This is a great way to use bresaola with pasta and also a good substitute for pancetta. The meatiness of the bresaola works really well with the bitterness of the radicchio. You could use a pasta like penne but tagliatelle is a bit more luxurious and holds the sauce really well.
Before I was involved with filming I always assumed that it would be a simple one shot wonder and voila! When you see food prepared on the screen it's really easy to forget the logistics behind filming food - I've since learnt that there's a lot of planning and thought before the shoot and a lot of preparation before each shot.
Kale in a cupcake? Before you start backing out of the room, remember that carrot cake doesn't cause concern and there was a time when your smoothies were any colour but green.
Following a brilliant collaboration between Jamie Oliver and River cottage's Hugh Fearnley-Whittingstall during Food Tube's Live Show in October, the bromance will continue on YouTube. Good times...
This is a really tasty pasta and surprisingly easy to make once you have prepared your artichokes. The trick is to make the artichokes very juicy so the pasta absorbs their flavour. Always use uncooked prawns as they will give you a much sweeter flavour and also a better texture.
This is the best soup to warm you up. Its healthy, filling, vegetarian and very easy to prepare. The swiss chard adds an earthy sweetness to the soup and you can use the cooking water as stock. If you puree half of the soup you get a lovely creamy minestrone that has great texture and flavour.
There are nearly as many recipes for fried chicken as there are cooks. Marinated in buttermilk or not at all. Skin on and skin off. Coated in flour, dunked in breadcrumbs or (heaven forfend) crumbled cornflakes. Deep fried, shallow fried, oven baked or a combination thereof.
There ain't no party like a Food Tube party and on Tuesday we are turning one-year-old in style. That's right, FoodTube will have been on Youtube for 365 days and we've got all your favourite contributors from Gennaro Contaldo and DJ BBQ to Michael from V sauce and Jack's Gap on the show.
This is such a simple recipe but is also very impressive. The trick to a good gnocchi is to make sure they are as light as possible and they do not break up. Make sure the gnocchi have sage butter on top as this will make them really delicious. Have a good week!
Fusilli is a brilliant pasta to use because the little spirals get clogged up with the sauce so every mouthful tastes delicious.
It's dreary weather but the perfect day to be making soup. I'd eat these as a meal in themselves but they work as starters too.
Penne alla arabbiata is one of the most delicious classic pasta sauces that people take for granted. Try this way as you will get the true flavour of the red chillies as they are cooked into the olive oil with the garlic and basil.
The quail were finger-licking good and inspired me to search out some of these tiny, tasty birds. Tipping my hat to the maestro, I adapted a recipe from Ottolenghi - The Cookbook and served it with his suggestion of mograbiah salad.
My search for London's best Bloody Mary happened completely by accident. I was out one evening and couldn't think what I wanted to drink, and perhaps feeling a little overloaded on sugar, I opted for the least sweet thing on the menu. From that point onwards I would order a Bloody Mary wherever I went.
Did you see the Live Show? The Food Tube team smashed it on Monday night pulling in our highest live audience to date thanks to some star turns including Jamie, Hugh Fearnley-Whittingstall, Kerryann, DJ BBQ, Gennaro and Michael from Vsauce.
To some, a cocktail is something that comes in a particular glass - notably the 'V' shaped martini glass. To others it has a traditional definition - that of a spirit (or liqueur) mixed with sugar, bitters and water (usually ice). Most see it as a mixed alcoholic drink though - but usually in a 'fancy' sense.