main courses | serves 4
Try to get hold of Tipo ‘00’ flour – this is a very finely sieved flour which is normally used for making egg pasta or cakes. In Italy it’s called farina di grano tenero, which means ‘tender’ or ‘soft...
dressings / sauces | serves 8
Aïoli is a lovely fragrant and pungent type of mayonnaise – and the great thing is that you can take the flavour in any direction – try adding some pounded or chopped basil, fennel tops, dill or roast...
main courses | serves 2
This cheeky little version of eggy bread is one of my favourite breakfasts - particularly if I’ve got a hangover! Brown sauce is great with the eggs but maple syrup is fantastic with the smoky bacon,...
dessert recipes | serves 4
Mix the beaten egg with the milk and a dash of limoncello in a shallow dish. Dip the bread slices into the mixture and shake off the excess. Sprinkle the slices with the caster sugar then cook on the ...
starter | serves Serves 8
A fantastically simple asparagus soup, pureéd till it’s silky smooth, is always a winner. Delicious eaten hot (or cold on really hot days with the help of a little lemon juice). The poached egg on toa...