sheep’s milk cheese and, a favourite of mine, pecorino. The pairing of this cheese with a rich …

  I love premade doughs for tarts and pies. There, I said it—what a weight off my chest. They are a shortcut no one ever detects, and they are infinitely …

  This is my friend Rebecca’s wonderful tart and one of my favourites. She is a most excellent baker. Two sugary, gooey, lemon butter tarts – you will need two …

  I absolutely love this way of cooking rice, where you simply put all the ingredients into the one pot together, so the rice absorbs all the flavours and the …

  Yakisoba (which, despite its name, is made with ramen noodles not soba noodles) is a dish I grew up on and it makes an excellent weeknight meal – quick, …

  Sparkenhoe Farm is home to the Clarke family, not to mention all the animals – dogs, cats, horses, chickens, sheep and cows – that populate the farm, either running …

  I visited Graham and his lovely family in the summer when the cows were out grazing the lush Lancashire grass and the skies were a dark inky blue, though …

  Whenever I cook this dish, I always think of Ruthie Rogers, founder of The River Café. She loved this dish and would always put it on the menu. It …

  Chicken thighs are tender, inexpensive and really easy to cook. I like to use the ones with the skin on as it keeps the flesh juicy and tender, and …

  This recipe began life in Aran, the bakery I own and live above. It has featured on our mid-summer salad counter for over three years and has always proved …

  Baked rice-filled tomatoes are a classic summer dish in Rome, prepared in the cooler hours and then eaten, at room temperature, later in the day. These toms are usually …