I have been meaning to put this Sicilian recipe on the blog for a long time as I adore it and love bottarga. Bottarga is a dried, salted fish roe which is a condiment that adds the unique flavour of the sea to the pasta. You can buy it in most Italian delis or online and a little goes a long way, as you only use a small amount. The breadcrumbs add a bit of texture and you can add some lemon zest too like I do. It’s perfect for dinner for two with a salad.
3 tbs olive oil
1 -2 cloves of garlic thinly sliced
Big pinch of chilli flakes
1 cup of breadcrumbs
1 tbs of grated Bottarga
250g of spaghetti or any long pasta
A small bunch of parsley chopped
1/2 lemon, zest only (optional)
Fill a big saucepan with slightly salted water and put in the stove to boil, bottarga is salty so don’t over salt the water.
Then heat the olive oil in a big pan over a gentle heat. Add the garlic and chilli flakes and stir fry till the garlic is golden. Discard the garlic. Now add the breadcrumbs and fry them, stirring all the time till they are golden and crunchy. Stir in the bottarga and the lemon zest if using, remove from the heat. Set aside.
Cook the spaghetti until al dente. Drain and save half a cup of the cooking water. Put the spaghetti in to the pan with the breadcrumbs and mix for a couple of minutes. Add the reserved pasta water if it’s dry, a tablespoon at a time so it’s a bit moist. Check the seasoning with salt and pepper.
Sprinkle with the parsley and grate more bottarga on top and serve.
These smoked salmon tartines are loaded with flavour; they are made with tangy pink pickled eggs and capers with a big sprinkle of fresh chopped chives on crunchy toasted sourdough. I love them for brunch, lunch and they’re perfect on a picnic.
This Italian recipe is so delicious and packed with all the summery flavours. I use frozen raw jumbo king prawns (shell on) from the supermarket (Sainsbury’s) that I thaw first, fresh ones are great if you prefer. I could eat this every day as I really love it…
A traditional Sicilian recipe for pasta with the amazing flavours of fennel, anchovies, saffron, wine, pine nuts and lemon with crunchy bread crumbs on top. I searched high and low for fresh sardines but my fishmonger said they were out of season, so I used good quality tinned ones in olive oil and they are absolutely fine. I make mine with spaghetti Nero but any long pasta works.
This Portuguese smokey seafood stew is cooked all in one pot, so after you have prepped the ingredients, it’s only a matter of adding them in stages to the pot. It’s got potatoes and a delicious tomato and wine broth with saffron. I use defrosted frozen seafood for my recipe, except the mussels, which can be left out, but fresh seafood is great, obv, and you can add any mixture of seafood you fancy. Traditionally it’s served with roasted garlic bread, or rice.
This recipe is more of a review, I found it on Epicurious and it’s recipe for the Busaba Eat Thai squid which is one of their best dishes and everyone loves it so I wanted to try and make it myself. It’s really delicious and what really makes it is the sauce. It’s brilliant with Thai sticky rice and some stir fried pak-choi. The pickled peppercorns are optional if you can’t be arsed, but I love them and made a big batch to use on other recipes, like my curries.
Gravadlax is really easy to make and much much cheaper than buying it ready made. This recipe is adapted from a recipe in Esquire Magazine that I found online.
It’s brilliant if you want the gravadlax that or the next day. Instead of putting the salmon into dry ingredients, you make a sweet brine first and place it in that and it does its job much faster, and more efficiently. I have included my favourite recipe for the dill sauce too if you fancy making that too, or it’s fine with a squeeze of lemon and it’s great on canapés with pink pickled onions, capers or on rye bread with sliced boiled eggs and any of my pickled vegetables on the blog.
My friends served this the other day at their house, and I loved it so much I had to do it for the blog. You can basically customise it to suit you once you have made the broth and it looks impressive at a dinner party served up in a big bowl with all the fresh herbs on top. My version is vegan but you can add eggs or fish if you prefer. You can also add veg from the fridge that you want to use up too. It’s absolutely delicious and perfect if you have a cold as it’s got all the healing ingredients, like chilli, garlic and ginger and broth.