NOW TRY THIS...

seafood is on the menu in Gennaro Contaldo’s cookbook But if you’re new to cooking with crab, have no fear... “If you find it difficult to extract the crab meat from its shell, ask your fishmonger to do it for you,” writes Gennaro. (Serves 4) 2 large fresh crabs (ask your fishmonger to prepare for you and reserve the shells) 175ml extra virgin olive oil 12 fresh raw king prawns, shell on 4 garlic cloves, sliced lengthways 2 red chillies, sliced lengthways into strips 2 handfuls of fresh parsley leaves 250ml white wine 1 lemon, cut into quarters, to serve Slices of bread, to serve Salt 1. Heat the olive oil in a large frying pan, add the prawns and cook for one minute over a high heat. Turn them over and cook the other side for another minute. 2. Add the garlic, chillies and crab chunks, season with salt, then reduce the heat and cook for two minutes with the lid on. 3. Add the parsley, increase the heat and pour in the wine and any reserved juices from the crab. Bubble until evaporated, then serve immediately, with lemon quarters and lots of bread to mop up the juices.

(Serves 2-4) 2 baby chickens (poussins), boned (ask your butcher to do this for you) 6tbsp olive oil Salt and freshly ground black pepper 2 garlic cloves, peeled 2tbsp capers 1tsp sea salt 2tsp extra virgin olive oil Needles from 2 sprigs of fresh rosemary A handful of chopped fresh parsley Freshly ground black pepper For the sauce: 2 garlic cloves, peeled Needles from 2 sprigs of fresh rosemary 120ml white wine 120ml cider vinegar 1/2tbsp sugar 1tbsp capers Scattering of fresh parsley, to serve (optional)

tonight? Serve up a whole ‘poussin’ each as a treat. Gennaro loves to cook with baby chickens (aka poussins) because, he says, they are “much more tender than a fully matured one”. If you’re cooking his mouthwateringly good baby chicken dish for guests, you can share them or serve one poussin per person, depending on people’s appetites, says Gennaro. All you need now is a side of seasonal vegetables... 1. First make the filling by placing all the ingredients in a mortar and pounding them with a pestle until you obtain a pulp. 2. Open up each baby chicken like a butterfly and place skin-side down on a chopping board. Spread the filling evenly over the flesh side, then fold the poussin back over and secure the opening with wooden toothpicks, weaving them in and out. Season all over with salt and pepper. Heat the olive oil in a large frying pan, add the chickens, then reduce the heat slightly and cook until golden brown on all sides. Cover the pan and cook gently for about 20 minutes, until the chickens are cooked through. 3. Meanwhile, make the sauce. Place the garlic and rosemary in a mortar and pound with a pestle. Add the wine, vinegar, sugar and capers, and mix. 4. Turn up the heat under the chickens, add the sauce and simmer until reduced by half, stirring all the time. Arrange on a plate and pour over the sauce. Serve immediately, scattered with parsley.

parties are out, supper with friends is in – and you can’t go wrong with this light summer dish. (Serves 4) 300g fresh broad beans (shelled weight) 300g cherry tomatoes, quartered and deseeded 100ml extra virgin olive oil, plus a little extra to serve 2 garlic cloves, finely chopped 20 fresh basil leaves, plus a few extra to garnish 1/2 red chilli, finely chopped (optional) 300g spaghetti 100g mild goat’s cheese, diced salt and freshly ground black pepper 1. Blanch the broad beans in a large saucepan of lightly salted boiling water for one minute, drain, rinse in cold water and drain again. Slip the skins off the broad beans and set aside. 2. Put the tomatoes, olive oil, garlic, basil, chilli (if using) and some salt and pepper in a large bowl and mix well. Then stir in the broad beans and leave to marinate. 3. Bring a large pan of lightly salted water to the boil and cook the spaghetti until al dente. Drain and add to the tomato and broad bean mixture, together with the goat’s cheese. Mix well and serve immediately, sprinkling some freshly ground black pepper, a drizzle of olive oil and a few basil leaves on top.