I was 18 and living in Florence. My friend Gabrielle took me to the market, where we bought a chicken and a large bunch of basil. Once back at her flat she proceeded to teach me this most simple of meals. I have continued to cook it over the years – for me it is very nurturing and nostalgic.
TO DRINK: French Kir: a fresh, zesty white wine, preferably with citrus flavours, mixed with a glug of Crème de Cassis. The sweetness of the liqueur combines well…
Recipe by Angela Ridge
Sun-dried tomato and smoked paprika wraps with roast beef, haloumi and pine nuts are the perfect balance of earthy, tender and slightly spicy. These delicious wraps are perfect for summertime. Basic wrap recipe here. Recipe and styling by Robyn Timson
Recipe by Jules Mercer
In-season aubergines are wonderfully complemented by Parmesan. TO DRINK: Go for Lourens River Valley 2001: its mineral core matches perfectly with the saltiness of the aubergines and Parmesan…
ANNA MONTALI’S PIZZA DOUGH Dissolve 25g (1 cube) fresh yeast in 30ml (2 tbsp) lukewarm water. Mix in 30ml (2 tbsp) cake flour, cover and leave in a warm place for 30 minutes. Pour out 400g cake flour on a clean surface, make a well in the centre and pour in the yeast mixture together with 10ml (2 tsp) salt and 225ml lukewarm water. Work the liquid into the dry ingredients with your hands, kneading until the dough is smooth and elastic, about 10 minutes. Cover and leave to rise until doubled in size, about 2 – 3 hours, before…