‘Blast From the Past’ Recipe

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Linguine with Asparagus and Prosecco (Serves 4)

This is a wonderfully simple recipe from Skye McAlpine’s cookbook ‘A Table in Venice’. As she herself says, cooking with Prosecco always seems rather extravagant, but the delicacy of Prosecco definitely lends something extra special to the sauce. I also use Prosecco when I cook ‘Spaghetti Vongole’ (recipe here), as it gives the sauce a lightness (from the bubbles) and a subtle sweetness. You could, of course, use white wine instead of Prosecco, but do try it with Prosecco at some point. The mini bottles of Prosecco are perfect for this recipe, or of course you could get a full bottle and enjoy the remainder of the bottle with your meal!

1 tablespoon olive oil

1 small onion, chopped

400g asparagus, trimmed and cut into 3 cm lengths

100ml Prosecco

Handful of parsley, chopped

400g linguine (gluten free if required)

30g butter

30g parmesan cheese, grated

Sea salt and black pepper

  1. Heat the olive oil in a large frying pan over a medium heat, then add the onion and a generous pinch of salt. Cook, stirring over a low-medium heat for 5-10 minutes until softened but not coloured.
  2. Add the asparagus and Prosecco, and season with salt and pepper.
  3. Cook, stirring, for about 5 minutes, until the Prosecco has evaporated and the asparagus is tender (if it is not quite cooked by the time that the liquid has evaporated add a splash of water and cook for a little longer). Finally stir in the parsley.
  4. Meanwhile cook the linguine according to the packet instructions, until al dente. Just before draining the pasta, scoop out about half a cup of cooking water and set to one side.
  5. Drain the pasta, toss it back into the pan and add a good splash of the reserved cooking water to ‘loosen’ it. Little by little stir in the butter. Finally add the asparagus mixture, give everything a good stir and serve topped with grated Parmesan cheese.

Tuesday Treat

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Coffee Semifreddo with Salted Caramel Pistachios

This is one of those recipes which you will want to make time and time again. Not only is it delicious, but it’s super easy to make (despite the long recipe!), plus you can store it in the freezer for a ‘sweet-boost’ after a long day! I adore the caramelised pistachios; I usually double the quantity, so I have one portion to mix into the semifreddo and another for sprinkling over. They’re also great as a sweet treat with an espresso!

For the caramelised pistachios:

*(if you like, double quantities for sprinkling or snacking(!) – see note above)

100g pistachios (shelled)

100g caster sugar

A good pinch of flaky sea salt

For the semifreddo:

5 egg whites

200g caster sugar

1 vanilla pod

300ml double cream

30ml cold, strong espresso coffee

*You will need a terrine dish or bread tin, roughly 25cm x 10cm, lined with two or three sheets of cling film – this is vital for getting the semifreddo out later on (leave an excess of cling film for folding over the semifreddo).

  1. Place the nuts on a baking sheet lined with baking parchment. Place in a preheated oven, 180’c (fan), for 10 minutes – put on a timer as they burn easily!
  2. Meanwhile, place the 100g sugar into a wide pan, ideally silver-coloured so that you can see the colour of the caramel as it changes. Shake the sugar about so that it spreads out evenly and place the pan over medium-high heat. Leave the sugar to melt; Do Not be tempted to stir it to help it melt evenly, if you do it will crystallise. You can give it a gentle shake, just no stirring. Watch the colour – you want it to caramelise to a reddish colour.
  3. As soon as the caramel is ready, turn off the heat and pour in the nuts while they’re still hot. Having the nuts hot gives you time to quickly stir them through the caramel without it setting too quickly. Add a generous pinch of sea salt, stirring to coat the nuts completely, then quickly pour on to a lined tray and leave to cool. When set, bash with a rolling pin to break apart the caramelised nuts, you don’t want big clumps but instead individual nuts and halves.
  4. Now you can make the semifreddo. Simply place the egg whites in a bowl and whisk until they are foamy and just forming stiff peaks – be careful not to over whisk. Gradually add the sugar, whisking to create a light meringue.
  5. In a separate bowl, scrape out the vanilla pod and add to the double cream. Whip until it thickens and just begins to leave little ribbons behind the whisk.
  6. Carefully fold in the cold espresso and the pistachios into the cream (If you have doubled the quantities of pistachios, only add half!). Then, gradually fold in the meringue, little by little, trying to retain as much air as possible. Pour the mixture into your prepared dish, fold over the cling film and place in the freezer until it sets (6-8 hours).
  7. To serve, simply turn the semifreddo out of the mould, peel off the cling film and thickly slice on a bread board. Quickly wrap up any leftovers and place in the freezer for a treat at a later date!

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.