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As apricot season is in full swing, I present to you a sticky, sweet, savoury dish which is perfect for making the most of the season. Gently roasted in the oven, the apricots caramelise naturally, becoming the perfect companion to creamy burrata. I’ve paired this dish with a fresh and delicate white Negroni. The blend
As a child, I always knew courgettes as a vegetable to be steamed and served as they are. Oh, how times have changed. I adore my collapsing courgettes, which crumple and fold into a rich, velvety topping. Ensure your pan is on low to allow the courgettes time to break down and release their natural
Asparagus very rarely gets the recognition it deserves. Today I’m letting it shine centre-stage, exactly where it’s supposed to be. Crispy asparagus is delicious on its own, but even better when served with my creamy basil aioli. For a gorgeous aperitivo time, serve the crispy asparagus with my Olive Oil Fat Washed Gin & Tonic.
Meanwhile, you can make the vinaigrette. Melt the butter in a small frying pan over a low heat. Let it bubble and crackle, swirling the pan occasionally, until the butter is covered with a layer of foam and the underneath has turned a golden brown. This will take 3–4 minutes. At this point, add the
Preheat the oven to 180°c (fan assisted)/390°f/gas 6. Combine the beetroot, a glug of olive oil and a pinch of salt and black pepper in a baking dish. Use your hands to give everything a good mix, then roast for 30 minutes. Meanwhile, combine the dark brown soft sugar, sherry vinegar, orange juice, wholegrain mustard
Preheat the oven to 180°c (fan assisted)/350°f/gas 4. Combine the sprouts, a good glug of olive oil and a pinch of salt and black pepper on a baking tray. Use your hands to give everything a mix, then roast for 15-20 minutes, giving everything a mix halfway, until they are tender in the middle and
Bring a large pan of salted water to the boil. Scrub the skins of the beetroots, then place carefully into your pan. Cook for 45 minutes – 1 hour, or until you can easily pierce them through with a fork. Let them cool enough to touch, then using your fingers, gently rub away the skins.
Season the plain flour with salt, then turn each cabbage leaf first in the flour, then drop it into the batter, making sure it’s well coated. Gently drop it straight into the hot oil. If the oil is spitting, add a good pinch of salt, which should stop it. You only want to have one
Preheat the oven to 180°c (fan assisted)/390°f/gas 6. Use a mandoline to slice the artichokes to a 3mm thickness. Place into a saucepan with the cream, milk, nutmeg and a good pinch of salt and black pepper. Stir well, then bring the pan to a boil. Reduce the heat to a simmer and cook for
Meanwhile, heat a good glug of olive oil in another large pan set over a medium heat. Once hot, add the asparagus and a pinch of salt and fry for 3-4 minutes, until starting to gain some colour. Add the peas, lemon zest and a good crack of black pepper and continue to cook for
