Oops. We’ve been doing pesto ALL WRONG. Well, pretty much wrong. We just heave all the ingredients into a food processor, blitz the hell out of them, then presto! Pesto!…

Brains, Intestines. Liver. Kidneys. Tongue, tripe and tails – the whole nine yards. If you’ve been to Europe, South America, Asia, Africa, the Middle East or the Subcontinent (basically anywhere not overly Anglo), visited local food markets and squizzed the fresh produce, you’ll know that in actual food cultures, everything’s on the table…

Now here’s a combo I’ll bet you never saw coming. But jeebus, is it delicious or what? And we don’t have much more to say than that... and nor is there really a recipe. It’s more a concept. You know, the vibe of the thing. “In summing up, Your Honour, it’s melon, it’s tomato, it’s feta, it’s rightness, it works, it’s the vibe..

Here’s a cheese-heavy pasta dish that’s the kind of simple thing to make when you can’t be arsed to properly cook… which, if you’re anything like us, is maybe quite often.  All you do is cook some dried pasta (a tube-y one works great), then heave it into a large pan with some of the pasta cooking water, lemon, herbs, ricotta, a bit…

Lately, we’ve been making tomato sauce like there is no tomorrow; maybe there is no tomorrow? Existential crisis/neurosis aside, our freezers are full of the stuff. When it’s winter, and fresh tomatoes taste like shite, we’ll be ever so glad of a never-ending supply of sauce for pasta…