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Thin slices of aubergine and ripe tomato bake slowly with garlic, thyme and olive oil until tender and lightly golden in places. Serve this Provençal tian warm or at room temperature, with bread and a green salad.

A small, warm starter with silky-smooth potato cream, salty crispy capers and fresh dill. Lemon oil adds just enough acidity to brighten the creamy flavour.

Crisp, golden-brown pastry shells with a cool filling of ricotta, orange and dark chocolate: cannoli are at their best when filled just before serving. Drain the ricotta ahead of time and give the dough time to rest.

Gently baked eggs with cream and tarragon: the whites are just set around the edges, while the yolks stay soft. Serve warm with toasted bread and a fresh, slightly bitter salad.

These tender spinach dumplings from Trentino are made with stale bread, egg and grated cheese. Melted butter with sage finishes the dish: simple, savoury and suitable as a main course.

Slowly braised tomatoes soak up white wine, lemon and warming spices while keeping their shape. Serve them chilled or at room temperature as a starter, with bread to mop up the fragrant cooking juices.

A golden, sturdy pastry crust encases a juicy filling of chestnut mushrooms, oyster mushrooms, shallot and thyme. Serve the tourte in wedges with a green salad for a vegetarian main course.

Soft pear, fragrant saffron syrup and fresh lemon come together with creamy ricotta and crunchy pistachio. An elegant dessert that simply needs time to cook gently.

Small, golden-brown salmon balls with a tender centre, bright lemon and a simple yoghurt sauce. Serve them warm as a starter to share.

Golden-brown pieces of chicken with a thin, crisp crust and a fresh marinade of lemon, garlic and sage. Serve warm as a shareable side, with lemon wedges on the side.

This Italian pumpkin flan is soft and airy, with Parmesan for savory depth and sage butter for a fragrant, nutty finish. Baked in small ramekins, it makes an elegant starter served warm.

Al dente broccoli gets a warm, nutty butter sauce with lemon and parsley. A simple French-inspired side dish that goes well with roast meat, fish or lentils.

A little white miso gives dark chocolate extra depth. With airy cream, tangy crème fraîche and crisp sesame brittle, this dessert brings bitter, salty, creamy and crunchy together in one spoonful.

These savory muffins combine juicy courgette with sweet corn, sharp cheddar and a gentle kick of jalapeño. Delicious for lunch with a fresh tomato salad, and handy to take with you.

Soft, slightly smoky eggplant flesh gets a fresh lift from lemon and parsley. Spoon the spread onto crisp toast and serve with radishes and a green salad for lunch.

Paper-thin layers of potato turn tender and hold together in the oven, then crisp up all over in the pan. Chive cream and pickled shallot bring a bright acidity to the buttery pavé. Start ahead: the potato needs to cool and firm up before you fry it.

Warm white beans with garlic and lemon make a hearty base for soft-boiled eggs. Sage-chili oil adds crispy leaves and a gentle heat; toasted sourdough is there to mop up the creamy yolk and oil.

This Italian spinach flan is soft and savoury, with ricotta for a creamy texture and Parmesan for extra flavour. A thin tomato sauce keeps it fresh. Serve the flans lukewarm as a starter.

Ripe tomatoes develop dark grill marks and stay juicy inside. A tangy caper dressing cuts through their sweetness, while crunchy garlic crumbs add a little bite to every mouthful.

Crispy pan-fried oyster mushrooms, smooth white bean cream and spicy chili oil: a plant-based main course with fresh lemon and toasted sesame for balance.

Tender salmon and herby spinach wrapped in golden puff pastry. The trick to a crisp bottom: make sure the spinach filling is very dry and let the fish rest briefly after baking.

These little filled pasta parcels from Mantua combine roasted pumpkin with Parmesan, amaretti and mostarda. Brown butter with sage finishes the dish without overpowering the distinctive filling.

This Italian vegetable flan combines tender broccoli with ricotta, Parmesan and a touch of nutmeg. After baking, cut it into firm, golden-brown wedges and serve warm with bread.

Small cauliflower florets are coated in a thin parsley batter and pan-fried until golden brown. Served with lemon and a fresh green salad, these fritters make a light lunch with a crisp exterior and a tender centre.