Book - Wild Figs and Fennel: A Year in an Italian Kitchen

Chef and food writer Letitia Clark celebrates the joy of Italian cooking through simple flavours, seasonal ingredients and fresh, modern twists. Spanning the year from light summer salads to comforting winter pasta dishes, this collection blends timeless classics such as Sausage Lasagne with Ricotta, Pecorino and Fennel, and Orange Blossom and Honey Amaretti with inventive recipes including Lemon Ricotta Soufflé Pancakes, Pumpkin Gnocchi with Sage Butter and Ricotta, and Courgette Flowers stuffed with Lemon, Herbs and Ricotta. Thoughtful additions of meat and fish complement the dishes without ever taking centre stage.