SPICY CRAB PASTA WITH SMOKED GARLIC, SAMPHIRE & TARRAGON

I have spent quite some time trying to make the perfect crab pasta and have tried a dozen recipes on my quest.

This spicy crab pasta with Aleppo chilli, plum tomatoes, samphire, smoked garlic and tarragon is HANDS DOWN the best crab pasta I have had EVER and I am so excited to share this recipe with you! 

Smoked garlic truly elevates this dish into something extraordinary so is definitely worth seeking out - I get mine at Borough Market!

SERVES 2-3 

INGREDIENTS

• 1 White onion finely diced
• 4 smoked garlic cloves, finely chopped
• 200g plum tomatoes tomatoes halved
• 1 Heaped Tsp fennel seeds
• 2 Teaspoons of Aleppo chilli
• 1 Lemon
• 100g fresh white crab meat
• 100g brown crab meat
• 150g samphire
• Handful of tarragon chopped
• 500g Linguini

METHOD

• Fry the onion and garlic in lots of olive oil on a low heat with a generous pinch of salt until sweet and tender.
• Next add the fennel and Aleppo pepper and fry for a few minutes to infuse the oil. 
• Then add the tomatoes and cook until they collapse and turn into a thick sauce. 
• At this stage start the pasta while the tomatoes are cooking.
• When the tomato is ready and the pasta is nearly there, turn off the heat and add the crab and samphire. Mix in, then grate in the lemon zest and add a few tablespoons of pasta water to loosen the sauce. 
• Add the al dente pasta and toss to combine.
• Add a few more splashes of pasta water to get the right consistency. It wants to be silky and coating the pasta well. 
• Squeeze in the lemon juice, mix again and give it a taste. It will probably need a bit more lemon juice and a generous pinch of salt. 
• Chuck in the tarragon, mix again and serve with a drizzle of olive oil and sprinkling of herb.
• ENJOY!

20 MIN GNOCCHI WITH SUNDRIED TOMATOES, MASCARPONE & SPINACH

I am once again knee deep into show season so for now recipes have to be quick to make (and not leave the kitchen in a huge mess), while still looking and tasting restaurant worthy.

This gnocchi concoction, rustled up in less than 20 minutes, does exactly that - a perfect combo of gnocchi, sundried tomatoes, mascarpone and spinach - a little bit of dolce vita on a plate when the day has been long and full of emails!

SERVES 2 

INGREDIENTS 

• 150g fresh spinach 
• A jar sundried tomatoes 
• 500g gnocchi (a pack that cooks in 2 mins) 
• 2 tsp chilli flakes
• 1 pinch salt 
• 200ml vegetable stock
• 150g mascarpone 
• 2 tsp tomato puree 
• A few basil leaves to finish off the dish

METHOD

• Add the kettle to boil
• Add the sundried tomatoes (with some of the oil from the jar), tomato puree, mascarpone, chilli flakes and salt to the pan on high heat.
• Add 200ml water from the kettle to the vegetable stock cube and pour into the sauce.
• Add the spinach and gnocchi, stir on high heat until the gnocchi has absorbed some of the  stock and is cooked (2-3 mins) 
• Serve topped with fresh basil, black pepper and Parmesan 
• ENJOY!

PRAWN & CHARRED LEMON ORZO

My obsession with orzo continues and this orzo dish with charred lemon and prawns looks and tastes restaurant worthy but is actually super quick and super easy to make!

The perfect dinner recipe for a Friday night after a long week when you fancy something sophisticated but don't want to slave for hours behind the stove!!

INGREDIENTS

3 tbsp of olive oil
400g of cherry tomatoes, halved
1 tbsp of dried basil
1 lemon, cut in half
1 White onion, finely chopped
1 large clove of garlic, finely chopped
3 tbsp of tomato purée
300g of dried orzo
600ml of fish stock
400g of raw, peeled king prawn

METHOD

Preheat the oven to 200/180 fan.
Start by adding the oil, cherry tomatoes, dried basil and halved lemon to an oven proof dish. 

Place into the oven and cook for 20 minutes until the tomatoes have completely softened.
In a separate pan, heat a splash of oil over a medium heat. 

Add the Onion and cook for 3-4 minutes until softened, then add the garlic and fry for a further minute. Add the tomato purée, orzo and fish stock. 

Season well with salt and pepper then simmer gently for 12 minutes until the orzo has absorbed the stock and is al-dente. 

Remove the tomatoes from the oven and add two the pan with the orzo. 

Squeeze in half the cooked lemon and add the prawns. 

Mix well the simmer for 2-3 minuets until the prawns have just turned pink.
Divide between two bowls then finish with the other half the lemon squeezed over the top.