Dinner

This pasta was originally made with a white sauce, before tomatoes were introduced to Italy in the eighteenth century, but the key ingredients now are jowl bacon (called guanciale), olive oil, ripe plum tomatoes and pecorino cheese, cooked together in a lightweight cast-iron pan. This is my personal rendition, and deviates from the traditional version with the addition of sliced onions, for texture and sweetness, as well as some peper­oncino and, to add complexity, bay leaves.

One story says that this recipe originated in early 20th-century Naples, specifically in the Quartieri Spagnoli, where the houses of pleasure were situated. Others say the dish was invented in Rome under similar circumstances.

These festive tartlets come together quickly are bursting with flavour. They can also be made ahead and reheated.

From butternut squash wellingtons to fig and raddichio salad, this vegetarian feast is sure to leave you warm and full.

For those nights you're craving sweet and savoury, opt for these baked salmon fillets with golden florets of roasted cauliflower.