Recipe: Spaghetti con Zucchine

Pasta con zucchine

Spaghetti con zucchine

A quick, simple, colourful and tasty spring treat, this easy Spaghetti con Zucchine is best enjoyed al dente and with a glass of dry, fruity young wine, red or white. Look out for varieties of yellow or stripey zucchini for added colour.

Ingredients: (serves 2)

  • 1 large courgette
  • 160g of dried spaghetti (try De Cecco or Garolfalo)
  • 1 large glug of Olive Oil
  • 3 fat cloves of garlic
  • 1 pinch of dried birds eye chilli flakes
  • 1 fistful of chopped flat leaf parsley
  • Grated Parmesan or Pecorino Romano

Bring a large, deep pot of salted water to the boil. Whilst you wait for it to boil, thinly slice the courgette and season. Heat the oil in a sautee pan, sweat the chopped garlic, chilli flakes and parsley, then drop in the courgette slices. Fry until the courgettes have started to brown, lower the heat. Drop the spaghetti into the boiling water. Cook to a minute less than indicated on the packet for al dente pasta. Add a spoonful of cooking water to the courgette pan as they cook to soften them.

Drain the pasta when cooked, tip the spaghetti into the cooked courgettes and toss to coat with the flavoured oil and courgettes. Serve with grated Parmesan.

My version of Persian Khoresh – Stew recipe

IMG_20150207_190536There’s been a glut of new recipe books focusing on the flavours and spices of Persian cuisine recently, and who could fail to be bowled over by the brilliant “Persiana” by Sabrina Ghayour ?

I claim no expertise on the region, nor it’s cuisine, beyond a love of discovering it and eating it. So this is my humble, easy-to-make and relatively loose interpretation of a Persian Khoresh – or stew. Continue reading

A Torre – Portuguese Restaurant in Crystal Palace

Espetada a Porto

Espetada a Porto

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Chix & Buck Wine Parlour – Brixton

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Wine Bar – The 10 Cases, London

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Toasted, Wine Shop and Restaurant – East Dulwich

Wine Vats

Wine Vats

The lovely Toasted opened to rave reviews from the likes of Fay Maschler and blogger Cheese & Biscuits back in 2013. Chef Michael Hazelwood was previously in the kitchens at emminently, consistently high quality French Man and Green Horn and Soif restaurants – both rustic, cosy temples to French wines and seasonal small plates, with a heavy penchant for the organic and biodynamic. Manager Alex Thorpe still answers the phone for reservations and bustles around the tables fussing over diners – like a proper host should. Together, they have brought a real gastronomic Christmas stocking heaving with lip-smacking treats to this little corner of East Dulwich’s vibrant Lordship Lane. Continue reading