Cornish Pilchard Puttanesca

I came across this recipe in Heather Corbett’s Fish Recipes from the South-West, reminded again of the long-running connection between Cornwall and Italy established via that tasty little fish so vital to Cornish history and identity, the pilchard—aka the European sardine or Sardina pilchardus. While puttanesca is…

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Peperonata & Robiola Crostini

  The stewed bell pepper dish peperonata is popular throughout Italy, with some regional variations including the Piedmontese povronà made with lots of sliced onion, tomato, and a bit of broth added towards the end of cooking, and rustisana from Emilia-Romagna, which calls for other…

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Orange Cream & Prosecco Cocktail

Ingredients for the cream 250 ml (1 cup) heavy cream 2 tablespoons sugar 1/2 teaspoon vanilla extract zest of 1 orange per drink 3 parts Prosecco 2 parts fresh orange juice 1 part Schweppes tonic or similar Instructions Whip the cream with the orange zest,…

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Pumpkin & Camembert Pici

This season is all about the pumpkin. You might not agree with the phenomenon, but you certainly cannot fight it. So here’s a recipe for pici pasta with pumpkin and Camembert to celebrate your submission to the pumpkin forces of fall. Enjoy! Ingredients for 4-5 servings…

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