All Blog Posts — Savoury

This is my go to favourite Lamb recipe from ‘Essence’ by Carrie & Watts. Serve it with thick slices of grilled OLIVE TOSCANO BREAD and a Tomato, marinated Feta, Cucumber Black Olive salad. Ingredients 2- 2.5 kg leg or shoulder of Lamb, bone in or out 2 tabsp Olive oil 3 cloves local garlic, crushed 1 tsp oregano fresh or dried 1 tsp fennel seeds 2 lemon Salt & pepper Parsley and Olive Toscano for serving Method Heat oven to 160c fan/150c Put lamb into a snugg fitting deep oven dish or large oven proof pot with lid Sprinkle over...

The Italians know how to turn yesterday's bread into today's feast. These dumplings with breadcrumbs are delicious served in this light broth, but they can also be topped with butter and cheese and baked in the oven like gnocchi alla Romana.  Here is one of Phillippa's favourite family recipes. Use good white bread, but preferably not sourdough as the flavour can be a little strong. Ingredients: 60g chopped pancetta 2 Tbs chopped chives, plus extra to serve 1 small clove of garlic, peeled 2 eggs 120g pecorino, finely grated, plus extra to serve 120g fine fresh white breadcrumbs freshly ground...

Recipe From Phillippa’s Home Baking  This was invented one day when there was a lot of leftover Italian panzanella salad. It was served in a terracotta dish at lunch which went into the oven with a roast that night. The result was stunning. The ripe tomatoes and olive oil had soaked through the bread so the bottom half was thick and sauce-like and the top crisp and deep golden. It makes a great accompaniment to BBQs and roast meat and works best when using really ripe tomatoes, preferably home grown heritage tomatoes. Ingredients: 8 ripe medium tomatoes, cored and roughly...