Abbacchio, or suckling lamb, has been a Roman springtime delicacy since ancient times, and today this dish is often served for Easter celebrations. The lamb is seasoned with a garlicky paste that includes anchovies – these lend a salty, savoury kick and are the modern replacement for garum, a fermented fish sauce widely used in Ancient Roman cuisine. We’ve used a leg of lamb here in place of suckling lamb.

Gordon combines baby veg and tender meat in his lighter version of a bistro classic

A classic way to prepare veal chops is with the bones 'frenched' or exposed, that is, removing the meat, fat and membranes that connect the individual rib bones, giving the chops a more aesthetic pleasing and elegant presentation. This simple and delicious recipe is at its best when made with the freshest and thickest veal chops you can find. Marinated for a few hours in an aromatic combination of fresh herbs, bold garlic, tangy lemon juice and freshly grated zest, these tender milk-fed Tuscan-Style Veal Chops are simply grilled on medium-high, turning once until veal is well-marked and cooked to medium, about 6 minutes per side. Succulent and juicy, simple fresh seasonings transform these grilled veal chops into a work of culinary artistry worthy of a Tuscan chef — Mangiamo! Tuscan-style marinade of minced garlic, lemon zest, rosemary, mint, thyme, tarragon and olive oil Veal chops marinating Veal Chops with Tuscan-Style Marinade Serves 2 2 veal chops, cut 1-inch thick 2 tbsp minced garlic 1 lemon, zested 1 1/2 tbsp finely chopped fresh rosemary leaves 1 tbsp chopped fresh thyme leaves 1 tbsp chopped fresh mint leaves 1 tbsp tarragon 1 tsp kosher salt 1/2 tsp freshly ground black pepper 2 tbsp olive oil 1 lemon, thickly sliced for garnish Combine garlic, lemon zest, rosemary, tarragon, thyme, mint, salt and pepper in a food processor and pulse until well blended. Place the veal chops in a baking dish and drizzle half of the marinade over the chops, pressing the mixture into the meat with your fingers, making sure they coat the meat. Turn the chops over and repeat with remaining oil and herb mixture. Cover with cling film and refrigerate for 6 hours or even overnight. Half an hour before cooking, remove the veal from the refrigerator and allow it come to room temperature. Preheat an outdoor grill to medium high then grill the chops for 5-6 minutes per side for medium doneness, turning with tongs halfway through. For nice crosshatch marks, rotate the chops 90 degrees after 3 minutes of cooking on each side. While chops are resting, brush the lemon slices with olive oil and grill until slightly charred and warmed through. Transfer the chops to a platter and let rest for 3 minutes before serving. Serve the veal chops with the lemon slices and your favourite side dishes, such as grilled fennel and a simply dressed arugula salad.

The boneless meat is filled with garlic, sage, rosemary, and thyme. Then is it liberally sprinkled with freshly ground pepper and kosher salt. It is seared on all sides on top of the stove and finished in the oven.

Caramelized onions and mushrooms are the perfect side dish or topper. Mushrooms and onions are both healthy vegetables and when you add butter into the mix they become one of the tastiest combinations ever. Mix in a little fresh herbs in this great side dish option.

Cooking succulent lamb and herby potatoes together means the potatoes absorb all the lovely juices

Two iconic spring vegetables, artichokes and peas, are braised together with a simple onion flavor base to make this simple but tasty side dish.

This classic steak sauce reduction is made earthy and sweet with port and highlighted by the tang of pickled green peppercorns.

Perfect for a Sunday roast- leg of lamb adorned with rosemary and served with a savoury red wine sauce. Serve with green beans and roasted potatoes.

This simple vegetable side dish is prepared quickly, then slow-roasted in the oven for a sweet and sticky caramelised finish

Braising lamb shanks makes them meltingly tender. Serve with Polenta for a hearty meal.

In this speciality from Puglia and Campania, often served at Eastertide, lamb—the ne plus ultra of spring meats—joins peas—a classic spring vegetable.

Pork belly is a fantastic and relatively inexpensive cut of meat. The generous covering of fat gives great flavour, brilliant crackling and prevents the meat drying out. Tom serves his with a fresh salsa to cut through the richness of the dish and lentils to provide substance.

For many Italians, Summer means outdoor grilling, just as it does for much of the rest of the world. An Italian cookout is more or less like any other,

Bring a bit of Germany to your kitchen with this mouth-watering Pork Schnitzel recipe. Ready in 30 minutes, it's a simple, yet delicious meal that's sure to be a family favorite.

The scaloppina (in the plural, scaloppine) and its manifold variations may be the most common secondo in Italian cooking. To me, it is typical of that

It’s Easter Week! The long weekend is so close you can almost taste it… Talking of tasting things, I’m celebrating with a whole week of recipes. All easy, all delicious, and all guaranteed to make this Easter your best one ever. First up, the easiest and the best roast lamb you’ll ever have. Sticky, slow […]

One of the pillars of Milanese cuisine, cotoletta alla milanese is nothing more than a breaded veal chop browned in butter. It's so typical, in fact, of

All the delicious juicy flavors are waiting for you in these gyro style wraps. These simple Mediterranean Kofta Wraps are packed with flavor and baked in your oven for easy clean up. You can also skewer them and cook on a grill or in a pan. The baked way is just easier for me personally. […]

Sara Gore's sweet and salty Brussels sprouts

Perhaps the most emblematic dish of the cuisine of Lombardy, the northern Italian region of which Milan is the capital, ossobuco (or oss bus in Milanese

A twist on the traditional beef wellington.

Creamy mashed potatoes with cooked cabbage and green onions. So good!

Bring the taste of Spain to your dinner table with this one-pan wonder by Tapas Revolution chef Omar Allibhoy. It's simple to make and filled with the flavours of garlic, rosemary and plump, juicy olives. Serve with a big chunk of bread to mop up the sauce.

Some readers may remember last winter's post on brasato al vino rosso, the wonderful red wine pot roast from northern Italy. Well, today we turn our

This is comfort food at its most comforting, one of the many humble but delicious dishes that typify popular cooking in the Eternal City: Roman-style

One of the most famous of all meat dishes in the Roman culinary repertoire, these veal scaloppini known as saltimbocca typify Roman cooking in their

September, here we are ... the stew’s season is starting! For these first days of Fall, I propose you a classic Italian chicken stew, winking to just gone summer time (yeah, I’m feeling nostalgic…), with bell peppers, black olives and pickled capers. This traditional dish, transmits all the flavors of the southern Italian farms. I fried peppers as Sicilian way, and I cooked the chicken in the same oil, with a tasty tomato and basil sauce. To prepare this recipe I strongly suggest a dutch oven with enamel interior: Your stew will be a resounding success!

Golden and crunchy outside, succulent and juicy inside - these baked panko buttermilk drumsticks have answered your entertaining prayers this silly season!

In a series of extracts from its new book, Leon: Happy salads, the natural fast-food brand shares some fresh and simple dishes. This time: an umami beef treat

This impressive-looking roast is easy to carve once you know where to start.

A recipe for chakalaka, a traditional spicy South African tomato relish, usually served warm at a braai/barbecue with mashed potato or "mieliepap" (like polenta).

Ideal for weekend entertaining, this no-fuss roast will satisfy friends and make lovely leftovers too

Shoulder of lamb is quite fatty, but that’s what makes the meat so sweet and succulent, and by cooking it for a long time at a low temperature, the meat becomes so tender it just falls off the bone. This is the perfect roast to put in the oven and leave while you are out as it cooks slowly in the oven and you will return to a house full of wonderful aromas and meltingly tender meat. Serve it with fresh mint sauce.

Israeli chef Yotam Ottolenghi talks with Rachel Martin about the difference between supermarket hummus and Middle Eastern hummus and why he doesn't like to call his cookbooks "vegetarian."

Turmeric and Honey Glazed Drumsticks are a delicious and easy dinner to make! Baked chicken drumsticks covered in turmeric, paprika, cumin, and honey. Serve alongside roasted veggies and rice! It will become a new weeknight

Fancy the flavour of a roast, but not the fat? Try this simple, healthy one-pan recipe