Try to get hold of Tipo '00' flour - this is a very finely sieved flour, which is normally used for making egg pasta or cakes. In Italy it's called farina di grano tenero, which means 'tender' or 'soft' flour. Place the flour on a board or in a bowl. Make... read recipe
This is a great recipe for making risotto. You want it to be smooth, creamy and oozy, not thick and stodgy. stage 1 Heat the stock. In a separate pan, heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15... read recipe
I'm still really mad about bread - I love it. It's so exciting. It's such a rewarding, therapeutic, tactile thing and you'll be so proud of yourself once you've cracked it. Stage 1: making a well Pile the flour on to a clean surface and make a large well... read recipe
Stock is usually one of those things that even chefs don't have time for at home, but here is a really easy recipe for a good chicken stock. I find that I tend to make this after we've had our Sunday roast − I just throw the carcass in a pan with any... read recipe
Korma paste 2 cloves of garlic / a thumb-sized piece of fresh root ginger / ½ teaspoon cayenne pepper / 1 teaspoon garam masala / ½ teaspoon sea salt / 2 tablespoons groundnut oil / 1 tablespoon tomato purée / 2 fresh green chillies / 3 tablespoons desiccated... read recipe
This is my basic recipe for getting perfect rice every time. Have a go at mastering it - you'll be amazed at the light and fluffy results. Once you've got the hang of that, you can have a go at flavoring it - any flavoring you boil with the rice will... read recipe
This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It's best made with Italian Tipo '00' flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in... read recipe
I learnt this recipe from my mate and mentor Gennaro Contaldo. It's a brilliant, basic tomato sauce for using on pizza and it's also great with pasta or to serve alongside meat or fish - quick, fresh, fragrant and sweet. Place a large non-stick frying pan... read recipe