A recent trip to Rome reminded me of the deliciousness of simple flavours put together well. The right root vegetable with the right herb, a gutsy ingredient used sparingly to season another ingredient that lends texture and body to absorb that gutsiness. Very often, you can use the humblest of ingredients to produce a stunning feast, with just some time in a pan and a sprinkling of something special. So here is a simple but wonderful feast using guanciale, sage and bay to season a silky mess of soft onions and potato, and oranges and olives to add sparkle to a crisp, refreshing salad.
