Cherry Tomato Salad with Peas And Potatoes
1 cup peas (gently braised for 15 minutes in extra virgin olive oil, anchovies and salt) 3 bintje potatoes, peeled and steamed (you can also use Yukon Gold or Yellow Finn potatoes) 1. Slice the cherry tomatoes in half, cut the potatoes into large ... [... more]
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Pan-Fried Cod with Gremolata, New Potatoes and Sauce Vierge
For the Sauce Vierge: 1. To make the Gremolata, simply combine the ingredients and stir well. Set aside. 2. To make the Sauce Vierge, heat the peppercorns in a small heavy-based pan, reduce the heat and add the extra virgin olive oil. Heat for a ... [... more]
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BBQ Chicken Breast with Zucchini Sauce
1. Heat plenty of extra virgin olive oil in a large frying pan. 2. Add the garlic and sea salt, and fry for a couple of minutes. 3. Add the zucchini and a touch more salt, and continue frying, stirring continuously to get the zucchinis moving. 4. ... [... more]
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Tomato, Figs and Soft Cheese Rolled in Parma Ham (Rotolo ...
Italian extra virgin olive oil 1. Cut the tomatoes in half, place them on a baking tray. Drizzle extra virgin olive oil on top and season with salt and pepper. Grill for approximately 5 minutes and then allow to cool. 2. Finely slice the basil ... [... more]
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Guinea Fowl with Garlic and Rosemary served with Bruschetta
1. Season the guinea fowl chunks with salt and pepper and coat with plain flour. 2. In a large heavy-based frying pan, heat the extra virgin olive oil. When hot, add the floured guinea fowl and seal well on all sides until golden-brown and quite ... [... more]
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Mediterranean Fish Soup
extra virgin olive oil, coarse sea salt and sliced ciabatta or fresh bread, to serve 1. Fillet the gurnard or grey mullet, red mullet and monkfish. Make a fish stock with the bones, using 2.75L/5pt of water. 3. Put the mussels in a pan with a ... [... more]
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Chicken, Prawn, Mango and Fig Salad Dressed with Fig ...
2. Scatter over the mango slices, red onion, chicken and prawns. 4. Drizzle with the vinegar, extra virgin olive oil and season with salt and pepper. Serve. 1/2 ripe mango, peeled and thinly sliced 1 breast cooked chicken and/or 200g/7oz cooked ... [... more]
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Chicken al marsala
potatoes, boiled and tossed in salt, pepper and extra virgin olive oil 1. Flatten the chicken breast with a rolling pin or meat mallet between two sheets of cling film. Fry the chicken in the olive oil for three minutes each side. 2. Add the ... [... more]
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Set Of 3 Flavoured Oils
 Set comprises 1 bottle each of Chilli Flavoured Extra Virgin Olive Oil, Sunflower Oil with Lemongrass, Chilli, Coriander and Basil and Extra Virgin Olive Oil with Rosemary, Garlic & Lavender. [... more]
£14.99
24 Studio |
Sea bass with Rocket Pesto
200g/7oz rocket, roughly chopped, plus a few handfuls to serve 1. First make the sauce. Heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and cook, stirring over a gentle heat, until they have almost dissolved into the oil. [... more]
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Bruschetta con peperoni
6 tbsp of Italian extra virgin olive oil, plus extra for brushing 2. Place the whole yellow peppers on a baking tray and roast them for about half an hour. 3. Remove from the oven and immediately transfer them into a large bowl. Cover with cling ... [... more]
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Warm Salad of Samphire, Asparagus and Crab
2 tbsp/1fl oz/30ml extra virgin olive oil, plus extra for serving 2. Snap off the woody ends from the asparagus where they break naturally and discard them. Cut the asparagus stalks in half. Break off and discard the woody ends of the samphire ... [... more]
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