Umbria

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

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

By Amber Guinness Serves 4 | Prep 5 mins | Cook 1 hr Olive oil½ a red onion, finely dicedSea salt500g button mushrooms, sliced inhalf lengthwaysA large handful of thyme sprigs, leaves picked1 tsp plai

Continuing our new series, photographer Andrew Montgomery and Leiths-trained cook Cherie Denham bring us pork recipes inspired by the Emerald Isle

Everyone’s fave – it’s quick, simple, and packed with flavour

Easy sauces that can be rustled up in no time