This is a favourite spring luncheon meal, especially when you pull out home-made Stock – Chicken or Turkey from the freezer. Only use home-made stock in this simple yet elegant starter.

Saffron is one of the most precious and expensive spices in the world.  You know its subtle flavour when you taste it.  Letting saffron bloom in warm liquid before adding it to the dish brings out the color and aroma.

Brown Butter is a warm sauce used in French and Italian cooking. Butter is slowly cooked over low heat until the milk solids separate and start to brown. The sauce is wonderful tossed with pasta, drizzled over fish and/or vegetables.

This recipe from Gramma Rose is decades old. Make or buy the best dry pasta you can find. Gluten Free pasta is somewhat different but just as good, especially topped with sour cream and/or Parmesan Cheese.

We buy Ocean’s Albacore Solid White Tuna. It’s circle hook caught, meaning the amount of marine life mistakenly caught is reduced and its subtle flavour is perfect if you aren’t using fresh tuna.

Rigatoni pasta is bigger than penne and ziti, so it’s able to catch all of the sausage in the sauce.   This is a really easy, different approach to pasta when you feel like a bit of a change from tomato or cream-based sauces. The…

Lasagna, a flat pasta rich with tomato sauce made its debut in Naples during the Middle Ages.  It evolved into the traditional dish we all love over many centuries. And Granddaughter Kate surely must have some Italian??….. one of her favourite meals.  And below her…

Created in 1892, by Alfredo di Lelio, a Roman chef; Alfredo Sauce consisted only of Parmesan, butter and pasta.  Later came the addition of cream.  Serve by itself or alongside just about anything – our summer favourites are shrimp and asparagus, or with one of…