I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.

Pasta with melted cheese is the one thing I could eat over and over again.

My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.

People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.

Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.

Even in the busiest kitchen, there's always a point at the end of the day when you go home.