Yorkshire Pecorino
Say cheese! Covid, is most definitely hanging around for much longer than we or I initially thought it would. By late summer I was hoping we would be looking forward to autumn food festivals, demonstrations, and social events. This unfortunately is not the case. We are all having to change [...]
Spinach spätzle sparrows with a taleggio drizzle
Inspiration can be found all around us. Be it in a book, a simple conversation, a dish we have eaten, an aroma, a change of season or a television programme. ‘Spatzle’ are influenced from the border between Italy and Austria. Still very much unknown in terms of pasta to many [...]
Nocino – Walnut liquor
Nocino – Walnut liquor As we cautiously enter the month of September not knowing what to expect, I know as a guaranteed certainty that I will be prepping food gifts for the festive period. From damson jam to morello cherries doused in grappa, apple and berry chutney and I will [...]
Northern & Central Italian Family Cooking….
Northern & Central Italian Family Cooking – released today Publication day has finally arrived and with it embraced tightly and with great anticipation is my fourth Italian cookery book, named ‘Northern & Central Italian Family Cooking’. Northern & Central Italian Family Cooking is a celebration of Italian cookery through the [...]
Cauliflower fritters – From the lockdown larder
Cauliflower fritters – From the lockdown larder Lockdown was certainly eased by the work of many family led companies that off the back of trying to help families and also while trying to keep their own businesses afloat during these strange and very uncertain times, launched a range of vegetable [...]
Lemon, thyme & Parmigiano Reggiano biscotti…
Lemon thyme & Parmigiano Reggiano biscotti Biscotti; Bis meaning twice and cotti meaning to cook. A twice cooked biscuit with a fantastic structure and world recognised crunch. These biscotti, however, are a savoury twist on a traditional and classic treat that you would have with your mid-morning espresso or after [...]
Parmigiano Reggiano mousse with a lemon and thyme biscotti
Parmigiano Reggiano - A little background information As a Protected Designation of Origin (PDO) product, Parmigiano Reggiano must be produced in a small area of northern Italy (including the provinces of Parma, Reggio Emilia, Modena and Mantua to the left of the river Po, and Bologna to the left of [...]
Parmigiano Reggiano with a rich potato gnocchi & speck sauce
Parmigiano Reggiano – Information Parmesan cheese or Parmigiano Reggiano is one of Italy’s most famous cheeses, with the production process remaining unchanged for centuries. Parmigiano Reggiano is officially classed as a Protected Designated of Origin (PDO) product by the European Union; therefore it can only be legally produced in the [...]