Spaghetti Vongole al Cartoccio

Serving 4, you’ll need… 1 kilo small clams A large handful of samphire A large handful of flat leaf parsley, leaves torn 2 cloves of garlic, finely diced 2 red chillies, deseeded and finely diced Roughly 250g of cherry tomatoes, quartered 1 glass of white wine 400g spaghetti Salt and pepper Olive oil Baking parchment   Method… Put a baking tray in the oven and … Continue reading Spaghetti Vongole al Cartoccio

Handmade Fettuccine with Lamb Ragu

Serving 4-6 people For the ragu… A ½ leg of lamb, still on the bone, at room temp 300g smoked lardons 2 shallots, finely diced 2 cloves of garlic, crushed 1 large carrot, peeled, cut in half lengthways & sliced into half circles 1 bulb of fennel, roughly diced A generous handful of fresh mint, chopped A bunch of fresh thyme, leaves pulled from the stems … Continue reading Handmade Fettuccine with Lamb Ragu

Smokey Aubergine Stuffed Squid

  You’ll need… 4 small whole squid 1 medium aubergine A handful of heritage tomatoes A generous bunch of rainbow chard, or any similar leafy green A knob of butter Olive oil 2 lemons Toasted pumpkin seeds Sumac Salt & Pepper Method… Give your squid a quick rinse out under the tap. Place them in a dish to marinate with some olive oil, a generous … Continue reading Smokey Aubergine Stuffed Squid

Grilled Mackerel Fillets with Flageolet Beans & Samphire

  Serving 2, you’ll need… 2 whole mackerel 1 tin of flageolet beans A large handful of samphire 1 punnet mixed cherry tomatoes A few sprigs of basil A handful of parsley 1 lemon 1 clove of garlic Olive oil Salt & Pepper To fillet your mackerel… With the fish lying on its side, score two angled lines – the first one just behind the … Continue reading Grilled Mackerel Fillets with Flageolet Beans & Samphire

Asian Baked Black Bream

  ‘En papillote’ is my favourite method of cooking fish. Sealing everything up in a parcel allows the flavours to infuse, steaming the fish so it doesn’t dry out; instead the flesh is incredibly fragrant and juicy. There’s also minimal prep involved because it works best to leave the fish whole. You’ll need… 1 whole black bream 1 fennel bulb 1 large beetroot (any colour) … Continue reading Asian Baked Black Bream