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The southern marvel that is sfincione, made by Emily Gussin.⁠ ⁠ A pillowy focaccia with anchovy, garlic and tomato sauce as well as cheese and breadcrumbs, think of sfincione as a kind of proto-pizza.⁠

Lasagna but with a twist ✨️⁠ ⁠ Meet Ursula Ferrigno's lasagne di salsiccia piccante e polenta (spicy sausage and polenta lasagne). ⁠ “Hearty and delicious, this lasagne uses polenta in place of pasta sheets – it’s a real crowdpleaser,” says Ursula.⁠

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Emily shares her recipe for Puglia's version of focaccia: barese!⁠ Liguria is regarded as the home of focaccia, but down in Puglia this round loaf studded with the region’s cherry tomatoes and olives takes pride of place in panetteria windows.⁠ ⁠

Our friend Ursula Ferrigno is back! This time she's sharing her recipe for a Venetian classic, risi e bisi (rice and peas), with the sweetest fresh peas served in a rich and comforting stock.

Burnt cheesecake just got autumnal. Try this seasonal spin for a decadent, creamy dessert, served with whipped cream and cinnamon for an extra bit of oomph

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As if you needed another reason to eat pasta…

Toffee apple, pudding style. For a more grown-up spin on an autumn classic, cut yourself a slice or two of this 🍎

Beef short ribs take a little time, but the pay off is worth it. Seared, simmered then left in the oven for around three hours, the result is fall-apart, melt-in-the-mouth texture that is made for a Sunday feast

French. Onion. Pancakes 🥞 Sticky caramelised onions, garlic, thyme and cheddar are stuffed into these flaky pancakes for a wonderful recipe courtesy of Chef Omar Foster.

Golden, crisp, fluffy waffles. A generous drizzle of maple syrup. A dusting of cinnamon. What a way to start the weekend…

The cottage cheese craze isn’t going anywhere, and we’re fine with that – this dish is a great way to use it. Inspired by Turkish eggs, this dish uses the cheese instead of labneh

Our bumper CHRISTMAS issue is here! We're bringing you not one but TWO magazines to enjoy and help you get ready for the big day. From a jumbo-sized mag bursting with everything you need to be a better festive cook; to a bonus air fryer special.

Not all focaccia comes in the shape of dense dough, sometimes it's flat and wafer thin like this Genoese flatbread, focaccia di Recco (Recco-style cheesy flatbread).⁠ Emily Gussin shows us how to make this no-yeast dough, topped with nuggets of cheese.

That signature crackling, crisp pastry pairs perfectly with spiced pumpkin and melted cheese. Serve straight from the oven and enjoy

Afternoon tea is always a good idea. Find all the classic recipes to make your own winning spread at home

Forget about a trick. It's not too late to treat yourself to these ghoulish cookies

HAPPY HALLOWEEN! 👻 🎃 For a ghoulish spread this eve, look no further than this guide to fearsome food