Classic basil pesto

When it comes to making pesto, you can’t go wrong with a pestle and mortar. You could make it in a food processor, but you just won’t get the same flavours as when you’re pounding and crushing all that lovely basil by hand.

Classic tomato spaghetti

What’s great about this recipe for beginner cooks is that once you’ve done it a few times you can add other simple ingredients to your basic tomato sauce to completely transform it.

Tagliatelle genovese

This is one of the all-time classics from Genoa in Italy. You can use shop-bought pesto if you’re pushed for time, but it’s really worth using the pesto recipe on the site

Butternut squash and sweet leek lasagne

Butternut squash and leeks make a lovely veggie filling for lasagne, and to be honest, this one is so delicious meat eaters will love it too.

Lasagne

The secret to a meaty lasagne lies in the Bolognese sauce – get that right and you'll be laughing. This dish is a bit of a treat, so don't eat it too often and make sure you serve it with a lovely big green salad.