So I just posted an edited version of this classic dish and thought it was important to also show the classic version. The spring onions can be substituted with rocket, spinach or left altogether. Ingredients/Preperation tagliatelle boil until al dente. once done: drain and put in a pan with plenty of oil… garlic …crush and add to the … Continue reading
This is such a quick and simple dish (you can also make it with spaghetti to make it even faster) and great comfort food. The traditional dish is simply garlic, peperoncino, oil and maybe some greens like parsley or rocket. As you can see I substituted some of these to try something new. Ingredients … Continue reading
Besides all the troubles in the Offence and Defence, 2016 had a big revival. Jimmy Graham. He came back from an injury some people never come back from, and was firing on all cylinders. Arguably still underused, but when he was thrown the ball he was terrorising defences. Ask the Bills, Jets or Eagles. To be … Continue reading
My love for gari comes from sushi. It’s where I first tried it and I loved it in between the separate pieces to cleanse my mouth and for the clean sharp taste it brought with it. For a long time though, I never thought about how easy it was to make it myself (see below). … Continue reading
Sage is a special one for me. Growing up in the UK we had a nice garden which we kept the way I think any garden should be: a bit wild and unkept, meaning that things grew at a great rate and there were always insects buzzing around. One of the great things we had was a … Continue reading
The wild garlic is sprouting all around us and it’s fresh aroma is so enticing that I had to buy some this week. I have to admit that I have seen it so many times while out and about; in the woods, on the mountain or even in some parts of the city, but I … Continue reading
So, while wandering through the market a week ago I saw this Samphire (from France). I could faintly remember a TV show where I had seen someone forage on the coast of the UK for it and I was intrigued. So I had some packed up (unfortunately they only had plastic bags). How it tastes: … Continue reading
Market shopping is the best. Normally I would be at a market this morning, but the weather is really wet and I still have enough for today and tomorrow so there is really no need… thank god. So instead I get to sit inside and tell you guys about how great they are. I am … Continue reading
One succulent shrub, many names and uses. Hailing from the tuscan region of Italy, Agretti is, in taste, a gentler version of the more common Samphire. Not only is the consistency softer, but it is also less salty and instead has some spinach-like elements to its taste. It is in season for only 5 weeks in … Continue reading
Ingredients Red Rice boil and then leave to cool off Pomegranate take out seeds and mix into the cooled off rice Spring Onion chop and add Feta Cheese ideally take the variety in oil and herbs, chop and mix in Dressing Limes squeeze as much as you like Olive Oil mix in with limes Mint chop … Continue reading
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