This is from Polpo: A Venetian Cookbook (Of Sorts) by Russell Norman. We really liked his bread recipes but the other chapters not so much. The saltiness of the anchovy and the earthiness of the chickpeas here are great bedfellows. Its another of those make-a-big-batch-and/keep in the-fridge recipes that is just perfect for snacks. Ingredients for ten crostini 1 X 400g tin of chickpeas 10 brown anchovy fillets, plus some of their oil Juice of /z lemon 1 handful of flat parsl

This is from Polpo: A Venetian Cookbook (Of Sorts) by Russell Norman. We really liked his bread recipes but the other chapters not so much. This would be good to use up a big batch of pizzette dough to make a perfect quick lunch or BBQ stuffed flatbread Piadina is a flatbread from Romagna and is usually sold on the street from little stalls with a variety of toppings. The flatbread is cooked on a hot stone or a grill, sometimes in a pan, and folded around the topping so that

Rachel Roddy’s recipe for pizzette with courgette, mozzarella and mint from The Guardian 2nd Oct 2025 introduced us to a whole new world of really interesting pizza and also to a wonderful cookbook Russell Norman’s  Polpo: A Venetian Cookbook (of Sorts) . Great for sharing - serve two different pizzette for added interest Pizzette Dough makes 12 Dough 15g fresh yeast , or 7g fast-action dried yeast 500g strong white bread flour ,   plus extra for dusting 15g fine salt 2 tbsp

Felicity Cloakes Master Class recipe from The Guardian - July 2023 Baked beans done the Greek way, using the fattest butter beans you can...

Yotam Ottolenghi’s one-pot pasta recipe from The Guardian - Feb 2023 A very tasty, quick and easy comforting meal .