Recipe Category: Chefs Collections

Recipe

SQUID BOLOGNESE

This playful dish gives an unusual riff on the pasta and ragù theme. In fact the pasta isn’t pasta at all, but ribbons of seldom-used squid shells. For best results make the day before serving. Note that for our photo Simon added a special touch, a parsley foam.

Recipe

SOURDOUGH CRUMPETS WITH RHUBARB & CRÈME FRAÎCHE

These crumpets use a sourdough starter, which you can make from scratch if you don't have access to one. Simply mix 100ml flour and 100ml water in a jar and cover with a cloth so that bugs can’t contaminate it. Depending on how warm it is where you are, the mixture will become active after three to seven days, at which point it’s ready to go. It will become bubbly, have a pleasant, fruity type of smell and should taste slightly acidic. You’ll know if it has gone bad! There’s a wealth of great information online on how to maintain your starter once it’s active.

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