The Italian Meal I Want to Recreate at Home
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Mushrooms are an ideal way to bring the essence of autumnal umami to stocks, pastes and dishes, both dried and fresh, including slow-cooked miso pork belly with shiitake or shimeji.

More mushroom recipes from p66 of the latest issue of Food and Travel.

🖊️ Linda Tubby
📸 Angela Dukes

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In chef Guillaume Brahimi's cookbook, he celebrates the flavours of France by region, including Marseille’s savoury bouillabaisse to a traditional pithivier from the Loiret region.

More recipes from p72 of the latest issue of Food and Travel.

🖊️ Guillaume Brahimi
📸 Mark Roper

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