Steamed mussels with cream and pesto Genovese
Mussels are something you have to eat with no regrets. Get stuck in there and who cares if it gets a bit messy?
Serves two to three
1kg fresh Shetland mussels 1 small onion, very finely chopped generous splash of white wine 100ml double cream 1 tbsp pesto Genovese (see next recipe) pinch of salt extra virgin olive oil for frying
Leave the mussels in the fridge for half an hour in ice-cold water. Any mussels that float to the top or are open – BIN! Drain the rest and you’re ready to cook.
Choose a pot with a lid that will fit all the mussels in once they are opened.
Fry the onions in the olive oil until soft. Add the wine and cook off to remove the alcohol.
Add the mussels, cream, a small pinch of salt and place the lid on the pot.
Cook for around 3-4 minutes until all the shells are open, then add a tablespoon of the pesto.
Enjoy with a big chunk of lovely toasted bread.
Pesto alla Genovese
With spring underway, light dishes are irresistible after a cold winter. This pesto is lovely with fish and delicious with pasta of course.
Serves four
1 garlic clove, peeled 50g pine kernels 4-5 tbsp extra virgin olive oil 250g basil leaves 75g Pecorino Romano, finely grated (not Parmigiano Reggiano) salt
Using a pestle and mortar, crush the garlic with a pinch of salt. Add the pine kernels, crush and loosen the mixture with a little olive oil.
Gradually add the basil, blending it into the garlic mixture.
Add more oil as required until you have a smooth paste that is the consistency of sour cream. This will take about 10 minutes.
Add the Pecorino Romano and more salt to taste.
Pineapple and Amarena cherry baked Alaska
My brother’s birthday is in March and I make this for him every year. This is a slightly different version of the classic.
Serves four to six
2 eggs 3 large egg whites 245g caster sugar (and a little extra for sprinkling) 100g self-raising flour 250ml vanilla ice cream 50g Amarena cherries 100g fresh pineapple cut into chunks berries of your choice, to serve
Preheat the oven to 180C/gas Mark 4 and line a 24 cm sandwich tins with baking parchment.
Beat the eggs in a bowl until light and pale in colour. Very slowly beat