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 balls

I made a wild mushroom arancini during the quarter-final of Britain’s Best Home Cook, which got great comments from the judges and this is one of my favourite risottos to make. However, with the first of this year’s beetroot being picked on the allotment, I couldn’t wait to use some for my different take on arancini.

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