Weeknight winners that’ll help you get your greens in? Yes please!
Pappardelle & greens
Pappardelle & greens on repeat now for the rest of the season. A luxe and comforting bowl, that’s somehow still sunny and bright. I’ve used kale and turnip tops but anything green and leafy you’ve got to hand will work great.
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Tagliatelle with broad beans, mint & pecorino
1. Bring a large pan of salted water to a rolling boil, cook the pasta to al dente in the last 3 minutes of cooking add the broad beans and drain, reserving a cup of the cooking water. Squeeze the broad beans form the inner pods and discard the shells (optional step) 2. Meanwhile sweat…
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One-pan spinach lasagne
1. In a wide, oven proof pan sweat the shallots and garlic in the butter until softened. Stir in the flour, cooking out over a medium heat for 3-4 mins while stirring. Stir in the milk little by little, waiting for it to be incorporated before continuing. Stir in the frozen spinach. When melted blitz…
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Gnocchi, Parmesan & wild mushrooms
A surprisingly simple, but impressive dinner. Bursting with savoury flavours, the squeeze of lemon is key to brighten the dish.
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Fennel spaghetti
A really speedy & satisfying simple supper. The fennel seeds really amplify that anisey fennel flavour throughout. This pasta dish is light, with tons of freshness.
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Fregola & white beans with cavolo nero pesto, ricotta & sundried tomatoes
It keeps super well for a quick lunch / meal prep and can be eaten warm or cold. If you can’t get hold of the fregola you could sub it out for any other short pasta.
1. Bring a large pan of salted water to a rolling boil, cook the pasta to al dente and…
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Pumpkin & sage pasta
The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Seasonal spotlight: fennel
Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…
Fennel, freekeh and lemon
A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.
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