Pea & Truffle Pasta

Pea and Truffle Pasta

“From celebrity chef James Strawbridge, this pasta dish is perfect for summer evening’s with family and friends.”

Ingredients

Bertagni Truffle Triangoli 250g 50g goats cheese, grated 6-8 pea pods 100g fresh garden peas 2 tbsp olive oil 1 preserved lemon, finely diced ½ shallot, finely diced ½ tsp cracked black pepper ½ tsp sea salt flakes 2 tsp summer truffle, grated [optional]

Method

Boil a large saucepan of water for pasta and preheat a small sauté pan for the peas. While the pasta cooks for 3-4 minutes, heat some olive oil in the other pan and add the shallot, preserved lemon, shelled peas and pods. Sauté for two minutes ensuring to keep the contents moving in the pan on a high heat. For a final minute add mint and half the grated cheese. Remove from the heat and add the pasta into the pan with a slotted spoon, plus a couple of tablespoons of pasta water. Emulsify the sauce back on the heat for 30 seconds, gently coating the pasta in the minted pea sauce and serve with extra cheese and freshly grated truffle on top. Season to taste with salt and pepper. Fresh, high-quality and sustainably sourced British ingredients can be found at: www.44foods.com

Blueberry Cheesecake

“Packed with antioxidants this cheesecake is a dream dessert for summer evenings”

Ingredients

180g digestive biscuit 80g unsalted butter 250g reduced fat soft cheese 200ml reduced fat double cream 1 half lemon – juiced 1 teaspoon vanilla extract 160g of blueberries 60g of raspberries (optional) Grease the bottom and sides of a dish. Crumble the biscuits either in a food processors or in a bag and crush with a rolling pin. Melt the butter in a saucepan and add the crushed biscuit. Pour the mixture into the dish and press it flat and smooth. Whisk the cream cheese, double cream, vanilla, lemon juice and half the blueberries until thick. Top the biscuit base with the mixture and finish with the remaining blueberries and raspberries. Refrigerate overnight.

Method

Recipe from www.essilor.co.uk

Bordeaux Wines to Celebrate the end of Lockdown

“With the end of lockdown coinciding with long summer days, look no further than Bordeaux for a great selection of wines to enjoy with the celebrations and reunions that await”.

Château Monconseil-Gazin Blaye Côtes de Bordeaux 2018

This great value, generous and velvety modern red from a lesser-known appellation is twothirds Merlot, a proportion of Cabernet Sauvignon and a splash of Malbec for added richness. Bright, fruit-forward and approachable in its youth, it offers flavours of plum, red cherry and baking spices that pair perfectly with a takeaway pizza.

£9.75, The Wine Society

L'Emigré Blanc 2020

Impress your dinner party guests with this organic Sauvignon Blanc blend from this classic dry white appellation. A great concentration of fruit and very subtle use of oak expressing flavours of grapefruit, elderflower and lime kaffir, it is beautifully smooth on the palate with racy acidity, a great match for salmon carpaccio.

£14,99, Virgin Wines Château Rioublanc NV, Crémant de Bordeaux Rosé

Open a bottle of this crisp sparkler with aromas of cassis, raspberry, cherry and y easty brioche at a summer barbecue. The palate is both lively and well-rounded with a creamy attractive mousse and a lingering fruity finish.

£14.99, Vinceremos Château Haut Rian, Bordeaux Rosé 2019

Pale and dry this blend of Merlot and Cabernet Sauvignon is the epitome of summer in Bordeaux. Bursting with flavours of tangy cranberry, wild strawberry, fresh mint, grapefruit zest, cherry blossom, spice and a subtle mineral undertone. Take a bottle to the park to enjoy with supper alfresco.

£13, Harvey Nichols

Comtesse de Saint-Pey Brut NV, Crémant de Bordeaux

Toast postponed celebrations with a glass of this classy Crémant, fresh and fruit- forward with a ripe, appealing palate, offering notes of pear, peach and honeysuckle. A great aperitif or served with sushi.

£14, L’ami Jac Wine Merchant

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