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

Sautéed asparagus, toasted almonds & manchego cheese

Drizzle asparagus with nutty brown butter, top with toasted whole almonds and shavings of salty manchego for a springtime starter that's so simple to make

Spinach & ricotta gnocchi

These luxurious gnocchi are both light and spoilingly rich at the same time