This one pan recipe for fried mackerel is one of my go-tos if I want a healthy omega 3 packed supper that is not too carbohydratey. The beetroot purée with wasabi cuts through the oiliness of the fish and the peas add lots of fibre and vits. I make it all store cupboard, frozen peas and frozen mackerel with vacuum packed beets. You can add carbs like roasted sourdough if you prefer it.
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Don’t be fooled by the simplicity of the ingredients in this Italian recipe, its blinking tasty and tastes deliciously fresh and summery, although, I would eat it all year round as it’s all store cupboard. The texture of the broad beans works so well with the spaghetti and all it’s plant based if you don’t add parmesan or pecorino.
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The flavours of this really sum up Italy for me, it’s a really fresh delicious pasta recipe which dates back to the sixties in Rome, the area where my Italian family come from. There’s lots of versions but my favourite has ground fennel in it which I love, I grind the seeds in my coffee grinder or with a mortar and pestle so it’s super fresh. Its the perfect dinner for al fresco dining and you can add a burrata on top, or fried capers. I just serve it with a salad.
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I might be late to the party but I’ve just discovered this unbelievably light creamy caviar d’aubergine which is an excellent alternative to baba ganouch. If you like that you will love this. It’s great with roasted sourdough, or on crisp breads or with crudités with an aperitif or as a starter.
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If you read my blog you will know I adore onions, and this ancient recipe from Bologna dates back to 1886. Its a homage to the onion and once cooked this way they become sweet and unctuous. It’s traditionally served on bruschetta, polenta, cheese or with meat or fish, and it tastes absolutely delicious. I sometimes eat it on my scorched or roasted sourdough (recipe on here) with a sprinkle of chopped parsley and you can add big grating of parmesan if you fancy and a salad for lunch or it’s even delicious with pasta. It would be brilliant on canapés too. You can add pancetta and chilli flakes, however it’s the simplicity of this recipe that makes it magical.
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This spaghetti recipe from Puglia looks simple from the ingredients, but it’s all about the technique. The trick is the spaghetti has to crisp up and scorch a bit because this is what gives it its unique flavour and texture. It’s cooked in a similar way to a risotto with the liquid added bit by bit till the pasta is cooked. It’s one of those recipes you wonder how you missed it, if you haven’t already tried it. The pasta goes red from the tomato and absorbs all the flavours from the chilli and garlic and it’s utterly delicious.
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I have always had a soft spot for these delicious Greek baked beans, they are easy to make, all plant based and excellent with warm flatbreads (check out my pizza dough recipe to make truly fresh flatbreads) and my creamy bean hummus (takes 5 minutes) with a crisp green salad. If you aren’t going down the vegan route then they are fantastic served with a big block of feta, some olives and warm flatbreads for a tasty mezze.
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if you love lemons this recipe is for you. It’s all store cupboard and really easy. The lemon makes it zingy and the almonds add a nutty crunch. It’s a popular primo in southern Italy and particularly in the summer. If you can get lemons from Sorrento even better, but it’s not essential at all.
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this cake looks more like a tart without the pastry than a cake, but because it’s so rich and chocolatey it’s perfect. It’s really fondanty and crisp on the outside. You can also make a dairy free and/or a gluten free version too if you prefer. It’s delicious with red berries and vanilla ice cream or with whatever you prefer and it’s all from store cupboard ingredients.
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I love cherries in anything, and this delicious sorbet is all raw. I buy a bag of frozen stoned dark cherries from the freezer department in my local Sainsbury’s (they are only £2.00 for 500g which is a bargain)
The sorbet is beyond easy to make, no churn and I like to serve it with biscotti and or some shaved dark chocolate on top… or just garnished with fresh cherries.
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