Print Recipe Three-cheese Mediterranean chicken in phyllo on tomato compote Serves: 8 Cooking Time: 1 hour Ingredients 2 garlic cloves, crushed 60g feta 60g mozzarella 60g Parmesan, grated 60ml olive oil 3 sheets phyllo pastry, cut into 25cm squares 1kg chicken breasts, cubed 30ml olive oil 100g ready-made pesto fresh thyme or rosemary, to garnish
We used a firm, stringy cow’s milk mozzarella in this dish as buffalo mozzarella tends to melt away into the sauce. TO DRINK: Try Capaia Blue Grove Hill…
TO DRINK: The elegant, lightly oaked Cape Point Semillon 2007. It won’t fade when paired with strong flavours.
This salad is one of my favourites, with all its different flavours and fresh herbs. TO DRINK: Pol Roger Champagne was Winston Churchill’s tipple of choice. The Brut…
Print Recipe Sherry peas with quail eggs and ham Serves: 4 Cooking Time: 20 Ingredients Sauce 30ml (2 tbsp) olive or avocado oil 4 garlic cloves, peeled and thinly sliced 1 red onion, chopped 8 slices ibérico or serrano ham 60ml (¼ cup) full-cream sherry 60ml (¼ cup) vegetable stock 500g frozen peas Maldon sea