(750 ml)

Spaghetti carbonara

Ingredients:

200 grindless unsmoked/slightly smoked guanciale or pancetta
1 tbsp olive oil
1 garlic clive
300 g spaghetti
6 egg yolks of fresh farm eggs
100 g aged parmesan or pecorino romano

Preparation:

Chop the guanciale or pancetta into small batons. Grate the parmesan, if you want to decorate at the end, firstly with a vegetable peeler cut some decent shavings and reserve.

Heat the oil gently in a large, shallow pan. Fry the guanciale or pancetta and garlic for 10 minutes, or until all the fat has rendered off and the meat is golden and crisp. Remove and discard the garlic clove, then turn off the heat.

Bring a large pan of salted water to a simmer and cook the pasta until it’s al dente (about a minute less than the pack instructions). Meanwhile, whisk the egg yolks and the parmesan in a small bowl with a pinch of salt.

Using kitchen tongs, lift the pasta from the water into the pancetta pan along with any dripping water. Use a wooden spoon to stir it into the rendered fat. If the pan looks dry, add a small ladleful of pasta water and mix it in. Keep adding until you see a little pasta water at the bottom of the pan – you’ll be surprised how much will be absorbed.

Working quickly, tip the beaten yolks in with the pasta and stir vigorously. Rinse the yolk bowl out with a little more pasta water and pour that in too. If at any time it’s becoming claggy or starting to scramble, pour in a little more water. If you’ve added too much, stir the pasta over the lowest heat for a few moments. You’re aiming for a smooth sauce that is the consistency of double cream. Season with freshly ground black pepper and taste for salt.

Transfer the pasta to the serving dishes, decorate with the parmesan shavings. Finish with some black pepper to serve and enjoy.

Unusual poké bowl with beef

Ingredients:

200 g fillet steak
1 clove garlic
1 teaspoon minced ginger
40 ml soy sauce
10 ml fish sauce
20 ml sesame oil
20 ml vegetable oil
40 g soft brown sugar
2 Thai chillies – sliced in half lengthways and chopped small (optional)
40 ml Chinese rice vinegar
2 fresh unripe mangos
250 g boiled rice
200 g mixed salad leaves
2 avocados – de-stoned, peeled and sliced
3 radishes – thinly sliced
1 carrot, coarsely grated
1 fennel bulb, thinly sliced
4 tbsp cooked edamame beans
2 spring onions – scallions, finely chopped
1 tsp mixed black and white sesame seeds

Preparation:

Take your steak out of the fridge and place in a bowl.
In a separate bowl, mix together all of the marinade ingredients. Pour half over the steak and reserve the rest to use as the salad dressing. Cover the steak and leave to marinate at room temperature for 1 hour.
Heat up a griddle or frying pan on a high heat. Once very hot, place the steak in the pan and cook for 2-3 minutes on each side, so the steak is seared but still very pink in the middle. Remove from the pan and place on a board to rest for a few minutes.
Meanwhile, peel the mangos and prepare all the ingredients.
Divide the rice and salad leaves between four bowls. Place all ingredients separately in the bowls and top with avocado slices.
Go back to your steak and slice into half-inch cubes. Place the steak on top of the salad bowls.
Sprinkle over the spring onions, sesame seeds and before serving the poke bowls drizzle with the reserved salad dressing.