Christina Cooks: Back to the Cutting Board

Crostini with black kale and agrodolce shallots; orecchiette with cauliflower, pine nuts and raisins; fregola salad with courgette.

Kale and white bean soup; cauliflower pizza; lemon pound cake with blueberry compote.

Penne arrabiata; lemon pepper quinoa salad; prosecco pound cake.

Corn and tomato soup; pasta alla Norma; tomatoes stuffed with couscous.

Tomato, fennel and chickpea soup with garlic toast; farro con verdure; whole-wheat lasagna with vegetables.

Israeli hummus with fried chickpeas; artichoke risotto; cuccidati.

Chickpea and chestnut soup; peach, hazelnut, tomato and arugula salad; pain d'epices.

Lentil fritters; avocado hummus; farinata.

Niko's vegan bouillabaisse; mini spiced chocolate cakes.

Fusilli with spring pea pesto; cacio e pepe; maccheroni with Sicilian pesto.

Skillet pasta e fagioli; speedy lentil Bolognese; gnocchetti with chickpeas and breadcrumbs in a garlic tomato sauce.

Orange fennel salad; spiced apple and quinoa porridge; penne with arugula pesto and grilled leeks; Sicilian fruit cookies.

Black rice salad with roasted cherry tomatoes, mint and pistachios; whipped aubergine with butter beans and herby roasted maitake.