You don't need many ingredients to make a pan of delicious roast potatoes, but you do need love and care. Love for what you do, and care for the potatoes while they roast. Growing up, I've watched them being prepared with just vegetable oil and a bit of salt, and they would taste amazingly, just like that. The secret ingredient is always the care you put into the preparation.

These little gems are one of my favourite things about spring. New potatoes, fresh strawberries, linden trees, and farmers' markets full of bright flowers. It truly makes one feel alive and grateful to be.

Although I do love all potato dishes, roasting them is the absolute best way to have them, in my humble opinion. The crispy surface combined with the centre that melts on each bite is pure heaven on a plate.

To prepare them, washing them carefully and thoroughly is plenty, however, if you have to, peel them. Save the washed and cleaned skins, and fry them, generously seasoning them with salt and a few red pepper flakes, for a simple snack.

When it comes to the topic of garlic, I am very vocal about how much I love and use it in my recipes. Roasting the garlic makes it almost sweet, so do not worry about it overpowering the final flavour of the potatoes. I use all of the cloves, especially if they are on the smaller side, however, if you prefer your potatoes less garlicky, feel free to use only a few cloves, and reserve the rest for another dish, such as garlic bread or anything you fancy.

Preheat the oven to 200°C. Remove most of the outer papery layer of the garlic, leaving the cloves intact. Cut off the top, and place the head of garlic, cut side up, in a piece of aluminium foil large enough to wrap it entirely. Drizzle it with a tablespoon of good olive oil, wrap it snugly, and let it roast for about 20-30 minutes, depending on the size.

While the garlic is roasting, prepare the potatoes by carefully washing them, and if there is a need, peel them, as well. Take a very large pot, add in the potatoes, and pour in enough water to cover them. Place the pot over high heat, and let it come to a rolling boil. As they are so tender, they do not need to be cooked for too long. Once the water is boiling, cook until they are just tender, or until you are able to insert a fork or a knife into them, about 10 minutes or so.

After about 20 minutes, check the garlic. If it can be pierced easily with a skewer, it is done; if not, let it roast for another 10 minutes, and repeat the check. Once done, remove it from the oven, let it cool down slightly, and then carefully open the foil, and let it cool down further.

When the potatoes are cooked and ready, very carefully drain off the water, and let them sit in the pot, so any remaining moisture can evaporate. Remove the garlic from the foil, mash it into a paste, and mix it with the oil and the spices. Once the potatoes are ready, tip the pot into a large baking pan and coat them generously with the olive oil.

Shake the baking pan so they distribute somewhat evenly, and roast them in a hot oven, at 200°C, for about 20 minutes or so. Take them out of the oven, and carefully turn them over as best as possible, and return for another 20-30 minutes, depending on your preference. By then, they should be crispy, with a bit of oil around them.

Serve them immediately, either by transferring them to a serving bowl, or from the pan itself. Yields 8 generous servings.

There is something so comforting in a bowl of soup; not only in enjoying, but in preparation, as well. Seeing an abundance of vegetables ready to go into a large cooking pot truly warms my heart.

One other thing that I really love about soups, and even vegetable stews, is how versatile and forgiving they are. The base of the soup is like a blank canvas, allowing the cook to adjust it completely to their wants and needs.

This is a very humble creamy soup, but full of spring onions, spinach, and spices. I find that spring onions, especially sautéed, pair perfectly with spinach, so I always add one extra; if you like a milder flavour, you can even add only four of them.

Some additional cream is nice on top of each serving, but it can be omitted, of course, as well as the red pepper flakes. Although I do love spicy food, I find they can be a tad too strong for this soup.

On a final note, if you like carrots along with your spinach, like I do, feel free to add a medium carrot along with the potatoes, but keep in mind that it will change the colour of the soup.

Take a large saucepan, pour in the olive oil, and let it gently heat up. Add in the chopped spring onions and sauté them for about 5-6 minutes, until they become soft and fragrant. Add in the diced potato, minced garlic, and the spices, and sauté for only a mere minute.

Pour in all of the vegetable stock, cover the pot, and let the vegetables cook for about 10 minutes, until the potato pieces start to become soft. This will largely depend on how big or small the pieces are. Once they become somewhat soft, add in the milk and the spinach, cover the pot again, and let it cook for about 15-20 minutes, until all of the vegetables are cooked through.

Remove the soup from the stove and, using an immersion blender, blend it to your preferred consistency. If using a regular blender, allow the soup to cool down slightly, and then blend in batches, little by little, because it will still be very hot. As soon as the soup is blended, taste and adjust the seasoning, divide it into serving bowls, top with plant cream, and serve. Yields 4 generous servings.

My first encounter with scallions was at a Sunday lunch at my paternal grandparents' house, where I was offered a fresh scallion, right from their garden, alongside my grandmother's homemade cheese. Needless to say, I fell in love with their bright flavour.

To me, they are one of the signature sights and flavours of spring. Equally delicious raw and cooked, and incredibly versatile, the perfect vegetable. Although in many recipes only the white part of the scallion is used, this recipe uses both white and green parts. All of it gets sautéed slowly, and then folded through the golden, speckled cornmeal batter.

This is one of those old-fashioned recipes that you simply have to love. Not only is it hearty and infinitely adaptable, it is also incredibly easy to prepare. A few minutes to wash and slice the scallions, another few to let them sauté as the batter is coming together, and the pie is ready for the oven. A marvellous quick lunch idea, as well as a great picnic treat.

It is very delicious both hot from the baking pan, and cold, even the next day. Truly best served with some thickened soy yoghurt as a dipping sauce, and even with a light sprinkling of crushed dried pepperoncini.

Wash and clean the scallions, then finely chop them, making sure all of the parts are used; the white and the greens. Pour about half of the oil into a large skillet, and place it over medium-high heat. Once the oil is hot, add in the scallions, and reduce the heat to medium. Sauté them, stirring often, until they become fragrant, but not for too long. They should remain still bright in colour. The aroma will change, from somewhat sharp and pungent to mellow and sweeter. Remove from heat, add in the salt, pepper, and sugar, and mix well. Taste and adjust the seasoning to your liking, and reserve.

Sift the plain flour, cornmeal, and the rye flour into a large bowl, and mix well so all of them are combined. Sift in the baking powder and mix again to distribute it well. Make a well in the centre of the dry ingredients, pour in the carbonated water and the rest of the oil, and briefly mix. Add in the sautéed scallions, and mix them through. Line the bottom and sides of a round baking pan (24 cm) with baking parchment, pour in the batter, and immediately bake in a preheated oven, at 200°C, for about 25-30 minutes. Once baked, generously mist the top of it with cold water, and serve. Yields 4 rich servings.

When I think of pies, I think of layers of thin filo pastry, abundant filling, and a crispy topping. Filo pies are delightfully easy to make, which is why they are one of the go-to meals of the busy home cooks, and possibly one of the first recipes many learn to prepare. No wonder, they are always a hit, especially when served piping hot, while the layers are still so very brittle from the hot oven.

Rich, golden, crispy, and wonderfully hearty, this beauty is full of sautéed mushrooms, walnuts, as well as abundance of freshly grated vegan cheese. It comes together rather quickly, which is what makes it perfect for a busy weekday meal, or even as a picnic item, depending on the layering style.

And speaking of the layering, that is where the magic of filo pastry really shines through. Ruffling the pastry sheets gives the pie a unique, billowy texture, and the filling and cheese a chance to find their way to all the newly created pockets.

On the topic of cheese, make sure you taste both the filling and the cheese before the final seasoning, to make sure they fit your preference, as some of the cheeses can be quite salty.

As all flaky pies, it is best served piping hot, preferably with a glass of cold yoghurt or even a dash of hot sauce.

Take a large skillet and place it over medium-high heat. Pour in the oil and let it heat up. Once ready, add in the minced onion and sauté until fragrant and translucent. Add in the chopped mushrooms, and cook until all of the liquid evaporates, stirring often. It should take around 10 minutes of slow cooking. Add in the spices, ground walnuts, and the tomato paste, and mix until incorporated. Let it cook for a minute; taste and adjust the seasoning, remove from the heat, and reserve.

For the dressing, add the water, sugar, and the oil into a saucepan, and place it over high heat. Let it come to a rolling boil, and remove from the heat.

To assemble the pie, start by brushing the bottom and sides of a rectangular baking pan (20x30 cm or similar) with the oil and water dressing. This will prevent the pie from sticking to the pan. Count the filo sheets and divide them into four parts. Place a quarter of the filo sheets in a cross manner onto the baking pan, covering the bottom completely, and letting the top half of the sheets hang over the sides of the pan. They will be used to cover the top of the pie.

Mix the dressing well, as the oil tends to settle on the bottom, and generously drizzle it all over the filo sheets, or brush it on using a pastry brush. Spread a quarter of the mushroom ragù, and top it with a quarter of the shredded vegan cheese.

Take another quarter of the filo sheets and either tear them up with your hands or chop them up roughly with a sharp knife, and add the pieces on top of the cheese. Try to ruffle them as much as possible as you place them onto the cheese, to give the pie more texture. One again, mix the dressing and generously drizzle it all over the filo pieces. Place another quarter of the mushroom filling, followed by a quarter of the cheese.

Repeat this two more times, until all of the pastry and filling is used up. The final layer should be the cheese. Very gently fold over the pastry that was hanging from the sides of the pan, to completely cover the filling, and then generously brush it with the dressing. Bake the pie immediately, in a preheated oven, at 200°C, for about 25-30 minutes, or until baked through and crispy. Remove from the oven and let it cool down slightly, then slice into eight pieces, and serve immediately. Yields 8 servings.

I am a great believer in minimalism, and I feel that is often reflected in the way I cook, bake, and create recipes. To me, the beauty and charm of the old-fashioned, traditional recipes will always lie in as few, but as best as possible ingredients and the effortlessness of the preparation.

Humble dough, delicious savoury filling, and a good amount of extra virgin olive oil; what more could one want. A few slices of rich smoked Pancetta, a few handfuls of Provolone, and a big spoonful of tomato passata. Simplicity in its most wonderful form. There is such an immense beauty in enjoying a simple, flavourful meal with a glass of red wine.

The slow, overnight rise gives this stromboli not only a unique flavour depth, but a great convenience, too, because it requires very little work, yet gives much flexibility when it comes to baking. Not lavish, not flamboyant, but wholesome, rustic, and homemade. Just like comfort food should be.

To make the dough, sift the flour into a medium bowl, add in the salt, and whisk lightly. Make a well in the very centre, and pour in the water and oil. Sprinkle the yeast and sugar into the water, and mix with a wooden spoon until a somewhat sticky dough comes together. It should be ever so slightly sticky, but manageable. Turn the dough out onto a lightly floured surface and knead it for a minute or two, until springy and supple. Return it to the bowl, cover, and let it rest for about 30 minutes. In the meantime, coarsely grate the cheese, and prepare the rest of the filling ingredients.

After about 30 minutes, the dough should be rested and even softer. Turn it out onto a floured surface again, and gently press it out with your hands, until a rough rectangle shape forms. Roll the dough out into a neater rectangle that is about 5 millimetres thick. Brush the tomato passata over the dough, making sure you leave one of the sides without any filling, to seal it more easily. Spread the cheese evenly all over the passata, and finally, arrange the Pancetta slices over it.

Gently start rolling up the dough starting from one side, towards the free edge. Pinch the seal tightly, and place the roll, seam side down, on a large baking sheet lined with baking parchment. Cover the dough with cling film, but make sure there is room for it to expand, and place it into the refrigerator for about 12 hours.

After the dough has risen, take it out of the refrigerator, generously brush it with the glaze, and let it rise for about 30 minutes at room temperature. Bake in a preheated oven, at 200°C, for about 20 minutes, until golden and fragrant. Check it often, so it does not overbake. Once baked, brush it with any remaining glaze, and serve. Yields 6 servings.

I must admit, I have a soft spot for pies, both sweet and savoury. I find them quite comforting and almost nostalgic. Other than that, they usually come together rather quickly, and you can enjoy them in an hour or so, making them perfect for a busy weekday meal.

This is one of the savoury pies I have been making for over 15 years, and next to my Cottage cheese hand pies, a firm family favourite. Rich, golden, crispy, and wonderfully hearty, with plenty of flaky Filo layers, lots of smoked ham, and an abundance of cheese, this is a true colder weather classic.

Ruffled pastry sheets will make the pie billowy and give it a bit more texture, so do make sure they are nicely ruffled and that the cheese is evenly distributed.

Speaking of cheese, be cautious with the amount of salt, and take into consideration how salty the cheese and ham are. Taste and adjust the seasoning of the tomato sauce before preparing the pie; and as always, start with less seasoning, because you can always add more.

It will look incredibly tempting as soon as it comes out of the oven, but do let it rest for a few minutes; it will be easier to slice and enjoy. Serve it with some additional pizza sauce of your choice, a thick yoghurt dip, or if you like spicy food, with some hot sauce and fresh soured cream.

Start by making the tomato sauce. Add the tomato passata into a medium bowl, add in the tomato paste, and whisk it really well. Add in the rest of the sauce ingredients, and mix until combined. Taste the sauce and adjust the seasoning if needed, by adding a bit more salt or sugar.

For the dressing, add both the water and the oil into a saucepan, and place it over high heat. Let it come to a rolling boil, and remove from the heat.

To make the layered pie, start by brushing the bottom and sides of a large round baking pan (30 cm in diameter) with the olive oil and water mixture. This will prevent the pie from sticking to the pan, while still having very crispy bottom and sides. Place four filo sheets in a cross manner onto the baking sheet, covering the bottom completely, and letting the top half of the sheets hang over the sides of the pan. This will be used later to be folded over and cover the top of the pie.

Generously drizzle the olive oil dressing over the filo sheets, or brush using a pastry brush, and then spread one fourth of the tomato sauce evenly all over it. Add one fourth of the ham and cheese filling, spreading it as evenly as you can.

Take four Filo sheets and either tear them up with your hands or chop them up roughly with a sharp knife, and add the shreds on top of the filling. Ruffle them as you place them onto the filling to create more texture. Again, generously drizzle with the olive oil dressing, and spread another fourth of the tomato sauce on top. This can also be done by putting the sauce into a squeeze bottle, if that is easier to handle. Place another fourth of the ham and cheese filling.

Repeat this two more times, until you use up all of the Filo pastry, all of the tomato sauce, and all of the filling. The final layer will be the ham and cheese. Gently fold over the pastry that was hanging from the sides of the pan, to completely cover the filling, and then generously brush it with the dressing. Bake the pie immediately, in a preheated oven, at 220°C, for about 20-25 minutes, or until baked through and crispy. Remove from the oven and let it cool down slightly, then slice into four generous pieces, and serve immediately. Yields 4 servings.

I must admit that my first contact with pumpkin was baked sweet pumpkin, served warm and lightly dusted with cinnamon, around Christmastime. Yet, the humble pumpkin is much more than that. Although notably famous for pies, is incredibly versatile and delicious in savoury dishes, too, especially in soups and stews.

Soups are one of my favourite meals to prepare, purely because they are so simple to make, so effortless, yet almost nostalgic and rewarding. This is one of my autumn classics, enriched by lightly caramelised onions, garlic, ginger, and smoked paprika, rich and delightfully creamy; the definition of colder weather comfort food.

The pumpkin has a distinct hearty, earthy flavour that makes this soup almost sweet at the first spoonful, but with a delightfully piquant aftertaste. I find it is best served immediately, still quite hot from the stove, with extra crispy croutons and a few slices of whole-wheat bread.

If not making it vegan, feel free to add a splash of double cream after letting the blended soup boil once more, casually stirring it through before dividing into serving bowls.

Start by preparing all of the vegetables for the soup. Dice the onion, crush the garlic, and dice the pumpkin and carrots into similarly sized pieces. Take a large pot, add in the olive oil, and let it heat up over medium-high heat. Add in the onion, and cook for about 10 minutes, until fragrant and translucent. Add in the garlic and sauté for only a minute, and then add the pumpkin and carrots.

Cook everything for about 10 minutes, until the pumpkin starts becoming slowly softer, add in all of the spices, mix everything for 30 seconds, and then pour in the hot vegetable stock. Let it come to a rolling boil, and cook until the pumpkin and carrots are tender, about 15 minutes. Using an immersion blender, carefully blend the soup until completely smooth and creamy, and return it to the stove to come to a boil once more. Taste and adjust the seasoning, garnish, and serve immediately. Yields 6 servings.

Crispy, golden, moreish. Parboiled, then baked to perfection. Soft and melting on the inside, and delightfully crispy on the outside, these can be a delicious meal all on their own, with just a spot of fresh salad, or a delicious side to a hearty main course.

Ever since I was a child, seeing new potatoes offered on the farmers' market meant joy, because it meant that the spring had finally arrived and in bloom. And I do still love them and cook with them as much as possible while they are in season.

The wonderful, humble new potato is a true gem in a variety of dishes, especially since it holds shape very well after cooking. And speaking of cooking, make sure to have the spice mixture ready as soon as they are done boiling in hot water, as they will absorb all of the flavours much better that way.

If you like your potatoes on the very crispy side, leave them in the oven for a few additional minutes, but do watch them very carefully, because they can burn. You do not even have to peel them; just scrub and wash off any dirt, and they are ready. However, if you have fussy eaters, fret not, you can peel them, they will be just as delicious, even though slightly less crispy.

Peel or clean the potatoes, cut each of them into quarters, and place them into a large pot. Pour in enough cold water to cover them, sprinkle in a teaspoon of salt, and place the pot over medium high heat. Let the water come to a boil and cook the potatoes for 5 minutes, uncovered. They should still be quite firm when pierced with a fork. In another large bowl, whisk together the oil, flour, and all of the spices.

Drain the cooked potatoes, shaking the colander to make sure they are as dry as possible, and then transfer them to the bowl with the spices. Mix them around, and then immediately transfer them to a large baking sheet lined with baking parchment. Make sure they are arranged in an even layer, and even gently shake the baking sheet. Bake them in a preheated oven, at 200°C, for about 15 minutes. After that time, take them out of the oven, gently mix them around, and return them to the oven. Bake for 5-10 more minutes, depending on your preference. They should be golden and fragrant. Yields 4 servings.

Comfort food, although traditionally associated with autumn and winter, does not have to be reserved only for cold weather. Sometimes we need a bowl of comfort no matter which season it is, and some meals will always be soothing to the soul. This is one of them.

Tender eggless meatballs, full of garlic and spices, in a wonderful velvety soup that you can serve with crusty bread and pickled vegetables, or a fresh tomato salad, with plenty of parsley. And if you are a cheese lover, you will be happy to know that it is divine with crumbled Feta.

To make the meatballs, mince the onion and garlic, and place them into a large bowl. In a separate bowl, mix and mash together the bread and the yoghurt. Once combined, add in the spices and mix again. Add the ground beef to the onion and garlic, add in the bread mix well by hand, to make a uniform dough. It should be slightly sticky, but not wet. If it seems a bit wet, add tablespoon or two of breadcrumbs. Let the mixture stand at room temperature for about 10 minutes, then take rounded tablespoons of it and shape it into meatballs. Take a large baking sheet, line it with baking parchment, and arrange the meatballs. Lightly brush them with the oil, and bake in a preheated oven, at 200°C, for about 15-20 minutes, until baked but not dry.

When they are baked, take them off the baking sheet, discarding any oil that remained after baking, and add them to a large pot. Pour in the stock and water, add in the carrots, salt, and the tomato paste, mix well, and bring it to a boil over medium heat. Cook them, while just occasionally stirring, for one hour. Towards the end of the cooking time, make the blond roux. Whisk together the flour and oil, add it to a sauté pan, and cook over medium heat until slightly darker in colour and fragrant. Sprinkle in the smoked paprika, and cook for about 30 seconds more. Let it cool down slightly, and then, working quickly, add it to the pot with the meatballs, stirring it through vigorously. Let it cook for another 20 minutes, taste and adjust the seasoning, and remove from the heat. Serve immediately with crusty bread, and a salad of your choice. Yields 6 rich servings.

As we head for the colder time of the year, soups and stews adorn the tables more and more. There is nothing like a smooth, creamy, hearty vegetable soup on a chilly day. You need a handful of ingredients and an hour of time to bring this colourful, rich soup to the table. Full of vegetables and completely vegan, it is best served hot, with crusty bread.

If you wish to serve it the way I did, blend vegan cream cheese with a a bit of water, and a dash of garlic powder, and make swirls in each individual bowl, right before serving.

Start by peeling and dicing the vegetables. Mince the onion and small dice the carrots and beets. Cut the potatoes and apples in medium pieces, as they are softer than beets and will cook quicker. Pour the oil into a large heavy-bottomed pot, and place it over medium heat. Tip in the minced onion, and cook it, stirring often, until it becomes translucent, then tip in the rest of the vegetables, and the spices.

Keep stirring them around as they start to fry in the oil that is in the pot, for about 5 minutes, until fragrant. Season the vegetables, cook for a minute more, then pour in 750 ml of the vegetable stock, and let it come to a simmer. Partially cover the pot and cook for about 30 minutes or until beets and carrots start softening up. Pour in another 200 ml of the stock, and cook until the vegetables become soft to your liking.

When they are tender, remove the pot from the heat, and carefully purée everything by using an immersion blender. Purée it slowly, so you do not skip tiny bits of beets or carrots. Once it is blended and smooth, add in the remaining stock, and let the soup come to a boil. Cook for another 5 minutes, taste and adjust the seasoning, and serve immediately. Yields 6 servings.

Years and years ago, while school picnics and hikes were very popular, every single one of them was accompanied with a fluffy roll, and a tiny carton of juice, usually orange. The rolls were sometimes sweet, filled with jam or custard, and the savoury ones were always, almost to a fault, sausage rolls.

Although they are typically made with puff or flaky pastry, I prefer this type of dough with them. Soft, fluffy, yoghurt dough is always my choice for these, as it holds the filling well, and it does not make them greasy. And speaking of filling, cheddar is the perfect choice for these, as well; it is sharp, but at the same time rich and almost nutty in flavour. The spiciness of the sausages does give a lot to the overall flavour of the finished rolls, but if you do not like the spice, feel free to use mild sausages.

These big, pillowy rolls are really best enjoyed hot, right from the baking sheet, while the cheese is melty, and you can see the bubbling on the surface taper off. Serve with yoghurt dips or a cold beer of your choice.

Pour the yoghurt into a small bowl, add in the salt and the crushed garlic clove, and let it sit at room temperature for about 30 minutes. Crumble the fresh yeast into a small bowl, pour in the warm milk, briefly whisk, and then leave it in a warm place for about 15 minutes, so the yeast can activate. Sift the flours into a large bowl, make a well in the centre, and pour in the yoghurt and oil.

Add in the dissolved yeast, and mix vigorously with a wooden spoon until the dough pulls away from the sides of the bowl. Turn it out on a floured surface, and knead with your hands for about 5 minutes. The finished dough should be very soft and supple, and ever so slightly sticky. If it sticks too much to your hands, add another tablespoon or two of flour as you knead, but not more, the dough needs to be as soft as possible. Place the dough into a large, clean bowl, cover with a kitchen towel, and let it sit at room temperature for about an hour, or until doubled in size.

When the dough is ready, lightly flour your work surface, turn out the risen dough and press it well with your hands to release all the air. Roll it into a large rectangle, thinning out one of the sides, so it is much easier to seal the roll. Liberally sprinkle grated cheese all over the rolled dough, leaving about 5 cm of room to seal.

Place the smoked sausage links on the long end, and start rolling the dough tightly, being careful not to rip it. Wet the thin edge with cold water, to help it seal. Cut the roll very carefully into 12 equal slices, and arrange them on a large baking sheet lined with baking parchment. Leave them for 30 more minutes to rise, then bake in a preheated oven, at 200°C (400°F), for 15-20 minutes, until golden and puffed up. Serve immediately, while the cheese is melty and soft. Yields 12 servings.

Bread has always been a household staple. With colder weather approaching, freshly baked bread not only compliments the food on the table, but it also warms the soul. It is as much about the meal as is about the tradition of home-baked bread.

I am a great believer in slow rise when it comes to baked goods, because nothing really compares to well-developed flavours that come from longer rise times. This lovely, decorative loaf is enriched with soured cream and Parmigiano-Reggiano cheese, and it is a hearty addition to any lunch or dinner.

Sift the flour twice, add in the dry yeast, stir it through, and set it aside. Take a large bowl, add in the sour cream, 50 ml oil, tepid water, and salt, whisk it well, and let it sit for about 5 minutes, so the salt dissolves. After resting, whisk it again, then add half of the flour, and mix very well with a wooden spoon, until a creamy batter forms. Sprinkle in the freshly grated Parmesan, and stir it through completely. Slowly start adding the rest of the flour, mixing with a wooden spoon at first, then kneading with your hands, until all of the flour is used.

The dough should be slightly tacky, but it shouldn't stick to your hands. Wrap the top of the bowl tightly with plastic wrap and place it in the refrigerator overnight. The dough will rise and become very soft and aerated. Take the risen dough out and knead it on a well-floured surface for a few minutes, then divide it into four equal portions, shape each one into a ball, cover them with a clean kitchen towel, and let them rest for 30 minutes.

While the dough is resting, prepare the baking pan. Take a round baking pan (23 cm), and butter and flour it generously. This will prevent the bread from sticking to the pan and potentially not coming out in one piece once baked. When the dough has rested, roll out each of the dough sections into a long rope shape, then carefully slice it in half length-wise, using a sharp knife. Twist the two cut pieces around each other, then make a coil shape out of it, and place it in the centre of the pan.

Slice another rope shape in half, twist the halves, and continue making the coil in the pan. Continue wrapping the dough pieces in this fashion until all of the dough is used. Let the bread rise for another 30 minutes in the pan, covered with a dry kitchen towel. Just before baking, brush the whole surface of the bread with the reserved oil, and generously sprinkle it with sesame seeds (if using), and bake in a preheated oven, at 220°C (430°F), for about 25 minutes. Take the baked bread out of the oven, at let it cool down to at least room temperature, then serve.

Baker’s note: Keep in mind that Parmigiano-Reggiano cheese is salty, and adjust the amount of salt to your preference. You may wish to add more, or omit the additional salt altogether.

It has been snowing non-stop for a few days now, and that calls for comfort food. This lovely and wholesome stew has all the necessary ingredients for a delicious warming meal - seared pork, caramelised onions, and lots of vegetables and spices. As the stew is cooked for an hour, the meat will be fork tender, and the veggies will be soft and delicious.

Because the stew starts by searing the seasoned cubes of pork, make sure you take the time to cook the meat in a few batches, 3-5 minutes per batch, and not to overcrowd the pan. If you do, the meat won’t sear properly, and will start to almost steam in all the released liquid. Yes, cooking it in batches will take longer, but it is very well worth it.

Cut the meat into bite-size pieces, dice the onion, mince the garlic, and clean and chop the mushrooms and the carrots. Peel the tomatoes, and chop them up roughly, as well. Pat the pork cubes dry, then generously season with salt and pepper. Heat a large, heavy-bottomed pot over medium-high heat. Pour in 2 tablespoons of the oil, and sear the meat in a few batches, making sure you do not overcrowd the pot. When the meat is seared, remove it from the pot, and place it a covered container in a warm spot.

Add the remaining oil to the pot, and add in the onion. Cook it, stirring often, until it becomes caramelised and fragrant. Add in the carrots, and cook for another 5-10 minutes, until it becomes soft. Add in the garlic, and cook for only a minute, then add in the mushrooms, and cook until all the liquid they release evaporates, about 10 minutes or so.

Return the seared meat into the pot, add in the tomatoes, remaining spices, and half of the vegetable stock. Cook the stew, stirring from time to time, adding the rest of the stock as you cook, for about an hour and a half or so. Finally, taste the stew and adjust the seasoning, then serve hot, with crusty bread and a salad of your choice. Yields 6 servings.

One-pot dishes are always a good choice for a mid-week meal. They are almost always quick and easy to make, and they are usually done in about 30 minutes. This is a very hearty meal, with lots of vegetables, flavourful spices, and of course, a great deal of freshly grated cheese.

I find that freshly grated Parmesan works best here, because it really easily melts right into the sauce itself, rather than clinging to the pasta in tiny clumps. That is fine, too, I just like the cheese completely melted into the sauce.

One of the recommendations I have is to check it as it cooks once you add the pasta, just to stir it occasionally, but also, to make sure there is enough liquid. This liquid to pasta ratio is what I find to be the best, but if you like your pasta well-cooked, add a bit more water, and cook it for a little longer.

One last thing I need to mention is that you can purée your vegetables before adding in the meat. I do it with an immersion blender, but you can blend it in a blender, too, works equally well. Blending the vegetables makes the sauce smoother, but that is just a personal preference.

Take a large pot, ideally, a heavy-bottomed one, add in the olive oil, and heat it up on medium-high heat. Add in the prepared vegetable, and sauté it gently, for about 10 minutes, until it softens up. Add in the beef, and cook it until it is no longer pink, breaking it up as it cooks. Once the meat is browned, add in the tomato paste, and the spices, and cook for a few more minutes, until well combined. Pour in the tomato passata, and water, and mix thoroughly.

Tip in the pasta of your choice, cover the pot, and cook for about 20 minutes, or until the pasta is done. While it is cooking, check it occasionally, just to make sure there is enough liquid. If it appears to be dry, add some more water until it is done to your liking. Once it is cooked, remove it from the heat, add in the Parmesan, mix well, and let it stand for a few minutes. Taste and adjust the seasoning, then serve with sour cream, parsley, and some more freshly grated Parmesan. Yields 4 generous servings.

When new potatoes are in season, I use them in every meal I can, whether as a side, or as a main course. These golden, spicy, Parmesan-coated new potatoes are so easy to make, and they are the perfect side. To be honest, I eat them as a main course, with just a tomato dipping sauce, because they are that good.

If you like them crispier, leave them in the oven for a little while longer, but watch them very carefully, because they can burn very easily. You can use extra virgin olive oil, if you wish, I prefer a lighter one for this. Also, make sure you sprinkle them liberally with salt after baking, so they remain crispy.

Peel the potatoes (or clean them very thoroughly), and slice them into quarters if they are larger new potatoes, or in half if they are really tiny. Make sure the thickness of the pieces is similar, so they cook evenly. Place them into a large bowl, and drizzle over the light olive oil. Sprinkle on the freshly ground black pepper, garlic and onion powder, oregano, and smoked paprika, and toss the potato pieces really well. Grate the Parmesan directly over them, into the bowl, and toss them again. Arrange the slices on a large baking sheet lined with baking paper, and bake them in a well-preheated oven, at 200°C (400°F), for 25-30 minutes. Once they are out of the oven, sprinkle them with salt, and serve immediately, as they are best when served piping hot. Yields 2 generous servings as a main course, or 4 as a side.

This has to be one of my favourite quick meals. Puffy, golden pastry parcels, filled with fresh cottage cheese and yoghurt. Fantastic as a quick dinner or a picnic meal. These little rolls are great for parties, as well, because they transport very well, and they are great as canapés.

You need to be careful with the amount of salt, and take into consideration how salty the cheese is. Taste the cheese before you start mixing everything, and salt it to taste, just to be sure you do not overdo it. Serve these parcels with sour cream dipping sauces, spicy sauces, or even salsa!

Place the cottage cheese in a large bowl, and mix it with an electric mixer on medium, until creamy and smooth. Add in the eggs, and salt, and blend on high until completely incorporated. Add the yoghurt and oil, and blend once again. Once the mixture is creamy, sift in the flour and the baking powder, and blend really well. Finally, pour in the mineral water and mix the batter by hand until smooth. It may seem like it is not going to blend, but keep mixing gently until it comes together. Reserve two tablespoons of the batter, and spread the filo sheets on the work surface.

Spread a portion of the batter on the pastry, roll it up (jelly roll style) starting from the long edge, then coil it around until you get a spiral. You can also fold the rolled up pastry into thirds and make longer pieces. Place the rolled up piece into a large pan, seam side down, and continue until you use up all of the ingredients. Once everything is rolled up and arranged in the pan, take the reserved batter, mix it well with the oil and mineral water, then generously brush each rolled piece of pastry in the pan. Bake them immediately in a preheated oven, at 190˚C (375˚F), for 30-35 minutes, or until puffy and golden. Serve warm. Yields 6 servings.

Tuna burgers are a very delicious alternative to a classic beef or turkey burgers, with lots of flavour from the hummus. You can use store-bought or homemade hummus, whichever you prefer or have available. We like these burgers with lots of freshly ground pepper, and a few hot pepper flakes. These are also tremendously delicious with yoghurt dressings.

Take a large bowl, add in the tuna chunks (well-drained), and break them up slightly with a fork. Add in the hummus, and the stale bread, and blend well with a spatula or a fork. Add in the oil, eggs, and the spices, and blend one final time. Keep in mind that these burgers are very lightly salted, so you can slightly increase the amount of salt, if you wish. Place the batter in the refrigerator for 15-20 minutes, so it can set up slightly.

Once chilled, divide it into four parts, shape the patties, and fry them in a lightly oiled pan (you can use cooking spray, too, if it is available to you). Cook them on medium heat, until cooked through, 3-4 minutes per side. They should be relatively firm to the touch once ready. Let them rest for a few minutes, and toast the burger buns in the meantime. Serve them with tomatoes, onions, lettuce, and mayonnaise. You can add hot pepper flakes to your liking. Serve hot. Yields 4 servings.

Pasta is a staple; it is a great ingredient for delicious meals. Usually quite easy and quick to make, and pretty much a safe dish for all. Enjoy this lovely pasta meal full of smoked sausage, sautéed veggies, and delicious fresh Mozzarella cheese. If you like your pasta extra cheesy, you can even grate some more cheese on top of each serving once the pasta is ready.

Start by shredding the carrots, cleaning and dicing the Swiss chard, and dicing the yellow onion. Place two tablespoons of butter in a large, heavy-bottomed pot, and add in the onions, and the carrots. Keep sautéing the veggies until the onion becomes translucent, and the carrots soften up. Add in the remaining tablespoon of butter, and add in the sliced sausages. Stir it vigorously so the sausages do not burn, and cook for a few minutes, to enhance the flavour of the sausages. Add in the minced garlic, and the Swiss chard, stir very quickly, and cook it for only one minute.

Then add the tomato sauce, and mix it really well. Pour in the pasta shapes of your choice, along with half of the water, and let it cook for about 20-30 minutes, slowly adding in the rest of the water, until the pasta is done to your liking, and the sausages are fragrant and soft. Once the pasta is cooked, add in the diced Mozzarella, and mix until it is completely melted. If is fine if it does not melt all the way through. Immediately pour into serving bowls, top with fresh parsley, and serve. Yields 6 servings.

Light, nourishing, and ever-so-slightly spicy, this soup is very easy to make, and it feeds a crowd. The prep work takes a bit of time, but the rest of the process is easy. I served it with cooked ham and sour cream, but you can serve it just as it is and make it vegetarian-friendly.

Take a large pot with a heavy bottom, place it over medium high heat and let the butter and the olive oil melt and heat up. While the oil is heating, thinly slice the onion and carrots, remove the seeds from the chilli peppers and mince them, peel and dice the tomatoes, and shred the cabbage. Add the onion to the pot and cook for about 5 minutes, until it starts to turn translucent and fragrant. Add the carrots, and cook, stirring often, for about 5 minutes. After that, add the tomatoes to the pot, and cook for about 10 minutes more, until they turn soft and most of the liquid evaporates.

Add the seasoning and stir well, then add your shredded cabbage. Mix everything really well, then pour over the vegetable stock, partially cover the pot and cook, stirring occasionally, for about 30-45 minutes, depending on how tender you like your vegetables to be cooked. About 5 minutes before the cooking time is up, add the minced parsley and stir well. Serve right away, with sour cream and bacon or ham. Yields 8 servings.

This pasta dish can be prepared in under 30 minutes and it's a great and easy midweek meal with a lot of flavour. Although the sausage is spicy, the tomato and cream sauce balance it, so the final result isn't as spicy as you would expect. For great results, choose a type of pasta that holds sauces well. I used funghetti, but penne would also work perfectly. Smooth, creamy sauce enriched with spicy smoked sausage, sweet red bell peppers and tomatoes, it is really a perfect meal for a pasta-lover.

Heat a large deep skillet over medium high heat. Cut the smoked sausage into thin slices (but not too thin, you don't want it to burn), then dice it and cook on medium heat in a dry skillet, until it's fragrant and crispy. Make sure you keep stirring the pieces so they crisp it up evenly. Add the diced onions, celery and peppers and saute them for about 10 minutes, stirring often. While the onions are cooking, peel and dice the tomatoes. You do not have to be too careful about draining them, a bit of tomato juice is fine.

When the vegetables are cooked, add in the minced garlic and cook for one more minute, then tip in the tomatoes. Add the seasonings and cook, stirring often, for about 15 minutes, until the sauce reduces and becomes thick. While the sauce is simmering, boil a large pot of water and cook the pasta al dente according to package instructions. Drain it well and keep warm. When the sauce is thickened, stir in the fresh parsley and the double cream, let it come to a boil, then toss in the pasta and Parmesan and stir everything well. Serve immediately. Yields 4 servings.