Gnudi with Sage Butter


OM Bloody G, these mo fo’s are good.

Delicate, fluffy, delicious little morsels, you have to give these a go.

Gnudi is the Tuscan word for naked, the idea being that these dreamy balls of ricotta are ‘nude ravioli’ – just the tasty filling without the pasta shell.

So, yeh, it’s a 2 day process. And yeh, you do have to do all the steps or it won’t work. Soz. Each stage is really quick and easy however, bar the 2 lots of overnighting that is.

Absolutely perfect for entertaining, or just stuffing your face. Continue reading “Gnudi with Sage Butter”

Swiss Chard and Mushroom Galette


Something special for the long weekend.

What a fabulous way to show off Swiss Chard at it’s seasonal best. And show off to yer mates, without busting ya balls or bank balance.

A great picnic crowd pleaser, this particular galette went through the ringer before it was photographed. Cooked in east London, transported to Wiltshire, reheated the following day and served a’la field across the road.

Triumphing against these odds, it’s a great recipe to have up your sleeve for such times. The main photo is courtesy of a big potatoes sista, cheers hun! Continue reading “Swiss Chard and Mushroom Galette”

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