Food in my family has always been the centre of every gathering and for as long as I can remember, I have always been surrounded by it. There wasn't a celebration or a visit from a long distant cousin that wouldn't call for a feast.
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These little dumplings, often ridged, are commonly made from potato, semolina, flour, or cheese and are incredibly versatile. My first experience of fresh potato gnocchi was ‘Al forno’ – finished in the oven with sage butter and parmesan. Incredible. I have been a convert since, so if you’ve never tried fresh gnocchi before, I want you to share my joy!
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