Win a copy of The Kitchen Shelf and a Crane C1-Casserole dish

Enter below to win a copy of The Kitchen Shelf and a Crane C1- Casserole dish

Published by Phaidon this week, The Kitchen Shelf demonstrates how with a perfectly stocked pantry of basic items and two fresh ingredients picked up from the shop, you can create effortless, show-stopping food everyday. It features 100 simple and delicious recipes by writer and food stylist Eve...


"I came up with this recipe while my boyfriend and I were on a road trip down the West Coast of the US. We’d driven from Oregon to California in relentless torrential rain and were hungry when we got to Eureka. The weather had put a bit of a dampener on the trip, but thankfully the first grocery store we...


"That’s a fine pasticcio you got me into,’ one Roman might say to another. It is the name given to dishes made up of jumbled up ingredients, in this case it is sardines, herbs and breadcrumbs, and it is made by our friend Anna Davies, a Roman resident since her youth when she moved to Rome as a dancer. Anna...


"I have developed this recipe over the years, adapting it to reflect where we have lived and worked. We spend a lot of time in Italy, and with all the fantastic ingredients there, the name ‘Italian Eggs’ is currently sticking" Fern Green,

Serves 2


2 tablespoons olive oil, plus extra for drizzling

1 small red onion, roughly chopped


Pumpkin & Sage Risotto with Taleggio – Anna Barnett

"This is a super simple, seasonal recipe packed full of flavour and finished with a little added pepper and heat from the rocket and radish sprouts.

Serve this up as a easy mid week meal or save it for your next dinner party and enjoy cooking with minimum fuss and minimum washing up."

For 4-6


Wild mushroom frittata - Gill Meller

"I really enjoy cooking through autumn and early winter. It’s a pleasure, right up to the end of Christmas, my gastronomic peak. It’s a time for slow cooking; rich braises, earthy mushrooms and hearty bowls of roast root vegetables.

This frittata is a quick sauté of mushrooms lightly set in just cooked organic eggs, it takes minutes and for me...

Squid & Potato Stew - Rochelle Canteen

"Buy fresh squid of a medium size. Maybe ask the fishmonger to clean them if you don’t want the messy job. Cleaning squid can be a bore with the eyes popping out at you and the ink sacs spurting all over the place. But once you start your attack, it can be satisfying." Margot Henderson, Rochelle Canteen.


Mac & Cheese - Spuntino

"Whether you call it Mac & Cheese (US) or Macaroni Cheese (UK), this is one of the world’s supreme comfort dishes. President Thomas Jefferson famously served it at a White House banquet in 1802, and it has seen a remarkable return to gastronomic favour in the early years of the twenty-first century. At SPUNTINO we present our Mac & Cheese...

Chargrilled Bruschetta with tomatoes, Blue cheese and confit chilli - Gill Meller

"This slightly unusual but hugely satisfying combination of flavours is worth trying out.

Use freshly sliced ripe tomatoes, varieties such as borghese plum, Alicante or brandy wine. When I make this I use a ripe Dorset blue vinny – A blue veined cow’s milk cheese made locally, although any good strong creamy blue cheese works well." Gill Meller,