
Baked potato and pumpkin gratin with crisp golden edges
A baked potato and pumpkin gratin with thin slices stacked upright, seasoned with parmesan and rosemary and roasted until the top edges turn crisp and golden.
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A baked potato and pumpkin gratin with thin slices stacked upright, seasoned with parmesan and rosemary and roasted until the top edges turn crisp and golden.

Genuinely crispy roast potatoes: parboiled, shaken to roughen the surface and roasted with rosemary and garlic until deeply golden and crunchy.

Classic hachis parmentier: a base of minced beef braised with onion and carrot, covered with mashed potato and gratinated until the top is golden and crisp.

Creamy, velvety mashed potatoes: potatoes boiled in their skins, riced while hot and beaten with warm milk and cold butter, with no lumps and no gluey texture.

Baked stuffed aubergines with tomato, mozzarella, breadcrumbs and basil: the scooped-out flesh goes back into the filling, so nothing is wasted.

An autumn savoury pie with a crisp puff pastry shell and a creamy filling of ricotta and roasted pumpkin, scented with rosemary and parmesan.

Milanese risotto al salto: leftover saffron risotto pressed into a pan and fried until it forms a golden crisp crust, while the centre stays soft and dense.

Milanese saffron risotto: al dente grains, a deep golden colour and a butter and parmesan mantecatura that makes it creamy and flowing on the plate.

Cod fillets poached in a pan with cherry tomatoes, garlic, olives and parsley: a light, fragrant Italian fish dish ready in half an hour.

Vegetarian ricotta and spinach balls baked in the oven: soft in the middle, golden and crisp outside, ready in a little over half an hour with no frying.

A savoury puff pastry strudel filled with grilled aubergines, reduced tomato sauce, mozzarella and parmesan: all the flavours of parmigiana in a crisp slice.

Baked courgette boats filled with ricotta worked with parmesan, fresh mint and lemon zest, under a breadcrumb topping that turns crisp in the oven.