Spring, Autumn, main, Winter, soup Antony Spring, Autumn, main, Winter, soup Antony

Ribollita

Why use the Italian name for this dish? Because when translated, ribollita means ‘reboiled’ and we don’t know about you but a dish with that name would not exactly entice us to the dinner table. “What’s for dinner, Mum?” “Reboiled!!” “Ooh…

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Summer, Spring, Autumn, Winter, Italian, main Antony Summer, Spring, Autumn, Winter, Italian, main Antony

Chicken ricotta meatballs

If you’re looking at this recipe and wondering why we just didn’t use chicken mince, it’s because we don’t like it. Like, we r-e-a-l-l-y don’t like it. That stuff you get from the supermarket? It’s mushy, pallid and has a really sloppy texture and who knows what sad part of the bird it actually comes from. So yeah, we chop our own…

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pasta, Italian, Winter, Spring, Summer, Autumn, main Antony pasta, Italian, Winter, Spring, Summer, Autumn, main Antony

Lemon ricotta pasta with parmesan crumbs

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…

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Muhammara

This Syrian-Turkish dip-spread is so full of intense flavour, it’s ridiculous. It’s not hard to make but, lest you think charring and peeling capsicums is tedious, it’s their exact sweet, smoky flavours that make this so amazing. So don't be tempted to skip this step. If you have a gas cook-top, just hurl your capsicums straight on the flame whole, then turn them regularly so they char all over…

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soup, Spanish, Summer, dinner, lunch Antony soup, Spanish, Summer, dinner, lunch Antony

Salmorejo

When the weather turns torrid, it’s time to make like the Andalusians and blend up some silky-suave salmorejo. Yep, the southern Spanish know a thing or two about sweltering and chilled, rich, tomato-loaded soup is one of their ways of giving it the big Eff You. It’s SO delicious. If you ask us (and nobody has), salmorejo is the nectar of the bloody gods…

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