Artichoke and Pecorino Custard with Orange and Radish Salad For the Custard300 g artichoke hearts ((cooked or canned, drained))150 ml double cream150 ml milk3 eggs90 g Pecorino cheese, (finely grated)1 garlic clove, (minced)Salt and freshly ground black pepperFor the...
Fennel and Citrus Salad For the Salad:2 medium fennel bulbs ((~400–500 g))2 oranges (, peeled and segmented)1 grapefruit (, peeled and segmented)1 small red onion (, thinly sliced (optional))A handful of fresh parsley leaves (, chopped)A handful of fresh mint leaves...
Tomato and Bread Salad with Lemon, Anchovies & Capers Bold and zesty Mediterranean-style — a Sicilian twist on the classic Panzanella, with bright citrus, umami anchovies, and salty pops from the capers For the Salad:400 g ripe mixed tomatoes ((cherry,...
