Gino served up a tasty vegetarian saffron risotto with grilled chicken and local radicchio salad on Gino’s Italian coastal Escape.

The ingredients are: 2 skinless chicken breasts, 3 tbsp extra virgin olive oil, 3 tbsp balsamic glaze, 1 large red onion onion, peeled and finely diced, 300g aborio rice, 3 sprigs of thyme, leaves only, plus a couple of sprigs to dress, About 12 pistils of saffron, or you can use saffron powder, 150ml dry white wine, 750ml to 1 litre of warm vegetable stock, 80g butter, cubed, 80g pecorino cheese, grated and half a radicchio sliced.

See Gino’s recipes in his new book titled: Gino’s Italian Adriatic Escape: A taste of Italy from Veneto to Puglia is available from Amazon now