From Gorgonzola sandwiches in his packed lunch to shaping a culinary revolution at The River Cafe, Theo Randall has spent decades championing Italian cooking. As he releases his sixth cookbook, he tells Eleanor Fleming why the best Italian food is often the simplest – and shares three classic recipes worth keeping just as they are

© Lizzie Mayson

Enhanced with green leaves and sweetened with a touch of maple syrup, Brussels sprouts become the star of the show.

Enhanced with green leaves and sweetened with a touch of maple syrup, Brussels sprouts become the star of the show.

Pesto and green beans combine to create a rich vegetable topping that acts as a sauce for thin chicken escalopes.

Pesto and green beans combine to create a rich vegetable topping that acts as a sauce for thin chicken escalopes.

The underrated kitchen tool does the heavy lifting in these set-and-forget meals – perfect for nourishing, family-friendly dinners.

The underrated kitchen tool does the heavy lifting in these set-and-forget meals – perfect for nourishing, family-friendly dinners.

Middle Eastern cuisine offers countless culinary treasures, but few dishes rival the comforting appeal of shakshuka. Eggs gently baked in a fragrant tomato sauce, enriched with onions, garlic, spices, fresh herbs and feta cheese create a meal that works equally well as a hearty breakfast, a leisurely brunch or even a satisfying hangover cure. Shakshuka also welcomes creativity, making it a perfect way to use leftover vegetables, cooked meat or ingredients already sitting in your refrigerator. Ingredients for a Classic Shakshuka 1 red onion, diced 30 ml olive oil 2 garlic cloves, minced 1/2 red bell pepper, diced 400 g canned chopped tomatoes 20 g tomato paste 4 eggs 60 g feta cheese 15 g fresh cilantro 1 tsp ground cumin 1/2 tsp smoked paprika 1/2 tsp dried oregano Salt, to taste Chili flakes, to taste Pita bread or rustic bread, for serving How to Prepare the Tomato Base Heat the olive oil in a large ovenproof skillet over medium heat. Add the diced onion and cook until soft and lightly golden. Red onion works particularly well thanks to its natural sweetness, but white onion or shallots make excellent alternatives. Add the cumin, smoked paprika and oregano to the pan. Stir continuously for about a minute, allowing the spices to release their aroma into the oil.

The technology behind this strawberry puff pastry tart is based on a two-stage baking process for yeast-free puff pastry and the stabilization of a butter-and-egg cream filling. The acidity of the berries balances the richness of the base, while lemon zest and almonds create a complex flavor profile. The dessert requires complete cooling before serving. Preparing the Base and Managing the Baking Temperature Working with puff pastry requires careful temperature control. Frozen pastry should thaw until pliable but must not become too warm, otherwise the fat layers will blend with the flour and the pastry will lose its flaky structure. Roll the pastry to a thickness of 3 mm, which provides the optimal support for the relatively heavy berry filling. Pre-baking the crust at 180°C creates a firm framework that prevents the pastry from becoming soggy from the strawberry juices.

Beef ribs reward patience. Unlike tender cuts that cook quickly, ribs contain a significant amount of connective tissue that requires time and careful temperature control to break down. With the right marinade and a slow-roasting method, the meat becomes incredibly tender while retaining its natural juices. The result is rich, flavorful beef that falls off the bone and develops a beautifully caramelized crust. The Secret to Tender Beef Ribs Cooking beef ribs successfully starts with understanding collagen. High heat alone will leave the meat tough and chewy. Instead, a combination of marinating and slow cooking gradually transforms the dense connective tissue into gelatin, creating a succulent texture. The vinegar in the marinade begins to soften the protein structure before cooking even starts. This process helps the meat absorb flavor while making the fibers more tender.

Middle Eastern cuisine offers countless culinary treasures, but few dishes rival the comforting appeal of shakshuka. Eggs gently baked in a fragrant tomato sauce, enriched with onions, garlic, spices, fresh herbs and feta cheese create a meal that works equally well as a hearty breakfast, a leisurely brunch or even a satisfying hangover cure. Shakshuka also welcomes creativity, making it a perfect way to use leftover vegetables, cooked meat or ingredients already sitting in your refrigerator. Ingredients for a Classic Shakshuka 1 red onion, diced 30 ml olive oil 2 garlic cloves, minced 1/2 red bell pepper, diced 400 g canned chopped tomatoes 20 g tomato paste 4 eggs 60 g feta cheese 15 g fresh cilantro 1 tsp ground cumin 1/2 tsp smoked paprika 1/2 tsp dried oregano Salt, to taste Chili flakes, to taste Pita bread or rustic bread, for serving How to Prepare the Tomato Base Heat the olive oil in a large ovenproof skillet over medium heat. Add the diced onion and cook until soft and lightly golden. Red onion works particularly well thanks to its natural sweetness, but white onion or shallots make excellent alternatives. Add the cumin, smoked paprika and oregano to the pan. Stir continuously for about a minute, allowing the spices to release their aroma into the oil.

Don’t let childhood memories of mealtime standoffs turn you away from these nutritional powerhouses.

© David Chow for The New York Times

Be the hero of every morning tea or dinner party with this dense, irresistible chocolate creation, complete with zig-zag stripes that show you mean business.

Be the hero of every morning tea or dinner party with this dense, irresistible chocolate creation, complete with zig-zag stripes that show you mean business.

Paula McIntyre serves up crispy lamb with asparagus and celery salad, and panzanella with mortadella and taleggio dressing

Millet porridge with cottage cheese combines rich flavor, a firm texture, and valuable nutrients, making it a versatile dish that can be served both hot and cold. Millet porridge with cottage cheese requires strict adherence to grain preparation techniques and proper temperature control. When prepared correctly, the dish develops a dense texture and works equally well served warm or chilled. Its gluten-free composition and high concentration of B vitamins make it a valuable addition to a balanced diet. Preparing Millet the Right Way Work with millet begins by removing its characteristic bitterness. Millet contains natural oils that oxidize quickly. To clean the grain properly, rinse it thoroughly in cold water until the water runs completely clear.

Summer in Greece means that watermelon season is in full swing, and the sweet fruits are in abundance. While they’re delicious on their own, the refreshing fruit is the basis of a number of refreshing watermelon recipes that can transport you right back to Greece.

Watermelon is a quintessential Greek food, as it is served—usually gratis—at the end of a summertime dinner at tavernas all across the country. The sweet but light fruit is usually the only thing one can eat for dessert after a hearty Greek meal.

Considering that Greece now ranks sixth in the entire world market in watermelon exports, you will never run out of the ingredient for your summertime recipes if you’re in the country!

Greek watermelon cake from the island of Milos

This unique watermelon recipe is for karpouzopita, or watermelon cake, which is a traditional sweet from the Greek island of Milos.

Whether you eat your karpouzopita plain or garnished with a dab of Greek-style yogurt or honey, either way, you are sure to enjoy it!

This dessert is fairly low-fat, and can use either white or brown sugar, depending on how sweet you would like it to taste.

Ingredients:
¼ – ½ cup sesame seeds
2 pounds watermelon cut in cubes (about the size of walnuts)
½ cup honey + 2 tablespoons for drizzling
2 tablespoons brown sugar or white (adjust accordingly)
¾ cup flour
¼ teaspoon cinnamon
2 tablespoons olive oil

Directions:

1. Preheat oven to 350 Fahrenheit (180 degrees Celsius).
2. Remove the seeds from the watermelon. Cut in cubes about the size of a walnut. Place in colander and let it strain for about an hour. Squeeze a bit more with your hands to remove additional liquid.
3. Place the watermelon in a large bowl. Add brown sugar (or white), flour, cinnamon, ½ cup honey, and olive oil and mix well with a large spoon while trying not to break the watermelon pieces. The batter will contain some liquid.
4. Grease a cake pan with some olive oil (just to cover) and sprinkle the base with sesame seeds (enough to make a crust-like formation). Pour over the watermelon mixture and spread out evenly. Sprinkle some more sesame seeds and bake in the oven for about an hour.
5. Remove, drizzle the rest of the honey over the cake and let it cool. Serve it at room temperature, or cool it in the fridge and be sure to top it off with some Greek yogurt or honey!

Watermelon mojito—an essential watermelon recipe for hot Greek summers

Spice up your Greek hot summer nights, or if you can’t make it to Greece this summer, at least you can enjoy the vibrant colors and distinct flavors of a Greek summer with this drink.

Ingredients:
1 ½ ounces rum
4 pieces fresh Greek watermelon (or 1 oz. fresh watermelon puree)
1 ounce fresh lime juice
3/4 ounce simple syrup
3/4 ounce sparkling water
6 mint leaves and one mint sprig

Preparation:

1. In a tall mixing glass, mix watermelon and mint leaves with simple syrup. Add rum and lime juice and then fill with ice and shake vigorously.

2. Strain over fresh ice into a Collins glass. Top with sparkling water and swirl gently. Garnish with mint sprig. Enjoy!

Watermelon feta salad

A twist on the traditional horiatiki, or Greek salad, this refreshing watermelon and feta recipe has become quite popular across Greece and Cyprus.

Although the combination of watermelon and feta cheese may seem a bit strange, the sweet and salty elements work perfectly together, creating the ultimate summer dish!

Ingredients:

For the salad:
1kg watermelon, seedless and cut into chunks (35oz.)
250g feta cheese, cut into cubes or crumbled (9 oz.)
a bunch of mint, leaves only, chopped
1 small red onion, finely sliced
1 small cucumber, peeled and diced

For the dressing:
1/4 of a cup extra virgin olive oil
2 tbsp lemon juice
1 tsp brown sugar
salt and pepper to taste

Preparation:

1. Start by removing the rind and seeds from the watermelon, and cut the watermelon into triangular chunks.
2. Cut the feta cheese into small cubes, and place both into a large bowl.
3. Thinly slice the onions and place in the bowl with the rest of the ingredients. Then, add the chopped mint leaves and set aside. Add chopped cucumber to the mix as well.
4. Prepare the dressing in a small bowl; add the olive oil, lemon juice, and brown sugar, and season. Whisk the ingredients to combine, taste, and adjust the seasoning.
5. Pour the dressing over the watermelon feta salad, and toss to coat.
Serve immediately.