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We gorged on delicious plates of smoked ricotta, octopus and rich and sticky iberico presa, all licked by the smoke of the coals from which the restaurant gets its name.
Read moreIf you fancy making some that’s more this decade than the old fashioned fave, baked camembert, why not give these a go – wedges of taleggio in crispy sourdough breadcrumbs, finished with a little sticky balsamic. Ooosh.
Read moreI’ve posted lots of variations on the fritter theme, crammed with everything from chick peas to cauliflower and sweet potato. These ones see carrots and courgettes take a turn, and I reckon they’re the best of the lot. It might be something to do with all the cheese in them...
Read moreWhen I cottoned on to the fact that salads don’t have to be leaf based, my healthier eating options opened up a whole load more.
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