This may sound an unusual combination but it really works. The peppers have to be black when you cook them so they have a smoky flavour. Make sure you peel them of all the charred bits and chop them finely. The addition of basil and plenty of Parmesan makes this risotto really creamy and delicious in fact its one of my favourites!

This has got to be most people’s favourite risotto. It has lots of flavour and is probably the tastiest vegetarian risotto. Make sure you have a good vegetable stock as this will ensure you get a good flavoursome result.
Always cook the mushrooms off before you start the risotto so you can concentrate on getting the rice perfect.

This time of year there are lots of squashes available and onion squash is one of the best to use and easy to get hold of. This recipe is a great way to incorporate squash with pasta and it doesn’t require baking the squash in the oven. The addition of the pancetta and sage makes it richer and by adding the cannellini beans give it a much heartier texture and flavour.

This hearty, flavoursome dish is a great treat for the weekend and because everything is cooked in one pan, all the flavours are absorbed into the potatoes – and washing up is kept to a minimum!
The meaty monkfish paired with the prosciutto and capers help to give the dish some surprising and delicious flavours. Best enjoyed with a chilled bottle of Greco di Tufo.

Red mullet is the most delicious fish and using it this way is a great way to show how sweet and juicy it can be. The bay leaf goes really well with the tomato and the texture of the fine tagliarini with the chunks of red mullet is wonderful!
Try this with a glass of Barbera D’Asti – it should be a perfect match because the acidity in the wine will complement the tomato, bay leaf and sweetness of the red mullet.