Asparagus Chicory And Broad Beans

2-224 lb (1 kg) asparagus chicory 14 oz (400 g) young tender broad beans extra-virgin olive oil salt and pepper Bring a large pan two-thirds full of salted water to the boil. Prepare the asparagus chicory, using only the leaves and the younger, tender stalks. Cut into 2-in (5-cm) sections, wash and drain. Add to [...]

Artichoke Risotto

4 tender globe artichokes (see method) 2 pints (1.2 litres) chicken stock 1 small onion 12 oz (350 g) risotto rice (e.g. arborio) 21h.floz (70 ml) dry vermouth or dry white wine 2oz (60g) unsalted butter 1 tbsp olive oil 1-2oz (30-60g) grated Parmesan cheese clove garlic, peeled and grated (optional) salt and pepper Bring [...]

Artichoke Fricasse

12 tender young globe artichokes or 16 artichoke bottoms vegetable stock 5 eggs 511 oz (150 ml) creme fraiche or double cream 11h lemons 1 tbsp chopped parsley 2 tbsp chopped fresh basil 1 tbsp olive oil noz (40g) butter nutmeg salt and pepper Serve with: thick slices of French bread, toasted green salad Prepare [...]

Warm Bean Salad

1 lb (500 g) fresh or dried white haricot beans 1 small onion, peeled 1 medium-sized carrot, peeled 2 bay leaves 1 sprig rosemary, bound with kitchen string (see method) or pinch powdered rosemary 2 thick rashers streaky bacon, chopped 1 tbsp chopped parsley olive oil wine vinegar salt and black peppercorns If using dried [...]


Scant 2 tbsp wine vinegar 1 tsp mustard powder 6 tbsp olive oil salt and pepper Optional ingredients: clove garlic 1 tbsp finely chopped fresh herbs or 1 generous pinch dried herbs Mix the vinegar with the mustard powder and 1/2 tsp salt in a small bowl, blending thoroughly. Beat continuously as you add the [...]


1 medium-sized cucumber 1 large clove garlic, peeled and finely grated 18f1 oz (500 ml) natural yoghurt 2 tbsp chopped fresh dill leaves few fleshy black olives olive oil salt Serve with: Courgette Fritters Wash and dry the cucumber, slice off the ends and peel. Grate into a large bowl, mix in the garlic, if [...]

Apulian Pizza Pie

2 large escaroles 5 fl oz (150 ml) beef stock 2 cloves garlic 15 firm, juicy black olives, stoned 2 tbsp capers 2 tbsp sultanas 3 tbsp pine nuts 1 lb 2 oz (500g) strong white flour scant I oz (20g) fresh baker’s yeast or scant oz (10g) dried yeast pinch caster sugar butter for [...]

Tuscan Chick Pea Soup

3/4lb (350 g) chick peas 3 1/2 pints (2 litres) vegetable stock or chicken stock 1 sprig rosemary, bound with kitchen string 2 cloves garlic, unpeeled 1 tbsp concentrated tomato puree 1 tbsp bicarbonate of soda For the relish: 3 cloves garlic, peeled and crushed 3-4 tbsp extra-virgin olive oil 1 red chilli pepper, finely [...]

Aubergine Salad

21/4lb (1 leg) long firm aubergines 2-3 cloves garlic, peeled and thinly sliced 1 red chilli pepper, fresh or dried, seeds removed generous pinch oregano 3 tbsp wine vinegar extra-virgin olive oil salt and pepper Serve with: fresh, soft or mild, sliceable cheese crusty white bread or wholemeal bread Bring a large saucepan of salted [...]


3 egg yolks 1 tsp Dijon mustard few drops Worcestershire sauce (optional) 12-14fl oz (350-400 ml) light olive oil 1 lemon wine vinegar salt and pepper Put the egg yolks in the blender with 1/2 tsp salt, the mustard and a few drops of Worcestershire sauce. Blend at high speed, pouring the oil very slowly [...]

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