Imam Baildi (Greek Stuffed Aubergines with Tomato and Onion)
Baked aubergines stuffed with tomato, onion and garlic
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Rice and Peas (Jamaican Coconut Rice with Kidney Beans)
Coconut rice with kidney beans, thyme and allspice
Cajun Chicken Étouffée
Cajun chicken étouffée with dark roux served over rice
Pasta alla Genovese (Onion-Braised Beef Pasta)
Spaghetti with onion-braised beef sauce and Parmesan
Branzino al Sale (Salt-Crusted Sea Bass)
Whole sea bass baked in a salt crust with lemon
Feijoada de Marisco (Portuguese Seafood and White Bean Stew)
Seafood and white bean stew in a tomato and wine broth
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Boerenomelet (Dutch Farm-Style Omelette with Vegetables)
Dutch omelette with leeks, mushrooms, red pepper and parsley
Farro Bowl con Verdure (Farro with Roasted Vegetables and Lemon)
Farro with roasted vegetables, lemon, garlic and basil
Italian-Style Farro Grain Bowl with Roasted Courgette and Tomatoes
Farro bowl with roasted courgette, tomatoes, rocket and Parmesan
Modern Caprese Salad
Tomatoes, mozzarella and basil with olive oil and balsamic
Agnello al Forno di Pasqua (Easter Roast Lamb with Potatoes)
Italian roast lamb with garlic, rosemary and potatoes
Zampone e Lenticchie (Sausage with Lentils)
Sausage served over lentils with tomato and stock
Gnocchi di Zucca (Pumpkin Gnocchi with Butter and Sage)
Pumpkin gnocchi with butter, sage and Parmigiano Reggiano
Zuppa Gallurese (Sardinian Bread and Cheese Bake)
Sardinian bread and pecorino bake soaked in beef stock
Zuppa di Pesce Italiana (Italian Mixed Fish Stew)
Italian fish stew with prawns, mussels and tomato
Ribollita Toscana (Tuscan Bread and Vegetable Soup)
Tuscan bean, kale and bread soup finished with olive oil
Spaghetti alla Carbonara (Roman Egg and Pork Pasta)
Roman carbonara with guanciale, egg yolks and Pecorino
Warm Goat’s Cheese Salad with Dijon Vinaigrette
Green salad topped with warm goat’s cheese and toasted baguette
