A lovely bastardisation of the Italian heel version of pizza.

A quick and easy sauce to accompany a nice pasta dish.

So i finally managed to go to Italy after a few years away, you know the vaarus and all. This included being able to see my dad who, either due to the lock-down crazies or a spur of creativity, has decided to conduct into an experiment suggested by the local greengrocer. This local greens peddler, in fact had an idea for an interesting novel recipe. Now this might be a genius marketing move from the greengrocer that needed to rid himself of some fava beans, but nevertheless the dish is sick so I decided to share it here and forward this beans scam.

So we decided to start quarantine about 10 days before the official lock down started and I was lucky enough to quarantine with my mate Ben who has made us some incredible ramen, like not even joking it is the best ramen I’ve ever had.

My dad taught me this one and he’s probably not happy that I’m telling you this as I make this without the right ingredients being here and all. Still I enjoy it and so do my friends that are kind enough to lie to my face. Those who don’t ain’t my friends no more… I have a fragile ego, bite me…

This has quickly become my favourite way to cook a salmon fillet. It goes amazing with rice and the sweetness of the teryiaky complements the delicacy of the salmon extremely well.

This is what you actually have wanted to make all your life but couldn’t because you have been poisoned by the heretic notion of sapgbol or whatever disgusting, certainly not italian in any way, variation on that excruciating theme. It’s easy so no excuses. Make it, Love it, Embrace it. It’s not too late for you to redeem yourself from all them Dolmio sins

It’s a simple dessert that I thoroughly enjoy. Simple to make and quite wholesome. I adapted to suite a lactose intolerant friend of mine.

Check substitutions to make this fully vegan

Outside of salmon, tuna, swordfish and bream, my fish cooking skills are severely limited, partly due to a lack of interest. This recipe has taught me to love turbot. It shouldn’t work, it seems weird, but somehow it is great. The sauce does not cover the taste of the rubot, if anything it enhances it creating an interesting mix of flavours. It is also simpler that it sounds

I was taught this recipe by an old lady that used to live in the village where I grew up so you can be sure it is good. It is ideal for a quick and not too heavy snack