RAW TOMATOES, ANCHOVY AND MARJORAM PENNE. 04/09/14
A classsic recipe for tomato penne, given depth by anchovies.
INGREDIENTS METHOD

SERVES 4

 

3 tbsp extra-virgin olive oil
2 garlic cloves, finely sliced
10 anchovy fillets, roughly chopped
500g/1lb cherry tomatoes, roughly chopped
½ bunch of fresh marjoram, leaves picked, or dried oregano
1 tbsp red wine vinegar
400g/14oz penne

Heat a generous splash of oil in a saucepan over a medium-low heat. Add the garlic and fry until it begins to feel sticky, then add the anchovies and stir until they melt into the hot oil. Turn the heat up to high, then stir through the tomatoes and season with a little pepper. Take off the heat and stir in the herbs, vinegar and another good glug of oil. Leave the tomatoes to absorb the other flavours while you’re cooking the pasta.

 

 Bring a pan of salted water to the boil and cook the penne according to the packet instructions. Drain, then add immediately to the tomatoes. Stir well and check the seasoning, adjust if necessary. Serve with an extra drizzle of oil.

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RAW TOMATOES, ANCHOVY AND MARJORAM PENNE. 04/09/14
A classsic recipe for tomato penne, given depth by anchovies.
INGREDIENTS

SERVES 4

 

3 tbsp extra-virgin olive oil
2 garlic cloves, finely sliced
10 anchovy fillets, roughly chopped
500g/1lb cherry tomatoes, roughly chopped
½ bunch of fresh marjoram, leaves picked, or dried oregano
1 tbsp red wine vinegar
400g/14oz penne

METHOD

Heat a generous splash of oil in a saucepan over a medium-low heat. Add the garlic and fry until it begins to feel sticky, then add the anchovies and stir until they melt into the hot oil. Turn the heat up to high, then stir through the tomatoes and season with a little pepper. Take off the heat and stir in the herbs, vinegar and another good glug of oil. Leave the tomatoes to absorb the other flavours while you’re cooking the pasta.

 

 Bring a pan of salted water to the boil and cook the penne according to the packet instructions. Drain, then add immediately to the tomatoes. Stir well and check the seasoning, adjust if necessary. Serve with an extra drizzle of oil.

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The trick to this is to make sure you’re working with a really hot oven. Once out of the oven, it’ll deflate almost immediately, but don’t worry, it’ll still taste delicious. Read more
SAUSAGE CONCHIGLIE. 07/06/13
This is one of the easiest pasta sauces I know and I often use it as a fall-back when I don’t have much time but want a substantial meal. Read more
SIMPLE CASSOULET. 07/06/13
This is my version of the French classic. Do use confit duck if you can find it, likewise fresh white beans, such as French coco blanc, would be wonderful in this — though you won’t need to soak or precook them. Tinned beans are also fine here. Read more
GUINEA FOWL WITH BACON, PEAS, PEARL BARLEY & WHEAT BEER. 31/05/13
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COD BAKED IN A BAG WITH ORANGE, THYME & ASPARAGUS. 24/05/13
This is one of the easiest ways of cooking fish and, as long as you don’t overcook it, will produce a juicy, steaming plateful. The combination of orange, thyme and asparagus is sensational. Read more
ASPARAGUS FRITTATA WITH MARJORAM AND MASCARPONE. 24/05/13
You can use other herbs such as basil or parsley, but marjoram is always the winner with me. Read more
THAI COCONUT FISH CURRY. 09/05/13
Using a pestle and mortar creates a more fragrant paste, but a blender is fine, and a lot easier. Read more
COCONUT & BEETROOT SALAD WITH GRILLED BEEF. 09/05/13
This Sri Lankan-style salad is perfect with grilled beef, though it’s not exactly a traditional accompaniment. It’s very refreshing and the absence of oil makes it pretty healthy. Read more
AUBERGINE, RICOTTA & TOMATO RIGATONI. 03/05/13
Aubergine is highly absorbent, so you need to fry it in quite a bit of oil. This really does help to make a wonderfully rich sauce, though, so it is worth it. Read more
EGG CURRY. 26/04/13
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RAW FISH DONBURI. 15/04/13
It essential that your fish be as spankingly fresh as possible for this Japanese donburi recipe. Read more
OYAKODON - CHICKEN AND EGG DONBURI. 15/04/13
Admittedly, this dish is no oil painting, but it has to be one of the most comforting bowls of food out there and it couldn’t be simpler to make. Read more
RACK OF LAMB WITH POTATOES DAUPHINOISE. 31/03/13
I like to add a few anchovies to this traditional potato dish to give it more depth. It's seriously rich, so beware!     Read more
LAMB NECK STEW WITH PEAS AND ANCHOVIES. 31/03/13
I have adapted this dish from Gennaro Contaldo's Easter lamb recipe, which I always make when fresh peas come in.         Read more
MEXICAN LAMB SHOULDER. 31/03/13
This Mexican lamb shoulder recipe is a bit like a classic American pulled pork. I make a kind of coleslaw out of cabbage, fennel and pomegranate dressed with herbs, lemon and olive oil to go with this. Read more
SPAGHETTI CARBONARA. 26/03/13
The key to this is to try to make sure that the sauce is a loose, but rich, texture, and that you stir everything really well together so every strand of pasta is coated, adding enough pasta water to make it silky. Read more
FENNEL AND MONKFISH STEW WITH SAFFRON PICADA. 11/03/13
It may seem like quite a lot of things are going on in this stew, but monkfish and saffron are a match made in heaven. Read more
SLOW-COOKED PORK SHOULDER WITH TANGY RHUBARB & RIESLING. 04/03/13
This takes quite a while to cook, but you can always cut it into large chunks to speed up the cooking process. The combination of rich pork and tangy rhubarb works brilliantly. Read more
CAVOLO NERO PASTA. 25/02/13
You want to use your best olive oil in this cavolo nero pasta dish, it'll be worth the price tag. Read more
CAULIFLOWER, ANCHOVY AND CHILLI CONCHIGLIE. 25/02/13
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FENNEL, TREVISO, PANCETTA & ROSEMARY PASTA. 25/02/13
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PORK RAGU COOKED WITH MILK PASTA. 25/02/13
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VERACRUZ FISH STEW. 28/01/13
A really colourful and healthy fish stew that is brimming with flavour. Read more
FRIED FISH TACOS. 28/01/13
Delicious tacos made from breadcrumbed fish, served with a grilled chilli mayo. Read more
MATZO BALL SOUP. 22/01/13
A delicious soup with fluffy dumplings that fill you up without overwhelming. The recipe comes from the writer Paul Levy, who claims that his addition of ground almonds produces the lightest and airiest of dumplings. Read more
SQUID, FENNEL & ORANGE SALAD WITH BLACK PEPPER. 15/01/13
A peppery squid salad with fennel and orange. Read more
CAMBODIAN RAW BEEF SALAD. 15/01/13
An indulgent Cambodian salad that resembles a south-east Asian carpaccio. Read more
SWEET PORK RICE NOODLES WITH SHALLOTS & CHILLI DRESSING. 15/01/13
A versatile and easy pork salad dish that can easily be adapted for vegetarians. Read more
HOT SMOKED SALMON SALAD. 08/01/13
A hearty salad of hot smoked salmon with potatoes and Greek yoghurt. Read more
SMOKED HADDOCK & COCKLE CHOWDER. 08/01/13
A warming fish broth, perfect for winter. Read more
ROAST FLATTENED CHICKEN WITH ARTICHOKES, LEMON & THYME. 01/01/13
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HAINANESE CHICKEN WITH ASPARAGUS. 01/01/13
This is an interesting dish. The rice and stock are served hot, while the chicken and sauce are served at room temperature. This makes it feel more fun to eat and somehow quite celebratory. Asparagus is not exactly a traditional addition, but I always add them when in season to give a vegetable element to the dish. Read more
YOGHURT-MARINATED CHICKEN WITH PANEER & PEA CURRY. 01/01/13
You want to marinate the chicken for at least two hours, but ideally overnight. Usually paneer is the stand-in for meat, but here I’ve decided to be a bit controversial and pair it with meat.   Read more
CHRISTMAS TURKEY, STUFFING & PORT GRAVY. 15/12/12
Stevie Parle's turkey and pork stuffing, roasted with fennel, onions, garlic & celery.  Read more
CLASSIC CHEESE SOUFFLÉ. 01/12/12
Stevie Parle's take on a classic cheese soufflé, a simple yet satisfying supper dish.  Read more
TALEGGIO, RADICCHIO & ROSEMARY PIZZA. 01/12/12
A crispy pizza topped with tangy taleggio cheese, spicy radicchio and rosemary.  Read more
STEAK & KIDNEY PIE WITH BLACK PEPPER PASTRY. 17/11/12
Stevie Parle's take on a classic steak and kidney pie, with a peppery kick.  Read more
FISH PIE. 17/11/12
Stevie Parle's take on a fish pie combining smoked haddock, boiled eggs and mashed potatoes Read more
LEFTOVER CHICKEN & SAUSAGE PIE. 17/11/12
Stevie Parle's chicken and sausage pie, a hearty dish perfect for using up leftovers.  Read more
ROASTED THEN GRILLED PORK BELLY WITH APPLE & CELERIAC REMOULADE. 03/11/12
Stevie Parle's delicious pork belly, a warming sunday roast for winter with fresh apple flavours and a mustard kick.  Read more
HOT & SOUR CHINESE RED PORK BELLY WITH CLOVES & STAR ANISE. 03/11/12
Stevie Parle's hot and sour Chinese red pork belly with cloves and star anise, a delicious oriental inspired Sunday roast.  Read more
SOUTHERN-STYLE FRIED CHICKEN WITH COLESLAW. 27/10/12
Stevie Parle’s Southern-style fried chicken with coleslaw recipe, a dish inspired by the food of the American Deep South. Read more
MACARONI CHEESE. 27/10/12
Stevie Parle's take on the classic American dish, mac 'n' cheese. Read more
CLAMS WITH CHORIZO, WHITE BEANS & ALBARIÑO. 20/10/12
Stevie Parle’s clams with chorizo, white beans and albariño, a dish inspired by Spanish flavours. Read more
PORK TENDERLOIN WRAPPED IN PROSCIUTTO WITH SAVOY CABBAGE & CHESTNUTS. 20/10/12
Stevie Parle's pork tenderloin, wrapped in prosciutto and cooked in marsala wine with buttery savoy cabbage and chestnuts. Read more
COQ AU RIESLING. 20/10/12
Stevie Parle's coq au riesling, a twist on the French classic.  Read more