“Technically speaking, this is not the traditional method for a French baguette, which requires a pre-fermented starter and several other stages. This is my simplified version for the home baker, and I can assure you the result is a very close cousin of the delectable French creation. No one has to know you skipped a few steps!” - Silvia Colloca. This is an edited extract from Love, Laugh, Bake! by Silvia Colloca, published by Plum (RRP $39.99), available now.

“Once you have mastered the technique for pizza Napoletana, the possibilities are endless. I like traditional toppings, and one of my favourites is the combination of ingredients in pizza capricciosa, where a margherita base is enhanced by small amounts of ham, artichoke hearts and finely sliced mushrooms, brought together with a drizzle of extra virgin olive oil." – Silvia Colloca. This is an edited extract from Love, Laugh, Bake! by Silvia Colloca, published by Plum (RRP $39.99).

You will always find rosetta rolls (or michetta, as we call them in the north of Italy) in an Italian bread basket. They are the perfect vessel for cheese and cold cuts, and as my dad Mario puts it, ‘Non c’é niente come una michetta calda con la mortadella.’ (‘You can’t beat a warm michetta stuffed with mortadella’) - Silvia Colloca. This is an edited extract from Love, Laugh, Bake! by Silvia Colloca, published by Plum (RRP $39.99), available now.

“This is a great recipe to have on hand when you wish to turn an uneventful midweek dinner into an inspired occasion. The dough comes together in a matter of seconds in the food processor” - Silvia Colloca. This is an edited extract from Love, Laugh, Bake! by Silvia Colloca, published by Plum (RRP $39.99), available now.

“This rich, moist chocolate cake makes an impressive birthday centrepiece – especially if, like my children, you are of the opinion that a birthday cake must always feature chocolate, and plenty of it. Chocolate is abundantly represented in this creation, both in the cake batter and in the luscious frosting. A light scattering of crimson berries lifts it to an elegant, timeless dessert. If you want to plan ahead, you can make the cake the day before and keep it well wrapped until you are ready to frost it” - Silvia Colloca. This is an edited extract from Love, Laugh, Bake! by Silvia Colloca, published by Plum (RRP $39.99), available now.