Alfresco spread

I’m calling it – it’s time to take it outside. After huddling indoors all winter, even a hint of warmer weather is enough to get me dining outdoors again. This menu is the perfect bridge between the comfort food of winter and the freshness of the coming summer.

RECIPES

Pasta, fried spring onions & olives This salad is spring at its freshest, simplest, best. Serves 4-6 3 cups cooked pasta – I used orecchiette but you could use penne, macaroni or whatever shape you fancy2 tablespoons olive oil3 bunches of spring onions, cut into 3cm lengths (use the green parts too)1 cup pitted olives, brine reserved for dressing (see below)Fresh chervil to garnish (or parsley or fresh basil) DRESSING ¼ cup olive oil3 tablespoons lemon juice50g parmesan, finely grated + extra to serveSalt and pepper to seasonSplash of brine from the olives 1 To make the dressing: In a large bowl, whisk together ¼ cup olive oil, lemon juice, parmesan, salt and pepper. Taste and season further with brine from the olives. 2 Add the drained hot pasta and toss to coat. Set aside. 3 Heat…

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Haven (Digital) - 1 Issue, September 2022

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