900g fresh spinach
350g ricotta cheese
60ml / 4 tbsp freshly grated Parmesan cheese
2 eggs, beaten
1.5ml / ¼ tsp grated nutmeg
45-60ml / 3-4 tbsp plain flour
115g butter, melted
Salt and ground black pepper
Freshly grated Parmesan cheese to serve

1. Place the spinach in a large pan and cook for 5 minutes, until wilted. Leave to cool, then squeeze the spinach as dry as possible. Process in a blender or food processor, then transfer to a bowl.

2. Add the ricotta, Parmesan, eggs and nutmeg. Season with salt and pepper and mix together. Add enough flour to make the mixture into a soft dough. Using your hands, shape the mixture into 7.5cm / 3 in sausages, then dust lightly with flour.

3. Bring a large pan of slated water to the boil. Gently slide the gnocchi into the water and cook for 1-2 minutes, until they float to the surface. Remove the gnocchi with a slotted spoon and transfer to a warmed dish. Pour over the melted butter and sprinkle with Parmesan cheese. Serve at once.

900g pumpkin, peeled and seeds removed
30ml / 2 tbsp olive oil
2 leeks, trimmed and sliced
1 garlic clove, crushed
5ml / 1tsp ground ginger
5ml / 1 tsp ground cumin
900ml / 1 ½ pints chicken stock
Salt and ground black pepper
Coriander leaves, to garnish
60ml / 4 tbsp natural yogurt, to serve

1. Cut the pumpkin into chunks. Heat the oil in a large pan and add the leeks and garlic. Cook gently until softened.

2. Add the ginger and cumin and cook, stirring, for a further minute. Add the pumpkin and the chicken stock and season with salt and pepper. Bring to the boil and simmer for 30 minutes, until the pumpkin is tender. Process the soup, in batches if necessary, in a blender or food processor.

3. Reheat the soup and serve in a warmed individual bowls, with a swirl of yogurt and a garnish of coriander leaves.

30ml / 2 tbsp olive oil
4 large garlic cloves, peeled
4 slices French bread
15ml / 1 tbsp paprika
1 litre beef stock
1.5ml / ¼ tsp ground cumin
Pinch of saffron strands
4 eggs
Salt and ground black pepper
Chopped fresh parsley, to garnish

1. Preheat the oven to 230C / 450F. Heat the oil in a large pan. Add the whole garlic cloves and cook until golden. Remove and set aside. Fry the bread in the oil until golden, then set aside.

2. Add the paprika to the pan, and fry for a few seconds. Stir in the beef stock, cumin and saffron, then add the reserved garlic, crushing the cloves with the back of a wooden spoon. Season with salt and pepper then cook for about 5 minutes.

3. Ladle the soup into four ovenproof bowls and break an egg into each. Place the slices of fried bread on top of the eggs and place in the oven for about 3 – 4 minutes, until the eggs are set. Sprinkle with parsley and serve at once.

1 large cucumber, peeled
300ml single cream
150ml natural yogurt
2 garlic cloves, crushed
30ml / 2 tbsp white wine vinegar
15ml / 1 tbsp chopped fresh mint
Salt and ground black pepper
Sprigs of mint, to garnish

1. Grate the cucumber coarsely. Place in a bowl with the cream, yogurt, garlic, vinegar and mint. Stir well and season to taste.

2. Chill for at least 2 hours before serving. Just before serving, stir the soup again. Pour into individual bowls and garnish with mint sprigs.

900g ripe, well-flavoured tomatoes
120ml olive oil
2 onions, thinly sliced
2 red peppers, seeded and cut into chunks
1 yellow or orange pepper, seeded and cut into chunks
1 large aubergine, cut into chunks
2 courgettes, cut into thick slices
4 garlic cloves, crushed
2 bay leaves
15ml / 1 tbsp chopped young thyme
Salt and ground black pepper

1. Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skin and chop roughly.

2. Heat a little of the oil in a large, heavy-based pan and fry the onions for 5 minutes. Add the peppers and fry for a further 2 minutes. Drain. Add the aubergines and more oil and fry gently for 5 minutes. Add the remaining oil and courgettes and fry for 3 minutes. Drain

3. Add the garlic and tomatoes to the pan with the bay leaves and thyme and a little salt and pepper. Cook gently until the tomatoes have softened and are turning pulpy.

4. Return all the vegetables to the pan and cook gently, stirring frequently, for about 15 minutes, until fairly pulpy but retaining a little texture. Season with more salt and pepper to taste.

675g rabbit portions
300ml dry white wine
15ml / 1 tbsp sherry vinegar
Several oregano sprigs
2 bay leaves
90ml / 6 tbsp olive oil
175g baby onions, peeled and left whole
1 red chilli, seeded and finely chopped
4 garlic cloves, sliced
10ml / 2 tsp paprika
150ml chicken stock
Salt and ground black pepper
Flat leaf parsley sprigs, to garnish

1. Put the rabbit in a bowl. Add the wine, vinegar, oregano and bay leaves and toss together lightly. Cover and leave to marinate for several hours or overnight.

2. Drain the rabbit, reserving the marinade, and pay try on kitchen paper. Heat the oil in a large sauté or frying pan. Add the rabbit and fry on all sides until golden, then remove with a slotted spoon. Fry the onions until beginning to colour.

3. Remove the onions from the pan and add the chilli, garlic and paprika. Cook, stirring for about a minute. Add the reserved marinade, with the stock. Season lightly.

4. Return the rabbit to the pan with the onions. Bring to the boil, then reduce the heat and cover with a lid. Simmer very gently for about 45 minutes until the rabbit is tender. Serve garnished with a few sprigs of flat leaf parsley, if you like.

500g potatoes
115g feta cheese
4 spring onions, chopped
45ml / 3 tbsp chopped fresh dill
1 egg, beaten
15ml / 1 tbsp lemon juice
Salt and ground black pepper
Flour for dredging
45ml / 3 tbsp olive oil

1. Boil the potatoes in their skins in lightly salted water until soft. Drain, then peel while still warm. Place in a bowl and mash. Crumble the feta cheese into the potatoes and egg the spring onions, dill, egg and lemon juice and season with salt and pepper (The cheese is salty, so taste before you add salt. Stir well.

2. Cover the mixture and chill until firm. Divide the mixture into walnut-size balls, then flatten them slightly. Dredge with flour. Heat the oil in a frying pan and fry the polpettes until golden brown on each side. Drain on kitchen paper and serve at once.

½ slice white bread, crust removed
45ml / 3 tbsp milk
675g minced beef
1 egg, beaten
50g dry breadcrumbs
Vegetable oil fro frying
2 beefsteaks or other large tomatoes, sliced
15ml / 1 tbsp chopped fresh oregano
1 mozzarella cheese, cut into 6 slices
6 drained canned anchovies, cut in half lengthways
Salt and ground black pepper

1. Preheat the oven to 200c / 400F. Put the bread and milk into a small saucepan and heat very gently, until the bread absorbs all the milk. Mash it to a pulp and leave to cool.

2. Put the beef into a bowl with the bread mixture and the egg and season with salt and pepper. Mix well, then shape the mixture into six patties. Sprinkle the breadcrumbs on to a plate and dredge the patties, coating them thoroughly.

3. Heat about 5mm / ¼ in oil in a large frying pan. Add the patties and fry for 2 minutes on each side, until brown. Transfer to a greased ovenproof dish, in a single layer.

4. Lay a slice of tomato on top of each patty, sprinkle with oregano and season with salt and pepper. Place the mozzarella slices on top. Arrange two strips of anchovy, placed in a cross on top of each slice of mozzarella.

5. Bake for 10-15 minutes, until the mozzarella has melted. Serve hot, straight from the dish.

1.75kg roasting chicken
150ml extra virgin olive oil
½ lemon
Few sprigs of fresh thyme
450g small new potatoes
1 aubergine, cut into 2.5cm / 1 in cubes
1 red pepper, seeded and quartered
1 fennel bulb, trimmed and quartered
8 large garlic cloves, unpeeled
Coarse salt and ground black pepper

1. Preheat the oven to 200C / 400F. Rub the chicken all over with olive oil and season with pepper. Place the lemon half inside the bird, with a sprig or two of thyme. Put the chicken breast side down in a large roasting pan. Roast for about 30 minutes.

2. Remove the chicken from the oven and season with salt. Turn the chicken right side up, and base with the juices from the pan. Surround the bird with the potatoes, roll them in the pan juices, and return the roasting pan to the oven, to continue roasting.

3. After 30 minutes, add the aubergine, red pepper, fennel and garlic cloves to the pan. Drizzle with the remaining oil, and season with salt and pepper. Add any remaining thyme to the vegetables. Return to the oven, and cook for 30-50 minutes more, basting and turning the vegetables occasionally.

4. To find out if the chicken is cooked, push the tip of a sharp knife between the thigh and breast. If the juices run clear, it is done, The vegetables should be tender and just beginning to brown. Serve the chicken and vegetables from the pan, or transfer the vegetables to a serving dish, joint the chicken and place it on top. Serve the skimmed juices in a gravy boat.

900g aubergines
120ml olive oil
2 large tomatoes
2 large onions, sliced
450g minced lamb
1.5ml / ¼ tsp ground cinnamon
1.5ml / ¼ tsp ground allspice
30ml / 2 tbsp tomato puree
45ml / 3 tbsp chopped fresh parsley
120ml dry white wine
Salt and ground black pepper

FOR THE SAUCE
50g / 4 tbsp butter
50g plain flour
600ml / 1 pint milk
1.5ml / ¼ tsp grated nutmeg
25g grated parmesan cheese
45ml / 3 tbsp toasted breadcrumbs

1. Cut the aubergines into 5mm / ¼ in thick slices. Layer the slices in a colander, sprinkle each layer with plenty of salt. Leave to stand for 30 minutes.

2. Rinse the aubergines in several changes of cold water. Squeeze gently with your fingers to remove the excess water, then pat them dry on kitchen paper.

3. Heat some of the oil in a large frying pan. Fry the aubergine slices in batches until golden on both sides, adding more oil when necessary. Leave the fried aubergine slices to drain on kitchen paper.

4. Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins and chop roughly.

5. Preheat the oven to 180C / 350F. Heat 30ml / 2 tbsp oil in a saucepan. Add the onions and lamb and fry gently for 5 minutes, stirring and breaking up the lamb with a wooden spoon.

6. Add the tomatoes, cinnamon, allspice, tomato puree, parsley, wine and pepper and bring to the boil. Reduce the heat, cover with a lid and simmer gently for 15 minutes.

7. Spoon alternate layers of the aubergines and meat mixture into a shallow ovenproof dish, finishing with a layer of aubergines.

8. To make the sauce, melt the butter in a small pan and stir in the flour. Cook, stirring, for 1 minute. Remove from the heat and gradually bend in the milk. Return to the heat and cook, stirring, for 2 minutes, until thickened. Add the nutmeg, cheese and salt and pepper. Pour the sauce over the aubergines and sprinkle with the breadcrumbs. Bake for 45 minutes until golden. Serve hot, sprinkled with extra black pepper, if you like.