Gujarati cabbage with coconut & potato

This superhealthy, stir-fried side makes a tasty vegetarian supper served with rice and dhal

Sicilian aubergine, pine nut & raisin fusilli

Sicilians love aubergines cooked every which way. Try them in this summery pasta dish

Parmesan-baked ricotta with tomato, olive & basil salad

This impressive starter is perfect for entertaining guests and can be made ahead for extra ease

Tomato, basil & Parmesan scrambled eggs

Spice up your Saturday morning scrambled eggs with a taste of the Mediterranean

Roasted autumn vegetables with Lancashire cheese

A colourful and hearty vegetarian supper dish for autumn – made in one roasting tin, from Roz Denny

Kale pesto

This leafy green cabbage-like vegetable is a genuine superfood – it’s great whizzed up in place of basil in an Italian sauce

Cheese & chive spread

Try this savoury mix on crackers, in sandwiches or spread on toast and grill

Triple cheese & onion muffins

Savoury fluffy cakes packed with cheddar, Parmesan, chives, spring onion and cream cheese – delicious fresh from the oven

Linguine with watercress & almond pesto

Make your own Italian sauce from nuts, garlic and watercress, add a touch of lemon and serve with pasta

Honey-mustard parsnip & potato bake

A versatile accompaniment with a creamy gratin sauce and crunchy breadcrumb topping

Chestnut & butternut risotto

This comforting Italian rice supper is a great way to use up leftover chestnuts

The ultimate makeover: Potato Dauphinoise

Crème fraîche, stock and semi-skimmed milk replace traditional ingredients to make this the healthiest Dauphinoise yet