For many people, salmon is the king of fish – it has a firm, meaty texture and a beautiful pink colour. It’s really versatile, too – it can be baked, poached, steamed, fried or flaked into stir-fries, pasta or risotto. It’s known as a brain food because of its high Omega 3 content, as well as being rich in vitamin D and minerals. This is a delicious way to get all the family eating fish –...

A true Sardinian speciality, fregola is a type of pasta typically made from semolina dough. It is similar to couscous, but with larger pellets that have been toasted in the oven so it has a firmer texture and nuttier flavour. You can find fregola of differing sizes in Italian delicatessens and online – it is perfect with fish or shellfish.

Many people might be nervous about cooking rabbit, but actually, if you get your butcher to cut the meat into pieces, it’s just like handling any other meat. The flavour of rabbit does give you a fantastic alternative to the traditional meat options. Northern Italians are huge fans of rabbit and in the past would have used wild animals, but nowadays most rabbits eaten in Italy are farmed...

This recipe has been handed down in the D’Acampo family for many generations, though I call it ‘Lasagne di Mamma’ because my mother taught it to my sister and me when we were about  11 years old . It's a great tradition that my wife will pass on to our own children. Allowing the dish to rest for a good 10 minutes before serving allows the layers to firm up slightly and become easier to cut neatly.