Bucatini with tomato, chargrilled aubergine, olives, chilli and garlic pangrattato

Serves 4

This is a real comfort food dish which goes perfectly with a glass or two of Chianti and a DVD boxset. Enjoy x

For the pangrattato:

• 1 ciabatta loaf, crusts removed
• 3 large cloves of garlic, peeled
• 100ml of olive oil
• 
  
• 1 aubergine, cut lengthways into 1cm slices
• 2 cloves of garlic finely chopped
• 3 anchovy fillets
• 1 stick of celery, finely chopped
• 1 onion, finely chopped
• 1 small leek, finely chopped
• 1 carrot, finely chopped
• 1 red chilli, finely chopped
• A few sprigs of rosemary, leaves picked and finely chopped
• 1 tsp of tomato purée
• 1 glass of red wine
• 1 400g can of chopped tomatoes
• Handful of good black olives, pitted
• Dash of good red wine vinegar
• 2 sprigs of flat-leaf parsley, chopped to serve
• 350g bucatini or spaghetti

Make the Pangrattato. Pulse-chop the ciabatta to coarse breadcrumbs. In a pan, heat the oil, add the cloves of garlic and cook until golden brown then remove with a slotted spoon. Add the breadcrumbs to the garlic-infused oil and cook until golden and crispy. Remove and blot on kitchen paper. The pangrattato will keep for weeks in your cupboard in an air-tight container.

Heat a griddle pan on the stove until smoking. Oil and salt the slices of aubergine and chargrill on the griddle getting plenty of colour on them. When done, cut into 1cm size pieces and set aside.

In a pan heat some oil and on a medium heat cook the anchovy fillets until they break up. Add the garlic, celery, onion, leek, carrot, chilli and rosemary and fry slowly on a low heat for about 40 minutes, stirring and making sure it doesn't burn.

Add the tomato purée and cook for a further 10 minutes. Crank up the heat, add the red wine and reduce until syrupy. Add the can of tomatoes and timer gently for 10 minutes. Stir in the aubergine and the olives and add the red wine vinegar. Season.

Cook the bucatini and when al denté, drain (reserving a little of the water) and add to the sauce. Stir in making sure all the pasta is nicely coated and if necessary 'loosen' it up with the pasta water.

Serve in bowls with the pangrattato spinkled on top, some grated parmesan (although pangrattato was originally used by poorer Italian families as a cheaper alternative to Parmesan) some freshly chopped flat-leaf parsley and as always, a drizzle of extra virgin olive oil.

Summer salad of broad beans, peas and pancetta

OK, so it’s been a while. What can I say? I’ve somewhat neglected the blog over the last couple of months. I’ve had quite a few things on but that’s not really an excuse. Lets just agree that I’ve been rubbish but will try much harder from here on in.

Since we last spoke:

I’ve found out I’m going to be a dad, which is pretty monumental — exciting if a little bit frightening.

It has been confirmed that the Savoy Truffle Supperclub are to (I really want to type the word ‘play’ in here as if we’re an indie band announcing we’re doing Glastonbury) put on five nights at a secret north London location as part of the London Restaurant Festival in October — Watch this space. If I get my act together I will be posting a video blog on the website on the planning and preparation up to the launch night on October 13. Also keep an eye here and at http://www.savoytrufflesupperclub.com/ for how to buy tickets in the coming weeks.

Predictably England have once again spectacularly under-achieved at another World Cup and the charmless, bumfluff-chinned dullard that is Andy Murray convinced us that this was his year and then brought us back down to earth by crashing out in straight sets.

To herald my return to the blogosphere (is that what you say?) here is a simple, fabulously fresh and summery recipe to celebrate the season.

As the last asparagus is pulled the broad beans are here!

I’m a huge fan of the humble and underrated broad bean. They are a vegetable all-too-often missing from most supermarkets but with the arrival of more and more farmers’ markets these be-podded jewels are making a welcome comeback.

In this recipe you might think the preparation of the broad beans is a little tedious but I think it’s well worth taking the time to remove the pale green husks (that can be a tad bitter) to reveal the beautiful green beans — it looks amazing.

Summer salad of broad beans, peas and pancetta
Serves 4 as a starter

• 2kg fresh broad beans
  
• 500g podded peas
• A generous handful of freshly grated parmesan
• A few sprigs of mint, leaves picked and finely chopped
• 100ml extra virgin olive oil
• 1 clove of garlic, finely chopped
• Zest and juice of 1 lemon
• 12 rashers of pancetta or smoked streaky bacon, cut into lardons

Pod the broad beans and blanch for 1 minute in boiling water. Drain, refresh in ice-water and remove the pale green husks. Cook the peas and refresh as with the broad beans.

Place the beans and peas together in a bowl and set aside.

Make the dressing. In a food processor, whizz the parmesan, mint, garlic, olive oil lemon zest and juice and season.

Fry the pancetta or bacon until crispy, place in bowl with the broad beans and peas and toss with the dressing.

Serve with some freshly picked, torn-up mint leaves a few parmesan shavings and a drizzling of good extra virgin olive oil.

Penne in a chorizo and tomato sauce

My good friend and sports journalist Neal Collins (you may have seen him on Sky News last week calling Wayne Bridge a wimp) appealed to me for an easy, 'manly' recipe that he could cook for his family.
Now while this dish won't win you any Michelin stars it certainly ticks all the boxes if you've got very little time but want to produce a hearty and tasty meal with minimal effort.
BTW check out Neal's blog at www.nealcollins.co.uk/blog

Serves 4

• 350g penne
• 1 large chorizo sausage (or about 400g), chopped coarsely into dice
• 1 large onion, finely chopped
• 1 400g tin of chopped tomatoes
• 1 tbsp red wine vinegar
• 1 tsp sugar
• 1 tbsp flat leafed parsley, leaves picked and finely chopped
• Freshly grated parmesan and extra virgin olive oil to serve

In a non-stick saucepan slowly fry the chorizo in a little oil over a low heat for 7 minutes and add the onion. Continue to fry for about another 10 minutes or until the chorizo is crisp.

Add the tin of tomatoes and cook on a low heat for a further 15 minutes. Meanwhile cook the pasta in boiling salted water until al dente.

Add the vinegar and sugar to the tomato sauce and season well.

When cooked, drain the pasta, retaining about a ladelful of the water. Add the pasta to the sauce with the pasta water and continue to cook for another five minutes ensuring all the penne is nicely coated with the sauce. Check the seasoning again and serve in bowls topped with freshly grated parmesan, the parsley and a drizzle of good quality extra virgin olive oil.

Chickpea and pancetta soup

Several people who attended this weekend's supperclubs expressed an interest in the chickpea and pancetta soup recipe, so here it is!

• 500g pancetta cut into 1 cm lardons
• 1 leek, finely diced
• 1 onion, finely diced
• 1 large carrot, finely diced
• 3 sticks of celery, finely diced
• 2 cloves of garlic, finely chopped
• bouquet garni (sprig of rosemary, thyme, bayleaf, black peppercorns)
• 1 litre of white chicken stock
• Handful of freshly grated parmesan
• 2 400g tins of chickpeas
• Handful of flat leafed parsley, leaves picked and finely chopped
• A few glugs of good extra virgin olive oil
• Salt and pepper

Fry the lardons slowly over a medium heat until crisp. Drain the oil that renders but do not discard and place the lardons to one side.

In a deep sauce pan, fry the onion, leek, carrots, celery and garlic slowly in the pancetta oil over a low heat. To achieve a deeply flavoured soup fry for a long time until the veg is lovely and browned — but not burnt!

Add the chicken stock and the bouquet garni to the vegetables and reduce buy a third. Add the chickpeas, blitz half of the soup in a blender and return to the pan.

Add the parmesan, lardons and parsley and season well.

Serve with ciabatta or foccacia with a generous drizzle of good quality extra virgin olive oil

Let me know how it goes! x

Curry sauce for Ruth

Here's a dead simple recipe for a generic curry sauce that I use at home all the time. It's dedicated to my dear friend Ruth who complained that her curries always "go wrong". Hope you like it. And don't forget, if you've got a killer curry tip, do let me know! x

• 1 onion, diced
• 1 thumb-sized piece of ginger, peeled and finely chopped
• 1 red chilli finely chopped
• 6 cloves of garlic, mashed into a purée
• A handful of curry leaves (Asian supermarkets usually stock fresh curry leaves)
• 1 tbsp black mustard seeds
• 1 tsp turmeric
• 1 tsp cumin seeds, crushed
• 1tsp garam masala
• 1 cinnamon stick
• 1 tsp tomato purée
• 1 tbsp red wine vinegar
• 1 400g tin of chopped tomatoes
• 1 400g tin of coconut milk

Heat some oil (or ghee) in a pan, add the mustard seeds and fry until they begin to pop.

Throw in the onion, ginger, garlic, chilli and curry leaves and fry slowly on a low heat until the onion is soft light brown in colour.

Add the spices — you could always substitute the spices I’m using with a ready-mixed curry powder of your choice — and continue to fry on a low heat for at least 30 minutes, the longer the. This is where a lot of people go wrong, you really need to ‘cook out’ the spices so that the natural oils are released. You’ll get a much deeper flavour, make sure you don’t allow the mixture to burn though!

Eventually you’ll be left with a paste. Add the tomato purée and cook and stir for a further five minutes. When the mixture ‘catches’ on the bottom of the pan, add the vinegar and with a wooden spoon, scrape or ‘deglaze’ the pan.

Add the can of tomatoes and continue to cook out until the mixture returns to a sloppy paste. Add the coconut milk, stir in,bring to the boil and reduce slightly.

Make sure the sauce is seasoned well and add more vinegar or lemon juice to add more zing if necessary, even a bit of sugar won’t go a miss. This is your base curry sauce to which you can add vegetables or meat of your choice. I like to fry off some aubergine and add a can of chickpeas but feel free to experiment.

Bocca di Lupo

Bocca di Lupo (mouth of the wolf) has been making the headlines of late for its winning combination of traditional rustic dishes and innovative creations and so I went along with to see what all the fuss was about.

Tucked away in the heart of Soho, Bocca di Lupo is a restaurant that certainly has the buzz of a restaurant riding high. At the third time of asking I managed to get a table but even having booked a good month in advance I still had to make do with a seven o’clock reservation.

When we arrived — dead on the stroke of seven, the intimate and stylish yet unpretentious dining room already had an air of excitement about it. The long bar at the front of the restaurant (seemingly now a pre-requisite for any modern restaurant) was already fully occupied by punters enjoying pre-meal cocktails and the dining area was full of bustle and chatter.

British chef Jacob Kennedy, formerly of Moro, has struck a balance with an impressive menu that is as authentically Italian as it is cutting-edge and contemporary. The menu is divided into seven sections (Raw & cured; Fried; Pasta & risotto; soups and stews; grilled & pan-fried; roasts and sides) and all the dishes are listed by region. One has the option to either choose a section of ‘small’ plates to share — tapas style, or go down the more conventional starter/main route.

To kick us off my wife and I ordered starter sizes of rabbit and pearl barley orzotto (very much a risotto made not from risotto rice but orzo pasta) from the Piedmont region and busiate with pesto Trapanese from Sicily.

The orzotto was a simple yet perfectly executed dish — rich, creamy and satisfyingly springy to the bite made all the more dreamy by the deliciously rich slow cooked rabbit.

Maybe it was just the order in which we ate the two starters — rather like Jedward following Elvis if you can imagine such a thing — but the busiate was merely tubes of pasta that hadn’t been combined with the pesto. Maybe that’s how they do it Sicily but I would’ve liked the pasta coated in the sauce. It just seemed to lack punch and was sadly somewhat bland and underwhelming in comparison to the orzotto.

So a mixed start but we by no means deterred, a very tiny set-back that would not spoil the evening.

Next we decided to up the porcine anti and went for the roast suckling pig and chicory; the agnolotti — a pasta filled with pork and prosciutto in a cream and nutmeg sauce; rustic pork and foie gras sausage with farro & porcini. I know, in hindsight, it seems a bit ridiculous to have ordered so many pork-based dishes. We didn’t mean to it just kind of happened.

We also chose three vegetable side dishes to keep the scurvy at bay. I have to admit that I chose the Puntarelle (as it turns out a variety of chicory) with anchovy and lemon and the agretti — monksbeard (looks like grass, tastes like spinach) with butter and lemon purely because I had no idea what they were. They were both perfectly pleasant but hardly showstoppers. The blood orange, red onion and oregano salad on the other hand was beautiful. Such zingy, fresh flavours. Very moreish.

The suckling pig, although cooked to perfection was essentially a lump of pig on a plate. Don’t get me wrong, it was delicious but I felt there could have been more thought given to the presentation.

When it comes down to taste and flavour the rustic sausage ticked all the boxes but again when the dish was placed in front of us we were left thinking: is that it? When I’m lured in with the promise of such top-end ingredients like fois gras and porcini I expect to be blown away with what’s presented. Alas, what we were faced with was a rather sad looking sausage perched on something that looked very similar to the orzotto from the previous course.

The agnolotti, however, we both agreed was a triumph. Faultlessly made and cooked fresh pasta parcels filled with a can’t-go-wrong combination of flavours in a classic nutmeg sauce. Absolutely wonderful and everything you want Italian food to be.

Pretty full by now we contemplated dessert. My wife was beaten and so chickened out with a latte, I got my second wind and plumped for the bombe calde — freshly fried donuts with chocolate cream (try saying that without putting on a Homer Simpson voice).

When my dessert arrived I was confused because on the menu it definitely said donuts plural and on my plate was just one. However on looking again at the price column of the menu all was made clear — £5.00, each.

So, I quite enjoyed my chocolate filled donut but it was just that — a donut. Maybe I was wrong to expect anything more but once again I felt a little bit short-changed.

Although it’s positive thing to see a restaurant in the current financial climate that’s so busy and successful, it still grates with me when I’m reminded — no sooner than I’ve sat down — I have to vacate my table after two hours. Of course this isn’t a new ploy and Bocca di Lupo isn’t by any means the only restaurant that does this but I feel that if you’re paying at least £100 for two with wine you shouldn’t be rushed to finish your meal just so that they can get more bums on seats. There’s being business-minded and there’s being greedy.

I wouldn’t want to give the wrong impression. I would still recommend Bocca di Lupo, in fact I really want to go back because there are loads of exciting things I still want to try — next time I might try and choose a more diverse selection of plates and not ones that are themed on one animal.

boccadilupo.com

Ribollita

If like me you think this freezing weather is becoming a bit of a bore then maybe what you need is some deliciously warming soup to keep out the chills. Last night I decided what was needed was a dose of Tuscan comfort food in the shape of ribollita.

Ribollita — which literally translates as re-boiled— is a hearty thick soup traditionally made from leftover tomatoes, vegetables, beans and bread. It was a regular on the menu during the winter months when I was at Acorn House, this is pretty much how we made it.

• 1 large onion
• 4 sticks of celery
• 1 leek
• 2 carrots
• 2 cloves of garlic, finely chopped
• 1 Sprig of thyme, leaves picked and finely chopped
• A handful of sage leaves finely chopped
• 1 tbsp tomato purée
• 1 ciabatta loaf, crusts removed and torn up
• 1 head of cavolo nero, shredded
• 2 400g tins of borlotti beans
• 2 400g tins of chopped tomatoes
• 1 litre of vegetable stock
• Good quality extra virgin olive oilPre-heat oven to 180c.

Chop the onion, celery, leek and carrots into fine dice and fry in a few glugs of light olive oil with the garlic and herbs. Continue to cook the veg on a lowish heat for about half an hour until it’s nicely browned and lightly caramelised.

Place the ciabatta on a baking tray, drizzle with olive oil, season and toast in the oven for about 10 minutes. Put to one side.

Add the tomato puree to the pan and cook out for a further five minutes and add the first tin of chopped tomatoes. Stir well and cook over a medium heat for a further 15 minutes then add the second tin of tomatoes and the veg stock and reduce by half.

Continue to simmer until the soup is of a thickish consistency and then ad the cavolo nero and cook it in the soup until tender. Add the borlotti beans, bread and season well and add some good red wine vinegar to taste.

Serve with crusty bread and a generous drizzle of extra virgin olive oil. I like to grate parmesan over the top as well but I’m not sure how authentic this is.

Feel free to tweak this recipe by using different veg or maybe spicing it up a bit with some chilli. I think the secret is to fry the veg long and slow at the beginning to get a real depth of flavour.