Recipes rated by Robert-Gilles Martineau

Polenta con salsicce e spuntature by Frank Fariello

Rome is not especially known for its love of polenta, perhaps because its winters are relatively mild compared with those up in true polenta country skirting the southern rim of the Alps, but there is one polenta dish you are bound to find if you visit Rome in the cold weather months, polenta with sausages and spareribs simmered in…

Breast of crispy pork satay with green mango and Chinese cabbage by Lionel Beccat

Pave of cod with spices, sauce and juice passion brandade by Lionel Beccat

Hamaguri and caviar, apple-basil jelly by Lionel Beccat

Mushroom Chili by Rich H

An earthy, spicy meatless stew. A stew so hot we call it chili!

Pumpkin Flan by Rich H

This is a custardy, creamy dessert that has its roots in Spain and Mexico. However, traditionally the flan has been made with vanilla or berry flavors. This one is like pumpkin pie without the crust. As an experiment we decided to use rice milk instead of regular milk to make it a little more veg friendly, anyway!

Manilada by Rich H

Confused by the name? Well, apologies to my Mexican and Italian friends. This recipe stems from a desire to have a great enchilada that was somehow – different. So, combining my love for Mexican food and Italian food…I created the Manilada – Manicotti Enchilada. There’s quite a bit of prep-work involved but we think it’s worth it!

Spinach Strawberry Salad by Rich H

This is an unusual blend of ingredients but they work so well together making it a wonderful, healthy salad. It's a summer salad so file it - then get it out and make it for your firts dinner party of the summer season!

Paella a la valenciana by Frank Fariello

If you're like me, you may have thought that paella a la valenciana was made with a mixture of chicken and seafood and perhaps a bit of Spanish chorizo, onions, red peppers and peas for color. Well, as it turns out, the real paella a la valenciana is quite a different animal. I recently tried out a recipe that I found on…

Beef Stew or Beef Bourguignon by Annie Witkamp

Classic beef stew in red wine with vegetables