200ml hot water
Handful of fresh basil leaves (optional)
8â12 lasagne sheets (depending on size)
250g ricotta, drained
75g parmesan, grated
METHOD
Heat the olive oil in a large, shallow, flameproof casserole dish over a medium-high heat. Fry the onion for two minutes until starting to soften, then add the minced beef. Increase the heat to high and fry for three minutes, stirring frequently until the beef has browned all over. Throw in the garlic and fry for one minute.
Pour the passata into the dish with the dried oregano and crumble in the stock cube. Fill the passata jar with the hot water, swirl it around, then add to the sauce. ïâBring the mixture to the boil, then add the 100ml cream. Tear half of the basil leaves (if using) and add to the sauce with plenty of seasoning. Cook for five minutes until the sauce is starting to thicken and look rich in colour, then remove from the heat.
Aubergine parmigiana recipe
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If there is anything better than an aubergine parmigiana, it is an easy aubergine parmigiana. Remove the slicing, dipping in egg, frying, dirty plates⦠I use a combination of oil and butter â the butter adds a delicious creamy, nutty flavour to the final sauce. Itâs topped with parmesan and a few breadcrumbs. I serve this dish with a big green salad, but if youâre not in the mood for salad, try the cooked aubergine stuffed in a hollowed-out crusty baguette â itâs the stuff of dreams.
Prep time: 10 minutes |
Cooking time: 1 hour
The shortcut:Â All the textures and tastes of a parmigiana, none of the factory-style assembly. No salting, dipping in egg, frying in oil or crumbing. One pan, no- hassle cooking.
Gnocchi cacio e pepe recipe
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This easy gnocchi dish is flavoured with lashings of pecorino, Parmesan and a crack of black pepperÂ
Credit:
Haarala HamiltonÂ
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This cacio e pepe is a classic recipe from my restaurants, a beautifully simple dish that we first served when we opened my Bermondsey branch of Cafe Murano. Serve alongside a salad if you like, but I prefer it as is, for a comforting supper or weekend lunch.
Prep time: 5 minutes |
Cooking time:Â 10 minutesÂ
SERVES
METHOD
Add the gnocchi to a saucepan of boiling salted water and cook until it rises to the surface â about two to four minutes.
Beetroot, blue cheese and walnut salad recipe
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You can vary this salad depending on the different beetroot and wild leaves available, but my favourite leaf both visually and for taste is pennywort, which luckily grows wild right on my doorstep. You can use only pickled walnuts if you like, but adding the toasted walnuts gives the salad crunch.
Prep time: 15 minutes |
SERVES
INGREDIENTS
2-3 medium-sized pickled walnuts, quartered, plus 1 tbsp vinegar from the jar
1 tbsp cider vinegar
A handful of pennywort or other small leaves, washed and dried
100-120g Isle of Wight Blue, or other blue cheese, broken or cut into small pieces