Cooking Method: Cook

Bowl of oxtail stew with a side of bread from Pyrenees Café in Bakersfield, CA as seen on Food Network's Diners, Drive-Ins and Dives episode DV2209.

Oxtail stew

By Sonia Sultana

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Early autumn minestrone

By Sonia Sultana

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Cauliflower risotto

By Sonia Sultana

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Spinach and Ricotta Cannelloni

This is a super-tasty cannelloni, and I've avoided making the frustrating, painstaking béchamel sauce and given you a much tastier and simpler version. All you need to make sure of is that you fill the cannelloni well with the ricotta and spinach mix, so it's not all full of air. And the lovely thing about it is that it goes crispy and golden on top, but remains soft and moist at the bottom. This is a bit of naughty one but you'll love it!

By Sonia Sultana

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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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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

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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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Chicken Arrabbiata

By Sonia Sultana

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Basil gnudi

By Sonia Sultana

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Gennaro’s turkey Milanese

By Sonia Sultana

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Arancini

By Sonia Sultana

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Classic family lasagne

This recipe makes enough ragù for a 12-portion lasagne, plus plenty to bag up and use at a later date – making a huge batch will save you time and money. Replace half the mince with lentils, if you prefer.

By Sonia Sultana