This recipe is put together in a very similar way to that of a pesto, but the addition of the zucchini lends a very creamy texture that heightens this dish like no other. It’s quick, easy and efficient and it goes a very long way. Any leftover zucchini cream can easily be frozen for those nights when you are really pushed for time but crave something delicious and nutritious.

Serves 4

Preparation Time – 10 Minutes

Cooking Time – 10 Minutes

Ingredients

1 large zucchini

1-2 garlic cloves

50g parmesan cheese

1/2 cup blanched almonds, lightly toasted 

1 handful fresh mint

1 handful fresh basil

Extra virgin olive oil

Sea salt

Freshly ground black pepper

Method

Wash and pat dry the zucchini, cutting them into thick rounds. Peel and slice the garlic. Set a frypan to medium heat and add 2 tablespoons of extra virgin olive oil. Add the zucchini rounds and sliced garlic and season well. Gently sauté until the zucchini is soft and translucent and the garlic is nicely perfumed, this may take approximately 5 to 6 minutes. Turn off the heat and allow to cool slightly before transferring to a food processor or blender. Add the parmesan, blanched almonds and fresh mint and basil, then secure the lid. Blitz for 1-2 minutes until a smooth puréed consistency is achieved. Transfer the purée back into the frypan originally used for sautéing.  

Bring a large stockpot of salted water to the boil. Drop in the trofie, and cook for approximately 5-6 minutes, or until al dente. Check it’s ready and then, using a slotted spoon, transfer the trofie into the frypan of zucchini purée bringing along some of the cooking water. Continue to cook for a further minute until the sauce has thickened nicely and the trofie are ready. Turn off the heat, serve immediately with a good drizzle of extra virgin olive oil, extra grated parmesan, and freshly cracked black pepper. 

Orecchiette with Broccoli, Anchovy, Chilli Flakes and Pangrattato

This is a lovely and simple recipe that's quick to put on the table. Perfect enough for a mid-week meal, yet also impressive enough to serve to your guests. Try this one now, you won't be disappointed!

Serves 4-5

Ingredients

500g orecchiette, or pasta of your choice

1 large head of broccoli

3-4 anchovy fillets

1 garlic clove, chopped

1 tsp of chilli flakes, plus extra to serve

1/2 cup freshly grated Parmesen cheese, plus extra to serve

Pangrattato, to serve

Extra virgin olive oil

Freshly ground black pepper

Method

Bring a large stockpot of water onto the boil. Salt generously. Cut the broccoli into florets, then blanch in the boiling water for 1-2 minutes. Remove with a slotted spoon and set side in a bowl of ice water to retain its vibrant green colour. Now, add the orecchiette, or pasta of your choice, to the boiling water and cook according to the packet instructions. If you have made fresh semolina pasta, then cook for 5-6 minutes or until al dente. 

In a shallow saute pan, heat 2 tablespoons of extra virgin olive oil, anchovy fillets, chopped garlic and chilli flakes and cook for 30 seconds. Pat dry the blanched broccoli, pat dry, roughly chop and add to the saute pan. Stir, and cook for 1-2 minutes to warm the broccoli through and blend the flavours.

Add the pasta to the saute pan when ready, along with a ladleful of the cooking water. Stir, cooking further to emulsify. Once you have reached a lovely glossy consistency in the sauce, turn off the heat and and the grated parmesan and a good sprinkle of black pepper. Stir to combine, serve immediately with extra parmesan and chilli flakes and a good sprinkle of pangrattato.

To make the pangrattato, simple panfry homemade breadcrumbs with a splash of extra virgin olive oil on a low heat. This will depend on the amount of breadcrumbs you are working with. Keep watch and do not walk away - stir continuously. They don't need long at all and you don't want to burn them! When you have achieved a lovely golden crunch, turn off the heat and season with sea salt. 

  

Move over Burrata, it's the lusciously creamy and gooey Stracciatella interior that people are going crazy over. Who would have thought that such an indulgent delight could be so very simple to recreate in your very own kitchen! Here is what you will need.

• 200-250g Fresh Mozzarella
• 1 cup Heavy Cream
• Sea Salt
• EVOO

Simply drain and shred the mozzarella into a stringy consistency. Spoon the fresh cream and combine well. Season with a pinch of sea salt and drizzle with EVOO. Serve immediately on fresh pasta, in a salad, or simply on its own with freshly baked bread. This is certainly an easy favourite!