Nikolaus, Roob and Lueilwitz

Butterflied chicken with anchovy and pecorino dressing
A light, fresh salad perfect for making when working from home.

Homemade pici with quick broccolini sauce
Broccolini is at its peak in autumn. I prefer mine cooked longer than usual until tender, and I also believe the taste is better. Here, we’re using it with pici, a hand-rolled pasta resembling thick spaghetti, says chef and recipe author David Lovett.

Rhubarb, ginger and almond tart
The crystallised ginger brings a hint of sweetness and spice to the rhubarb's tart stalks.

Cauliflower fritters with gorgonzola besciamella
Besciamella is the Italian version of bechamel. Italians use this white sauce in lasagne, poured over vegetables and baked with pastas.

Doughnuts have got nothing on these ginger custard bomboloni
This Italian dessert is so impressive, guests will think it's from the local bakery. You will need a piping bag with a 1.5m plain or star nozzle for this recipe.