Sichuan salt is such a cheery alternative to that cloying and sticky, sweet sauce we often find on pork ribs. Feel free to simplify the marinade with what you have on hand - this version adds to the flavour but what you really need is seasoning, and that spicy salt when you serve it.
Read MoreMy peach and almond crostata is crumbly and not too sweet, and it stays together so you can serve without great collapses and red cheeks.
Read MoreThey say people get addicted to this stuff. And sure enough not a day goes past when I don't stuff some into a soft tortilla with some sliced grilled chicken breast for lunch, pile some on a plate next to a tousle of noodles dressed in a ginger soy sauce
Read MoreOn an antipasto plate, Venetians' favourite salted codfish (baccala) was piled on polenta squares, and spider crab (granseola) was served in its own shell, picked and cooked in garlic, salt and pepper.
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