News + Recipes RSS

Vongole is the kind of pasta that makes you feel like you're eating at a little trattoria by the sea. The clams open in the pan with white wine and garlic, releasing their briny, beautiful juice into the sauce, which then coats the pasta in the most incredible way. It's simple, it's fast, and it's absolutely delicious. The key is using good clams and eating it the moment it's ready – this is not a pasta that waits. Pasta Vongole Aglio e Olio Serves 4 You'll need 400 g spaghetti or linguine 1 kg clams (vongole), soaked in salted water for 30 minutes, rinsed 80 ml extra-virgin olive oil 4 garlic cloves, finely sliced 1 long red chilli, finely sliced...

There is nothing quite like calamari straight off the barbecue – slightly charred, tender, dressed with olive oil and lemon. It's one of the great simple pleasures of seafood cooking. The key is high heat and speed – calamari goes from perfect to rubbery in moments, so you need to be ready to move quickly and serve immediately. This is the dish we make every summer without fail. It disappears faster than anything else on the table. Barbecued Calamari Serves 4 as a starter You'll need 600 g calamari tubes and tentacles, cleaned 3 tablespoons extra-virgin olive oil, plus extra to serve 2 garlic cloves, crushed juice of 1 lemon, plus wedges to serve 1 teaspoon dried oregano salt flakes...

Panzanella is a Tuscan bread salad – a brilliant way of using day-old bread, which soaks up the tomato juices and dressing to become this savoury, flavoursome component that is far more than the sum of its parts. Paired with crispy floured flathead, it becomes a complete and beautiful meal. The contrast of the crispy fish and the soft, flavour-soaked bread is just wonderful. Make the panzanella first and let it sit for at least 20 minutes before serving – the longer it sits, the better it gets. Floured Flathead & Panzanella Salad Serves 4 You'll need 600 g flathead fillets, pin-boned plain flour, seasoned with salt and pepper, for dusting vegetable oil, for frying salt flakes lemon wedges, to...

Gravlax is one of those recipes that sounds much more complicated than it is. You mix together a cure, press it onto the salmon, and the fridge does the rest of the work over a couple of days. The result is a silky, flavoursome cured salmon that you can slice thinly and serve any number of ways. At the store we sell gravlax and it's always popular – but making your own is genuinely satisfying. This is brilliant for entertaining because you do all the work days ahead and simply slice and serve when your guests arrive. It keeps well in the fridge for up to a week once cured, so it's a great thing to have on hand over...

This is less a recipe and more a philosophy – the idea that a beautiful piece of seafood, dressed simply and thoughtfully, is one of the most generous and impressive things you can put on a table. At the store and at home, this is how we love to entertain. A platter of dressed seafood in the middle of the table, some crusty bread, a cold glass of wine and good company – that's the dream. These are our favourite combinations, but treat them as a guide. Use whatever is freshest and most beautiful on the day. The seafood is always the star – you're just helping it along. Dressed-up Seafood Serves as many as you like You'll need Pickled...