Tracey Pattison's roasted tomato sauce will make you forget all about store bought.

“What makes this dish special for me is the use of the whole crab. The shells in particular really help to accentuate that beautiful blue swimmer crab flavour. Combined with handmade pasta, you can’t go wrong!” – Max Sharrad

“This dish is very special to me. It’s from the region where my dad was from, and he taught me how to make it. It’s a ‘peasant’ dish, the pasta being made from only flour and water, but when made correctly with seasonal cime di rapa, it’s one of the best things you could eat. It will always remind me of my dad.” – Guy Grossi

Andrew takes us back to the basics with this quick and easy eggplant pasta.

The famed chef shares one of his favourite Italian desserts - best paired with a dark roast.