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
Belongs to xombi Mushroom Risotto 

This has got to be most people’s favourite risotto. It has lots of flavour and is probably the tastiest vegetarian risotto. Make sure you have a good vegetable stock as this will ensure you get a good flavoursome result.
Always cook the mushrooms off before you start the risotto so you can concentrate on getting the rice perfect.

serves 2
You might need to buy:
  • Vegetable stock ingredients
  • water
  • parsley stalks
  • thyme
  • dried mushrooms
  • Sea salt
  • Mushroom risotto ingredients
  • carnoroli risotto rice
  • chopped onion
  • chopped celery
  • olive oil
  • vegetable stock
  • 50g of unsalted butter
  • 75g of freshly grated parmesan
  • chopped flat leaf parsley
  • garlic finely chopped
  • chopped thyme

This time of year there are lots of squashes available and onion squash is one of the best to use and easy to get hold of. This recipe is a great way to incorporate squash with pasta and it doesn’t require baking the squash in the oven. The addition of the pancetta and sage makes it richer and by adding the cannellini beans give it a much heartier texture and flavour.

serves 2
You might need to buy:
  • 250g Spirale pasta
  • cooked cannellini beans
  • olive oil

This hearty, flavoursome dish is a great treat for the weekend and because everything is cooked in one pan, all the flavours are absorbed into the potatoes – and washing up is kept to a minimum!
The meaty monkfish paired with the prosciutto and capers help to give the dish some surprising and delicious flavours. Best enjoyed with a chilled bottle of Greco di Tufo.

serves 2
You might need to buy:
  • x 160g fillets of monkfish
  • 300g boiled and sliced pink fir apple or charlotte potatoes
  • garlic
  • 100g sliced prosciutto
  • chopped parsley
  • Datterini tomatoes
  • lemon
  • small capers
  • olive oil
  • glass of white wine

Red mullet is the most delicious fish and using it this way is a great way to show how sweet and juicy it can be. The bay leaf goes really well with the tomato and the texture of the fine tagliarini with the chunks of red mullet is wonderful!
Try this with a glass of Barbera D’Asti – it should be a perfect match because the acidity in the wine will complement the tomato, bay leaf and sweetness of the red mullet.

serves 2
You might need to buy:
  • olive oil
  • chopped flat leaf parsley
  • garlic
  • x red mullet filleted and pin boned
  • 400g tomato passata
  • 250g of tagliarini
  • course sea salt

I have done quite a few fish and vegetable based dishes in this blog series so I thought it might be time to add another meat dish.
This time, I am demonstrating the incredibly simple beef fillet with datterini tomatoes, rocket, and parmesan shavings.
Rustic, and I think a bit romantic, this dish would pair really well with a nice Barbera D’Alba.

serves 4
You might need to buy:
  • – 4 tbsp extra virgin olive oil
  • – 1 tsp chopped thyme
  • – 100g wild rocket
  • – juice of 1/2 lemon
  • – 1 tsp aged balsamic vinegar
  • – 75g Parmesan cheese shavings
  • – sea salt and freshly ground black pepper