Despite a slightly dysfunctional family setup, I have some very strong food memories – the strongest of which is undoubtedly this incredible mixed grill.
My mum would often make this creamy, sweet rice pudding, simply-flavoured with vanilla, cinnamon, cardamom and sultanas, and it was great served warm
I was lucky enough to spend the first five years of my life in Italy, and what I ate in those formative years has shaped my palate and the way I eat.
This banana cake was a favourite growing up, and was an easy recipe for a child to master, being an all-in-one method and needing little preparation.
Inspired by a meal at Fifteen, I worked up this asparagus and cheddar tart, which I served alongside a baby spinach and beetroot salad. Spring perfection!
Sometimes the last thing you want to do is cook, but no matter how little time you have, you can still whip up a meal and have next to no washing up to do.
Eighteen months ago, Jamie was given 1kg of white truffles by a friend in Italy, and turned to Tom Calver of Westcombe Dairy to create a truffled Cheddar.
My grandma would often make this lovely leftover chicken soup for supper using the carcass from our Sunday dinner, and it was always fantastic.
Many people feel they don’t have time to cook from scratch, let alone with their kids, but these are fundamental goals of this year’s Food Revolution Day.
Drinking veggies adds a couple of extra healthy servings to your diet, which is key even if you are eating salads and vegetable sides throughout the day.