This is a straightforward barbecue dish – the marinade plays well with the salsa and you can make it less spicy by reducing the number of chillies, or leaving them out entirely. You could also use chicken thighs. Serve with a green salad, tabbouleh or …

When Italians cook, it’s all about the food: faithful, simple and unfailingly delicious. And that’s always a recipe for success. This simple vegetarian pasta has the colours of the Italian flag and the tastes of summer. Ingredients 4 tbsp olive oil 3 cloves garlic, peeled and roughly …

I rarely enjoy creamy pastas, but the prosciutto gives this garganelli dish such great flavour that I really love it. You can use any short pasta you like. Ingredients salt400g dried garganelli pasta1 cup frozen peas2 tbsp unsalted butter150g thinly sliced prosciutto, cut into 1cm-wide …

Winter brings us the joy of citrus season. Here we make lemon the star of the dish by using its zest and juice. It is meant to be bright with acidity and salty with parmesan cheese, which is why the cream is so important to …

The parmesan gives this soup a creamy, cheesy flavour. You’ll never throw out the end bits of cheese again. Ingredients 3 large leeks 50g butter 500g (about three) floury potatoes 1-2 parmesan rinds 1½ litres water sea salt and freshly ground pepper 4 slices prosciutto …