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"Al forno" - baked in the oven. Reminiscent of childhood and the tempting aromas emanating from the family kitchen. Comforting stews and warming pasta, sweet pies and savoury roasts, the oven's versatility is endless. Here, cookery writer Maxine Clark takes the oven to Italy to unveil a selection of Italian oven-cooked recipes to die for: spinach and ricotta timbales, red mullet gloriously teamed with blood oranges, grandmother's cake - a luscious confection of creamy custard and pine nuts. The photographs of Peter Cassidy perfectly capture the dishes fresh from the oven while Maxine's easy instructions ensure perfect results. Whilst some recipes' ingredients may require a bit of tracking down, the surprise and delight on your guests faces when served with fish baked in a salt crust or spaghetti with prawns and pesto served in a paper bag will more than make up for it. Full of innovative ideas, it is sure to fill the void in any bored cook's life. - Lucy Watson

MAXINE CLARK has taught in well-known cooking schools such as Leith's in London, and now teaches at Alastair Little's Tasting Places in Sicily and Tuscany. Her work appears regularly in magazines and newspapers such as BBC Good Food, Food and Travel and Good Housekeeping. She is the author of Tarts, Cheesecakes and Salmon, also published by Ryland Peters & Small.

Al forno; vegetables; fish and seafood; meat and poultry; sweet things.