Baked Chicken with Citrus, Fennel & Olives
Sardinians love to braise meat with olives, to impart a delicious, olive-scented saltiness, and they also love to cook fennel beneath braising meat, so it becomes soft and sweet wi
Recipes & Stories from the Island of Sardinia
Bitter Honey
An exploration of Sardinian food and the original falling-in-love with Italy story, packed with recipes and stories from Nonna Giulia, Luca and many more.
‘A beautiful book that reads like the loveliest holiday’
Nigella Lawson
‘Full of warmth & wit’
Waitrose
‘One of the best cookbooks of the year’
The Times
buy now
Recipes from the book
Grilled Aubergines, Saba, Pine Nuts, Ricotta Salata and Mint
A surprisingly delicious combination of smoky aubs, salty cheese, toasty nuts and sweet-sharp dressing. Serves 4-6 as an antipasti or side dish 80g pine nuts 3 large aubergines 1 t
Ricotta, Blood Orange & Honey Drop Scones
Sometimes, on winter evenings, my granny would make drop scones for tea. Granny’s work for most of her life was her kitchen and her garden; acutely dyslexic the only job she&
