Bruschetta al Pomodoro e Basilico


Serves 2

  • 180g winter tomatoes
  • 1 clove garlic
  • 4 tbsp olive oil
  • 1 tsp dried oregano
  • A small bunch fresh mint
  • A small bunch fresh basil
  • 4 slices crusty bread
  • Salt
  • Freshly ground pepper

As the patron saint of Valentine’s Day hails from Rome, it seems somehow appropriate to include a small homage to Roman cooking on this menu. Bruschetta is one of the simplest dishes to make - so much so you barely need a recipe - but also one of the most joyful to eat. The trick is to get the bread nice and crusty, and rub it down with garlic and oil while it’s still warm so it absorbs all the good flavour. The other trick, is to make sure that you both eat it, so neither of you can smell the garlic!

Step 1:
Heat the oven to 200˚C (non fan) / 180˚C (fan). Chop the tomatoes into small chunks and toss into a bowl. Chop the garlic clove in half: set one half to one side and and slice the second half in two. Toss the two quarter-pieces of garlic in with the tomatoes. Pour over 2 tbsp olive oil; sprinkle over the oregano, a generous pinch of salt and a grinding of black pepper. Tear up half the basil and mint leaves and add them to the bowl, then toss everything together and let marinate for 10-15 minutes - or longer, if you like.

Step 2:
Arrange the slices of bread on a baking tray and set in the oven for 10-12 minutes until lightly golden, remembering to turn the bread over half way so that both sides brown nicely.

Step 3:
Remove the bread from the oven, and while still warm, rub the second half of the garlic clove on each slice, then drizzle over 2 tbsp of olive oil so that each slice is imbued with its flavour.

Step 4:
Before serving, top each slice of golden bread with the chopped tomatoes and a little sprig of fresh mint and basil.






Spaghetti con Pistacchio e Limone


Serves 2

  • 180g spaghetti
  • 1 unwaxed lemon
  • 4 tbsp olive oil
  • 60g shelled pistachios
  • Salt

This is a simple and quick pasta to make, but it tastes like a balmy summer’s evening. Very light and delicate in flavour, it’s an indulgent, Sicilian-inspired recipe that also happens to be vegan.

Step 1:
Bring a large saucepan of generously salted water to the boil. When the water begins to gallop, add the spaghetti and cook al dente, as per the instructions on the packet.

Step 2:
Use a sharp knife to cut 3-4 thick strips of zest off the lemon, slice them into fine strips, then the strips into pieces roughly 1-2cm long. Heat the olive oil in a medium frying pan over a medium heat, add most of the slivers of lemon zest to the pan with a generous pinch of salt and fry gently for 4-5 minutes, until softened and the kitchen starts to smell of lemon.

Step 3:
Reserving a few for decoration, chop the pistachios finely and add them to the pan with the lemon. Fry gently for 1-2 minutes. Squeeze the juice of the lemon over the nuts, then spoon a ladleful of the pasta cooking water into the pan. Let the nuts simmer away for a few minutes until the liquid is largely evaporated.

Step 4:
Drain the pasta in a colander, then toss into the pan with the lemon and pistachio. Take the pan off the heat, and toss the spaghetti so that it's all coated in sauce. Spoon onto two plates and top each servings with a sprinkling of coarsely chopped pistachios and a sliver or two of fresh lemon zest, if you like, before serving.






Crema al Cioccolato con Mandorle e Fior D’Arancio


Serves 2

  • 2 heaped tbsp cocoa powder (30g)
  • 3 heaped tbsp caster sugar (45g)
  • 1 tbsp flour (13g)
  • 250ml unsweetened almond milk
  • 1-2 tsp orange blossom essence
  • 50g candied orange peel
  • Salt

This is a thick, almost custard-y chocolate cream - deeply decadent and rich. I love the gentle hint of the almond with chocolate and orange, but you can just as easily make the crema with cow’s milk, if you prefer a more mellow flavour. Serve as is and eat by the spoonful, or serve with crisp, buttery biscuits for dipping. And don’t forget to be generous with the orange essence, legend has it that orange blossom is a powerful aphrodisiac…

Step 1:
Combine the cocoa powder, sugar, flour and a generous pinch of salt in a small heavy-based saucepan. Set over a medium heat and add the almond milk. Stir constantly for about 5-7 minutes, until the chocolatey mixture begins to thicken. When it starts to bubble, take the pan off the heat and add orange blossom essence, let the custard cool for 5 minutes or so: it will thicken a little more as it cools. Beat the custard to remove any lumps that will have formed on cooling.

Step 2:
Finely chop most of the candied peel (keep a little to one side for decoration) and stir into the custard, then pour into two cups or small serving bowls, leave to cool completely, then chill in the fridge for at least 20 minutes. Before serving decorate with a sliver or two of finely sliced candied peel.

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