Gratin dauphinois – a traditional French side dish from the south-east region of Dauphiné. This dish’s main ingredients are sliced potatoes baked in a milk and cream mixture. Gratin dauphinois – un plat traditionnel…

Gâteau basque – a traditional soft shortbread-type dough dessert from the Northern Basque region of France, typically filled with black cherry jam. Gâteau basque – un dessert de pâte de sablé traditionnellement de…

Cassoulet – a rich, slow-cooked casserole originating from the south of France. The traditional cassoulet is from the towns of Toulouse and Carcassonne. It usually contains meat (typically sausages, goose, duck) and beans. Cassoulet…

Ribollita – a Tuscan soup, with the literal name meaning ‘reboiled’. There are many variations but the main ingredients always include bread (which I won’t be adding), cannellini beans and inexpensive vegetables such as carrots, celery and onion.…

Fave dei morti – beans of the dead, almond biscuits shaped like beans made from simple ingredients like flour, eggs and sugar. They are then flavoured with ground almonds and cinnamon. These…

Risotto con zucca e gorgonzola – risotto is a typical north Italian rice dish from the region of Lombardy. The rice is cooked in a broth to gain a creamy consistency.…