A perfect summer pasta.
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A plain pizza, with a lot of flavour.
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I’ve been experimenting with black garlic recently.
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Incredibly rich and decadent.
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A vegetarian version.
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A white pizza, topped with thin slices of potato.
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A hit of summer deliciousness from Suzanne Goin.
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This was a nice way to return to mindful cooking.
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This was delicious both hot and cold - but not really very pizza-like.
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This is such a delicious plate of umami flavours.
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Pasta with pumpkin, garlic, properly hot chilli and thyme.
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A subtle sweet and sour contrast - the sauce is created by white balsamic vinegar along with some browned butter and a little of the pasta cooking water.
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This is very simple, reminiscent of a cheesy garlic bread but with little hits of lemon or basil to punch through the richness.
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Courgettes are wonderfully versatile and I love finding new things to do with them.
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Deep-fried courgette dressed with a little red wine vinegar plus a basil and parsley pesto, the combination of which is very moreish; capers, lemon zest and more basil plus pasta; add torn pieces of creamy burrata and the deliciousness is amped up several notches.
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The flavour of the avocado is enhanced by the warmth of the pasta and creates a wonderfully creamy sauce.
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Pizzocheri is a buckwheat pasta which has a rich nutty flavour that contrasts really well with mild creamy flavours, which means I usually pair it with cheese. lLots and lots of cheese.
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