WILD FIGS AND FENNEL: A YEAR IN AN ITALIAN KITCHEN (HB)

Chef and food writer Letitia Clark brings together simple flavours, seasonal ingredients and modern interpretations for a year of Italian culinary bliss, from refreshing summer salads to steaming bowls of wintery pasta. You’ll find classics such as Sausage Lasagne with Ricotta, Pecorino and Fennel, and Orange Blossom and Honey Amaretti alongside creative combinations of Lemon Ricotta Souffle Pancakes, Pumpkin Gnocchi Fried in Sage Butter and Ricotta, Lemon and Herb-Stuffed Courgette Flowers. The occasional addition of meat and fish enhances rather than dominates the dishes.