Cuisine

Linguine with rocket and cashew pesto
Only buy good-quality Italian pasta, preferably made with egg, and boil in lots of salted water. Pasta needs salt while it’s cooking for maximum flavour

Courgette and tomato pizzettas
The Mediterranean flavours of these canapés go well with a smooth, medium-bodied red wine

Raymond's tagliatelle, pesto and pine nuts
Fresh or dried pasta works equally well here but remember to adjust the cooking times – dried will take 8-10 minutes whereas fresh takes 1-3, depending on its quality

Risotto with soy-marinated vegetables
A light, creamy dish flavoured with a hint of soy sauce, this makes a perfect light lunch or midweek supper

Sir Steve Redgrave's baked penne with Dolcelatte and radicchio
‘As an athlete, I have always thought that it is important to be aware of the origins of my food, which is why I look for the Fairtrade mark,’ says Sir Steve

Shortcrust canape selection
Perfect party food for any occasion

Gino D'Acampo's mushroom and rocket frittata
Like many other classic Italian ingredients, you don’t have to do a lot with mushrooms because the flavour is already there

Risotto with peas and crispy bacon
Make sure your guests are seated and ready to eat – risotto doesn’t like to be kept waiting

Chicken Caesar wraps
Turning this classic salad into a wrap is a great idea for a picnic because it’s so easy to carry... and eat!

Butternut squash veloute, chocolate and cumin stirrer
Chocolate and spice and all things nice, by Paul A. Young and Alan Jones, head chef of Almeida