The finest Italian ragu sauce

If you have ever had a disappointing ragu – too acidic, bland, no sense of indulgence….- then look no further. This ragu, a recipe I have been using for almost four decades, is seriously good and has THE most impressive depth of flavour.

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Beetroot, walnut and goats’ cheese arancini

I made wild mushroom arancini during the quarter-final of Britain’s Best Home Cook, which got great comments from the judges. While that is my favourite arancini flavour, this beetroot version comes very close.

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