Recipe – 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; in summer it’s often diced ripe tomatoes; sliced sauteed mushrooms are wonderful in autumn; and in winter […]

Recipe – 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, I cheat and use Vannella’s. It’s almost too simple to even be called a recipe … so […]

Recipe – Ricotta & Chive Pasta Shells in Taleggio Sauce

My cooking’s often inspired by what happens to be on hand, like some delicious Vannella ricotta leftover from a cooking class (thanks Giovanni) 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 look impressive; they’re […]

Recipe – Greek Leek and Cheese Pie (Prasopita)

I love the Greek pies spanakopita (spinach and cheese) and tiropita (cheese). Then recently 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 abstain from eating meat before Easter, but I’m happy to eat it year […]

Recipe – 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 out […]

Recipe – Spinach & Ricotta Cannelloni

Spinach & 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 Barilla cannelloni tubes that don’t need to be cooked before filling, the moisture from the sauce softens them as they […]

Recipe – Spanakopita

I developed my recipe for this classic dish years ago, in consultation with a Greek friend whose Mum made an excellent version. I use a 21cm square baking dish to give four chunky serves, but you can use whatever size you have, alternating the pastry sheets in a way to cover all of the sides […]