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

This take on the festive favourite will ensure you never boil a sprout again. The whipped tofu is based on a classic French vinaigrette and should be quite loose in texture. It carries a real mustard

A crowd-pleasing pie with a rich, buttery filling. Sage leaves are baked into the pastry while the beetroot adds vibrant colour. SERVES 8 PREP 30 mins plus40 mins chilling COOK 1 hr 30 mins MORE EFFOR

A slight adjustment from the classics, these are stuffed with pine nuts and sesame seeds for a nutty sweetness that reminds me of the little yellow packets of sesame snaps we had while growing up. If

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