Potato Focaccia I love authentic focaccia made with a generous amount of olive oil. My recipe is inspired by Ligurian-born restaurateur, Lucio Galletto, who uses more water and oil in his recipe than many I’ve seen, which is what makes his focaccia so delicious. I love how versatile focaccia is and especially enjoy potato focaccia […]
Focaccia I love authentic focaccia made with a generous amount of olive oil and had such fun working on focaccia recipes for our Month on the Italian Riviera inspired by Lucio Galletto. Lucio uses more water and oil in his recipe than many I’ve seen and I think that’s what makes his focaccia so good. […]
Pane Carasau with Rosemary I love Sardinia’s crisp flatbread, called carta di musica or, in dialect, pane carasau, especially the way chef Giovanni Pilu serves it, sprinkled with olive oil, salt and rosemary and crisped in the oven. With a few olives, a chunk of Pecorino or homemade ricotta (see video below), and my favourite […]
Pita Crisps With this not-even-really-a-recipe, you’ll never buy pita crisps again, nor will you ever waste a piece of leftover Lebanese bread! Perfect with hummus or any dips, crumbled over salads, alongside soups or just as a moreish snack on their own with a glass of the gorgeous copper-hued La Nebbia Col Fondo naturally sparkling […]
Chive Pull Aparts These pull-aparts are simply a scone dough rolled up with a savoury filling. So, as with any scones, the trick is not to handle the dough any more than is necessary (see video below). Use any filling you fancy, such as chopped herbs, ‘nduja, cheese, anchovies or tapenade, and serve alongside your […]
