Risotto al salto, the crisp rice cake made from leftovers
Milanese risotto al salto: leftover saffron risotto pressed into a pan and fried until it forms a golden crisp crust, while the centre stays soft and dense.
Archivio
Pan-cooked
Saffron risotto, the creamy risotto alla milanese
Milanese saffron risotto: al dente grains, a deep golden colour and a butter and parmesan mantecatura that makes it creamy and flowing on the plate.
Crispy sweetcorn fritters with guacamole
Golden pan-fried sweetcorn fritters, crisp outside and soft inside, served with a creamy guacamole of avocado, lime and coriander. Perfect for sharing.
Cod acqua pazza with cherry tomatoes and olives
Cod fillets poached in a pan with cherry tomatoes, garlic, olives and parsley: a light, fragrant Italian fish dish ready in half an hour.
Galette complète, the Breton buckwheat crepe with ham and egg
The classic Breton galette complète: a thin buckwheat crepe with crisp lacy edges, filled with cooked ham, melting cheese and an egg with a soft runny yolk.
Sicilian eggplant caponata in sweet and sour sauce
Sicilian caponata with fried eggplants, celery, olives and capers in a sweet and sour sauce: a tasty side or starter, even better the next day.
Velouté Sauce, the Silky French Mother Sauce
Homemade velouté sauce: a pale blond roux loosened with hot stock for a smooth, silky base, perfect for veloutés, gratins, and mains in sauce.
Seafood paella, the Spanish rice with shellfish
Seafood paella with bomba rice, king prawns, mussels, squid and saffron, cooked in fish stock until the socarrat forms. The great Spanish one-dish meal to share.
Gambas al ajillo, Spanish garlic shrimp
Gambas al ajillo: shrimp cooked in extra virgin olive oil with garlic and chilli, ready in minutes. Spain's most famous tapa, served with bread to mop up the oil.
Pisto manchego, Spanish stewed summer vegetables
Pisto manchego: green and red bell peppers, zucchini, onion and tomato slowly stewed in a pan, a flavour-packed Spanish side from La Mancha. Great warm, cold or with an egg.
Spanish potato omelette, soft and classic
Spanish potato omelette with potatoes, eggs and onion: cooked in oil and flipped, soft and juicy inside. The classic Spanish one-dish meal, great cold too.
Classic peperonata, stewed peppers with tomato
Classic peperonata with bell peppers, onion and tomato slowly cooked in oil: a soft, tasty summer side, great warm or cold and even better the next day.