A popular Italian breakfast or brunch dish, the ‘purgatory’ in the name refers to the fiery tomato sauce that the eggs are poached in which gets its heat from spicy ’nduja sausage. Francesco Mazzei recommends serving a little extra ’nduja on the side – spread a little on a piece of toasted sourdough to dunk in the runny yolks from a delicious medley of baked, poached and boiled eggs to achieve breakfast perfection.

This beautiful and light dish is a favourite in my restaurant and will bring a bit of sunshine to the weekend.
It is really quick and simple, but the perfect blend of flavours will leave your guests happy and impressed.

Spaghetti carbonara is another classic Italian dish and a consistent crowd pleaser. This is an incredibly quick recipe, but the secret to success is in the consistency, the pasta to sauce ratio, and the quality of ingredients.
Great for a Friday or Saturday night in with a bottle of Sangiovese di Romagna.

Celeriac is such a lovely vegetable and often under used. Cooking it this way gets the full flavour and sweetness from it.
When you buy your beef make sure it has plenty of fat as this, when melted, will add more flavour. Also take the beef out of the fridge 10 mins before you cook it – this will ensure that the beef cooks evenly.

This is a great way to cook sea bream because the fat from the fish melts into the potatoes and makes them taste delicious, as well as giving them a lovely colour and crisp texture. Sea bream is of course best when it is wild but farmed gilt head bream is very good, affordable and easy to get hold of.

This may sound an unusual combination but it really works. The peppers have to be black when you cook them so they have a smoky flavour. Make sure you peel them of all the charred bits and chop them finely. The addition of basil and plenty of Parmesan makes this risotto really creamy and delicious in fact its one of my favourites!

This has got to be most people’s favourite risotto. It has lots of flavour and is probably the tastiest vegetarian risotto. Make sure you have a good vegetable stock as this will ensure you get a good flavoursome result.
Always cook the mushrooms off before you start the risotto so you can concentrate on getting the rice perfect.

This time of year there are lots of squashes available and onion squash is one of the best to use and easy to get hold of. This recipe is a great way to incorporate squash with pasta and it doesn’t require baking the squash in the oven. The addition of the pancetta and sage makes it richer and by adding the cannellini beans give it a much heartier texture and flavour.

This hearty, flavoursome dish is a great treat for the weekend and because everything is cooked in one pan, all the flavours are absorbed into the potatoes – and washing up is kept to a minimum!
The meaty monkfish paired with the prosciutto and capers help to give the dish some surprising and delicious flavours. Best enjoyed with a chilled bottle of Greco di Tufo.