FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE ST ALBANS 2-4 JUNE, 2023

Serves 4

400g pasta – I prefer tubes or shells here as they hold the chickpeas

2 tbsp olive oil

4 cloves garlic, thinly sliced

1 tbsp fresh or 1 tsp dried rosemary (optional), chopped if fresh

1 tsp chilli flakes (optional)

4 tbsp tomato paste

2 cans chickpeas salt l Start by bringing a large pan of water to a boil and season liberally with salt. Add your pasta and cook according to packet instructions. l Heat another pan over a medium-high heat and add your olive oil. Once the oil starts to shimmer, add your garlic, along with your chilli flakes and rosemary if using. Cook until fragrant, about 30 seconds, before adding your tomato paste. Cook your tomato paste until the colour goes from a bright red to a brick red. l Add your chickpeas to the pan with the tomato paste, along with 250ml of water. Season with salt, approx 1tsp, and bring to a simmer. l Once your chickpeas are at a simmer, use the back of a fork to lightly crush about a quarter of the chickpeas. This will help to release some starch, which in turn will thicken the sauce. Lower the heat to a bare simmer while you wait for your pasta to finish cooking. l Once your pasta is fully cooked, drain it, reserving some of the pasta water. Add the pasta to the chickpeas and stir to combine. This is intended to be a very saucy pasta, almost broth like, but add some of the pasta water if the sauce seems too thick. Serve and enjoy.

TOM RHODES was MasterChef Champion 2021. See Tom in the La Española Chefs Theatre at 1pm on Friday 2nd and Saturday 3rd June.

Serves 6

1 baby cos lettuce, washed and dried

1 kg squid, cleaned, scored on the inside and cut into strips

30 ml olive oil

½ red onion, thinly sliced 20 g fresh mint leaves

20 g fresh basil leaves

1 red chilli, seeded and thinly sliced

For the dressing

2 garlic cloves

1 small red chilli, roughly chopped

1 teaspoon sea salt

30 ml fresh lemon juice grated zest of 1 lemon 30 ml olive oil l Arrange the lettuce leaves on a large serving plate or 6 individual plates. l Place all the dressing ingredients into a food processor or blender and blend until smooth. l Place the squid and olive oil in a bowl and mix well. Preheat a large frying pan over a medium heat until hot and cook the

URSULA FERRIGNO is a legendary food writer and cooking teacher. See Ursula in the La Española Chefs Theatre on Friday 2nd at 3pm squid for 1–2 minutes on each side, or until just cooked. Take care not to overcook the squid or it will be tough. l Transfer the cooked squid to a large bowl and add the onion, mint, basil and chilli. Pour over the dressing and toss to combine. Pile the dressed squid on top of the lettuce leaves to serve.

Cucina di Amalfi by Ursula Ferrigno, published by Ryland Peters & Small (£20). Photography by Nassima Rothacker

© Ryland Peters & Small