Fantastico Recipes

This recipe is often served on the coast in northern Sardinia and it’s one of my favourites. In fact, I’ve started to make this dish at home at least once a week as I love the flavours so much. Try to get hold of bottarga if you can – it really will enhance the dish – and please don’t be tempted to sprinkle cheese on top, as it will fight with the flavours of the seafood.

By far – and I really mean by far – this has to be my favourite soup recipe in any of my books. If you like onion soup, this is so much more – in fact, I don’t know anyone who has tried it and not loved it. I think you will be amazed at the flavour combinations. Make sure it is always served hot. It will keep refrigerated for 48 hours, but remember, like most soups, it can be reheated only...

This is my Italian version of bread and butter pudding, served with char-grilled fruits and sweetened ricotta cheese. In Italy the ricotta is very creamy and rich, and I just added honey to sweeten it, but in Britain you might like to add a few drops of vanilla extract to give depth of flavour.

Sometimes my Auntie Rita made this cake for me and my sister as an after-school treat. It's great for teatime, perfect as a dessert, and amazing if you have any gluten-free friends coming round.