This simple, delicious crab linguine takes me back to the week we spent camping in Cornwall, at the tip of the Lizard peninsula.
Once the seven-hour drive and rigamarole of pitching camp was behind us, we spent our days cliff walking, beach lazing, and body surfing, and our nights toasting marshmallows and sipping whisky round the campfire.
Before leaving London, I’d had the brainwave of freezing a few meals in large ziplock bags. These served as ice blocks for the cooler, keeping the milk and butter cool while they slowly thawed (a system that worked surprisingly well) until I heated them up on our little gas burner.
Chicken and pea risotto is a nice, simple supper for a summer’s evening and uses ingredients I nearly always have to hand.
I started by simmering the chicken breasts in stock I then used to make the risotto, but it’s also a good way to use up leftover roast chicken. Continue reading
Sugo alla puttanesca – or “whore’s sauce” – is a savoury, spicy, lip-smacking combination of tomatoes, chilli, capers, anchovies and olives. Usually served with spaghetti, I’d choose it over a bolognese sauce any day of the week.
The Neapolitan version of puttanesca doesn’t include anchovies, so I’ve listed them as optional. I love the depth of saltiness they bring to the dish (and once they’ve cooked down, the girls are blissfully unaware they’re in there) so I usually sneak some in.
The English asparagus season is coming to an end, alas… While the last of the crop is available from our greengrocers, asparagus risotto seems a fine way to represent Italy in the Euro 2016 championships.
This risotto gets its beautiful green colour by creating a purée from the stalks, which is stirred through towards the end of the cooking time. Continue reading
With a mushroom hater in the family, chicken marsala had fallen out of my repetoire. I’m glad I gave it another try, because it’s a simple and delicious mid-week meal, and proved to be a big hit all round. (According to Lyra, “the mushrooms are easy to see and avoid.”) Continue reading
Pasta amatriciana is a classic Roman dish made with guanciale (cured pork cheek), tomatoes and chilli. Traditionally made with bucatini, I prefer it with penne and seldom use another pasta.
Guanciale being thin on the ground in these parts, I make mine with pancetta or even chopped bacon. Continue reading
Biscotti is the second signature bake on this year’s Great British Bake-off. I’ve eaten plenty of biscotti, and even knew that the name means “twice cooked” in Italian because they are baked once as a log, and again in slices. But I had never tried baking them myself. Continue reading