Inspired dishes that cater for every course and every cuisine...
Starters and Mains
Veal escalopes with salsa verde
Heat a barbecue until the coals are glowing, or a griddle pan until very hot. Zest 2 of the lemons into a large bowl and squeeze in the juice. Add a few sprigs of mint, parsley, dill, chervil and tarragon, and the halved garlic bulb. Add 150ml of the extra virgin olive oil, mix to combine and set aside. Place a long sheet of cling film on a board, then lay all the slices of veal on it and cover with...read more
You can make this with a mixture of any shellfish, and you can include oily fish or fresh tuna. If you’re adding shellfish like mussels and clams, add them in the last 5 minutes to avoid overcooking. I cook this in a wood-fired pizza oven, but any heavy-based pot in a hot oven will do fine. You can even make it on a barbecue with a lid, which gives it an added smokiness. Preheat the oven to as high as...read more