Tomatoes, garlic and shallots cooked confit - slowly in the oven with lots of olive oil and some rosemary which I paired with a quick zesty salad of thinly sliced courgettes tossed with lemon, dill, olive oil and lots of Grana Padano.
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I have been making this for years. It is a recipe that brings with it the taste of summer whatever the weather. Anchovy and chilli are an iconic duo in my opinion and add a wonderful hit of umami flavour to the crunchy breadcrumbs.
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This recipe was originally written for Town & Country UK.
Not quite a summer pudding and not quite a winter crumble I’ve often called this pudding ‘holding onto summer’. Perfect for a weekend lunch or end to a supper party
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Pairing delicious hazelnuts with rich dark chocolate these cookies are crunchy on the outside with a wonderfully soft centre. Absolutely delicious!
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This cake is rich and buttery with hints of ginger and vanilla but the rhubarb is the star of the show giving it a wonderfully bold zing.
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