Jamie Oliver’s Family Superfood aired on Channel 4 the other night, and the ingredients of the spinach pici were so vivid and colourful, and it involved fluorescent green dough, and pine nuts, and loads of parmesan – so I had to try it right away. I upped the 1/2 teaspoon of chilli flakes to 1 or 2 teaspoons, which ended up giving the dish a perfect amount of warmth, and adding an extra courgette worked well too. Roll the pasta thinly to create a more delicate dish, and do not forget your 50 (or 100) grams of parmesan to finish the sauce. […]
The restaurants in Madrid frequented by the local Spanish people serve simplistic dishes that are full of singular, intense flavours. Fresh ingredients are centre stage; olive oil, sea salt and lemon are complimentary additions. The traditional paella is rich with dark, cooked tomato. The cuisine is modest, down to earth, and is absolutely all about the act of sharing food and drink with good company. Food bursting with love! Beautiful Madrid.
My famous butternut squash risotto recipe, with spinach, pancetta and pine nuts. Beautiful colours; strong, autumnal flavours. Don’t be put off by the lengthy method – this recipe is all about putting one thing aside, whilst you move onto another. Very therapeutic. Interestingly, I have never used wine when making this particular risotto. I am prepared to pay for my sins. Butternut Squash Risotto (Serves 4) Ingredients 50 ml olive oil plus some for drizzling 1 large butternut squash Salt and pepper for seasoning 1 large white onion 200g arborio risotto rice 1 litre vegetable stock, give or take 100g grated parmesan 200g […]
Glorious salmon with the skin still on. Season the skin of the salmon generously, and sear in a very hot, oiled frying pan. Always cook skin side first. To sit alongside, sautée some spinach, bake cherry tomatoes on the vine in the oven, and warm up skinless baby potatoes from the can. Requires lots of lemon juice to complete.