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      Recipes — Pasta

      The Ultimate Bolognese

      The Ultimate Bolognese

       Recipe by Rachael Sommerville

      The Ultimate Bolognese

      We've long been on the quest for the perfect bolognese, and after plenty of experimentation, here's our ultimate recipe! Replace wine with half a tomato tin's worth of water if you prefer.

      Serves 4-6, easily doubled for more and freezes well.

      INGREDIENTS:

       

      METHOD:

      1. Melt the butter in a large cast iron pot over a low-medium heat, and add the bacon. When the bacon fat starts to melt, add the onion, garlic and rosemary, season with salt and cook for a few minutes until the onions are soft and translucent.

      2. Add the carrot and cook for another few minutes, then add the celery and continue cooking for 2 more minutes.

      3. Mix the beef mince through, breaking it up thoroughly with a wooden spoon. Stir and cook until the beef is all lightly browned.

       4. Pour in the milk, mix and allow to simmer until most of the liquid has evaporated. This could take 30 mins. Meanwhile, preheat the oven to 120c.

      5. Now, add the wine and tinned tomatoes and mix through.

      5. Pop a lid on the pot and cook in the oven for at least 2 hours, 3 is best. 

      6. When it's ready, cook your pasta as per the packet instructions and serve topped with plenty of parmesan!

      Wild Garlic & Basil Pesto

      Wild Garlic & Basil Pesto

      Recipe by Laura Ruth

      • 60 g of toasted mixed pinenuts & 60g of toasted pumpkin seeds

      • 100 g wild garlic leaves

      • 2 handfuls of basil

      • 110 g Parmesan cheese

      • 220 ml of olive oil

      • sea salt

      • a generous squeeze of lemon juice (optional)

      1. Wash the wild garlic leaves thoroughly.

      2. Transfer half of your greens and nuts/seeds to the blender, add the olive oil and whiz to a smooth paste. Add the remaining leaves, together with nuts/seeds and Parmesan cheese, a pinch of sea salt and/or a squeeze of lemon juice (optional) and pulse for a few seconds until you have a coarse pesto.

      3.Taste. Adjust seasoning, add either more nuts/seeds, leaves or olive oil if necessary. Serve immediately. Pop whatever is left into a jar, drizzle a bit of oil over the top, cover and store in the fridge for a week.

      Recipe by Laura Ruth

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