Gnudi – the light, carefree cousin of gnocchi. This recipe for Basil, spinach and ricotta gnudi is light is body, rich in taste and with texture that dissolves in your mouth. This dish is great as a light starter or makes for a nice summery main served with crusty bread and a tomato salad.
Sometime in prehistory someone dropped flour into oil and the ancestor of the doughnut was born. Kenny Scharf has a long history of painting donuts – his portraits of them floating in surreal landscapes celebrate the formidable legacy of these doughy delicacies.
This salad has everything you want, crunch, char, herbs, raw, cooked and confit. Crispy rice, cema di repe, dill, radish, confit shallots, char onions & green beans make for the perfect vegetarian main or nice accompaniment to fish, chicken or steak.
Richard Buck treats us with this smooth mix of dreamy 80s electro jelly-setting sounds – domestic daytime soaps vibes as steamy as your hot rollers.
Paella is a great party dish – a single-pan banquet. The size of the dish and variety of ingredients that can be used in a paella make it sure to feed and satisfy a crowd – from chicken, to chorizo, to seafood – there’s even breakfast paellas!
Roasting the vegetables in this Mediterranean-style soup provides a deeper, richer flavour. Enjoy this soup hot or cold with the olive-dotted bread.
As morbid as it sounds, drinking and cooking with blood is as old as mankind itself. It started as a matter of frugality and self-preservation — not wasting any part of a “kill.” It eventually evolved into a symbolic and religious gesture. Warriors believed drinking their enemies’ blood would give them their strength and power.
This Mexican Banquet is colourful, vibrant & full of life. It serves up juicy shredded skirt steak, refried beans, salsa, tortillas & homemade chilli sauce.
Some surprisingly delicious (and healthy) iridescent green gruel we brewed up for Halloween.
Cooking with weeds. After picking up some nettles at the market recently I spent the weekend cooking them up in some new dishes. Gnudi is a favourite – little ‘nude’ ravioli, as it butter sauce. With a nuttier, richer taste than spinach, nettles really hold their own on a plate. The rich burnt butter sauce adds some creaminess to the light ricotta rounds.
This (#glutenfree) cake noir has a sandy but moist texture, with a subtly nutty aromatic from the tahini and honey.