Chilli linguini with cavolo nero

The secret to this rustic dish lies in the heat of garlic and chilli, and the saltiness of anchovies. If you do not like anchovies do not blanch in horror – they melt away during cooking and underpin the dish with a subtle saltiness and depth, but not fishiness. The cavolo nero is sauteed in…

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Orecchiette with salsa verde

This recipe is a whisper of springtime green in the middle of a wintry June. We still have herbs a-plenty in the garden at our place, even some basil that is remaining sweet, though it should have gone to seed long ago. The herbs called to me to make something bright and fresh and satisfying. Salsa verde,…

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Passionfruit panna cotta

In love. There are no better words to describe my feelings about this panna cotta. Creamy, silky smooth, delicate, and flavoured with intensely fragrant passionfruit syrup, it fulfils all I could ever desire in a dessert. It’s also simplicity itself to make, and perfect for summertime.  The passionfruit syrup can be made a day ahead and then the panna…

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Apricot crostata

Crostata is a traditional Italian tart, usually filled with jam, but sometimes with ricotta cheese, nuts and poached fruit. The pastry is silky smooth, and the jam filling sweet and fruity. We make dried apricot conserve at our place as the filling, but you can use any not-too-sweet, good quality jam. Don’t be put off by the…

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