Method: This is such an easy soup to make. The basil gives it a lovely pungent flavour but you could also use mint to give a fresher flavour. Heat a generous amount of olive oil in a large pan and add the onion, celery, carrot and garlic. Cover and cook over a low heat, stirring […]
Method: A warming and heathy soup, great for lunch. In a large pan, gently fry the onion in some oil for about 15 minutes, stirring regularly, until soft and starting to caramelise. Add the garlic, ginger and spices and fry for a further 5 minutes. Next, add the stock and vegetables along with some salt […]
Method: Cook the pasta in a large pan of boiling salted water until al dente. Heat 1-2 tbsp olive oil in a frying pan and add the pancetta. Fry over a medium heat, stirring until crispy. Add the garlic and chilli and fry gently for a few minutes. Next, add the butter beans and fry, […]
First make the walnut sauce: The walnuts need to be shelled which is quite painstaking but necessary to remove the bitter flavour. There are two ways to shell them: 1. Cover them with boiling water, leave to stand for 3 minutes and drain. Rub in a clean tea towel which will remove some of the […]
Preheat the oven to 190C. Arrange the halved tomatoes cut side up in a roasting tin, drizzle 2 tablspoons of the oil over them and sprinkle with the garlic and salt and pepper. Roast in the oven for 20 mins turning once. Cook the pasta until al dente. Put remaining oil in a large bowl […]
This recipe was cooked for us by our good friend Marino Benedetti who owns a hotel in Malcesine, Lake Garda. It is a great quick lunch or tea dish. Tip the tomatoes into a small saucepan. Bring to the boil and simmer quite rapidly until well reduced – it should almost become a thick, tomato […]
Make the pasta: Sieve the flour into a food processor and add the eggs, egg yolks, salt and oil. Pulse the mixture until it looks like fine breadcrumbs then mix on a higher speed until it starts to come together. If it looks too dry, add another egg yolk. Dust a clean worksurface with flour […]
Cook the spaghetti in boiling salted water until al dente. Grate the cheeses while the pasta is boiling. Drain the pasta, reserve 4 tbsp of the cooking water. Put the reserved water and the butter back into the hot pan and simmer gently over a low heat. Stir until the butter melts. Remove from the […]
Place the squash in a roasting tray, skin side down. Drizzle over the olive oil and sprinkle on the fennel, chilli, oregano, salt and pepper. Rub this mixture into the squash. Roast in a hot oven (abot 200C) for 20-30 minutes or until the squash is cooked (see Cook’s tip). Once cooked, scrape the flesh […]
Cook the spaghetti in plenty salted water until al dente. Once it is cooked, drain it leaving behind a little of the cooking water. Return to the pan and add the cheese, pepper and salt to taste. Toss well to mix then moisten with olive oil if you like. Serve straight away with a glass […]