Ingredients serve 4 people at a cost of £1.50 per portion. This risotto can be cooked with roasted vegetables and spinach or to elevate the dish with a piece of monkfish wrapped in pancetta and roasted.
MONKFISH WITH ROASTED VEGETABLES AND SPINACH RISOTTO Read More »
FOOD STYLING: LINDA TUBBY. PHOTOGRAPHY AND PROP STYLING: ANGELA DUKES Mellow squash and Rustico carnaroli rice – a midway point between wholegrain and white risotto rice – contrast well with the slightly bitter sage and smoky garlic used. This recipe was featured in the March 2022 issue of Food and Travel magazine. To subscribe today,
BUTTERNUT SQUASH AND SMOKED GARLIC RISOTTO Read More »
FOOD STYLING: LINDA TUBBY. PHOTOGRAPHY AND PROP STYLING: ANGELA DUKES You’ll find squid ink at the fishmonger’s and many high-street delis. If you buy scallops with corals you can add these to the stock too for extra flavour. This recipe was featured in the March 2022 issue of Food and Travel magazine. To subscribe today,
This ‘3 grains, rice, spelt and barley’ recipe is great as a starter, full of the freshness of the broad beans, peas and fresh herbs, but also very good as a vegetarian main course with good carbs from spelt and barley and protein from the chickpeas. Strive for fresh peas and broad beans but you
3 GRAINS SALAD WITH PEAS, BROADBEANS, CHICKPEAS Read More »
Wholesome seasonal ingredients paired with amazing Italian grains, this recipe was born for white Arborio rice but I decided to spice it up a little and use the mixed grains of Riso Gallo “3 Cereali” for extra texture and rustic flavour (a mix of rice, spelt and barley that cooks all together at the same
3 GRAINS STUFFED TOMATOES Read More »
