Recipes

Recipe & photography by Monday Pasta Club's Ed Barrow Ingredients 1 smalll pumpkin, quartered with skin and seeds removed   12 sage leaves  1 small white onion, quartered  150g of...

Recipe & photography by Monday Pasta Club's Ed Barrow Ingredients 120g of diced smoked pancetta25g of butter2 cloves of garlic, finely sliced1 tsp of chilli flakes200g of cavolo nero, cut...

Make a batch of the minestrone base to have on standby in the fridge or freezer, then cook portions of pasta as needed to add to it. This way the...

Ingredients 1 onion, diced5 tablespoons oil, divided1 pound beef, ground11/2 teaspoons salt, adjust to your taste1/2 teaspoon black pepper, ground1/2 teaspoon turmeric, ground1 teaspoon Advieh (Persian spice mix)4 tablespoons tomato...

By Monday Pasta Club's Ed Barrow. Ingredients2 straightneck squash, cut into small even 0.5 inch cubes (courgettes or other summer squash can also be used)1 tbsp of cumin seeds, crushed...

By Monday Pasta Club's Ed Barrow Ingredients 2 cloves of garlic, sliced very thinly  1 red chilli, seeds removed then finely chopped 1 lemon, zest and juice  A Large glug...

Serves 4 IngredientsFor the pesto: 50g basil leaves 30g toasted pine nuts 30g parmesan, plus extra for serving 1 garlic clove 100ml olive oil 225g casarecce 200g waxy potatoes (such...

Serves 4  Ingredients 100g blanched almonds  200g tomatoes, roughly chopped if large  1 garlic clove  30g Parmesan, finely grated  Bunch of mint (about 30g), leaves picked  100ml olive oil   350g...

Recipe by Florence Blair Serves 4 Ingredients2 large courgettes (approx 500g) 1 unwaxed lemon 1 red chilli 100g butter 2 tbsp olive oil 50g pistachios 350g gigli MethodCoarsely grate the...

Recipe by Ed Barrow - Monday Pasta Club Ingredients, serves 2 4 good quality pork sausages, skins removed1 teaspoon fennel seeds, roughly ground in pestle and mortar1/2 teaspoon nutmeg50g of...

Serves 4 Ingredients 3 corn on the cobs 100g butter 2 tbsp olive oil 2 garlic cloves Coarsely ground black pepper Bunch of basil (about 30g), leaves picked 350g conchigliette MethodBring...

Courgette + sardine agrodolce pasta!! Which basically means sweet n sour, where I used sultanas for sweetness and lemon juice for sourness. Plus some Kalamata olives for an extra bit...