First, make the sweet and sour dressing. In a small bowl, whisk together the wine vinegar, 1tbsp honey and most of the lemon juice to combine, then gradually whisk in the extra virgin olive oil. Stir ...

This recipe is inspired by a pie served at Trattoria alle Vignole, one of my favourite restaurants in Venice. Whenever I bake this, I can’t help but think of lazy summer lunches there, at the picnic ...