This is a really simple recipe that has amazing flavour and texture. The addition of the anchovy sauce makes all the difference. Make sure you use a mandolin to slice the vegetables so you get a consistent thickness. This salad is delicious on its own or could be served with a whole roast fish as an accompaniment.
This is a great way to eat really fresh seabass. Try cut the fish a thin as you can because if it is too thick it becomes a bit unpalatable. The addition of the tomatoes and chilli helps cut the richness of the raw fish. Try and avoid using lemon juice because the tomatoes have enough acidity and adding lemon would kill the delicious subtle flavour of the seabass.
This is a great recipe to use a small lobster. As you are making a stock with the shell, you create a lot of lobster flavour which is perfect with the tagliatelle as is absorbs it really well. The addition of the courgettes gives it a juicy texture too. Try this recipe now as lobster prices are at their lowest this time of year.
This recipe is a great way to experience a summer truffle. Summer truffles are not the strongest of truffles but by using artichoke and parmesan it brings out its subtle flavour. There is a temptation to add a drop of truffle oil but try and resist because by not adding it you will get the true flavour of the truffle.