Browse Recipes

Asparagus-and-Courgette-Risotto

Asparagus, mint and lemon risotto

This is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now - purple-tipped, white, thin straggly Japanese, wild Spanish and dozens of good locally grown English. In this recipe, the stalks are finely sliced to an inch below the tips - this will give you lots of flavour from the stalks and you'll then have those whole beautiful tips as a bit of a prize! There are variations on this risotto that I love to do, like sprinkling in a little picked crab or lobster meat or fresh, peeled prawns or sliced scallops - all of these work particularly well with asparagus if you fancy a little upgrade.

By Sonia Sultana

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A basic recipe for fresh egg pasta

By Sonia Sultana

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Banbury cakes

By Sonia Sultana

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Treacle tart

By Sonia Sultana

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Seafood risotto

This risotto is something very special. You will need a mixture of seafood – try red mullet, monkfish, bream, John Dory, cod, mussels, clams, prawns and a little sliced squid. You can either use bought fish stock to make this risotto or you can have a go at making your own, as I do here. (Ask your fishmonger for the fish heads to use in the stock – these usually go into the bin, so you shouldn’t be charged for them). I’m going to make it in a slightly different way to the normal method, where I would fillet the fish before adding the bones and fish-heads to the stock, so bear with me!

By Sonia Sultana

Lasagna-No-Ricotta

Simple baked lasagne

By Sonia Sultana

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Spaghetti vongole With clams cooked in white wine

This delicious Venetian clam pasta started life as peasant food, and has become an Italian classic.

By Sonia Sultana

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Le migliori polpette di tonno (tuna meatballs)

Made with fresh fish, herbs and spices, these tuna meatballs are just as tasty as the meaty version.

By Sonia Sultana

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Three flavour focaccia

This focaccia is not fussy. It’s the kind of thing you can get excited about making on a Saturday afternoon. I often throw the ingredients in a food processor, whiz it up then leave it overnight. This bread, along with some lovely salad and cold leftover chicken, would also make a great dinner.

By Sonia Sultana

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Sorrel risotto with crumbled goat’s cheese

This gorgeously fresh green risotto is delicious with the creamy cheese stirred through.

By Sonia Sultana

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Potato and rosemary focaccia

By Sonia Sultana

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Chicken Arrabbiata

By Sonia Sultana