Punchy, zesty and spicy, this side dish brings a different flavour to leafy greens from the way we usually prepare them in Italy. Serve alongside simply cooked white fish, and look out for datterini tomatoes—their sweetness works particularly well here.
This is a brilliant way to serve cannellini because as a base-note, they can be brought to life with the addition of peppery, spicy accompaniments. It works well alongside pork-based dishes in particular, but is a good partner also to fish or just with some good bread at lunchtime.READ MORE
It’s not that much of an additional drama to make your own barbecue sauce and it makes such a difference at the table.READ MORE
As we race towards full salad season and pack up our winter wardrobes, here are some of our favourite ways to dress. Even with salads, the choice of oil makes a massive difference depending on the other ingredients, which is why we always suggest you have more than one extra virgin olive oil open at a time.
This wonderful summer squash from the Cucurbitaceae plant family (which includes melons, marrows and cucumbers) is thought of as a vegetable, but is in fact a fruit. You find it in a range of tones, but we prefer the pale green romanesco variety with its firmer consistency and superior flavour both cooked and raw.READ 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.
We are thankfully in the heart of Tomato season. A moment that should not be underestimated in terms of how wonderful it can be. I feel as if many of us have become used to eating tomatoes all year round and there’s something fundamentally wrong about this. Not least because of the flavour, but also importantly because of what a true seasonally ripe tomato can give you.READ MORE
When white peaches, especially the flat ones called Saturnine come in to season, our family goes crazy for them. The season lasts no longer than 8 weeks so we try to use them as much as possible, also in salads.READ MORE
This is too easy not to share. The fish itself takes 10 minutes to cook and 2 minutes to prep (if your fishmonger is filleting seabass, a little longer if you do it yourself). It goes well with roasted new potatoes, roast tomatoes and some greens as accompaniment. It’s a very light and tasty meal. In Italian seabass is branzino.READ MORE