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Seafood and pasta are just made for each other, but having developed allergies to shrimp, prawn and crab in 2020, I am having to revisit what I can eat and therefore some of our standby recipes too. Getting that ‘seafood’ taste is relatively easy if…
A very quick post! This dish is based on an original dish by Theo Randall, we modified it to make Fettuchini with courgettes and salmon. That recipe can be found here We had been cold smoking different white fish and for this dish we used some…
It We need to start with two small confessions. Firstly, we have not found an authentic Italian recipe for this dish (yet)! And secondly, we have taken longer to name the dish than it did to cook and eat it!! Lets start with how we…
We have been wanting to experiment with goat for some years and have simply never got round to it. That changed when we came across Moat Goats on a UK cookery programme with the ‘Hairy Bikers’. They are based in Pembrokeshire in Wales and have Boer…
This quintessential Roman dish is a perfect example of Roman food history. This particular recipe dates from 1887 and is an iconic dish, but one probably few people know about, and certainly very few outside Italy. In Rome, until late in the 20th century, prestigious cuts…
We are continuing to plan our way through the diversity and breadth of the history of ragù in Italy. Some time ago we published our first ragù recipe from that master of Italian food; Theo Randall (you can find that recipe here) – if you…
This dish is based on a dish from Angela Hartnett and Cafe Murano. The original meal was described as “slowly braised lamb neck served with a light chickpea ragù. The vegetables from the lamb braising liquor adding to the richness of the base of the…
We have really enjoyed exploring pasta dishes that are some distance away from those based on meat ragù although these will probably always be a bedrock of our Big Green Egg cooking. This recipe was inspired by a dish of Theo Randall’s that we had…
The more we look at some of the worlds great foods the more we are finding that so many have been born out of poverty, food shortage and simply the need to survive the perils of winter, looking forward to a new spring. So we…
We have had fantastic fun this year cooking new dishes with some great products. We have also spent a lot of time trying to reduce our food waste by making sure that we have some plans (at least some idea) what we might do with…
We have cooked so much ragù on the Big Green Egg but written very little about it. This is just because I have been overwhelmed by the diversity and breadth of the history of ragù in Italy. So where do you start? Well we are…
Well I have to say, having been given a full day tutorial by our next door neighbour in Italy on making tagliatelle I always feel guilty when I don’t make my own! For once though I don’t feel guilty but rather pleased I have bought…
We had planned to make a very rich casserole using some cubed shoulder of wild venison that we had picked up just before Christmas. With all the festive excitement it had been popped in the freezer. Once defrosted I was a little disappointed to see…
