This is where I share the treasured recipe and insider tips for making traditional Sicilian caponata, as we learned it from two wonderful cooks in Noto, in the south-east of Sicily (read more here). It's the real thing -- exquisitely vibrant, … [Read more...]
Celery, stilton and sage tart
This is a special tart, one of my very favourites in the savoury class. It’s a wonderful way to enjoy celery at the time of year when it’s at its best – from October to Christmastime. Celery and stilton (or any blue cheese) are a classic pairing; … [Read more...]