Monkfish wrapped in lardo with rosemary burnt butter and crisp Parmesan artichokes
Elegant, simple, and quietly impressive – monkfish wrapped in delicate lardo, slowly roasted until tender and juicy with crisp Parmesan…
Saturday Kitchen
Mexican beef brisket and rice skillet
Lift the lid and that deep, smoky aroma hits first. This Mexican beef brisket and rice skillet bubbles away until…
Easter Lamb
This Easter lamb cooks down into something deeply savoury, soft and fragrant, with Rioja, smoked paprika and tender vegetables giving…
Coniglio alla stimpirata
Tender rabbit legs, slow-cooked until they fall from the bone, nestled in a vibrant Sicilian stew of sweet peppers, fennel…
Piri-piri chicken with asparagus and whipped ricotta
Crispy, burnished skin with a fiery piri-piri glaze that hits you with smoky heat. Underneath, the chicken stays juicy and…
Pastiera Napoletana
A slice of Italian Easter tradition. A rich ricotta cream, fragrant with orange blossom and citrus zest, is folded with…
Butterflied leg of lamb with radish and watercress tzatziki
Imagine succulent lamb, marinated in fragrant spices and garlic, seared to perfection. Paired with cooling watercress tzatziki and sharp…
Grilled tuna loin with mango and pickled carrot
Its a riot of hot, sour, salty and sweet notes, finished with crunchy peanuts and fresh herbs. A bright, punchy…
Courgette fries with poached egg, wild garlic and brown shrimp butter
Golden, crispy courgette fries paired with a silky poached egg and a rich, aromatic butter infused with wild garlic and…