We would compete to see who knew the city best,” she said. “We would race each other to see who knew the fastest route – the secret, local shortcuts – to different places.” First you need to soften up your octopus. You do this simply by freezing it and then thawing; this breaks down the toughness in the cellular structure of the flesh. In a very large pan, simmer the octopus in unsalted water on a medium-low heat with the fennel, onion, celery and parsley stalks until tender enough to push a fork easily through the flesh. This should take no more than 1 hour.

Remove the octopus from the cooking water and allow it to cool. Cut the cooked and cooled octopus into bite-sized pieces, discarding the eyes, beak and the mush inside the head. Remove the skin. Rinse the cut pieces in clean water. After at least 30 minutes, but ideally when doubled in size, your dough is ready. Divide the dough into 12 large golf-ball-sized pieces and then roll them into thin 20cm discs. Top with the rest of your ingredients (below) and cook. If you want to use the dough later, place the balls of dough on a tray, cover with a damp cloth and leave in the fridge for up to 12 hours. Just remember to take them out 30 minutes before you're ready to use them. Preheat the oven to 200C/gas mark 6. Cut the squashes in half and remove the seeds and the hard stalk. Now cut the remaining halves into large bite-sized pieces. Scatter them on to a roasting tray and splash on a good amount of olive oil, add a good pinch of salt and pepper and the torn sage leaves. Russell Norman has died aged 57 following a cardiac arrest. BBC Saturday Kitchen star Norman was known for starting the Polpo chain of restaurants, as well as spin-offs Spuntino and Polpetto.He had a real sense of hospitality, as well as joy, intelligence, generosity and an eye for detail. He had a magpie tendency: he would take inspiration from restaurants in Italy, New York and London and bring them all together.” In a large mixing bowl, gently combine the octopus and potatoes with the garlic, parsley and chilli flakes. Season with salt and pepper and dress with olive oil and lemon juice. Broad bean, mint and ricotta bruschette This recipe is so simple it is almost embarrassing, but it is one of my favourite uses of butternut squash. When squash is roasted it takes on a remarkably sweet flavour and a delightful velvety texture. And when combined with the salty tang of the ricotta and prosciutto, this dish really sings. Finally, please don't worry about getting totally round and even bases for your pizzetta. In fact, it's much better if they are not; you'll get some lovely bubbling and occasional charring.

For our very first Waterstones Book of the Year, we wanted a book that reflected publishing’s response to the growing threat of the internet. A book that showcased fine production standards, something beautifully-written, a volume unafraid to celebrate the niche and showcase that to a much wider audience.The accolade came just two years before Russell went on to present six-part doc The Restaurant Man on BBC Two. In 2016, his second cookbook won the Guild Food Writers Award for best food and travel book. Restaurant Magazine reports that Brutto will remain open under the custodianship of Norman's son, Ollie, and his wife, Jules. Norman and Verdigel were due to travel to Venice on Tuesday for a celebratory trip after the publication of Brutto. He died on Thursday evening. He was highly intelligent, very beautiful and just a really good man,” he said. “I have so many memories of sitting with him and our friends in tiny Venetian bars, drinking Aperol spritz and talking to the people who owned the bar after all having had a good lunch. He was a great friend to so many people.” Turn the oven up to 240C/gas mark 9. Put the sliced onion into a roasting tin and place the pork belly on top, skin-side up. While the oven comes up to temperature, score the skin of the pork with a very sharp knife or a razor blade. You could use a clean Stanley knife from your toolbox. A luscious cookbook of little known Venetian specialties from one of London's hottest restaurants, accompanied by luminous photographs.

Cut the peeled potatoes into bite-sized pieces, put into a pan of water, bring to the boil and then simmer until cooked. Be careful not to overcook – they should not disintegrate. Drain and set aside.Travel the length of the country and in almost every town, there’s a chic little trattoria or osteria that owes a debt to Norman’s vision. Brutto ma buono - ugly but good. This is the food of Florence - rigorously simple, few ingredients, exceptionally good. Russell first book POLPO: A Venetian Cookbook (of Sorts) won the inaugural Waterstones Book of the Year prize in 2012. His second book SPUNTINO: Comfort Food, New York Style won the Guild of Food Writers Award in the Food and Travel category. Ricotta is readily available from Italian specialists and even in good supermarkets now. This dish is a joy to prepare. I don't know about you, but podding and skinning broad beans is one of my favourite kitchen pastimes. No, really, it is.

Toast or grill the slices of bread so that they are crunchy on the outside but still have a bit of give when squeezed. Rub one side of each slice a few times with the cut side of the garlic clove so that it melts into the bread's hot surface. Drizzle with some olive oil. Including Russell's captivating stories and insider advice, Brutto is a proudly fuss-free recipe book to use every day, wherever you are, and an joyous tribute to Italy's greatest rustic cuisine. Read more DetailsHis highly caffeinated sentences tripped over one another, offering abundant rephrasings, clarifications and reformulations." This is easily one of the most popular dishes on the summer menu at Polpo. The bright colours are such strong indicators of the flavours that are to follow, but despite the assertiveness of the ingredients, it is still a subtle and delicate combination. He loved seeking the offbeat place; the places frequented by the locals and in which you feel like you are escaping from the conventional worldview.” Core the radicchio and remove all the leaves, tearing the larger ones in half. Place in a large mixing bowl. Use the warm pork fat and juices to dress the radicchio salad with the toasted and chopped hazelnuts.