Ingredient Of The Week

  • Gennaro Contaldo's octopus linguine

    Serves 2Ingredients12 ripe cherry tomatoes2 cloves of garlic, peeled½ a fresh red chilli2 anchovy fillets6 black or green olives, stone in extra virgin olive oil5 baby octopuses1 tablespoon baby capers...

  • Gennaro Contaldo's classic spaghetti carbonara

    Serves 2Ingredients 3 large free-range egg yolks40g Parmesean cheese, plus extra to serveSea salt and freshly ground black pepper1 x 150g piece of higher-welfare pancetta200g spaghetti1 clove of garlic, peeledExtra...

  • Gennaro Contaldo's traditional basil pesto

    Serves 4Ingredients1 clove of garlic peeled1 pinch of sea salt40g fresh basil leaves15g pine nuts50g Parmesan cheese30g pecorino cheese80ml extra virgin oilMethodIf you’re making this in a pestle and mortar...

  • Root for this season's un-beet-able vegetable

    July marks the beginning of the bountiful beetroot season in the UK.Crammed full of goodness, flavour and bold colour, beetroot should be your one-stop root vegetable for sweet and savoury...

  • Morcilla: The Spanish black pudding

    Our favourite ingredient of the moment is the Spanish version of black pudding, morcilla.Spain’s answer to our black pudding is a mile from the slice you’ll get with your fry-up...

  • Ingredient of the week: kale

    One of the most striking members of the cruciferous vegetable family (of which familiar broccoli and savoy cabbage also belong), kale is a mighty fine looker. Its leaves are deepest...

  • Ingredient of the week: blood orange

    Smaller than your usual orange, the blood orange does not lack in taste what it lacks in size. Its deep crimson, almost sanguine colour is caused by the presence of...
  • Ingredient of the week: lemongrass

    It might seem a little odd to go from Christmas and New Year’s eating, the hams and turkeys, roast potatoes, bubble and squeak and Christmas pudding straight into lemongrass. But...
  • Ingredient of the week: sprouts

    A relative of the cabbage (a descendant of the wild variety), debate rages over the Brussels sprout. Some love their hint of bitterness, leafy flesh and healthy bite; others detest...
  • Ingredient of the week: turkey

    So you can have a rib of beef, a shoulder of pork, a leg of lamb or even some game; but would it really be Christmas without the turkey? Debates...
  • Ingredient of the week: the leek

    An essential ingredient in any stock pot, the leek is a huge giver of flavour and an under-rated and under-used veg. A member of the allium family, the similarities it...
  • Ingredient of the week: Chinese Broccoli

    It might seem an odd choice, but our resident food blogger won’t stop going on about the stuff after what sounds like a tip top tasting experience. Chinese broccoli aka...
  • Ingredient of the week: squid

    It’s an odd concept to think of sea dwellers as seasonal, but as with things above sea level, seasons affect things beneath the surface too. Squid are in season –...
  • Ingredient of the week: Glorious grouse

    Grouse heralds the start of the game season – the Glorious 12th, the 12th of August, is the first day of the shooting season for red grouse. If the weather...
  • Ingredient of the week: blackberries

    These beautiful black baubles are a forager's favourite - indeed, anyone with an afternoon going spare and a park nearby can head off with a tupperware box and collect a...
  • Ingredient of the week: courgette

    The humble courgette, aka the zucchini if you happen to be from across the pond or down under or the zuccina if you happen to be an Italian, is an...

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