All of our main dishes at Fernandez & Wells can be served with these delicious grilled courgettes or, of course, you can eat them on their own with plenty of crusty bread.
- 3 medium-sized courgettes (zucchini)
- 100 ml (3½ fl oz) olive oil
- ½ lemon
- 1 teaspoon sea salt
Cut the courgettes lengthways into...
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Preparation time: 10 minutes
Cooking time: 5 minutes
- 1 large orange
- 1 teaspoon whole grain mustard
- ½ clove garlic, crushed
- 3 tablespoons olive oil, plus a splash
- 1 tablespoon white wine vinegar
- 1 onion, cut into thin wedges
- 1 × 14-oz/400-g can...
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Published by Phaidon this week, The Kitchen Shelf demonstrates how with a perfectly stocked pantry of basic items and two fresh ingredients picked up from the shop, you can create effortless, show-stopping food everyday. It features 100 simple and delicious recipes by writer and food stylist Eve...
"I came up with this recipe while my boyfriend and I were on a road trip down the West Coast of the US. We’d driven from Oregon to California in relentless torrential rain and were hungry when we got to Eureka. The weather had put a bit of a dampener on the trip, but thankfully the first grocery store we...
"That’s a fine pasticcio you got me into,’ one Roman might say to another. It is the name given to dishes made up of jumbled up ingredients, in this case it is sardines, herbs and breadcrumbs, and it is made by our friend Anna Davies, a Roman resident since her youth when she moved to Rome as a dancer. Anna...
"I have developed this recipe over the years, adapting it to reflect where we have lived and worked. We spend a lot of time in Italy, and with all the fantastic ingredients there, the name ‘Italian Eggs’ is currently sticking" Fern Green, ferngreenfood.co.uk
2 tablespoons olive oil, plus extra for drizzling
1 small red onion, roughly chopped...
"This is a super simple, seasonal recipe packed full of flavour and finished with a little added pepper and heat from the rocket and radish sprouts.
Serve this up as a easy mid week meal or save it for your next dinner party and enjoy cooking with minimum fuss and minimum washing up." annabarnettcooks.com
- ½ Small...
"I really enjoy cooking through autumn and early winter. It’s a pleasure, right up to the end of Christmas, my gastronomic peak. It’s a time for slow cooking; rich braises, earthy mushrooms and hearty bowls of roast root vegetables.
This frittata is a quick sauté of mushrooms lightly set in just cooked organic eggs, it takes minutes and for me...
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