“Ever since the wider public rediscovered the true flavour of pistachio – a prized, naturally sweet nut far removed from the artificially coloured pastes flavoured with bitter almond oil – it has become an undeniable smash hit of a flavour. This tart celebrates pistachio in its purest form, layered in a spectrum of natural green tones: matcha-infused pastry, luxurious pistachio…”

“Aperitivo isn’t just a pre-dinner snack; it’s a whole laid-back moment. Think lazy afternoons, golden hour light, and that magical sweet spot where you’re not quite hungry but definitely ready for something to nibble. This platter is your ticket to Med-style snacking without any fuss: briny olives, crunchy almonds, salty crisps, and buttery Manchego — all anchored by a smoky, creamy pepper dip for those crisps…”

Are you a Christmas cake procrastinator? Do you start every festive season intending to make a gloriously boozy, fruit-packed cake, the kind that you make on Labour Day and put away to beautifully age? Only to realise it's nearly December already and you don’t have so much as a single raisin in the house or the correct sized tin…

These are so satisfying to make. You simmer onions whole until they turn tender, carefully scoop out the innards, chop them up, mix them into a cheesy, bread-based stuffing, then pile this into the outer onion shells and bake until they’re deep golden and crusty on top. Yum. This is the kind of dish that comes from the Italian cucina povera tradition…

There’s something lovely about slow-cooker cooking. It makes meat juicy and really concentrates flavours. It’s pretty much impossible to overcook meat using a slow-cooker and unless you leave the lid off yours and go walkabout for a few days, nothing ever burns in one either…

If your Mum, like many Mums, committed culinary crimes against leeks, you might be scarred for life. We’re talking boiled, suffocated in white sauce and… oh, shudder. We just can’t with the leek memories. Happily there are entire cuisines who cook this skinny green veg with…