Hand cut fettuccine is paired with the silkiest of pumpkin sauces that starts as a purée and binds into a glossy sauce thanks to the magic of pasta water. Sage, pine nuts and butter are browned then drizzled all over to serve.

Ricotta gnocchi - soft, pillowy bites of heaven. This recipe combines a classic pairing of peas and guanciale - use a blender to create a silky smooth sauce, and enjoy the different textures thanks to crispy guanciale and snap peas.

Marinated octopus, the perfect cold meze dish for octopus lovers! A great way to prepare an entire octopus, or just to use up some of the thinner ends and head leftover from grilling.

A lighter version of carbonara - the asparagus is prominent but in a way totally different to guanciale. Without the rendered fat (and saltiness) from the guanciale the egg sauce is lighter and more delicate as a result.

A classic pairing of pumpkin filled pasta with a brown butter and sage sauce - made a little fancy and interesting with the addition of mosto cotto, a grape syrup.

A simple recipe for a same day ciabatta that can be made in 4 hours from start to finish. No biga or starter required - perfect for those who are a little impulsive, like myself.

Zucchini, brown butter and capers combine for a beautifully balanced vegetarian pasta, made all the more special with fresh basil and dollops of burrata.

Sini manti are an Armenian/Turkish baked dumping, stuffed with fragrant lamb and served in a rich broth.

The OG green sauce we all know and love: pesto genovese. An authentic recipe for pesto following the official guide!

One of the most iconic pasta sauces that ever was: pomodoro. Here is my recipe for this classic sauce, using only a handful of ingredients. It’s pasta perfection!