Is your dad king of the kitchen? Lord of the larder? Does he love the thrill of the grill?

Cooking (and eating) is one of life’s great pleasures, so in htf. magazine today, we thought we’d share some of favourite kitchen gadgets for food-loving dads. From Italian-designed coffee pots and barbecue spice kits, to self-aerating wine glasses and Damascus steel knives, we have the perfect present for both novice cooks and accomplished home chefs.

But first, a little gift for you – a sneak peek mid-week pasta recipe from Aussie cook Bill Granger’s new book, Bill’s Italian Food. Buon appetito! (Scroll down for gift ideas).

Orecchiette, broccolini and chilli

SERVES 4

I try to blanch vegetables very briefly, so they keep a bit of ‘bite’. However, this dish works best when the broccolini is cooked until completely soft (and throwing it in with the pasta saves you dirtying another pan). The toasted golden breadcrumbs provide the crunch here.

350g dried orecchiette
350g broccolini, roughly chopped
30g butter
4 tablespoons olive oil
1/2 teaspoon dried chilli flakes
2 garlic cloves, crushed
90g (1 cup) fine fresh breadcrumbs
Freshly grated parmesan cheese, to serve

Bring a large saucepan of salted water to the boil. Tip in the orecchiette and broccolini and cook the pasta according to the instructions on the packet, until al dente. Drain.

While the pasta is cooking, heat the butter and 1 tablespoon of the olive oil in a large frying pan over medium heat. When the butter has melted and starts sizzling, stir in the chilli flakes and half the garlic. Tip in the breadcrumbs and fry, stirring, until golden. Transfer to a plate and return the pan to the heat.

Heat the remaining oil and garlic over high heat. Stir for a few seconds, then add the drained pasta and toss until well coated, breaking up the broccolini. Serve scattered with the golden breadcrumbs and the parmesan.