Panforte

Pork tomahawk with hot cabbage, apples and sage, mustard dressing2 pork tomahawk steaks, about 250g in weight1 sweetheart cabbage1 red eating apple, quartered cored and sliced2 medium onions, peeled and sliced12 sage leaves2 teaspoons Dijon mustard75ml olive oil or good local rap ... Show More

RecipePlum compote4 plums, halved, stoned and chopped25g castor sugar1 tablespoon honeyPlace the plums, sugar and honey in a pan and cook until thick and jammy. Cool.Frangipane60g soft butter60g castor sugar1 egg50g ground almonds15g plain flourBeat the butter and sugar until pal ... Show More

Recipe 500g carrots, scrubbed well and cut in half lengthwise, ends trimmed 4 tablespoons good local rapeseed oil or cooking oil 2 medium onions, finely sliced 25g chopped root ginger 2 cloves garlic, minced 1 litre vegetable or chicken stock 1 red chilli, finely sliced 4 small s ... Show More

Claire Thomson's twist on a classic pasta dish 

Join Dale and Cheryl for some delicious pumpkin bread. 

Nigella Lawson shares her delicious recipe for a dish inspired by Sarkar 

Chetna Makan's twist on a traditional recipe 

Perfect for summer, Florence Knight demonstrates the art of Venetian 'Chicheti' or tapas with this warm salad of chargrilled courgette, salty pecorino cheese and sweet honey. 

Food 

Pastry chef Roberto Linguanotto is said to have whipped up the iconic layered coffee dessert in the 1970s in the Italian city of Treviso. 

Award-winning chef Maria Elia demonstrates her recipe for meatballs, inspired by her Greek Cypriot father. 

In this episode, Bobby & Sophie compare and contrast some of the surprising differences between Italian American food and traditional Italian food. Tune in to find out what “Red Sauce” Italian is, learn about some of surprising highlights from this cuisine, and lastly, Bobby teac ... Show More