BRAISED LAMB CUTLETS WITH ONIONS, HERBS & OLIVESI picked up this dish during my time in Ravenna, in the Emilia-Romagna region of northern Italy. It is a magnificent way to cook lamb low and slow. The cutlets can be finished off in a medium-hot oven instead of cooking on the stove top. They are also very good reheated.SERVES 48-12 lamb cutlets or chops, depending on size100ml olive oil1kg onions, thinly sliced2 tbsp chopped fresh rosemary, plus extra sprigs to serve2 tbsp chopped fresh oregano4 anchovy fillets in oil, drained, rinsed and chopped15 stoned black olivessea salt and freshly ground black pepper1 Season the lamb cutlets on both sides with salt and pepper.2 Heat half the oil in a large frying pan until very hot, then add the cutlets and quickly brown on both sides. Remove to a plate and leave to cool.3 Heat the remaining oil in the same pan and add the onions. Cook over a gentle heat for 15 minutes, stirring occasionally, until the onions begin to soften, but do not let them brown. Stir in the chopped herbs, anchovies and olives, then season with salt and pepper to taste.4 Return the cutlets to the pan, arranging them on top of the bed of onions, and cover with a lid. Cook over a very low heat for 20 minutes, checking regularly to make sure that the onions do not catch and burn. Scatter over a few rosemary sprigs before serving at the table direct from the pan.OPEN LASAGNE WITH VEGETABLES & OREGANO DRESSING This is a firm favourite with my family; I hope you enjoy it as much as they do!SERVES 42 red peppers, deseeded and cut into thick strips2 small aubergines, halved lengthways and cut into thick slices600g butternut squash or firm pumpkin, peeled, deseeded and cut into wedges200g baby plum tomatoes100ml extra virgin olive oil6 fresh bay leaves1½ tsp fennel seeds, lightly toasted and crushed1 garlic clove, crushedpinch of dried chilli flakessmall handful of fresh oregano, roughly chopped2 tsp best-quality red wine vinegarlarge handful of green olives, stoned12 fresh lasagne sheets200g mozzarella, drained and slicedsea salt and freshly ground black pepperhandful of fresh basil leaves, to garnish1 Preheat the oven to 200C/180C fan/gas 6.2 Divide the peppers, aubergines, squash and tomatoes between 2 large baking sheets. Drizzle each with 2 tablespoons of the olive oil to lightly coat, add the bay leaves and season well. Slide the trays into the centre of the oven to roast the vegetables for about 35 minutes or until they have turned soft, burnished and sweet. Remove from the oven, cover loosely with foil and set aside to keep warm.3 Combine the remaining olive oil with the fennel seeds, garlic, chilli flakes, oregano, vinegar and olives to make a dressing. Season to taste.4 To cook the lasagne sheets, bring a large saucepan of salted water to a rolling boil. Working two at a time, cook the pasta sheets for 2 minutes each. Using a slotted spoon, lift the cooked pasta sheets out of the pan and lay them on a clean dry tea towel to drain.5 On individual serving plates, layer the roasted vegetables, sliced mozzarella and olive oil dressing with the cooked lasagne sheets, artfully draping the pasta to make an attractive open lasagne. Finish each plate with a few fresh basil leaves to garnish.CRESCENTINE These are deliciously crispy on the outside but soft and fluffy on the inside. A classic bread, crescentine are especially popular in Bologna. Serve them as an appetizer or with a main dish – either way, feel free to be adventurous when it comes to the toppings.MAKES 6200g Italian 00 flour or strong white bread flour, plus extra for dustingpinch of saltpinch of bicarbonate of soda100ml milk (or plant-based milk)125ml neutral oil (eg sunflower or vegetable), for fryingFor the toppings4 slices of best-quality mortadella or Parma ham1-2 balls of mozzarellahandful of fresh basil leaves, tornhandful of wild rocketsea salt and freshly ground black pepperbest-quality extra virgin olive oil, to garnish1 Mix the flour, salt and bicarbonate of soda together in a bowl. Make a well in the centre of the flour and gradually pour in the milk, little by little, and mix in the flour. I find it easiest to do this with a fork. The dough should be damp, not wet.2 Turn out the dough on to a lightly floured surface and knead gently for 5 minutes until smooth and like a piece of marble.3 Divide the dough into 6 pieces, then roll out each one into a very thin round, approximately 18cm wide.4 Heat the oil in a large heavy-based frying pan. One at a time, fry the dough rounds in the hot oil until crisp and golden brown. Repeat with the remaining dough rounds. Transfer the cooked breads to paper towels to absorb any excess oil, then cover to keep warm.5 Top with your choice of mortadella or Parma ham, mozzarella, basil and rocket. Season to taste and drizzle with the best-quality extra virgin olive oil.GRILLED SARDINES WITH FRESH TOMATO SALAD This is the perfect treatment for oily fish like sardines, which I first enjoyed in the fishing town of Cattolica on the coast of Emilia-Romagna. I highly recommend using fresh sardines for this dish. And make more than you need – it is so good, you will become addicted!SERVES 41kg firm ripe tomatoes1 tbsp red wine vinegarhandful of fresh flat-leaf parsley, roughly choppedbunch of fresh basil leaves, roughly torn1 tbsp mild extra virgin olive oil8 fat sardines, gutted and scales removedzest and juice of 1 unwaxed lemonsea salt and freshly ground black pepperlemon wedges, to serve1 First, make the salad. Plunge the tomatoes into a bowl of boiling water and leave for 30 seconds. Remove with a slotted spoon. The skins should pop off obediently if the tomatoes are ripe. Remove the seeds and cut into slices.2 Put the tomato slices in a bowl and salt well. Add the vinegar and black pepper, mix well, then add the parsley and basil and dress with olive oil. Set aside.3 Arrange the sardines in an ovenproof baking dish in a single layer. Add the lemon zest and juice. Preheat the grill to high.4 Grill the sardines until the eyes of the fish turn white and the skin starts to blister. Depending on the size of the sardines, this is usually quite quick so keep an eye on them while they cook.5 Serve the grilled sardines with the tomato salad and some lemon wedges for squeezing over.PEACH & STRAWBERRY TART While I was testing recipes for my book, the peach season was in full stride. This tart is a beautiful combination of textures, flavours and colours. I heartily recommend.SERVES 6-84 ripe peaches, stoned and sliced300g firm strawberries, hulled and halved2 tbsp apricot jamFor the pastry250g Italian 00 flour or white spelt flour, plus extra for dusting75g icing sugar, plus extra for dusting125g chilled unsalted butter1 large eggpinch of saltfew drops of vanilla extractgrated zest of 1 unwaxed lemon1 First, make the pastry. Place all of the ingredients in a food processor and pulse to mix. Turn out on to a lightly floured surface and knead into a smooth dough. Flatten slightly, wrap in clingfilm and set aside for 30 minutes in the fridge to rest.2 Preheat the oven to 180C/160C fan/gas 4. Grease and flour a 23cm springform cake tin.3 Combine the peaches and strawberries in a bowl and set aside.4 Roll the pastry dough into a 30cm round. Make sure the outer edge of the circle is neat.5 Use the pastry to line the prepared cake pan, making sure that the pastry is snug to the edge, but without stretching it too much as it will shrink back during cooking. Allow the excess pastry to overhang the sides of the pan.6 Add the fruit to the pastry case, then fold the overhanging pastry down over the fruit to form an even border – but the fruit should still be visible in the centre. Bake in the oven for 35-40 minutes until golden and crisp. Remove and leave to cool completely on a wire rack.7 Heat the apricot jam in a saucepan, then brush over the fruit filling to glaze. Dust with icing sugar, if desired, to finish.ROAST CHICKEN WITH BROAD BEANS & LEMONI adore broad beans and grow them each year with varying degrees of success. They pair well with chicken (my husband’s favourite) to make an easy, relaxed summer lunch.SERVES 4375g fresh shelled broad beans2 tbsp olive oil1.5 kg chicken pieces (thighs or legs), bone in, skin on3 onions, roughly choppedhandful of fresh thyme sprigszest and juice of 2 unwaxed lemons3 garlic cloves, thinly sliced350ml chicken stockhandful of fresh mint leaves2 tbsp capers, drained and rinsedsea salt and freshly ground black pepper1 Preheat the oven to 200C/180C fan/400F/gas 6.2 Bring a large pan of water to the boil. Add the broad beans and boil for 2 minutes. Drain and refresh under cold running water. Peel the skins from the beans and discard.3 Heat the oil in a large ovenproof casserole dish over a high heat. Working in batches, cook the chicken pieces for 4 minutes on each side until browned. Remove from the dish and set aside.4 Add the onions, thyme and lemon zest to the casserole dish and cook for 2 minutes. Return the chicken and any juices to the dish with the garlic and stock. Bring to the boil, then season salt and pepper. Transfer to the preheated oven and cook uncovered for 40 minutes.5 Stir in the broad beans along with 2 tablespoons lemon juice. Scatter over the mint and capers, then season with salt and pepper to taste. Serve immediately.PAN-FRIED COURGETTESOn my visit to Bologna, the vegetables in the Mercato delle Erbe were in full stride. What I really appreciated was all the different varieties of courgettes on offer. I always recommend young courgettes as the best for cooking using this method. Larger courgettes are better filled and baked.SERVES 4-62 tbsp olive oil, for cooking350g young courgettes, washed and cut into 2.5cm rounds3 garlic cloves, thinly sliced200g ripe cherry tomatoes, cut in half horizontallyhandful of fresh parsley leaveshandful of fresh basil leaves1 tbsp best-quality extra virgin olive oil, preferably fresh and fruity, for drizzlingsea salt and freshly ground black pepper1 Heat the olive oil in a frying pan over a medium heat. Add the courgettes and garlic and stir well, then season with salt and pepper.2 When the courgettes begin to brown, add the tomatoes, stir well and cook for about 7-9 minutes until the courgettes are lightly golden.3 Scatter over the parsley and basil, then drizzle with the extra virgin olive oil to finish just before serving.MULLET STEWA wonderful selection of fish is available all along the Adriatic coast, a significant part of which lies within the Emilia-Romagna region. One of these fish is red mullet that can be very simply cooked using this uncomplicated method.SERVES 22 whole red mullet, (about 250g each), gutted and cleaned50 g Italian 00 flour3 tbsp olive oil4 ripe tomatoes, peeled and diced2 salted anchovy fillets, mincedgenerous sprig of fresh rosemarysea salt and freshly ground black peppercrusty bread, to serve1 Pat the mullet dry with paper towels. Sprinkle the fish with flour on both sides.2 Heat a large frying pan over a high heat and add the oil. Once hot, place the mullet in the pan, turn down the heat to medium and gently cook on both sides to not break the fish.3 When the mullet is golden, add the tomatoes, anchovies, rosemary and some black pepper. Add a couple of spoonfuls of water to prevent the fish drying out. Cover the pan with a lid and cook over a medium heat for 20 minutes. When the eyes are white, the fish is ready.4 Carefully lift the mullet on to individual plates, then spoon over lots of the tomato sauce. Serve with good bread for mopping up the sauce.NOW BUY THE BOOK Our recipes are from Cucina dell’Emilia-Romagna by Ursula Ferrigno with photographs by Rita Platts (Ryland Peters & Small, £25). To order a copy for £21.25 until 14 June, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £25.