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A specialty of Italy’s Marche region since Roman times, Olive Ascolane are irresistible deep-fried bites that showcase the region’s cherished green olives. Pitted olives are stuffed with a savoury meat farce, crumbed, and fried until golden—perfect alongside a pre-dinner aperitif.

While humble in origin and with iterations in kind around the globe, it is not an understatement to say fish stew is woven into the very fabric of Spain’s culinary landscape. Rustic, simple and flavourful, the Spanish interpretation starts with a sofrito base while chorizo, saffron and sweet smoked paprika lend a characteristic Spanish inflection to the dish.

Yellow split peas are a delicious, protein-rich alternative to lentils. This hearty dahl tadka recipe is perfect for plant-based menus, offering great flavour and versatility.

Lamb shoulder racks require slow cooking to unlock their rich, tender texture. This Greek-style recipe uses garlic, rosemary and warm spices for deep flavour.