Having travelled and cooked my way around Italy over the last 20 years, I’ve come to realise that autumn and winter are my favourite time of year. The local markets are full of incredible produce and in Italy you can only really get seasonal ingredients. It’s not like in the UK where everything is available at all times of year. I would encourage anyone to eat as seasonally as possible as it’s this seasonality that elevates the quality, taste and freshness of the ingredients.
Loosely translated as a little savoury flan, this sformatino makes a wonderfully light starter that's incredibly easy to make and is a real crowd-pleaser. The mixture can be prepared ahead of time and popped in the oven 20 minutes before you're ready to sit down. Here it's served with a homemade grissino, micro herbs and Parmesan, but you could also serve it with a rocket salad if you're unable to find micro herbs in your local supermarket. Serves 6 3 eggs 250g spinach 250g r