CARAMELISED CORN & ASPARAGUS PASTA WITH RICOTTA

After chargrilling some corn on the cob for my summer gnocchi the other week I suddenly remembered how great corn can work in main courses! 

Indeed, for this super fresh and light pasta dish I caramelised the corn before adding some turmeric and fresh asparagus and served it all up with some whipped ricotta and of course spaghetti, the sort of dish that looks super fancy and sophisticated but actually is whipped up in less than 20 minutes.

Full of flavour, seasonal and even, in terms of prep time, suitable as midweek supper, what is not to love!

SERVES 2

INGREDIENTS

• Salt and black pepper
• 3 ears of corn, husked500g spaghetti, linguine or any shaped pasta¼ cup olive oil, plus more for drizzling 
• ¼ teaspoon granulated sugar
• 200g green asparagus, trimmed and thinly sliced on an angle 
• 1 small shallot, minced
• 2 teaspoons ground turmeric
• 6 tablespoons unsalted butter
• 3 garlic cloves, minced
• ⅓ cup white wine
• 250g ricotta, seasoned to taste with salt and whipped a little in a bowl using a spoon

METHOD

• Bring a large pot of salted water to a boil over high. 
• Meanwhile, prepare the corn: Slice the corn kernels off the cobs, and add the cobs to the pot of water. (This lends a hint of sweetness.)
• Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.
• In a large frying pan heat the oil over medium-high. 
• Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. 
• Stir in the asparagus, shallot and 1 teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. 
• Transfer to a bowl.
• Once the pasta is just short of al dente, reserve 1 1/2 cups pasta water, then drain the pasta, and discard the corn cobs.
• Add the butter, garlic and remaining turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. 
• Whisk in the wine to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.
• Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. 
• Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.
• Divide pasta among plates. 
• Dollop with ricotta and top with remaining corn mixture. 
• Drizzle with olive oil.
• ENJOY!

MY SCANDI INSPIRED FISH SOUP WITH FRESH SALMON, PRAWNS & SAFFRON

I did warn you al that last week's heat wave was going to be rather short lived and, faced with a weekend of rain, rain and more rain with some chilly temperatures thrown in for extra fun, I suddenly found myself craving a good old bowl of soup. 

Not some watery tomato crap with no texture mind you! No, something a little more extra and this pretty luxury seafood soup with a fragrant saffron broth and a real Scandi touch is just that! 

It takes a little time to prep and simmer along but the end result is worthy of a weekend main course, especially when served with some fresh sourdough bread croutons on top and a chilled glass of white wine on the side!

A most wonderful and tasty way to make the most of a very meh British summer!

SERVES 2 AS MAIN

INGREDIENTS

• 30g butter
• 1 onion, finely diced
• 1 leek, quartered lengthways and finely sliced
• 1 stick celery, finely diced
• 1 small bulb fennel, finely diced
• 1/8 tsp saffron strands
• 650ml hot fish stock, made with 1 stock cube
• 3 slices sourdough bread, cut into small cubes
• 1 tbsp olive oil
• 4 cloves garlic, crushed
• 2 medium tomatoes, chopped
• 1 tbsp tomato purée
• 150ml white wine
• 500g new potatoes, quartered
• 260g salmon, skinned and cut into 2cm pieces
• 250g large cold water prawns, defrosted
• 75ml double cream
• 2 tbsp fresh dill
• 3 tbsp sour cream, to serve

METHOD

• Heat the oven to 200°C.
• Heat the butter in a large saucepan over a medium heat. 
• Add the onion, leek, celery and fennel and cook over a medium/low heat for 15 minutes, until they are completely soft.
•  Meanwhile, leave the saffron to infuse in the hot fish stock.
• Place the pieces of bread on a baking sheet and mix with the oil and seasoning. 
• Bake for 10-15 minutes, until golden brown all over.
• Add the garlic, tomatoes and tomato purée to the pan and cook for 5 minutes, then add the wine and saffron-infused fish stock with seasoning. 
• Add the potatoes and simmer for 15-20 minutes, until just cooked, then add the salmon and prawns and cook for a further 5 minutes, until just cooked. Stir through the cream and dill.
• Divide the soup between bowls, then top with the croutons, dill and a dollop of sour cream.

SUMMER GNOCCHI WITH TOMATO PESTO, GRILLED SWEETCORN & FETA

WOW, OH WOW. This dish is literally summer on a plate. 

Yes, it takes a little time to make (roasting the tomatoes, making the pesto and poaching the egg) but the end result is truly stunning, the kind of main course meat eaters would be envious of even with the biggest steak in front of them and one that works a treat for a dinner party where you want to impress a little without risking a kitchen disaster.

The poached egg is optional - it does add an oozy element with the yolk that kind of blends everything together, but I do know they are a bit of hassle to make so don't worry if you don't fancy the stress. I always make mine using this method and it have never failed! 

Don't bother making the gnocchi - go to your Italian deli of trust and safe yourself the effort, it will taste just as good and then pour yourself a chilled glass of rosé and enjoy this stunner of a dish.

SERVES 2

INGREDIENTS

350g cherry tomatoes
1/3 cup + 2 tablespoons olive oil divided
Salt + pepper
2 cloves garlic finely chopped
2/3 cup toasted pine nuts
1 teaspoon lemon zest
1/2 teaspoon chilli flakes

500g potato gnocchi (I got mine from Eataly)
1 courgette, peeled into ribbons
2 ears grilled corn kernels removed from the cob (I grilled the cobs briefly on a griddle pan)
1 cup fresh basil roughly torn
150g feta cheese, cubed 
2 poached eggs

METHOD

• Preheat the oven to 220 degrees celsius.
• Add the cherry tomatoes, 2 tablespoons olive oil, the garlic and a generous sprinkle of salt and pepper to a baking dish. 
• Toss well, making sure the tomatoes are coated in olive oil. 
• Roast for 10-15 minutes or until the tomatoes collapse. 
• Remove, and allow the tomatoes to cool slightly.
• Add half of the tomatoes (reserving the remaining tomatoes for tossing with the gnocchi) and both cloves of garlic to a food processor along with the remaining 1/3 cup olive oil and the toasted pine nuts. 
• Pulse until mostly smooth. 
• Add the lemon zest, crushed red pepper and parmesan, pulse to combine. 
• Taste and add more salt if needed.
• Bring a large pot of salted water to a boil. 
• Boil the gnocchi according to package directions. 
• Before you drain the gnocchi scoop out about 1/2 cup pasta water, drain the gnocchi well, and then add it back to the hot pot. 
• To the gnocchi, add the zucchini and give it a good toss.
• Next add about half of the tomato pesto and toss, adding more pesto if desired (you may not use all of the pesto). 
• Stir in the reserved roasted tomatoes, grilled corn, feta and basil. 
• Divide the hot gnocchi among plates and top with fa poached egg each. 
• ENJOY!

FRESH TOMATO, MONKFISH & WHITE WINE PASTA

Oh summer, how good does it feel to have you finally here (even though knowing England it may only be for a hot second).

Blessed with a sudden heatwave in London I am feeling all Mediterranean in my cooking. After all if I can't have a trip to Capri this year I can still attempt to get a little feeling of "dolce vita" in the kitchen, even if it means sipping spritz's on my balcony rather than on a fabulous beach.

This super easy to make, super fresh and flavourful pasta with monkfish, served in a fresh tomato and chilli sauce, is exactly the kind of dish I would envision myself eating on a chequered table cloth in a fabulous piazza and thankfully it tasted like the real Italian deal. 

Monkfish also always feels a little special, the lobster of the fish world (though it is surprisingly easy to get your hands on being available at Waitrose and most big supermarkets with a fish counter), making this whole dish quite the impressive summer supper - not too heavy yet still with the magic of wonderful bowl of pasta a and a perfect example of summer holiday food, even on an East London balcony.

INGREDIENTS

• 450g paccheri, calamarata, or other large tubular pasta
• coarse sea salt or kosher salt
• 1/4 cup extra-virgin olive oil plus extra for drizzling
• 2 cloves garlic cloves, finely sliced
• Teaspoon of chilli flakes
• 400g monkfish fillets, cut into large chunks
• 250g cherry tomatoes 
• 1/2 can crushed tinned cherry tomatoes
• 1/2 cup fish stock (a stock cube will do nicely)
• 1/4 dry white wine
• 2 tablespoons minced fresh flat-leaf parsley plus extra for garnish

METHOD

• Combine the oil and garlic in a medium frying pan over medium heat and gently sauté until the garlic softens and turns lightly golden.
• Add the monkfish to the pan and sauté for about 1 1/2 minutes, tossing occasionally. 
• Add the wine and bring to a boil. 
• Lower the heat slightly and simmer until the wine reduces by half. 
• Add the two types of tomatoes, fish stock, chilli flakes flakes, and a little salt to the pan and toss occasionally until the tomatoes break down and release their juices and the meat is opaque and cooked through, about 10 to 12 minutes. 
• Meanwhile bring a large pot of water to a boil. 
• Salt the water and drop in the pasta. 
• Cook until just under al dente, tender but firm to the bite, stirring occasionally with a wooden spoon. 
• Drain the pasta , reserving 1/2 cup (120 milliliters) of the pasta cooking water.
• Add the pasta, parsley, and a small ladleful of the pasta cooking water to the pan and toss until the pasta is well coated with the sauce, about 2 minutes.
• Serve immediately garnished with minced parsley.

SPRING RISOTTO WITH DEEP FRIED COURGETTE FLOWERS

Courgette flowers are beautiful and intricate little things that for me have usually been a rare delight to sample in restaurants, not really an ingredient one usually is able to get their hands on for home cooking.

A very memorable courgette flower dining experience was no doubt Barrafina's take -  the flower delicately stuffed with goats cheese and drizzled with honey, not only looking pretty stunning but tasting it too.

I had always been keen to cook with courgette flowers at home, based on their pretty looks on the plate alone, but until last weekend hadn't ever spotted them at any supermarket or greengrocers. 

Well, lucky then that the pandemic has transformed me into somewhat of a market lover and of late I have made it into a habit to head down to Borough Market early on a Saturday morning for some weekend ingredient shopping.

Whilst spending about £20 on white asparagus, I spotted, individually wrapped to be extra extra, some very pretty courgette flowers at Turnips, not cheap at £3 a pop but also a real centre piece of a main course that will still cost you a lot less than a piece of Wagyu beef.

I grabbed myself two and searched the world wide web for a fabulous recipe to use them as part of and couldn't help but fall this fresh and flavourful risotto in which the flowers are tempura battered and deep fried to achieve a wonderful end result.

A main course to wow a crowd!

Serves 2

INGREDIENTS

• 50g Butter
• 300g Risotto Rice
• 100g petit pois
• 4 spring onions, sliced
• 200g broad beans
• 300g asparagus, sliced
• 1 shallot, peeled and diced
• 1 clove of garlic chopped
• 500ml veg stock
• 50g mascarpone
• 100ml white wine
• 25g Parmesan or vegetarian alternative, grated

For the deep-fried courgette flowers:

• 4 courgette flowers
• 2 egg whites
• 25g cornflour
• A splash of water
• 500ml vegetable oil

METHOD

• Place a pan over a medium heat and add the butter. 
• When the butter has melted add the garlic, shallot, rice, stir and cook for a couple of minutes so the ingredients are coated in butter, then add the wine and ¾ of the stock.
• Bring this to the boil and allow it to simmer for 15 minutes until it thickens a little while stirring continuously, adding more stock if needed.
• To finish the risotto, add the peas, broad beans, asparagus, mascarpone and Parmesan (or vegetarian alternative), adding more stock if the risotto gets too thick
• For the deep-fried courgette flowers, heat the oil in a saucepan, checking if it's hot enough by dropping a little batter into the pan. If it fizzes the oil is hot enough.
• Mix the egg, flour and water together to form a batter. 
• Dip the flowers into the batter and deep fry for about a minute then drain.
• 
  
• To serve your spring risotto with Deep-Fried Courgette Flowers spoon the risotto into bowls top with the deep-fried courgette flowers and ENJOY!

MISO & BLUEBERRY BUNS WITH BROWNED BUTTER GLAZE

Miso paste has become my favourite slightly unusual addition to sweet dishes. 

I mean let's all take a moment to appreciate Crème London's insanely good miso and white chocolate cookies which I re-created in lockdown 1.0 and which were probably the best cookie I ever managed to rustle up in the kitchen. Since then I have been left curious into which other sweet dishes I could incorporate Miso paste, moving it away from its more standard use in savoury Asian cooking. 

Being a big bun fan anyways (especially Swedish style cardamon and cinnamon buns) I couldn't help but be more than intrigued when I came across this recipe for blueberry and miso buns. 

I usually do not really dig / have the patience for the whole working with yeast and waiting for it to rise thing but I found these buns super fun to make - though be warned the dough does take a little time. 

I would say make them the day before you want to eat them (ideally starting in the morning or afternoon) to give the dough and the final buns plenty of time to rise and to make them as light and fluffy as possible. 

I finished off the oozy buns (blueberries work so well as a filling here, combined with miso, sugar and softened butter) with the most amazing browned butter sugar glace. A standard sugar and water glaze could have also done the job but BOY the browned butter takes this to an indulgent next level.

These buns are SO worth the effort -  a pretty special pastry that is perfect as breakfast, dessert or as general good for the soul food!

INGREDIENTS

FOR THE DOUGH

• 75g unsalted butter
• 300ml milk
• 1 tbsp soft light brown sugar
• 2 tsp vanilla extract
• 10g dried yeast
• 500g strong white flour
• 1 tsp salt

FOR THE FILLING

• 75g unsalted butter, softened
• 100g soft light brown sugar
• 2-3 tsp miso paste
• 1 tsp vanilla extract
• 200g blueberries

FOR THE BROWNED BUTTER GLAZE

• 4 tablespoons unsalted butter1-1/2 cups icing sugar
• Pinch kosher or fine sea salt
• 1 teaspoon vanilla extract 
• 1-3 tablespoons milk

METHOD

BUNS

• Melt the butter in a small pan, then add the milk and heat until lukewarm. 
• Remove from the heat and whisk in the sugar, vanilla and yeast, and set aside for five minutes for the yeast to spring into action.
• Combine the flour and salt in a large bowl, then pour in the milk mixture: you might not need all of it, so just keep adding it until the dough is soft and slightly sticky – if too dry, it’ll be tough and difficult to knead. 
• Knead the dough for 10 minutes, until springy and smooth, then put in a bowl, cover with clingfilm and put in a warmish spot to rise.
• Meanwhile, for the filling, beat the butter with the sugar until smooth and fluffy. 
• Add miso to taste: you might prefer just a hint of that saltiness, or maybe (like me) you’ll prefer a more full-on savoury kick. 
• Stir in the vanilla and set aside.
• After 90 minutes or so, the dough should have more or less doubled in size (if not, leave it for a further 30 minutes). 
• Roll it out on a lightly floured surface to a roughly 50 x 60cm rectangle. 
• Spread with the filling, then evenly scatter over the blueberries. 
• Roll the dough tightly from long edge to long edge, creating a swirled log. 
• Trim off the ends, then divide into 12 equal portions using a large, sharp knife.
• Line a 20 x 30cm roasting tin with baking paper, then arrange the buns cut side up in the tin, spacing them evenly. 
• Cover with clingfilm and leave to rise for 45-60 minutes; heat the oven to 180C/350F/gas 4.
• Once the buns are puffy and risen, put in the oven and bake for 25-30 minutes. 
• They’re ready when they’re golden brown on top, mottled with splashes of bubbling blueberry juice and springy to the touch. 

GLAZE

• Cut butter into tablespoon-sized pieces and melt over medium heat in a small heavy-bottomed saucepan. When foaming subsides, continue cooking, swirling the pan frequently, until the milk solids are golden brown and the butter has a nutty aroma. (Watch it closely! It can burn quickly.)
• Immediately pour brown butter into a bowl, leaving behind as much of the dark solids in the pan as possible. 
• Set aside to cool just slightly while you sift and measure your powdered sugar.
• Gradually add the powdered sugar to the brown butter, whisking to combine. 
• Whisk in vanilla extract and enough milk or half and half to thin the glaze to your desired consistency for dipping, drizzling, or pouring.

Brush or drizzle this over the tops of the hot buns, then leave to cool and then ENJOY!

MY GUIDE TO A SOLO DAY TRIP TO MARGATE IN 2021

This was my second time visiting Margate for the day, a lovely seaside town about an hour and 40 minutes away from King’s cross by train, and though the weather turned out to be not quite as hot and sunny as last time (my first trip was on the hottest day of 2020 and resulted in quite the sunburn), it provided me with a much needed escape from London and a real feeling of being on holiday, even if just for a few hours.

Below a few tips and tricks if you are planning a trip down to Margate. I for sure will return, it on this overcast Bank Holiday Sunday warm but not quite warm enough for a dip in the sea.


HOW YOU GET THERE 

It really couldn’t be easier if you live East (Kings Cross departure station) or West (Victoria departure ) with tickets a pretty decent £29 for a return off peak ticket.

Major tip if you are going on a sunny day (along with the rest of London escaping the city): get to your chosen station at least 20 minutes before your train departs. 

Your prepaid tickets will have to be collected from one of only a few machines dotted around in the station and I have nearly missed my train / had a near anxiety attack, stuck in the back of a queue of 20 people, trying to collect my ticket.

Be better safe than sorry and not loose precious seaside time!


WHEN YOU GET THERE

PICNIC PROVISIONS

There is a HUGE Morrisons a 5 minute walk from the station which is perfect if you want to stock up on crisps, fizz and all other sorts of picnic food as there are really no smaller supermarkets by the seafront.


VINTAGE SHOPPING IN THE OLD TOWN

Last time I made it to Margate I somehow managed to skip a look around the vintage stores (or maybe they were closed because of Covid - the different stages and exact timings of Corona closures gone by escape me these days).

This time however I stumbled across a wonderful street full of well curated and affordable vintage shops, a short walk from the seafront (you can't really miss them), and managed to pick up a rather fabulous pair of 70s pink statement sunglasses from Madame Popoff's vintage for a tenner that are going to become absolute summer staple!

Make sure to take your time browsing the boutiques, there are lots of treasures to be found.


LUNCH @ DORY'S (BUT GET THERE EARLY)

Dory’s is the no reservations, seafood focused, seafront located, sister restaurant of Michelin recognised Angela’s, which is tucked away a little more towards the old town.

The food menu at Dory’s read like it could be at a culinary hot spot in Copenhagen or East London, but without an ounce of pretentiousness and executed flawlessly.

As there are no bookings and also a no “put your name down kinda waiting list” you either get a table when you get there or you don’t. Or you do as I did and get there just before they open at 12pm. Sure it’s an early lunch but me and around 20 others got seated immediately and got served by the most lovely and attentive team, whether sat outside, overlooking the beach or in the minimal dining room.

The menu is seasonal but regardless reads outstandingly well, I could have easily ordered the entire small plates selection had I not been by myself. Instead I ordered some incredible sourdough with seaweed butter, smoked prawns with an out of this world good aioli and Lastly British asparagus with a wonderful almond sauce.

They recommend 2 small plates per person, so come here and share everything - fresh oysters, cured trout, Burrata, it’ll be amazing I sure about it.

It’s the kind of food cooked with real passion and skill, using exquisitely sourced ingredients you’d be hard to come by for a home-cooked meal and my lunch thar turned out to be one of the best meals out I’ve had in a very long time.

The wine selection is equally clued up, no glass over £6 - skin contacts, local English wines and a few others, a well curated, confident and short list because that is all you will need and want.

I got to say I fell a little bit in love with Dory’s and will be going back (next time with company to try more dishes) and will be there at 11:50am for an early lunch, a dining experience that is SO worth every bit of tactical queuing!



A TRIP TO THE TURNER CONTEMPORARY (IF YOU'VE PLANNED AHEAD)

So this was a second time fail for me. 

Last Margate trip the Turner Contemporary gallery was closed altogether (once again, thanks Covid) and this time I had naively assumed I was just going to be able to queue, as with most things these days, and get in at some point.

Well I was wrong! You have to pre-book your (free) tickets in advance and probably a few weeks in advance during the summer months so bear this in mind when it comes to planning your trip.

Oh well, another reason for me to come back another time! 

AN AFTERNOON STROLL DOWN THE COAST LINE

After you’ve been to the Turner gallery, or after you failed to get in like me, continue to walk that way by the coast line for some undisturbed beachy scenery.

I didn’t have a route, just kind of heading in one direction for 45 minutes, taking in the fresh sea air and not spending one second looking at my phone, then turning around and walking back to Margate when I felt like it. 

A little escape from it all I can’t recommend enough.



AND LASTLY WINE & LOADED FRIES ON THE BEACH TO END THE DAY

Sometimes you try a dish that you simply cannot forget, a culinary memory you have to recreate and you dream about once in a while.

The local crab and yuzu Mayo loaded fries I had at the Bouy & Oyster on my first visit were just that.

Fusion and fresh seafood done to perfection and even better when eaten out of a cardboard box on the beach.

Of course I had to return there this time and it was lovely to see that the make shift takeaway window had been transformed into the Beach Buoys takeaway, clearly reacting to a demand in the market for above average on the beach fodder even with their actual restaurant was able to open again.

And boy were those fries were as good as I remembered! Washed down with some wonderful English wine (out of very classy paper cup), taking the last bit of seaside magic before jumping onto the train back to London.


This is my first blog post on dining out and leaving London since I think late August 2020 and it feels so great to share experiences with you again that don’t just centre around my kitchen adventures.


Let’s hope the summer brings more of this. Indeed, One thing I have learnt is that a sense of holiday doesn’t have to require a trip abroad, when a train ride away has a magic of its own.

See you soon again my love Margate.

SAFFRON LINGUINE WITH CHIPOTLE SHALLOTS & PICKLED CHILLIS

This intriguing sounding fusion recipe, by the never not inspiring Yotam Ottolenghi, had been on my 'to cook' list for a while but when I stumbled across saffron pasta at new foodie haven Eataly by Liverpool Street station I simply had to finally make it! 

Mainly because the original recipe calls for making your own saffron tagliatelle from scratch and with me yet to invest in a pasta making machine but also too committed to sticking to a recipe to use plain tagliatelle (which would work actually just fine here) I had been holding off making this until saffron scented linguine and me would finally cross paths and INDEED WE DID!

For Ottolenghi standards this dish is whipped up easily and quickly but the end result is full of wonderful textures (particularly the crispy chipotle shallots are a game changer), fresh and zingy flavours and ingredients that on paper shouldn't work together but create a rather outstanding and unusual pasta main.

Will make again.

INGREDIENTS

• 400g saffron linguine (though normal tagliatelle or linguine will do too)
• 50ml olive oil, plus 2 tbsp extra to serve
• 3 garlic cloves, peeled and crushed
• Salt and black pepper
• 3 tbsp parsley, finely chopped, plus 1 tbsp extra to serve
• 60g parmesan, finely grated 
• 120g ricotta
½ tsp saffron threads, soaked in 75ml boiling water for 1 hour

FOR THE CHIPOTLE SHALLOTS

• 2 tbsp olive oil
• 3-4 shallots, peeled, very thinly sliced (use a mandoline, ideally) and rings separated
• 2 tbsp maple syrup
• ¾ tsp coriander seeds
• ¾ tsp cumin seeds
• ½ tsp chipotle flakes 
• ¼ tsp salt

FOR THE PICKLED GREEN CHILLIES

• 2 green chillies, cut into thin rounds
• 2 tbsp rice vinegar
• ½ tsp caster sugar¼ tsp salt

METHOD

• Heat the oil in a large frying pan on a high flame, then add all the shallot ingredients and fry for seven minutes; use a spatula to separate the rings as they cook. 
• Turn the heat to medium-low, cook for six minutes more, until caramelised and a deep golden brown, then transfer to a plate lined with baking paper and spread the shallots out – they’ll be a bit sticky, but will crisp up a little as they cool.
• Mix all the ingredients for the pickled green chillies in a small bowl.
• Put 50ml oil, the garlic and a quarter-teaspoon of salt in a large saute pan on a medium-high heat, fry gently for two minutes, then turn off the heat.
• Bring a large pot of salted water to a boil. 
• Add the pasta and cook until al dente, then drain; reserve 140ml of the cooking water.
• Tip the hot pasta into the garlic pan and turn the heat to medium-high. 
• Add the reserved pasta water, the saffron and its water, the parsley and lots of pepper, and toss. 
• Add the parmesan bit by bit, tossing as it melts, for two to three minutes.
• Transfer the pasta to the serving bowls and dot with ricotta. 
• Top with the shallots, pickled chillies, a teaspoon and a half of the pickling liquid, the last of the parsley and a good grind of pepper, and serve at once.

WHITE ASPARAGUS RISOTTO WITH STRAWBERRIES

I told you my white asparagus obsession is not over yet and BOY this is one of the best dishes I have cooked, ever. 

It is literally the full essence and flavour of the white asparagus translated into a risotto, with sliced strawberries on top adding that unbeatable sweet / savoury combo that will tantalise your taste buds. 

What really makes this risotto so special is the way that every bit of the asparagus spear is used to flavour the risotto. 

A lot of the asparagus risotto recipes I found online were based on your classic veg / chicken stock risotto with  a splash of wine, the asparagus pretty much simply stirred through at the end and not realllyyyyyy flavouring the risotto in an impactful way.

Well not with this recipe! Yes, it takes a little more effort but WOW it makes it restaurant quality good, plus it works as well with green asparagus as with white so use the produce you can find!

The stalky ends of the asparagus, which are usually binned, are cooked in boiling water for 40 minutes to create a super fragrant asparagus stock, used here instead of your standard stock, to slowly cook your risotto rice, while a hand full of the cut up spears (of course preserving the precious tips as final garnish), are par boiled for a few minutes before being blitzed with a little cooking water into a silky puree. 

The puree gets then stirred into the cooked rice alongside a good helping of parmesan and butter before the final dish is topped with the rest of the remaining asparagus tips (steamed or par boiled to keep a good crunch), the sliced strawberries and a little thyme. 

It looks stunning and tastes like the pure essence of the star ingredient, achieved via the stock, puree and fresh asparagus on top. This is a dish that will wow and that is worth the labour of love that goes into it, trust me!

Serves 2-3

INGREDIENTS

• 750g of white asparagus (green will do too), peeled, ends cut of but kept for the stock
• vegetable oil, for frying
• 1 white onion, diced
• 300g of carnaroli risotto rice, or arborio rice
• 200ml of white wine
• 100g of butter
• 50g of parmesan
• Salt
• 15g strawberries 
• Fresh thyme 

METHOD

• Begin by making a quick asparagus stock using up the woody stalks, which usually would get thrown away. 
• Snap off the woody ends and place in a pan with a litre of water and a pinch of salt. 
• Bring to the boil and leave to simmer for 40 minutes, then remove the asparagus with a slotted spoon and keep the liquid warm
• 10 minutes before the stock is ready, heat a drizzle of vegetable oil in a large pan and add the onions and garlic with a pinch of salt. 
• Cook until soft and translucent (about 5 minutes)
• Add the rice and stir for a few minutes until it starts to toast a little. 
• Add the white wine and stir until it has evaporated
• Add ladles of warm asparagus stock one by one, each time letting the rice absorb the stock before adding the next. 
• Stir regularly to release the starch from the rice, which is what gives you a creamy risotto
• As the risotto is cooking, chop off the asparagus tips to be about 5cm long and set aside. 
• Divide the stalks into 2 equal piles (keeping all tips to one side).
• Cook one pile of the asparagus in salted boiling water for 3-4 minutes
• When the asparagus is soft, drain and reserve some of the cooking water. Place in a blender and blitz to a smooth puree, adding back in some of the cooking water if needed
• Taste the rice and when it is cooked just al dente you can stir in the purée and the sliced asparagus stalks, keeping some spears to use as garnish.
• Taste and season with salt, pepper.
• Beat in the butter and Parmesan, place a lid on the pan and leave off the heat to rest for 5 minutes.
• Steam your asparagus tips in the microwave for a couple of minutes (or pan fry if using green asparagus).
• Serve up the risotto and top with asparagus tips, sliced strawberries and some fresh thyme.

CAJUN SPICED PRAWN & CRAB MAC N CHEESE

I love pimping up a classic Mac n cheese and this Tex Mex inspired seafood version works an absolute treat! 

It may sound a little unusual but cajun spiced prawns, white crab and a paprika spiced creamy cheese sauce with condensed milk, as extra indulgent touch, transform this Mac n cheese into somewhat of a showstopper dish.

Even better, you can get the dish pretty much prepped to be oven ready which makes it ideal for a dinner party - more time for drinking and chatting with the humans you haven't seen for the last year and less stressing in the kitchen!

I even go as far as using a disposable bbq metal trays here to minimise the washing up after! We've spent enough time cooking for one, now it's time to eat well and and enjoy hosting ;)

Serves 3-4

INGREDIENTS

CAJUN PRAWNS

• 400g uncooked prawns
• 2 tablespoons olive oil 
• 1-2 Tbsp cajun seasoning (I used this mix)
• Pinch of Salt 
• Pinch of freshly ground black pepper

MAC

• 500g macaroni or similar type of pasta
• 400g uncooked prawns 
• 2 tins of white crab meat (I got mine at Waitrose)
• ¼ cup dried basil
• 1 cup whole milk 
• 2  cups lighter condensed milk 
• 1 tsp Paprika
• ¼ tsp Cayenne Pepper
• Salt 
• 2 large eggs, beaten 
• 4 cups mature cheddar cheese, grated 
• 2 cups mild cheddar cheese, grated 
• 2 cups gouda cheese, grated

METHOD

• Heat a large frying pan over medium heat. 
• In a medium bowl, add prawns, olive oil, cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the prawns.
• Once frying pan is hot, add prawns and cook, stirring constantly until shrimp is pink, 4-6 minutes. 
• Set aside.
• Preheat oven to 180C. 
• Lightly butter a baking tray and set aside.
• Bring a large pot of salted water to a boil over high heat. 
• Add macaroni and cook until al dente (look at package directions to see how long it takes). 
• Do not overcook.
• Drain well and transfer cooked pasta to a large bowl. 
• Mix in Cajun shrimp, crab chunks and basil. 
• Set aside.
• In a large bowl, add milk and evaporated milk and whisk to combine. 
• Add paprika, cayenne, salt and pepper and whisk to combine. 
• Taste the milk and adjust the seasonings to your liking.
• Once you're satisfied with the taste, add the eggs and beat until mixture is combined.
• Set aside 1 cup of the mature cheddar cheese and ½ cup of the gouda. 
• Add the remaining cheese to the milk mixture and stir to combine.
• Pour cheese mixture into macaroni and stir to combine. 
• Pour mixture into prepared baking tray. 
• Top with reserved cheeses.
•  Sprinkle more basil, paprika, salt, pepper and Cajun seasoning on top.
• Bake for 45-55 minutes or until top is golden. 
• Remove from oven and let it sit for about 25-30 minutes to set before serving.