Remove leaves from stems and in a zip lock bag. Be sure to spread the leaves out so that they are in a single layer and store flat in the freezer. Whilst you may lose some of the fresh flavour, they will keep well.

A simple, yet classic, Spaghetti Carbonarra.

INGREDIENTS

400g/14oz dried spaghetti
175g/6¼oz piece smoked pancetta, rind removed
2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
handful flatleaf parsley leaves, finely chopped
3 large free-range eggs, beaten
50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated
salt and freshly ground black pepper, to taste

PREPARATION

  1. Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.

  2. Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.

  3. Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.

  4. Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.

  5. Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.

How about trying a refreshing, non-alcoholic, cool beveridge on a warm summer day, the perfect alternative to cocktails!

INGREDIENTS

large handful fresh mint, leaves picked
6 lemons, juice and zest of 3
3 tbsp sugar cane syrup
sparkling mineral water, to top up

PREPARATION

  1. Place the mint leaves into a tea towel and bruise with a rolling pin.

  2. Add the mint to a pitcher, with the lemon juice and zest and sugar cane syrup.

  3. Top up with sparkling water. Mix the cocktail well and add more sugar cane syrup, to taste.

  4. Chill in the fridge.

Let a few sprigs of rosemary, a few cloves of garlic & a dash of lemon bring this beautiful Australian seafood catch to life.

INGREDIENTS:

1 x 450g/1lb sea bream, scaled and gutted (or 2 x 160g/5½oz sea bream fillets)
6 cloves of roasted garlic, skin left on (simply roast garlic cloves, wrapped in foil, in a hot oven with a drizzle of olive oil and sea salt for about ten minutes)
1 small dried chilli (or to taste)
a few sprigs fresh rosemary
pinch of sea salt
2 tbsp dry white wine
50ml/2fl oz good-quality, fruity, extra virgin olive oil
chopped parsley
1 lemon, quartered
 

PREPARATION:

  1. Preheat the oven to 220C/430F/Gas 7. Using a sharp, flexible knife, remove the fillets from the sea bream (or ask your fishmonger to do this for you).

  2. Place a large piece of aluminium foil, about 60cm/24in long, onto a work surface and cover with a layer of parchment paper almost the same size. Fold over the edges so that the foil and parchment are secured together at the edges.

  3. Place the fillets onto the parchment paper and scatter over the roasted garlic cloves (squeeze them gently to release the soft insides as you do so).

  4. Crumble over the dried chilli and scatter over some rosemary leaves. Season with sea salt and pour over the wine. Drizzle over the olive oil.

  5. Seal the parchment paper and foil around the fish. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping.

  6. Place the fish in a roasting tray. Place in the preheated oven and roast for 8-10 minutes.

  7. When cooked, remove from the oven and place onto a large serving plate. Carefully undo the foil and parchment, folding back the sides.

  8. To serve, sprinkle over some chopped fresh parsley and squeeze over fresh lemon juice to taste.

This is the perfect little recipe for some sautéed potatoes to compliment a nice meal but if you are making them ahead of time, keep warm in the oven at a low temperature and add a dash of lemon prior to serving.

INGREDIENTS:

2 tbsp olive oil
knob of butter
200g/7oz new potatoes, halved lengthways
2 sprigs fresh rosemary
2 garlic cloves, peeled, crushed
1 lemon, juice only
sea salt and freshly ground black pepper
 

PREPARATION:

  1. Heat the oil and butter in a deep frying pan. Add the potatoes and fry for 5-6 minutes.

  2. Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through.

  3. Squeeze over the lemon juice and season with sea salt and freshly ground black pepper.

Fresh and ground coriander really adds to this flavoursome and healthy soup which served with cheese and bread can really warm you up on a Winters day.

INGREDIENTS:

1 tbsp vegetable oil
1 onion, sliced
450g/1lb carrots, sliced
1 tsp ground coriander
1.2 litres/2 pints vegetable stock
large bunch fresh coriander, roughly chopped
salt and freshly ground black pepper

PREPARATION:

  1. Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.

  2. Stir in the ground coriander and season well. Cook for 1 minute.

  3. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.

  4. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.

Perfect for the Aussie BBQ season these spicy lamb burgers with delicious relish can be served with your favourite buns or pittas.

INGREDIENTS

For the burgers
1kg/2¼lb minced lamb (it's best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked)
2 garlic cloves, crushed
1 medium onion, finely chopped
1-2 tbsp mango chutney
3cm/1¼in piece of fresh ginger, peeled and grated
1 red chilli, de-seeded and finely chopped
¼ tsp ground turmeric
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
flaked sea salt and freshly ground black pepper
oil, for brushing
flat bread, pitta bread or burger buns, to serve
For the relish
6 ripe tomatoes, quartered, de-seeded and diced
200g/7oz tub of Greek yoghurt
bunch of fresh coriander, roughly chopped
1 small red onion, finely chopped
squeeze of lemon or lime juice
PREPARATION
  1. Place the minced lamb in a large mixing bowl and add the garlic, onion, mango chutney, ginger, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined. The burgers can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture.
  2. Divide and shape the mixture into 8-10 burgers. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning.
  3. Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They're ideal made the day before cooking.
  4. To prevent the burgers from sticking, brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side.
  5. Mix together the tomatoes, yoghurt, coriander, onion and lemon or lime juice and season to taste with salt and pepper. Serve with the burgers, either inside the bun or as a dipping sauce.
  6. For a change, use diced, seeded cucumber instead of tomatoes, and try mint instead of coriander.

This recipe packs a punch with contrasting flavours and textures.

Fragrant from the herbs, crunchy from the almonds, soft and savoury from the onion and potato, salty and sharp from the olives and hot and spicy from the chilli.

Give this picturesque bake a go and enjoy the beautiful flavours and fragrances.

INGREDIENTS:

100g blanched almonds, roughly chopped
100g pitted kalamata olives, roughly chopped
1 bunch continental parsley, chopped
1 bunch basil, chopped
1 green chilli
a little extra virgin olive oil
4 chicken marylands (or drumsticks)
1 long red chilli
2 cloves garlic
1 lemon, zest and juice
1 tablespoon dijon mustard
4 – 5 large potatoes, skin on, sliced
2 brown onions, peeled and sliced into rings
125mL white wine

PREPARATION

  1. Preheat your oven to 200 degrees celsius.
  2. First make your green herb marinade. In a bowl combine the almonds, olives, parsley, basil, green chilli, salt’n'pepper and a little olive oil to combine. Set aside.
  3. Next make your red/yellow marinade. Combine the red chilli, garlic, mustard, lemon juice and zest. Coat your chicken pieces in the red/yellow marinade and set aside for 10 minutes.
  4. Meanwhile in the bottom of a baking tray, lay your slices of potato and onion. Season with salt and pepper and lightly coat in a little olive oil.
  5. Heat a frying pan with a little oil and brown your chicken pieces.
  6. Place the browned chicken pieces on top of the potato and onion mixture. Top the chicken with the green herb marinade.
  7. Pour the white wine into the tray to moisten the potato and onion mix.
  8. Cover the tray with foil and bake for 25 minutes. After this time, remove the foil and bake for a further 15-20 minutes until brown and cooked through
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