Lemon verbena ricotta cheese…..
Lemon verbena ricotta cheese….. I was raised on a farm in North Bedfordshire where my mum Solidea would make goats cheese and sell it along with unpasteurised milk [...]
Marjoram cavatelli pasta with pan-fried summer tomatoes & pinenuts
Freshly handmade summer pasta is on the menu today. When tomatoes are aromatic and bursting with flavour I love to use them not only eaten freshly from the greenhouse vine [...]
Plump ravioli served with hedgerow pesto & Italian pine-nuts.
My eyes open most mornings and the first thought that comes to mind after snoozing my alarm at least 3 times and sipping my scalding hot coffee is, 'What pasta [...]
Seasonal hedgerow ‘Vitochelle pesto’.
Today my father Rocco and I took my eldest two children Rocco and Natalia out foraging in the Bedfordshire countryside for what we refer to as 'Vitochelle'. For as long [...]
A celebration of 150 years with Filippo Berio & Carmela Sereno Hayes
Carmela is a published author of two fantastic Italian cookery books, ‘Southern Italian Family Cooking’ and ‘A Passion for Pasta’, released the 2nd May this year. Carmela is a pastaia [...]
Gluten free pasta using Quinoa Flour……
Gluten free pasta using Quinoa Flour I receive endless requests with regards to 'Gluten Free' pasta recipes, so I thought it was about time I experimented with a [...]
Fava bean flour farfalle with pan-fried tomatoes & pinenuts (Hodmedod’s flour)
A beautiful shape with many names, Farfalle can also be known as butterflies, bows and angel wings. All delicious regardless of name. A great shape to make that is relatively [...]
Fresh egg yolk raviolo with browned butter & sage – Using ‘Hodmedod’ pea flour
I could without fail eat a large, fresh egg yolk raviolo every day of the week, to be fair as long as I could enjoy a bowl of pasta dried [...]
Passatelli in brodo
Passatelli in brodo Nonna Violante (76 years) from Hotel Eliseo in Romagna taught me how to make Passatelli by hand whilst I was on a recent food tour [...]
Fennel bread – ‘Southern Italian Family Cooking’ by Carmela Sereno Hayes
I simply adore the aroma of fennel. Whether it's a bulb that has been braised in the oven with salt and olive oil or fennel tops that have been chopped [...]