Torta salata, or savoury pie, is a mainstay for on-the-go eating in bars in Tuscany and is also served in slices as an aperitivo or as a starter for dinner. I love it as it’s stuffed with aromatic gre

This creative take on the classic Christmas menu by chef and restaurateur Ravinder Bhogal, is made for sharing with friends and family during the festive period

SERVES 2 PREP 5 mins COOK 25 mins EASY 20g walnut pieces1 tsp rapeseed oil2 slim leeks (about 170g), well washedand thinly sliced175g wholemeal penne2 garlic cloves, finely grated160g baby spinach40g

SERVES 4 Ingredients 125g unsalted butter, plus extra for greasing120g dark chocolate, broken into small piecesPinch of sea salt100g Amarena cherries, roughly chopped, plus3 tbsp of the cherry syrup10

I cannot overemphasise how utterly sublime Brussels sprouts cooked this way taste: the leaves charred and crisp, then tumbled in a sticky sweet-and-sour sauce of mashed dates and balsamic vinegar… the

SERVES 4 Ingredients 800g cauliflower florets and leaves 1 onion, chopped 2 tsp ground turmeric 1 tsp ground cumin 2 tbsp olive oil 150g cashew nuts 3 garlic cloves, crushed 1 tbsp finely chopped sage