Whoa – here’s an easy one. Spag with clams, spiked with chorizo. A great midweek meal. Fast & fabulous.
Pretty pretty pretty. Oh, and delicious!
Pan-fried chicken, grapes and almonds with a raspberry vinegar dressing sounds like summer to me.
Get those asparagus spears on the grill to add another taste sensation.
Simple and seductive – juicy, sweet, salty, crunchy – a brilliant combination.
Look what 10 minutes in the kitchen can produce! Clean fresh exhilarating flavours – perfect for mid-week dinner.
Eat your purples – it’s easy with this salad.
Tuscany makes me think of tomatoes, basil, and the beach. Oh, and this gorgeously fresh tomato sauce.
This makes the sweetest tomato sauce imaginable, but you must start with great tomatoes.
Slow roast, fast roast, whole or halved, here’s the low-down on roasting tomatoes.
A spoonful of smoky salsa sure peps things up!
I love this freshly tossed, when everything’s all perky and standing to attention, the onion crunchy, the lemon biting fresh and the chilli gnawing the back of you throat …
Only read this if you really want to know how to cook eggplant.
Oh god, I haven’t even talked about salting eggplants …that old chestnut …
Easy when you know how
Sometimes the bees are a long time coming, so Remo gently brushes or taps the flowers to dislodge pollen to help fertilise the flowers. It works! Up to you whether you make a buzzing noise or not as you do it.
In the perfect world we would buy just-picked raspberries, and consume them while they’re fresh and fragrant.
You’ll be a right clever-clogs whipping up a batch of glistening tangy-sweet homemade jam
A smoky sweet-wood aroma, sticky texture, and rich plum notes like an aged balsamic: this is garlic noir
This is loosely modelled on a typical salad you might find around Nice … but there’s a bit of a leap of faith here.
Preserved lemon and spices really work their magic on lamb, giving it a spicy sweetness which tastes just as good as it smells during cooking.
This time of year to me means eating light and eating outdoors. I have my dad Remo to thank for the inspiration for this recipe. He’s constantly pottering away in the garden and has got the greenest thumbs I’ve ever seen, though not literally, of course, haha … that could be a bit spooky. The zucchinis I’ve used here are some of his little babies.
Our favourite way with zucchini flowers is stuffed and fried (anything fried at our place is a no-brainer!). Goat’s cheese seasoned with lemon and herbs or with anchovies, a spicy almondy chilli paste, and a fresh pea puree lightened with mascarpone are three ways we like, but the possibilities are endless. Just keep the filling light and don’t over-fill the flowers.
Fresh sweet corn tastes great, and it’s good for us.
Beans and beer in the afternoon.
This is another dish on the S.P.Q.R menu that has been popular since the early days. It is easy to make and is always a pleasure. Perfect with a crisp sauvignon blanc.