Broad Bean Bruschetta

Broad Bean Bruschetta Every meal at Lucio’s Paddington restaurant started with bruschetta, a slice of delicious toasted Italian bread, topped with a mound of something seasonal. I love using tender young broad beans during their short spring season to make this broad bean bruschetta. In summer it’s often diced ripe tomatoes; sliced sauteed mushrooms are […]

Ricotta Walnuts & Honey

Ricotta Walnuts & Honey This is a great way to end a meal when you feel like something slightly sweet to nibble on but don’t want dessert. It’s inspired by a recipe in Lucio Galletto’s book Coastline, he makes his own ricotta – and you can too, see video below – but I usually cheat […]

Ricotta & Chive Pasta Shells in Taleggio Sauce

Ricotta Stuffed Pasta Shells in Taleggio Sauce My cooking’s often inspired by what happens to be on hand, like some delicious Vannella ricotta leftover from recipe testing and a huge bunch of chives from a herb patch gone berserk. That’s how this dish came about. Giant pasta shells, called conchiglioni, are simple to fill and […]

Greek Leek and Cheese Pie (Prasopita)

Greek Leek & Cheese Pie (Prasopita) I’ve always loved Greek pies like spanakopita (spinach and cheese), tiropita (cheese) and hortopita (wild weeds – see video below). Then I discovered this Greek leek and cheese pie, which might just be the most delicious of all. Prasopita is popular in Greece during Lent, when devout Orthodox Christians […]

Vegetarian Lasagne

Vegetarian Lasagne I love this vegetarian twist on a classic lasagne, full of spring greens. It’s a bit messy to make, but delicious to eat; the ricotta mixture is much thicker than the béchamel sauce used in a traditional lasagne, so don’t worry that it doesn’t form a perfectly smooth layer – it all evens […]

Spinach & Ricotta Cannelloni

Spinach & Ricotta Cannelloni Like this recipe?You’ll love my online Italian cooking class featuring the food of southern Italy! Spinach and ricotta cannelloni is an easy dish that can be prepared a few hours ahead of time, then just put in the oven at the last minute – perfect for casual entertaining. I use cannelloni […]


Spanakopita I developed my recipe for this classic dish years ago, in consultation with a Greek friend whose Mum made the best spanakopita I’d ever tasted. I use a 21cm square baking dish to give four chunky serves, but use whatever size you have alternating the pastry sheets in a way to cover all of […]

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