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Pappardelle with peas, broad beans, parmesan and preserved lemon
Adapted from Angela Hartnett Continue reading
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Baked Aubergine Pasta (serves 2)
Set the oven at 200°C/Gas mark 6. Slice a large aubergine into thin rounds (1/4 inch). Place the rounds on a large baking tin in a single layer. Peel and crush three cloves of garlic and sprinkle over the aubergines. Add 250g of sweet cherry tomatoes. Spoon over 8 tablespoons of olive oil. Season with Continue reading
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Cauliflower with Anchovies, Capers and Tomatoes
The sauce for this recipe can also be used with spaghetti when it becomes spaghetti alla putanesca. Continue reading
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