Ribollita is a famous Tuscan bread soup. You can use a variety of different vegetables that you have, with the core ingredients being the beans, kale and of course bread. The fennel and celery give a distinct depth.

The term en papillote is a technique of cooking where the food is enclosed in paper or foil and then cooked in the oven, steaming the fish while enveloping it in flavour and juices.

Cacio e Pepe is a simply delicious pasta dish. Meaning literally "cheese and pepper", it is the perfect combination of ingredients to make a perfect meal. 

A Greek inspired baked orzo dish, soaked in the juices of the chicken, fennel, olive and lemon. One to truly transport you to a Mediterranean island. 

A family favourite, a friatta is perfect for brunch, lunch and dinner. 

With a glut of pumpkins in the gardens at this time of year, we are championing them. Paired with creamy goat's curd and a favourite store cupboard staple, Laoganma's crispy chilli in oil.

This is a hearty brunch, full of flavour from the smokey harissa and fragrant coriander, complimenting the sweet and buttery corn – the ultimate Sunday morning feast

September is a celebration of the colourful produce we are bringing to the table at this bountiful time of year.

Risotto primavera is a very nice late spring, early summer dish. We decide to cook it for our 70’s dinner party, inspired by the popularity of spaghetti primavera at the time.