This beautiful and light dish is a favourite in my restaurant and will bring a bit of sunshine to the weekend.
It is really quick and simple, but the perfect blend of flavours will leave your guests happy and impressed.
- x 150g salmon fillets
- medium size zucchini
- 400g fresh spinach - washed
- 100g datterini or cherry tomatoes - cut into quarters
- 1tsp capers in vinegar
- small Taggiasche olives - stoned
- 1tsp chopped flat leaf parsley
- 2tblsp olive oil
- garlic - thinly sliced
Spaghetti carbonara is another classic Italian dish and a consistent crowd pleaser. This is an incredibly quick recipe, but the secret to success is in the consistency, the pasta to sauce ratio, and the quality of ingredients.
Great for a Friday or Saturday night in with a bottle of Sangiovese di Romagna.
- 350g spaghetti
- 100g sliced pancetta - cut into matchsticks
- organic egg yolks
- 150g grated parmesan
- Plenty of black pepper
Celeriac is such a lovely vegetable and often under used. Cooking it this way gets the full flavour and sweetness from it.
When you buy your beef make sure it has plenty of fat as this, when melted, will add more flavour. Also take the beef out of the fridge 10 mins before you cook it – this will ensure that the beef cooks evenly.
- 1xtsp of thyme
- 1xclove of chopped garlic
- 2tblsp of olive oil
- Ingredients - Salsa Verde
- flat leaf parsley
- wild rocket
- basil
- mint
- garlic crushed with salt
- small capers in vinegar
- Dijon mustard
- 75ml of olive oil
- olive oil
- ground beef
- marinara sauce
- ziti
- shredded mozzarella
- ground beef
- plain breadcrumbs
- large egg
- finely chopped peeled fresh ginger
- fish sauce
- unsalted butter
- olive oil
- fresh sage leaves
- heavy cream
- orecchiette
- chopped pancetta
- olive oil
- each thinly sliced parsnips and carrots
- grated fontina
- canola oil
- snow peas
- finely chopped peeled fresh ginger
- Chinese five-spice powder
- soy sauce
- rice vinegar
- olive oil
- chopped onion
- chicken stock
- leftover mashed potatoes
- heavy cream