With basil and tomatoes racing towards their headiest, we thought we’d try them out in a risotto.
This recipe was sent in by Isabella, a customer who got some gorgeous broad beans and zucchini in her box and wondered what she’d do with them. Chop it up into slabs, pour yourself a cold drink and lap up that al-fresco feeling – cheers Isabella!
This recipe is ancient and comes from the Jewish quarter of Rome. The delicate innermost leaves become nutty, golden and crunchy, with the heart remaining a tender last bite.
A classic chestnut soup recipe from the extended Fair Food family.
Cacio e Pepe literally means cheese and pepper, if you’ve got those two things and approximately ten minutes (depending on pasta cooking time), then you can make this dish.
If you close your eyes, you could be in Nice!