Bring a pan of water to the boil and season with a pinch of salt. Reduce the heat to a rolling boil and add the pasta. Gently mix with a fork to make sure the pasta doesn’t stick together and cook for 8-10 minutes, depending on its thickness.
Head a heavy based saucepan and add the butter, olive oil, garlic and shallot. On a low heat, sweat for two minutes and add the mushrooms. Cook for a further 2 minutes until the mushrooms and shallots start to caramelise. Add the white wine and vegetable stock and reduce to half.
Once the liquor’s reduced, add the cream and cook for 2 minutes, followed by 20g of parmesan and the mascarpone, mixing to remove any lumps.
Drain the cooked pasta and add to the sauce, saving a tbsp of the pasta water to help everything combine. Remove the pasta and sauce from the heat, add the remaining parmesan, chopped parsley and egg yolk. Mix everything together until full combines and serve.
Freshly cracked black pepper, warmed foccacia & a glass of Prosecco to serve.
Pre heat your oven to 220ºc and evenly spread the caster sugar onto a lined baking tray. Cook for 5-6 minutes, until the edges of the sugar have started to caramelise.
In a clean bowl, whisk together the egg whites until stiff. On a medium spread, gradually whisk in the sugar a spoonful at a time and whisk for around 10 minutes until all of the sugar is combined and the meringue mixture is thick, glossy and holds a stiff peak.
Line a baking sheet, using a little of the meringue to hold down the greaseproof paper. Dollop generous spoonfuls of the meringue onto the baking tray, sprinkle with pistachios and bake for around 1 hour at 110ºc until the outside is crisp and the inside is still sightly gooey. Remove from the oven and cool.
Sometimes, it’s the simplest things that pack the best flavours, and
this month I’m talking about coffee. Iced coffees are a delicious way to enjoy a brew even in the heat of the summer months. By following these simple steps, you can make a rather refreshing version of your favourite coffee shop frappe to enjoy in the comfort of your garden.
The most important thing, as with any dish or drink, is great ingredients. Everything in this recipe can be sourced locally, starting with coffee from one of my favourite companies, Stokes. Their Italian blend is my preference – its strong flavour carries well in any recipe and gives you that caffeine kick everyone needs first thing in the morning.
75g freshly ground Stokes coffee – Italian blend/350ml
to taste/milk to taste
Place the water and coffee into a cafetiere and gently mix together. Leave overnight in the fridge to brew and intensify the flavour with the plunger in its upright position. When you’re ready to serve, plunge the cafetiere to separate the coffee from the grounds and place a 50ml shot into a tall glass filled with ice. Top with ice cold milk, adding extra coffee to taste. If you want to sweeten your drink try adding a drizzle of caramel or maple syrup.
Pre-heat your oven to 130ºc
In a heavy based sauce pan, bring the cream and espresso to the boil. Taking a separate bowl, mix together the egg yolks and caster sugar. Once the cream and espresso has come to the boil, slowly pour into the egg and sugar mixtures, whisking continuously to ensure the eggs don't scramble and the sift the mixture to remove any lumps. Taking four ramekins or coffee cups, divide the mixture and place into a tray filled with hot water, cover ¾ of the ramekins. Bake for 20-30 minutes until they have a jelly like consistency. Once cooked places in the fridge to cool until ready to serve.
To serve, sprinkle over a levelled generous helping of sugar on top of each brulee and melt with a kitchen blowtorch. Top with a generous helping of milk Sorbet and sprinkle with fresh raspberries.
Place all of the ingredients in a sauce pan and bring to a simmering heat. Remove from the heat and allow to cool, stirring every half and house to stop a skin from forming and repeat for 3 hours. Churn in your ice cream maker on its sorbet setting and store in the freezer until you're ready to serve.
Tip - If you don't have an ice cream maker, pour the milk mixture into a plastic container, place into a freezer and stir regularly with a fork during its freezing process.