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Boiled, marinated and then roasted in my tandoor, nothing is spared to turn this leg of lamb in the most tender and tasty morsel.
There is more than meets the eye to this cult Sicilian Sunday roast - a stunning highlight of any family meal.
Traditional pasta sauce, much loved in some parts of Italy. Don't do this at home. Only a head case would eat it.
Just flour and water and my Kenwood Kitchen Machine with a new bronze die made for a wonderful evening.
Delicious authentically Sicilian pasta and an excuse to tackle the intriguing Caciocavallo, the king of Sicilian cheeses.
The mighty Beignets de Vinzel is a cult dish from the Swiss coast of Lake Geneva. It would fit nicely into the Scottish Diet.
How I bought President Mobutu's very own brandy stash made with fruits growing on his Swiss estate.
A most amazing pastry based on flour, sugar and a lot of butter. A definite calorie bomb but so good you would not believe.
How I bought cheese in a small cheese making chalet in the Swiss Alps 2 hours walk from the last road and how I turned it into a delicious Croûte au fromage.
My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.
Probably the largest fish market in the world. My visit of the first market of 2006 - at 4AM.
An incredible festive 7-layers dish with lamb shanks, ground beef over rice. Delicious but quite involved if you're alone in the kitchen!
My own version of the Neapolitan quick ragù. Ready in under 20 minutes it has a unique hit-me-back taste that will keep you coming and coming to the pot until none is left.
See how we make sérac, the Swiss ricotta, up in the Swiss Alps and learn about about Swiss cheese botanics with a field trip to see what the cows graze up there.
My Parmesan-White Truffle sauce's hit-me-back flavor turned me into a truffle-hunting pig worthy of a glutton in Hieronymus Bosch's Hell.