A quick miso marinade gives a special flavour to aubergine ‘steaks’ to replace traditional beef in this meat-free dish and it happens to be vegan.

Parantha is a delectable flatbread recipe that can be enjoyed for any meal during the day. This home cooked parantha is full of delicious flavours. Best for winters it is easy and quick to cook. The spices add to a perfect taste.

Dosa is a popular South Indian thin crepe made with fermented rice and lentil batter and can be a protein rich breakfast. There are several different recipes on the web but this one is a special one.

When you bring this dish of vanilla-scented tomatoes to the table, people will ask you if you have just baked the dessert, as the sweet and spicy scent will have suddenly spread, as if by magic.

In Palermo, they are called "vurranie" in dialect and are traditionally served with potatoes in a soup with broken pasta. I'm talking about borage, tragically and often confused with the poisonous mandrake but which, if skilfully harvested, gives an "ancient" flavour to pasta dishes.

In this risotto, the aim is to keep the nutritional and organoleptic characteristics of the vegetables as unaltered as possible. An explosion of flavours and aromas that only the use of the freshest vegetables, uncoated pots, and the right amount of technique can give. This risotto is intended to be a "walk through nature". And, if you think about it, every mouthful nourishes not only the body but also the soul.

After a few weeks of March rains, spring has sprung in Sicily. It is the season when nature is at its most generous and heartening, a time to take advantage of transforming some of this wonder into colourful, healthy, and nutritious dishes. Thanks to the recent rains, now followed by sunshine and mild temperatures, there is plenty of wild asparagus to be found. This morning I went to pick them in the countryside just outside Palermo, near my home. The marigold was shining all around me, so I thought that the bitterness of these asparagus could be softened by preparing a risotto with a marigold broth.

I have prepared this easy recipe for you with the aim of highlighting a cereal such as barley that is normally prepared using a different cooking method. Today I am cooking barley using the same technique that is normally reserved for rice. However, in this case, I cream it with a cauliflower and leek cream, avoiding the classic butter and grated cheese to keep it lighter.

With the arrival of the cold weather, I decided to make this salad to show that even in late November it is possible to make dishes that we usually associate with the warm season. In this case, I wanted to enhance black kale.

October is the month of pumpkin par excellence. Pumpkin, an autumn vegetable, lends itself well to many preparations. The great thing about this fruit is that you can use all parts of it, from the skin to the seeds. Normally the skin and seeds are thrown away, but they can be used to give a crunch to dishes, avoiding food waste.

The "traditional" dishes often refer to the canonical festivities of Christmas, Easter or some festivities of a certain city to celebrate its patron saint. In this period of early November, amidst the fog and memories of loved ones who are missing, I share my culinary déjà-vu.

Barley is a grain cereal with a high fibre content. The soluble fibre contains beta-glucans, molecules that have been studied for their preventive role in cardiovascular disease and diabetes. In particular, at intestinal level, they reduce the absorption of fats, cholesterol and simple sugars. They also stimulate the production of phagocytes, the white blood cells that take part in the body's defence.

Here is a healthy and tasty recipe for an aperitif with friends. Today I want to propose a healthy, colourful and nutritionally balanced dish.

Today I propose a healthy and tasty summer recipe together with my friend, biologist and nutritionist Michela Marinoni. It is grilled courgettes on Ghisanativa with almond cream and cannellini beans with toasted wholemeal breadcrumbs.

Mushroom cooked in Chettinad style is an easy vegetarian cooking recipe from South India. Enjoy a mild spicy recipe on naked cast iron.