MARKET BASKET

BRUSSELS SPROUTS

“I think we’ve all started to get over the trauma of extremely overboiled sprouts from previous generations. We all know how good brussels sprouts can be, roasted with pancetta or deep fried with a lemony dressing. Like pretty much all cabbages, brussels sprouts are delicious when finely sliced and served raw, with a sweet nutty flavour and squeaky texture. Look for firm, tightly packed sprouts with nice colouring. If you can grab them at your local farmers’ market still on the branch, even better!”

BORLOTTI BEANS

“Beans are a staple of cucina povera, full of nutrients and nourishment. They make such a luscious, velvety sauce. I love the way this sauce [in the pasta e fagioli] envelops the pasta. When purchasing, look for firm, smooth beans. Borlotti beans are also great in salads.”

BLUE MACKEREL

“This is quite a delicate fish, so be gentle when handling it. When cooking blue mackerel, I like to keep it on the rare side. This allows you to enjoy the full flavour and texture, combined with that beautiful charred flavour from the grill. ” BOTTARGA

“Bottarga – cured, air-dried mullet roe

– is a star of Sardinian cuisine. When shaved finely it’s almost like toffee, sticking to your teeth a little. I love it grated finely and left to dry a little. You can add it to soups, pasta, tartare, anything that loves that umami taste of the sea. The Pilu at Freshwater brand of bottarga is the best. Giovanni sources the best mullet roe at the height of the season. He’s perfected the salting (using Olsson’s sea salt) and curing process.”