Food writer and Leiths alumna Letitia Clark’s new book Wild Figs and Fennel is out this week. The book guides the cook through the seasons in Sardinia, via such tempting recipes like these gorgeous instant ricotta doughnuts with saffron and blood orange.
A twist on an Old Fashioned, enhanced with the flavours of the Maremma region of Tuscany.
Emily Kydd’s Roasted Grapes & Ricotta Walnut Brittle on Sourdough Toast, from her cookbook ‘Seriously Good Toast’.
This is the epitome of chop suey – everything that you need for a refrigerator clear out! The combination of chicken, prawns and bacon make this a moreish delight, and you could throw in cooked egg noodles at the end, before seasoning with oyster sauce, for the ultimate finale. Add whatever fresh ingredients you have and it will be a winner.
Laksa is a Southeast Asian soup made with an aromatic curry paste, to which stock, coconut milk, noodles and garnishes are added.
Ching-He Huang: ‘This is sweet, spicy, salty and sour – all my favourite flavours in one dish and perfect for a quick mid-week supper.
Chicken Breasts with Rosemary, Lemon and Pine Nuts
