Inspired by my trip to Sicily, I had to try and replicate the traditional pasta con le sarde I had while I was there. It’s also a bowl of sunshine which we could all do with right now. I loved the fusion of cuisines we experienced in Palermo, particularly the blend of Arabic and more traditional Italian food traditions.There are many versions of this pasta dish, but this is mine. A fragrant, sweet and sour sauce made from onions, fennel, raisins, pine nuts, sardines, and saffron, topped with plenty of parmesan (which I know is not authentic), parsley and olive oil.

Inspired by a holiday to Sicily. Some simple panfried seabass with lovely crispy skin and flaky flesh with a pine nut, raisin, celery salsa which has sweet and sour notes thanks to plenty of lemon, a touch of saffron and a splash of sherry vinegar. Crispy smashed potatoes and panfried asparagus are the perfect accompaniments. Simple, delicious.

This is my version of the classic recipe, with a few storecupboard twists in there to elevate your normal bolognese to the next level. Little tricks like adding the parmesan rind for salty depth, some whole milk for richness, soy for umami, dark chocolate for a touch of bitter sweetness and red wine vinegar to balance out the acidity all works to make it just a little bit different. It also tastes better after a night or two in the fridge so if you can wait that long do - its worth it.