Recipe of the day
Leek & fennel tart with lentils & thymeThis tart can also be served as a light lunch with a green salad and is ideal to take on a picnic. The lentils add fabulous texture as well as an earthy, nutty flavour.
Prosciutto, egg & tomato linguine
Ray McVinnie provides inspiration for simple summer meals.by Ray McVinne | Cuisine issue #156 | Thursday, 20 December, 2012
Boil plenty of linguine in well-salted water until al dente. Drain and transfer to a warmed serving bowl. Add lots of chopped prosciutto,hard-boiled eggs, parsley, red onion, tomatoes, whole black olives and extra virgin olive oil. Mix well and serve topped with grated parmesan.
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