Each day in the Tuscan countryside provides opportunities for a gastronomical adventure. Spring is when I set off into the fields and woods in search of wild asparagus, edible greens, nettles and wild fennel. As the heat of the sun intensifies, my vegetable garden bursts into colour - zucchini, tomatoes, peppers, eggplant and herbs abound.

It is in September that a convivial group of us pick the grapes destined to become some of the finest wines. It is when the truffle hunters pass in front of my house with their dogs. Autumnal days are often spent wandering the colourful woods, filling my basket with porcini, chanterelles and other wild mushrooms.

October is the time for the olive harvest and the exquisite, tangy taste of the newly pressed oil. November marks the opening of the hunting season and living in such a remote area means there is an abundance of wild boar to make into a rich ragu’. The ‘cavolo nero’ (Tuscan black cabbage) makes a dark green, winter pesto and is the essential ingredient, along with cannellini beans for a ‘ribollita’ soup.