July 2026

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Summer holidays!..

I’m off to Italy soon, and so pasta has been on my mind! This month I’m sharing two pasta recipes. Both are super simple, so you won’t have to slave over the stove for too long. Let’s hope we can also enjoy them al fresco…

Menu one is Salmoriglio & Seabass Linguine. I hadn’t heard of Salmoriglio until recently; simply put, it’s a Sicilian sauce made from dried oregano, olive oil, garlic and lemon. In this recipe from the cookbook ‘The Farm Table’, Julius Roberts combines it with Sea Bass to create a delicious, super-quick dish. Menu Two is Casarecce with Lemon, Olives & Parsley. Athena Calderone created this recipe for her cookbook, ‘Cook Beautiful’, it’s her take on a pesto sauce. It’s delicious, more robust than a classic pesto and all the better for it!

Enjoy your summer… I’ll be back in September with more recipe inspiration!..

Menu One

Salmoriglio & Seabass Linguine (Serves 3)

Salmoriglio is a Sicilian sauce which is dried oregano, olive oil, garlic and lemon. In this recipe from the cookbook ‘The Farm Table’, Julius Roberts combines it with Sea Bass to create a delicious, super-quick dish. It’s particularly good on a summers evening. The only downside of this recipe is that it only serves three people so you might want to double it!..

300g linguine (gluten-free if required)

300g fresh seabass fillets, skinless

A bunch of fresh parsley, chopped

Olive oil

Sea salt and black pepper

For the Salmoriglio:

2 cloves garlic

120ml olive oil

Juice of 1 lemon (about 60ml)

A generous pinch of dried oregano

A pinch of chilli flakes

  1. Put all the ingredients for the Salmoriglio in a food processor and whiz until smooth.
  2. Meanwhile cook the linguine according to the packet instructions until al dente.
  3. Whilst the pasta is cooking cut the sea bass fillets into small pieces. Place the fish into a bowl and season well with salt and pepper.
  4. Just before the pasta is ready, place a shallow pan over a medium-high heat, add a drizzle of olive oil and add the fish. Toss it in the oil and let it sizzle. When the fish has begun to turn white, add the drained pasta and a little splash of the pasta water and the chopped parsley. Finally, add a generous amount of salmoriglio (not all of it), mix well, taste, adding more sauce if needed and seasoning.
  5. Eat immediately, with extra sauce at the table for anyone who wants a splash more.

Menu Two

Casarecce with Lemon, Olives & Parsley (Serves 4)

Athena Calderone created this recipe for her cookbook, ‘Cook Beautiful’, it’s her take on a pesto sauce. It’s delicious, more robust than a classic pesto and all the better for it. Whilst big on flavour it requires very little time at the stove!..

55g hazelnuts, blanched

1 large bunch of parsley, chopped (about 65g)

280g Nocellara green olives, stoned and roughly chopped

2 large lemons, grated zest and juice

120ml extra virgin olive oil, plus 2 tablespoons and more to drizzle

455g Casarecce pasta, or another short pasta shape such as gemelli or fusilli (gluten-free if needed)

3 large cloves of garlic, crushed

1-2 anchovy fillets, depending on your taste, finely chopped

100g grated ricotta salata, plus shavings to serve

¼ teaspoon finely chopped habanero chilli or green chilli, finely chopped

Aleppo pepper for serving

Sea salt and black pepper

  1. Firstly, spread the hazelnuts on a lined baking tray, place in a preheated oven, 200’c fan, for 10 minutes, until lightly lightly golden.
  2. Roughly chop the toasted hazelnuts and place in a bowl, toss with a generous drizzle of olive oil and season with salt and pepper. Set aside.
  3. In a separate bowl, mix together the parsley, olives, lemon juice,, zest and 120ml olive oil. Set aside.
  4. Meanwhile, cook the pasta according to the packet instructions, until al dente. Drain, reserving 120ml of the pasta water.
  5. Mix the garlic and anchovy together so that they form a paste. In a large frying pan heat 2 tablespoons of olive oil over a medium-high heat. Add the garlic-anchovy paste. Cook, stirring constantly, until the garlic is soft and fragrant, about 1 minute. Reduce the heat to low.
  6. Pour the drained pasta into the frying pan. Add the grated cheese and reserved pasta water and toss until the cheese is evenly distributed. Stir in the parsley and olive mixture and toss until the pasta is evenly coated.
  7. Taste and adjust the seasoning and serve topped with the toasted hazelnuts, chopped chilli and a sprinkle of Aleppo pepper.

‘Blast From the Past’ Recipe

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Hake with Bacon, Peas and Cider (Serves 4)

I first shared this recipe, from Nigella Lawson’s cookbook ‘At My Table’, in 2021. It’s a wonderfully quick dish, all cooked in the same pan – ideal for a midweek meal! (You can easily substitute the hake for another firm white fish of you choice).

4 Hake fillets (or other white firm fish), skin on – about 200g each

Olive oil

130g streaky bacon, snipped into 1cm strips

400g frozen petits pois

500ml dry cider

Large bunch of parsley, finely chopped

Sea salt and black pepper

  1. Heat a little olive oil in a pan (with a lid), fry the bacon until crisped and golden, then add the frozen peas, give them a good stir.
  2. Pour in the cider and bring to the boil, then turn it down to a simmer for about 5 minutes, until the peas are cooked. Add a little salt and pepper to taste.
  3. Add the fish, skin side down, to the pan and cover with a lid, allow to gently simmer for about 10 minutes until just cooked.
  4. Place each fillet on a plate. Stir most of the parsley through the peas and bacon in the pan (check the seasoning), then spoon it around the fish along with the lovely cidery juices. Sprinkle with the remaining parsley and serve – simply steamed new potatoes are delicious with this dish!

Tuesday Treat

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Apple & Coconut Cake

This is a delicious, flourless cake from the queen of baking, Mary Berry. I often find that apple cakes can be too moist and stodgy, but this is not the case with this recipe. The coconut helps to keep the ‘dampness’ of the apple under control, however, it’s flavour is by no means overpowering. In addition, the icing really is the ‘icing-on-the-cake’, making this cake a truly special one!

2 eating apples, peeled, cored and finely diced

Finely grated zest of 1 lemon

Juice of ½ lemon

225g caster sugar

225g butter, softened

200g ground almonds

6 eggs, beaten

½ teaspoon vanilla extract

1 teaspoon baking powder (gluten-free)

2 tablespoons desiccated coconut (plus extra to decorate)

For the icing:

100g butter, softened

200g icing sugar, sifted

3 tablespoons full-fat coconut milk

*You will need a 23cm round, loose-bottomed cake tin with deep sides, greased with butter and the base lined with baking paper.

  1. Put the diced apples in a saucepan, add the lemon-zest and juice and cook, stirring regularly, over a medium heat for 4-5 minutes. Cover with a lid, reduce the heat and simmer for about 15 minutes or until soft. Set aside to cool.
  2. Measure the caster sugar and butter into a bowl and cream together, then add the almonds, eggs, vanilla extract and baking powder, and beat together with an electric hand whisk to combine.
  3. Carefully fold in the cold apple mixture and 2 tablespoons of the desiccated coconut. Spoon into the prepared tin, levelling the top, and bake in a pre-heated oven, 160’c fan, for 45 minutes until golden.
  4. Take out of the oven and set aside to cool down completely before removing from the tin.
  5. To make the icing, measure the butter and icing sugar into a bowl. Mix to combine, gradually adding the coconut milk and a tablespoon at a time and mixing carefully (if it starts to separate add an extra tablespoon of icing sugar).
  6. Spread the icing over the top of the cold cake and sprinkle with desiccated coconut.

June 2026

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June! I think that calls for some recipes with a ‘lighter edge’. So I thought I’d share two fish recipes with you. I recently discovered these in a couple of my newer cookbooks; ‘French Classics’ by Matthew Ryle and ‘Ginger One Pot’ by Tom Wilson & Rebecca Seal. Menu One is Ryle’s take on the classic French dish, ‘Cod & Pea Fricassée’. His love for tartare sauce inspired him to add the tartare flavours to this dish, and believe me, it totally works. The peas and their sauce are delicious – you’ll be reaching for a spoon!..  Menu Two is ‘Crab & Leek Risotto’. I loved this recipe ‘on paper’, but I must admit that I found the crab flavour a little underwhelming. Therefore, I’ve played around with it to get the balance of crab just right – I think adding more makes it an all-round winner. Admittedly, it makes the dish a little more expensive, but if you’re splashing out on crab, you might as well do it with style!

Menu One

Cod & Pea Fricassée (Serves 4)

From the cookbook ‘French Classics’ this is Matthew Ryle’s take on the classic French dish, ‘Cod & Pea Fricassée’. His love for tartare sauce inspired him to add the tartare flavours to this dish, and believe me it totally works. Instead of cod you could use any white fish or even salmon. The peas and their sauce are delicious – you’ll be reaching for a spoon!..

4 x cod fillets, skinned (180-200g each)

50g butter, plus more to brush the cod

1 courgette, finely chopped

4 asparagus spears, finely sliced

200ml white wine

300ml stock; vegetable, fish or chicken

320g peas, fresh or frozen

120g mayonnaise

60g crème fraiche

Juice of 1 lemon

1 Baby Gem lettuce, shredded

4 teaspoons chopped dill

20g brined capers, rinsed

20g cornichons, finely chopped

Sea salt flakes and black pepper

  1. Fill a steamer base with water and bring to the boil, then brush the fish with butter, season with salt and pepper, place on baking paper and put into the steamer basket. Cover and steam for 6-8 mins. Once cooked, remove the fish form the steamer and set aside to rest for a minute or two.
  2. Meanwhile, quickly bring the sauce together. Melt the butter in a saucepan over a medium heat and sweat the courgette and asparagus for 2 minutes. Add the white wine and rapidly reduce until almost completely gone. Add the stock and bring to the boil, reduce by half. Then, add the peas and simmer for 1 minute.
  3. To finish the sauce, add all the remaining ingredients, bring to the boil and check the seasoning.
  4. Place the pea sauce on warmed plates followed by the cod. Serve with boiled potatoes or, if you’re feeling naughty, chips are good with it!

Menu Two

Crab & Leek Risotto (Serves 4)

This is a recipe from ‘Ginger One Pot’ by Tim Wilson & Rebecca Seal. I loved this recipe ‘on paper’ but, I must admit that I found the crab flavour a little underwhelming. Therefore, I’ve played around with it to get the balance of crab just right – I think adding more makes it an all-round winner. I use 250g white crab meat instead of the suggested 175g. Admittedly it makes the dish a little more expensive but if you’re splashing out on crab you might as well do it with style!

15g butter

1 leek, trimmed, halved lengthwise and finely sliced

¼ head of fennel, cored and finely diced

1 small onion, finely diced

A pinch of saffron threads

300g risotto rice

175g dry white wine

1 litre hot vegetable stock

250g which crab meat, cooked (*see note above)

Juice of a lemon, to taste

Grated zest of ¼ – ½ lemon, to taste

2 tablespoons finely chopped chives

2 tablespoons finely chopped dill

Sea salt and black pepper

  1. Place a large pan (I prefer to cook risotto in a wide sauté pan) over a medium heat and add the butter. Once melted, add the leek, fennel and onion and cook for 8-10 minutes, stirring often, until the vegetables have softened but are not browning. Meanwhile, place the saffron threads in a small bowl with 3-4 tablespoons of boiling water and leave to soak for 5 minutes.
  2. Add the risotto rice to the pan and cook for a couple of minutes, stirring to coat each grain in the butter. Add the soaked saffron and its liquid and then the white wine. Stir and allow it to bubble away before you add the stock gradually; a couple of ladlefuls at a time, waiting until each ladleful is absorbed before adding any more. Continue slowly adding and stirring for about 25 minutes, or until the rice is tender, the risotto thick and creamy and the stock is used up.
  3. Remove from the heat, add the crab meat plus the lemon juice and zest to taste, stir well. Taste again and add salt and pepper, as needed. Serve in wide bowls scattered with the fresh herbs.

Tuesday Treat

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Orange & Cream Cake

This must be the ultimate orange cake. Not only is the sponge moist and full of fresh orange flavour, but it’s topped with the most delicious citrusy whipped cream. And, the real ‘icing-on-the-cake’ is that it’s naturally gluten-free. What’s not to like?!..

260g ground almonds

1 teaspoon baking powder

¼ teaspoon fine sea salt

4 large eggs

120g caster sugar

60ml extra virgin olive oil

Zest of 2 oranges

1 tablespoon freshly squeezed orange juice

1 teaspoon pure orange extract

For the topping:

480ml double cream

70g icing sugar

1 teaspoon pure orange extract

Zest of 1 orange (plus more to decorate)

Orange slices to decorate (optional)

*You will need a 20cm round cake tin, greased and base lined with greaseproof paper.

  1. Whisk together the almond flour, baking powder and salt. Set aside.
  2. In a separate large bowl, whisk together the eggs and then whisk in the sugar, oil, orange zest, orange juice and orange extract.
  3. Add the dry ingredients to the wet mixture and stir together until the dry ingredients are incorporated. Be careful not to over mix.
  4. Pour the batter into the prepared tin and use a spatula to spread it out evenly.
  5. Bake in a preheated oven, 180’c fan, for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. The edges of the cake should be golden brown and pulled away from the sides of the tin slightly.
  6. Let cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
  7. Meanwhile make the cream topping, add the double cream, icing sugar and orange extract to a bowl and beat together until stiff peaks form.
  8. Once fully whipped, stir in the orange zest.
  9. Top the cooled cake with the whipped cream and decorate with more orange zest and/or fresh orange slices.

Menu Mistress will by away over the next couple of weeks.

I’ll be back with new, delicious recipes at the beginning of June!..