Stout Osso Buco Sliders with Gremolata Sour Cream We’ve made it. Made the turn into the New Year and survived to tell the tale. January is about breathing, stepping back, reflecting and fireplaces. Stouts are also a January thing, even when you’ve resolved to be healthy so you can run faster and jump higher. One…
In collaboration with Brixton Windmill and using their organic wholemeal flour Galette, torta salata, crusty cake, savoury tart. Bring them all on. I must say, I particularly love the versatility of a galette and its rich buttery pastry. Just add or take away some sugar from a classic pastry recipe, and you can bake anything from a savoury tart with cheese and
How to make Braised Ossobuco with Gremolata. Ingredients for 4 servings: 4 pieces of Galician ossobuco beef shanksPlain flour seasoned with salt and pepper4 tbsp olive oil1 onion, finely chopped2 sticks of celery, finely diced1 carrot, peeled finely diced1 bay leaf1 sprig of rosemary2 tbsp tomato pu
How to make Fried Octopus. INGREDIENTS: Serves 4 1 Medium-Large Octopus, Cleaned2 Bay Leaves1/2 Cup Dry White WineWater1/2 Cup All-purpose Flour3 Tablespoons Corn StarchSalt & PepperVegetable Oil For Frying GREMOLATA TO SERVE: 1/4 Cup Fresh Parsley LeavesZest from 1 Lemon2 Garlic Cloves CHICKPEA
Pasta for the whole family so often reverts to a tomato based affair, and whilst it can have numerous variations and be utterly delicious it can also become a little monotonous – you need som…
This is my new favourite way to serve a steak. Instead of a classical sauce, I serve it with a simple but powerful gremolata
This easy but irresistible broccoli pasta recipe is a kid friendly meal that adults will love too! The secret is in sprinkling the pasta with gremolata, an Italian condiment made of chopped parsley, garlic, pine nuts and lemon zest. It adds a burst of flavor and texture, lending the dish freshness and complexity. The pasta gets showered with grated Pecorino cheese (or you could use Parmigiano), and I like to sprinkle some red pepper flakes over the adult portions. Don't be afraid of the anchovies in this recipe - they add delicious complexity but you won't really taste them (but feel free to omit them if you're feeding vegetarians).