Cook the linguine in a large pan of boiling salted water until al dente. In a large frying pan gently fry the garlic and chilli in about 2 tablespoons of olive oil for a few minutes. Add the tuna, capers and tomatoes and mix through. Cook for a few more minutes on quite a high […]
Whizz garlic, celery and carrot in a food processor until finely chopped but not mushy. Zest the lemons and squeeze the juice of one half. Crush the peppercorns and juniper berries together in a pestle and mortar. Heat the olive oil in a large, deep saute pan. Mix the flour and salt in a bowl […]
Mix together lemon rind, juice, garlic, 2 tsp of the oil, 2 tbsp basil and salt and pepper. Add the chicken and mix well. Cover and chill for 1 hour. Heat remaining oil in a large plan and cook the onion for 3 mins. Remove chicken from marinade with a slotted spoon, reseving the marinade […]
Slice the garlic and set aside. Add a good glug of olive oil to a pan and heat up, add the chicken when hot and brown on all sides, if you want to add pancetta do it now. In the meantime put your pasta on to cook in a deep pan of water, with about […]
Ingredients: 2 Chicken breasts 1/2 Tub of ricotta Parmesan 2 cloves Garlic Handful of spinach leaves Bunch of basil leaves Method: Butterfly the chicken so it is flat and lay on top of a large piece of clingfilm. Crush the garlic and gentle fry until soft, then remove and put in a bowl. Add the […]
In vase you need more meat on Christmas this is perfect, this pancetta and chicken terrine is actually quite light and a greater starter or mid course if you don;t have enough food going on already
First butterfly the chicken which basically means cutting it through the middle so it is a bit thinner, this lets it cook faster and more evenly, season with salt and pepper and set aside. Prepare the salad, in this instance we just chopped some tomatoes and added them to salad leaves and spring onion in […]
Peel the potatoes and cut them into chunks. Put into a baking tray, add oregano, salt and pepper and mix well. Pour in the oil, lemon juice and 3 cups water. Cook in a moderate oven (180C) for 1 and a half hours or until potatoes are tender and liquid has been absorbed.
Ingredients: Olive oil 1kg Ripe plum tomatoes 1 Onion 2 Garlic cloves Thyme sprig 1 tsp Caster sugar Handful of fresh basil 1 litre Chicken or vegetable stock 3 Sun dried tomatoes Maldon sea salt & pepper Method: Heat oven to 220C. Put some olive oil in roasting tin and heat until smoking. Thinly slice […]
Ingredients: Sundried tomatoes Red wine vinegar Capers Green olives, chopped Anchovies, chopped Basil leaves Method: Soak the sundried tomatoes in a little vinegar and water for 1 hour. Drain and pat dry with kitchen paper. Take each tomato and flatten out. Drizzle with olive oil. Place 2 capers, some chopped green olives, a piece of […]