This is one of the most delicious and substantial summer dishes. Its not really a salad more a complete meal. If you make it a few hours before you eat it and leave in the fridge it tastes even better! You can use other bread like a sour dough just make sure its at least one day old so it can absorb the dressing.
This risotto is great when the asparagus season has just started. However, even though it can be very expensive, a little asparagus can go along way as it has such a deep flavour. You can make this risotto with a vegetable stock but make sure it's fresh and not made from a stock cube - the result will be much tastier!
This may sound an unusual combination but it really works. The peppers have to be black when you cook them so they have a smoky flavour. Make sure you peel them of all the charred bits and chop them finely. The addition of basil and plenty of Parmesan makes this risotto really creamy and delicious in fact its one of my favourites!
This is a recipe that makes a small amount of crab meat go a long way. The addition of the tomatoes and courgettes makes the flavor much sweeter and really brings out the taste of fresh crab meat. If you can get hold of a crab and cook it yourself then the result will be much better but you can get a good result with picked pasteurised crab meat.
This is a really hearty fish stew that can be prepared beforehand as long as you cook the fish at the last minute; perfect for a dinner party or for someone special. The beauty about this dish is that the fish is cooked at the last minute so it's cooked perfectly and by making the base you get massive amounts of flavour. Serve with a glass of Fallengina and have a good weekend!
This classic Tuscan Acquacotta is a packed full of vegetables and enriched with poached egg. A great meal for lunch or dinner, the thick and tasty soup is ideal to warm-up the last weeks of February. Pair with a glass of Morellino di Scansano (which originates from the same region as the dish) and enjoy the weekend.
On a snowy Saturday, there is possibly nowhere I would rather lunch that at The River Café in Hammersmith. Celebrating their 25th year since opening, this Michelin-starred restaurant has been the training ground for some of the finest names in the business, including Theo Randall, Sam and Sam Clark of Moro, and Jamie Oliver to name a few.