This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard, and even salad leaves like butter, Boston, or Romaine. You... read recipe
Roasting a leg of lamb is still one of the most nostalgic times for me. A thousand pictures go through my head just thinking about my old man slicing lamb on a Sunday. This brilliant roast lamb dish uses Italian staples to make a delicious stuffing - it's... read recipe
Baby leeks are just small leeks and there are two things that are exciting about them: a) the fact that they haven't had the time to develop many green leaves or the fibrous structure that can sometimes make them stringy, and b) they're definitely sweeter.... read recipe
If you've got a family dinner or a party coming up, or you want to reinvent the Sunday roast, there's nothing outrageous about buying a ham and cooking it this way. You can feed loads of people and still have some left over for sandwiches. There is something... read recipe
I love cooking any type of carrot in this way. By cooking them first covered by aluminum foil, they steam and exchange flavors with the herbs and garlic. Then when you remove the foil they start to roast and sweeten. A really simple method but one that gives... read recipe