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parsnip and pancetta tagliatelle with parmesan and butter

main courses | serves Serves 4
Parsnip and pancetta together are slightly unusual but make a bloody good combo. Since discovering how well they work I've been using them in soups, risottos, roasts and casseroles.

In a large, non...

pasta peperonata

main courses | serves 4
This is a great pasta dish using rigatoni, which is quite robust. It makes a really nice lunchtime snack. The mascarpone or crème fraîche is a lovely addition, but you can leave it out if you prefer. ...

penne with tomato, basil, olives and pecorino

main courses | serves 4
Preheat oven to 200°C/400°F/gas 6.

Throw the tomatoes into a large roasting tin, drizzle them with olive oil, season with some salt and pepper and pop them in the preheated oven for 20 minutes. On...

risotto of sweet white onions, cotechino sausage and thyme (risotto con cipolle bianche dolci, cotechino e timo)

main courses | serves 6
Cotechino or zampone sausage is the big hero in this dish. You should be able to buy these, or order them at least, from any good Italian deli (and if they can't get them for you then they're not a go...

roast squash, sage, chestnut and pancetta risotto

main courses | serves 6
If I could pick a load of ingredients that just shout out ‘Bonfire Night! Christmas! Cosy!’ it would have to be all the ones in this risotto. It’s so damn good — cook it whenever the ingredients are i...