Wolf is the latest addition to N16's slowly increasing dining scene, and what an addition it is. The brainchild of two utterly charming Italians, Wolf is selling itself as a seasonal 'grown up' Italian with a menu of antipasti, primi and secondi done exceedingly well. First things first though, you're going to need a cocktail. The bar is beautiful and exactly the kind you want to sit at and work your way through the really very good cocktail list. I opted for their take on th

This is a lighter take on a ragu, so perfect for after work while it's still warm-ish in the evening. Some people balk at veal, which is a shame as the veal production in the UK is completely ethical (well, as ethical as meat eating can be) and is technically 'rose veal'. Abroad, it's often a different story, with horrendous tales of baby cows having constricted movement and light to keep the meal white and tender: avoid if in doubt. Here though, if not eaten for meat then ma

New pasta bar Padella opened at the end of March to rapturous applause - unsurprisingly so, as it's the offspring of the INCREDIBLE Trullo in Islington - so I knew I had to get along sharpish; reservations or no reservations. Of course, it's no reservations but for once it almost doesn't matter. It's not big, but there's about 20 covers worth of bar seating at the entrance level and I think some more space downstairs. You'll queue, but go in no more than pairs and it won't be

Can you tell I was hungover when I made this? Encompassing the holy grail of hangover cures: carbs and fat, this is really not my normal day to day food but oh my gosh it was tasty. Like a big, grown up mac'n'cheese, but even better. I was feeling slovenly, so obviously did not make my own gnocchi and just boiled up some pre-packaged stuff, but you could totally make your own if you wanted (egg, potato, flour, roll into a sausage, chill, slice, boil). Here's how I made this o

Let's get this straight: by no means is this a healthy meal. But if you're craving a big cheesy carb hit, then this version of Mac'n'Cheese cuts the calories down by about a half by swapping the usual Gruyere-rich roux for a simple low fat pot of ricotta cheese. I added loads of spinach in to up the nutrition content too. It's super simple and barely warrants a recipe, but here you are. You will need: (Serves 3-4) 300g macaroni 250g ricotta 1 lemon Nutmeg (optional) Boil the

This is a recipe for when your cupboards are beyond bare; in the same way as Spaghetti Puttanesca (aka 'slut's spaghetti') this uses only a handful of storecupboard ingredients and nothing fresh - its so called because supposedly only a slut (in the household sense!) would do such a thing. This was yest again made in my few hours of crazy cooking when I realised I was about to be completely kitchen-less for the forseeable. I didn't even have the ingredients for Puttanesca on

I am forever grateful to whoever had the very bright idea of giving Kings Cross a makeover; it's given us some great places like Grain Store, Camino and now the new Vinoteca is here and I couldn't be happier. There are already a few branches of Vinoteca dotted around London - and I've spent many an enjoyable evening perched in their Beak Street one - but this is my new favourite. I first visited on a Sunday a few weeks ago and was blown away by how utterly charming all of the

Since my first post on No Spaghetti Spaghetti, I have become obsessed with the majestic spaghetti squash and I do not use the term lightly. Spaghetti squash promises to be the stuff of a dieter's dreams, but last week I got ahead of myself and tried to cook spaghetti squash bolognese and it was NOT good. I used the same ragu recipe as always (Antonio Carluccio's - its the only authentic way - no tomatoes, no worcestershire sauce, no dried herbs) but alas, the spaghetti squash

I'm not going to pretend this is the quickest or easiest recipe in the world, but it is a good one. Fresh pasta is always impressive, and this one is filled with a lovely seasonal spicy pumpkin before being drizzled with a simple sage butter sauce which is definitely all worth the effort. You can see how long this takes (about 1 hour 30) from the light changing so drastically in the clip, but do let me know how you get on if you give it a go. You will need: Small pumpkin Smal

I've been quiet lately because as I mentioned, I've been off enjoying myself in Italy - probably the best place in the world - and whilst there I ate some particularly great food that I thought I would share with you briefly. I was lucky enough to visit two of the foodie hotspots of the country; firstly the lovely countryside of Urbania, which is next to Acqualagna - the official home of the truffle - and then onto some beachy fun in Rimini (part of the region Emilia Romagna