Belongs to xombi Fish Stew 

This is a really hearty fish stew that can be prepared beforehand as long as you cook the fish at the last minute; perfect for a dinner party or for someone special. The beauty about this dish is that the fish is cooked at the last minute so it’s cooked perfectly and by making the base you get massive amounts of flavour.

serves 2
You might need to buy:
  • tin of chopped tinned tomatoes
  • fillets of red mullet
  • 200g small clams
  • picked thyme leaves
  • lobster cut into pieces
  • 100ml dry white wine
  • tbls olive oil
  • tbls chopped flat leaf parsley
  • garlic finely chopped
  • 300ml fish stock
Belongs to xombi Tuscan Aquacotta 

This classic Tuscan Acquacotta is a packed full of vegetables and enriched with poached egg. A great meal for lunch or dinner, the thick and tasty soup is ideal to warm-up the last weeks of February. Pair with a glass of Morellino di Scansano (which originates from the same region as the dish) and enjoy the weekend.

serves 2
You might need to buy:
  • olive oil
  • dried porcini mushrooms
  • water
  • chopped parsley
  • toasted bread
  • poached eggs
serves 4
You might need to buy:
  • For the chicken calabrese
  • plain flour
  • salt and freshly ground black pepper
  • chicken thighs
  • 10ml/2 tsp extra virgin olive oil
  • 20g/1oz chopped shallots
  • 100ml/31/2fl oz tomato passata
  • 400ml/14fl oz chicken stock
  • For the olive oil mash
  • 80ml/5 tbsp extra virgin olive oil
  • salt and freshly ground black pepper

A popular Italian breakfast or brunch dish, the ‘purgatory’ in the name refers to the fiery tomato sauce that the eggs are poached in which gets its heat from spicy ’nduja sausage. Francesco Mazzei recommends serving a little extra ’nduja on the side – spread a little on a piece of toasted sourdough to dunk in the runny yolks from a delicious medley of baked, poached and boiled eggs to achieve breakfast perfection.

serves 4
You might need to buy:
  • finish the sauce
  • salt
  • 10g of basil leaves
  • extra virgin olive oil
  • Tomato sauce
  • eggs
  • quail eggs
  • Baked eggs
  • 200ml of chicken stock
  • serve
  • extra virgin olive oil
  • 'nduja
serves 4
You might need to buy:
  • olive oil
  • 150ml of Marsala
  • chopped fresh rosemary
  • 150g Spaghetti
  • knob of butter
  • Sea salt and freshly ground black pepper
  • Freshly grated Parmesan and a glug of extra virgin olive oil to serve

This beautiful and light dish is a favourite in my restaurant and will bring a bit of sunshine to the weekend.
It is really quick and simple, but the perfect blend of flavours will leave your guests happy and impressed.

serves 4
You might need to buy:
  • x 150g salmon fillets
  • medium size zucchini
  • 400g fresh spinach - washed
  • 100g datterini or cherry tomatoes - cut into quarters
  • 1tsp capers in vinegar
  • small Taggiasche olives - stoned
  • 1tsp chopped flat leaf parsley
  • 2tblsp olive oil
  • garlic - thinly sliced
Belongs to xombi Spaghetti Carbonara 

Spaghetti carbonara is another classic Italian dish and a consistent crowd pleaser. This is an incredibly quick recipe, but the secret to success is in the consistency, the pasta to sauce ratio, and the quality of ingredients.
Great for a Friday or Saturday night in with a bottle of Sangiovese di Romagna.

serves 2
You might need to buy:
  • 350g spaghetti
  • 100g sliced pancetta - cut into matchsticks
  • organic egg yolks
  • 150g grated parmesan
  • Plenty of black pepper

Celeriac is such a lovely vegetable and often under used. Cooking it this way gets the full flavour and sweetness from it.
When you buy your beef make sure it has plenty of fat as this, when melted, will add more flavour. Also take the beef out of the fridge 10 mins before you cook it – this will ensure that the beef cooks evenly.

serves 2
You might need to buy:
  • 1xtsp of thyme
  • 1xclove of chopped garlic
  • 2tblsp of olive oil
  • Ingredients - Salsa Verde
  • flat leaf parsley
  • wild rocket
  • basil
  • mint
  • garlic crushed with salt
  • small capers in vinegar
  • Dijon mustard
  • 75ml of olive oil

This is a great way to cook sea bream because the fat from the fish melts into the potatoes and makes them taste delicious, as well as giving them a lovely colour and crisp texture. Sea bream is of course best when it is wild but farmed gilt head bream is very good, affordable and easy to get hold of.

serves 4
You might need to buy:
  • large fennel bulb
  • chopped parsley
  • Lemon juice
  • Sea salt and freshly ground black pepper

This may sound an unusual combination but it really works. The peppers have to be black when you cook them so they have a smoky flavour. Make sure you peel them of all the charred bits and chop them finely. The addition of basil and plenty of Parmesan makes this risotto really creamy and delicious in fact its one of my favourites!

serves 4
You might need to buy:
  • 300g risotto rice
  • white onion
  • celery
  • 200g parmigiano reggiano
  • 75g unsalted butter
  • red peppers
  • litres chicken stock
  • Olive oil
  • Half a glass of white wine