Anchovies are either loved or hated with a passion. The word itself makes me slightly uncomfortable and I can’t stand the sight of these slimy, tiny fish.

Nigella, Jamie Oliver and many other TV chefs have popular versions of Spaghetti alla Puttanesca which literally translated means ‘spaghetti a la prostitute/whore.’ Controversial, just like the anchovies.

I’ve made vegetarian versions of Puttanesca sauce before, always leaving out the anchovies. Mr. A tried out Nigel Slater’s recipe while I was out one night and insisted that it was one of the best pasta he has ever had. He insisted that the dish had potential to make me rethink my hatred for anchovies.

I have always been curious about San Lorenzo, a local Italian restaurant located steps away from Wimbledon station. After 5 years of living in the neighbourhood, we finally decided to give it a try a few weeks ago.

San Lorenzo’s first restaurant in Knightsbridge celebrated 50 years last year and the Wimbledon branch has been around for 45 years.  Believe it or not, they also have one in Mumbai – Maritime by San Lorenzo at the Taj Land’s End.

I am obsessed with Italian food and a classic Bruschetta is one of my many favourite dishes.

I love the simple pleasure of a tomato & basil bruschetta and had only ever made it this way until I saw celebrity chef (and my latest foodie crush), Gino D’Acampo make his Cannellini Bruschetta or what he refers to as ‘more than just posh beans on toast’. 😉

The thought of cannellini beans, cherry tomatoes and parsley on slightly charred ciabatta was super tempting and I couldn’t resist drawing inspiration from Gino (yet again!) for a yummy bruschetta lunch.

Last night’s dinner was simple and divine – Pumpkin & pine nut stuffed fiorelli with a butter, lemon and sage sauce.

Of course,  I did not make the Pumpkin Fiorelli myself – I have my lovely friends at Waitrose to thank for the shortcut 😉

This was my first time cooking with fresh sage and I loved the strong, invigorating smell that wafted through my kitchen as soon as the leaves were plucked.

Making the sauce could not have been simpler. Melt butter, infuse with sage leaves, add fresh lemon juice and stir.