A classic Roman pasta where eggs, pecorino romano, and starchy cooking water emulsify into a creamy sauce without any cream, tossed with crisp guanciale and toasted black pepper.
A proper Roman carbonara: spaghetti tossed with crisp guanciale, pecorino romano and eggs beaten into a glossy sauce with starchy pasta water. No cream, just the classic emulsion.
Aubergine halves roasted until collapsing, brushed with a sticky white miso and honey glaze, and served over jasmine rice with sesame spring onions. Sweet, savory and not spicy.
Each vegetable is browned on its own before a short simmer in garlicky tomato sauce, so the aubergine, courgettes and peppers keep their shape and flavor. Finished with fresh basil and thyme, it is a hearty, comforting stove-top stew.
Potato gnocchi roast straight from the package until golden and crisp at the edges, with cherry tomatoes that burst into a garlicky basil-scented sauce. Mozzarella melts over the top at the end for a savory, not spicy, Italian-style traybake.
A silky stovetop butternut squash soup built on cumin and curry powder toasted in oil, finished with coconut milk and a squeeze of lime. Toasted pumpkin seeds add crunch on top.
Eggs set over a warm, toasty tomato and red pepper sauce, finished with crumbled feta and fresh parsley. A comforting one-pan dinner with soft pita for scooping.
