There is a very short period in the spring where all the quintessential vegetables of the season can be found in full flavour: fresh peas, braodbeans and artichokes overlap for a very precious few weeks, usually in April. This would call for vignarola (you can find the recipe here), the roman spring vegetable stew, but we found in Gill Meller’s wonderful cookbook Root, Stem, Leaf, Flower an even more uplifting alternative, READ MORE
Like any vegetable that appears in the market for only a few weeks a year, agretti feels like a rare treat. When the weather is such that we can sit comfortably outside for lunch, this makes a great mealREAD MORE
Rather like other members of the legume family, chickpeas are rich in protein and fibre. The protein aspect is good for bone, muscle and skin health and the fibre, as we are all understanding now in this moment of heightened health awareness, is good for amongst other things, your immunity.
In this extraordinary moment of life, many of us have necessarily moved from shopping every couple of days to shopping or receiving delivery of a weekly order. We find this abundant arrival of vegetables in our kitchen hugely uplifting and it drives us to create fresh, delicious dishes that the whole family can enjoy.
Gnudi are light dumplings, truly delicious and easy to make. In Tuscany we use fresh ricotta during the spring, which is a sheep’s cheese but you could replace with either cow or buffalo ricotta depending on what you can find.