These cosy pies are creamy, fragrant and satisfying. I love serving them as small individual portions, but feel free to create one large pie to share, family-style.
Sometimes dinner is as easy as adding everything to a roasting tin and letting the oven do all the hard work.
Pitta breads make wonderful pizza bases that can be loaded with toppings before being baked until golden. Little hands love to help too!
Delight dinner guests with this deep, boozy, herbed bourguignon.
Traditional Italian ribollita is a hearty and economical dish that uses up kitchen leftovers, including bread. It’s somewhere between a stew and a soup, with a chunky yet starchy base and a substantial bite from the cannellini beans.