This salad features some everyday fruits and vegetables - carrot, celery, raisins and some walnuts. The dressing combines freshly squeezed orange juice and rice vinegar along with some extra virgin olive oil.

My Japanese Chicken Risotto is based on a Venetian risotto dish called Risotto alla Sbirraglia (I think the dish translates into English as the Risotto of the Guards of the Serene Republic, which is, I think you will agree, a bit of a mouthful - best left in the original Italian perhaps!) Anyway, if you know your Venetian risottos, you'll know that they are characterised by being quite runny and very smooth and rich and my Japanese take is no exception.

This blog recipe is about Asparagus Tart with Wasabi.

All in one go, making the gratin easier and quicker to prepare a delicious mac'n'cheese gratin for your table.