Browse Recipes


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


A basic recipe for fresh egg pasta

By Sonia Sultana


Banbury cakes

By Sonia Sultana


Treacle tart

By Sonia Sultana


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


Simple baked lasagne

By Sonia Sultana


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


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


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


Sorrel risotto with crumbled goat’s cheese

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

By Sonia Sultana


Potato and rosemary focaccia

By Sonia Sultana


Chicken Arrabbiata

By Sonia Sultana