Loafing around

ÒD ough might just be the most important recipe in the history of human civilisation – a basic combination of flour and water, yet a masterpiece despite its simplicity. I grew up in my father’s pizza

I created this soup for my son, Tarek, who loves seafood above all else. There’s nothing quite like the flavour of the very freshest fish and shellfish cooked in a herbed broth; I use as many fresh, f

PREP: Set aside time for stretching and folding the dough, plus overnight proving COOK: 25 minutes MAKES: 6 portions INGREDIENTS For the focaccia dough: ■ 100g sourdough starter ■ 380ml warm water ■ 1

In her new book Mexican Table , 2005 MasterChef winner Thomasina Miers presents simple recipes bursting with delicious Latin flavours. Here are our favourites…

Crowd-pleasing dishes inspired by summer travels

1 Tortello maremmano Tortello maremmano is a typical Tuscan pasta course. Large squares of pasta are pinched together with a filling of fresh ricotta and swiss chard or borage. The extra-large size me