Italian

Miso adds a delicious umami flavour to this pasta dish. Take care not to overheat the créme fraîche, as its lower fat content makes it prone to splitting

Marinated king prawns from the chiller cabinet help create this perfect mash-up of two food cultures

A floral riesling is the perfect wine to use in this creamy pasta sauce made with punchy anchovies

All-in-one pastas, where the pasta and sauce cook together in one pan, are midweek supper gold.

Frozen corn is a handy stand-by... use it in soups or stews or defrost and add to a salad. You can serve this sauce with pasta if you don’t have any gnocchi

Caponata is a wonderful sweet and sour veggie dish hailing from Sicily. Serve any leftover caponata, with or without the beans, on some warm garlicky sourdough toasts

A platter of tricolore joy, loaded with crispy rice balls, puffy fried bread, plump tomato salad and some classic antipasti favourites

The mix of salty dolcelatte, sharp pickled peaches and spicy honey makes for pizza perfection

This veggie risotto is full of summery flavours and best eaten outside in the garden with a glass of wine