I love the colour of this salad. Vibrant enough to bring cheer to even the wintriest of evenings, it is the perfect contender to a February supper. You can prepare the dressing and the leaves ahead of time and toss it all together just before serving. Ruby flecked blood oranges look spectacular in this but regular oranges will do just fine if you cannot get hold of them.
Read MoreA very good recipe for the weekend, these pancakes always go down with great success. Sub for gluten-free flour if you like. I have tested them this way and the result is equally delicious.
Read MoreThis is one of my favourite things to make when the weather turns cooler. The sauce is glossy and rich and full of the good stuff. I love the depth of flavour that the Grana Padano Riserva brings to this, almost nutty and umami. Go for smoked garlic if you can, otherwise regular will do. This is such a quick recipe to prepare and perfect for a midweek meal.
Read MoreThis is such a delicious dish for autumn. The onion squash, also known as red kuri squash has the most wonderfully soft interior and skin when roasted and makes a fantastic pasta sauce. I used fresh linguine for this from Daylesford Farm which was perfect for this. I’ve finished off with a nutty sage and rosemary browned butter that takes this dish to the next level. Perfect for a dinner party or date night.
Read MoreTaking their name from the Italian word ‘nudi’ meaning ‘naked,’ these pillowy soft balls are similar to what one might use as the filling for a ravioli – only they are without the pasta shell and are therefore, naked. I love to serve gnudi in the summer. Blissfully light and full of flavour they make a perfect simple supper or lunch in the garden.
Read MoreMy ravioli Festa Della Repubblica has three different fillings. Each filling echoes the colours of the Italian flag: verde (green), bianco (white) and rosso (red). Each filling is also richly flavoured with fresh ingredients and lots of Grana Padano Riserva. This Grana Padano is aged for over 20 months. It has a complex and almost nutty taste as well as a beautiful crumbly texture.
Read MoreI called this a noodle soup because that is how I like to enjoy it. I like the brevity of cooking rice noodles (usually less than five mins) and this is just the sort of thing I will make midweek when I realise that it’s just past lunchtime and my belly is growling. I like to use brown rice vermicelli noodles but you could use any sort of rice noodle or even rice for that matter. Serve it with rice and it could be a curry, or omit the noodles and make it a soup. It is fresh, flavourful and reheats well too.
Read MoreI love the vibrancy of this dish. The lively green always brings a smile to the table as does the fresh and bright asparagus - a true nod to spring.
Read MoreI love the colours of rainbow carrots. It somehow seems to make carrots seem far more delicious but the flavour in rainbow or heritage carrots is often more delicious too. The taste is richer, more carroty and almost sweeter. I love pairing them with the bright green zippy pistachio pesto and the lemony butterbean puree makes this dish a real contender as a centre stage
Read MoreBeets can be a divisive subject at the dinner table. They have somewhat marmite charm to them. Some love them. Some loathe them. I have catered for both camps and even with the most perturbed of beetroot eaters have managed to turn them round to enjoying them with this salad. Roasting beets brings out a natural sweetness in them reducing their earthiness whilst still maintaining their flavour.
Read MoreCavolo nero, also known as Lacinato kale, is the taller, darker Italian cousin of curly kale. With its dark, dinosaur grooved leaves, it is easily recognisable. Cavolo nero has a rich and earthy taste but is slightly sweeter than regular kale.
Read MoreCrispy, garlicky, cheesy topped potatoes with a good kick of chilli and aromatic rosemary. Similar to a gratin but perhaps a little lighter owing to the absense of cream. These are crunchy on the top and buttery soft below. Delicious alongside some simple white fish (spoon over any excess chilli garlicky butter over it) or even steamed greens.
Read MoreThese are delicious if you fancy something meaty and delicious that’s not meat. I love to serve these alongside some jasmine rice and wok’d vegetables. They make for a delicious side dish too.
Read MoreI love the colours in this dish and it’s often something I’ll cook for a midweek supper for two when I feel like the week needs an injection of joy. I say cook, it’s more of a throw together. The only cooking required is to char the pear but even that takes no time at all.
Read MoreI always love to bring a gift whenever I am visiting someone be it for a dinner party or even just a cup of tea. A homemade gift feels so much more personal and these Grana Padano shortbreads always go down a treat! They are quick to make and completely delicious. These are savoury shortbread biscuits go and make for a perfect canapé or aperetivo nibble.
Read MoreI love the nuttiness of acorn squash, but you could use butternut squash, onion squash or crown prince squash too. Tropea onions are long torpedo-shaped onions traditionally from Italy. When roasted they are beautifully sweet and soft and work wonderfully with the salty creaminess of the Grana Padano Riserva.
Read MoreIf ever I am hosting a dinner where I know I need to impress this is always a dish I think about. Although the components are simple; squash, mozzarella, blackberries and pesto, there is something so incredibly moreish and delicious about it that I am rarely without ‘oohs’ and ‘ahs’ when serving it. It is plate lickingly good as well as beautiful which is the perfect dinner party material in my book. We often think of juicy tomatoes when using mozzarella but blackberries are the perfect match too, bursting in the mouth with fresh juiciness.
Read MoreA true plate licking worthy side dish with crispy potatoes, crunchy roast broccoli and a creamy, smoked garlic yogurt. I love to serve this as a side or even star of the dinner table and the left overs make for wonderful bowlfuls too.
Read MoreI love the colour of this dish and I have really enjoyed creating this recipe for Grana Padano as part of my Tastemaker partnership. The earthy green pesto with creamy Grana Padano Riserva is beautiful at this time of year and the crispy sage leaves give a lovely nod to Autumn.
Read MoreI first tried this at a fabulous beach restaurant on a tiny Greek island called Lipsi. Feta is eaten at almost every Greek meal and this warm version is utterly delicious. The salty creamy cheese is wonderful against sweet honey and creamy tahini and filo gives it a gorgeous crunch.
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