Pollo al mattone with peach and barley salad
Make the most of stone fruit season by tossing sweet yellow and white peaches through the barley salad accompanying this pollo al mattone.
Tacconi with Ligurian olives, pine nuts and oregano
Our recipe for tacconi with Ligurian olives, pine nuts and oregano.
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Neil Perry and Richard Purdue’s globe artichoke and broad bean tagine
From the Margaret chefs comes this vegetarian take on tagine, packed with spring vegetables.
Sean Moran’s parsley salad with finger lime
A tabbouleh-like salad with the extra pop and zing of finger lime.
Pan-fried snapper with black-olive vinaigrette
White fish and black olives – what a team.
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Giovanni Pilu’s trout with white wine and rosemary
The fast fish dinner you need.
The must-have Italian pantry staples for your kitchen
Olive oil, passata, pasta, sardines and more. With these staples on hand, it’s hard to go wrong with the classics.
Grilled peppers and flatbread salad
Eat a rainbow with this rustic summer salad.
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Jason Saxby’s grilled cobia with puttanesca salsa
Barbecued cobia. Tomatoes, fresh as can be. This is your go-to fish dish for summer.
Jonathan Barthelmess’s Greek salad
The chef and restaurateur shares his version of the classic salad.