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.

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

Here is a delicious dish for a chilly day - Salmon and Turnip Gratin.

You may have seen the article I posted about natto and how to make it. Here's a delicious & easy fusion recipe (what I like to call...