I’m here to enthuse you with some great winter ideas and give you some tasty fun recipes.  Join me and learn first hand while I guide you through recipes you’ve often wanted to try, but been apprehensive about doing.

Roman Gnocchi are made with semolina and are quite different from the more well-known potato gnocchi served with pasta sauce.

These gnocchi can be prepared a day or two in advance, wrapped and stored in the refrigerator in the slab form or as circles.   They can be served individually in small gratin dishes as a starter, or served to accompany rich meat stew dishes or ragu.

Sunday, 13th December - 6pm

Sign up for a blast of culinary inspiration, and maybe some entertaining distraction from everything going on.

Interested in learning new cookery ideas, tips and tricks via zoom? Join me for a Zoom class. Up to 15 people, so we all get a chance to interact and share. Wednesdays 7pm. Sundays 6pm. Or a particular date of your choosing.

Hope you enjoy my snazzy relaunched website. Thanks to Tobi Frenzen for designing it for me.

Congratulations to Sarah and Stirred Travel. She and they deserve it. I've worked with Sarah for nearly 25 years now!! And she has been so supportive of me, putting up with all us chefs! Always a can-do attitude. Looking forward to many more fun times with the team at Stirred.

Check out this Youtube clip from a past client while teaching with Stirred Travel. I hope it gives you a concept of how much fun and learning went on...

I was recently featured in the Sunday Times' 100 Best Holidays of the Year 2016 piece.

A fresh new season for Stirred Cookery Holidays begins in May 2016 with chef Sophie Braimbridge at the helm, making the very most of the stunning Spring produce for which the Veneto is renowned.

I rediscovered this delicious vegetable the other day at my local vegetable shop. It’s also know as broccoli rabe in Italy, and translated means turnip tops.

Had yet another fabulous time with Stirred Travel last autumn and don’t forget, I’ll be out there again this year from May.

Here is Musa and I cooking up a storm at RSHP. We were a great team bringing healthy tasty dishes to the hard working staff at RSHP.

The IBS Network have a great 'eat well plate’ that helps you create a balanced diet and helps you choose what foods you can eat with your IBS and what you should cut down on.

After the republication of my cookery book - Simply Italian, I was honoured to win the Golden Ladle Award.