Light Summer
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Combine all the ingredients in the bowl of the food processor and thoroughly whizz. Line a big bowl with three layers of muslin. Pour the whizzed up contents of the processor into the muslin, then tie it up into a pouch and suspend over the bowl. Allow to drip for at least three hours and…
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In a large frying pan, saute the shallot gently for 15 minutes or so, until fragrant and a little sweet. Stir in the tomato puree and cook off its rawness for a minute or so before adding the white wine and microplaning the garlic in. Cook down until almost jammy before adding the stock, the…
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This is a very quick recipe. In a wide, shallow pan, boil well salted water and cook your pasta. Meanwhile, in another frying pan, gently cook the garlic, chilli, the zest of the lemon and a good grind of black pepper. We’re not looking for colour on the garlic – watch it and cook it…
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Soak the shallot in the lemon juice for at least half an hour. Shake everything together until well emulsified. Taste for seasoning and use to liberally dress a bitter, cold salad of radicchio or chicory, pear, goat’s cheese and rocket.
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Boil the spaghetti for about 1.5 mins less than the packet says in lightly salted water. I use the deep sided skillet for this, because we want nicely starchy water. As you’re doing that, gently heat the pepper in the olive oil in a separate pan – big enough to hold all the pasta as…
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First, salt the steak all over and leave to rest for at least an hour or two. At the same time, combine the garlic, the shallot, the jalapeno, the coriander stalks only, half the carrots and half the radishes in a bowl. Add a little salt, a tbsp of brown sugar, two tbsp boiling water…
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In the big, once-white pot, melt the butter over a medium heat. As it foams, add the onion or shallot and the celery. Cook until softened, then add the garlic and the potato. Stir and cook until fragrant. Add the white wine and a splash of Worcestershire and reduce by half. Add the stock and…
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This is all in the techniques. First, salt your lamb rack generously all over and set in the fridge overnight or at least a few hours. Remove from the fridge 30 minutes before cooking. Make a herb oil. Bring a pot of lightly salted water to the boil and prepare a bowl of iced water…
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Salt the chicken breasts on both sides. Heat the oven to 120c. Toss the bread with a little olive oil, salt and pepper. They should be coated, not soaked. Put in the oven and cook for 40 mins or so, tossing every now and then, until crunchy croutons. After about twenty minutes, heat a little…
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Combine the shallot, garlic, jalapeno, vinegar, sugar and some salt in a bowl. Stir together until the salt and sugar have dissolved and set aside. Butterfly the chicken breasts by carefully cutting into the thickest part and opening it out like a book. Cover them with parchment and carefully beat them until they are thinner…
Michellaneous Content 