It’s so, so good with pasta and (as far as I know this is the first ever creamy lemon pasta sauce ever created) but wait until you try it as a play on chicken piccata! It’s really just ...
To make the sauce, place the parsley leaves in a food processor. Add the lemon and blitz until finely chopped. Add the lemon juice, mayonnaise and crème frâiche and season with salt and pepper ...
It’s coming up on five years since the pandemic lockdown instigated our collective spate of panic-buying groceries. And I’m pleased to report that I’ve finally gotten through my bulk order of ...
Add the kale, and lemon zest and juice to taste, and remove from the heat. Cook the agnolotti in the boiling water until al dente, about 3 to 5 minutes. Transfer the pasta to the sauce ...