Pacino’s

I’d often walked past Pacino’s on Suffolk Street and dismissed it as yet another restaurant specialising in that strange Irish interpretation of Italian cuisine. It was only upon reading a review by Paolo Tullio last year that I realised I might have been too quick to judge: they have enlisted Luca Mazza, who, a few ...

Sous Vide Farsumagru

Sous Vide Farsumagru
I normally don’t post recipes that plenty of other people have covered – and probably better than I would anyway – but there doesn’t appear to be anybody who’s written about cooking the classic Sicilian dish, farsumagru, sous vide. Of course, it had occurred to me that perhaps there was a reason for this and ...

Squid, courgette, mint, pine nuts

Squid, courgette, mint, pine nuts
This is the starter from a meal I made last weekend for some friends and I’ll be posting recipes for the other two courses when I finally get round to writing them up! We were having a Sicilian dish called farsumagru for mains, which is a meat roulade stuffed with meat and yet more meat, ...

Jamie’s Italian

I’d normally be very wary of dining in chain restaurants and although it seems like Jamie Oliver wants to do the right thing in his ventures I was still somewhat sceptical when we booked a table for my dad’s sixtieth birthday. There was a large group of us (sixteen in total) so we only had ...

Crab, Corn And Saffron Risotto

Crab, Corn And Saffron Risotto
There’s a lot of myths surrounding risotto and the most persistent, which I am as guilty of perpetuating as anyone, is the need to stir continuously to help gradually rub off the starch contained within the grains of rice. An article I recently read on Serious Eats put this to the test and found that ...

Terre Madre 2

I’ve been looking forward to trying Terre Madre having heard so many good things about it but it’s taken me far too long to actually get around to eating there. Luckily, I’d a day off work after the Bank Holiday in August so I took my chance and it was worth the wait. The restaurant ...

Fettucine, Courgette, Hazelnut, Broad Beans, Mint 2

Fettucine, Courgette, Hazelnut, Broad Beans, Mint
I had originally bought the ingredients for this Yottam Ottolenghi recipe but some leftover fresh pasta that had to be used up meant a change of plan and some improvisation. Unfortunately, the fresh hazelnuts called for in the original are very hard to come by so I had to make do with some normal ones ...

Orecchiette With Purple Sprouting Broccoli, Asparagus And Broad Beans

Orecchiette With Purple Sprouting Broccoli, Asparagus And Broad Beans
This began life as a Nigel Slater linguine and basil recipe from his excellent Kitchen Diaries cookbook to which I added some purple sprouting broccoli I had lying around in the fridge. The broccoli didn’t quite work with a long ribbon like pasta though so I decided to merge the dish with one I’ve posted ...

Rabbit Ragu, Polenta, Orange Gremolata 8

Rabbit Ragu, Polenta, Orange Gremolata
A while back I was reading a great post on Gunter Nation which included a recipe for a slow cooked rabbit ragu with Bill particularly recommending serving it alongside polenta. This suggestion gave me the perfect excuse to attempt an outrageous recipe from the Balthazar cookbook that friends brought me back from a trip to ...

Pasta E Fagioli…In A Pressure Cooker

Pasta E Fagioli…In A Pressure Cooker
There are probably hundreds versions of this recipe online and I normally wouldn’t post something you can readily find elsewhere but there are a couple of things different about my version. The most obvious one is that I use a pressure cooker but it’s not for convenience, it’s because it allows me to cook the ...