Mediterranean

I’ll never forget the first time I had tagliata in Italy. Our Italian was dodgy so we weren’t entirely sure what we had ordered. Then platters of slivered steak arrived with a flourish. This is the recipe for it.

Mojo verde is a Spanish sauce, made from fresh herbs and garlic. In Mallorca I make this dish with dorada, a local fish, but any firm white fish will do. Make double the quantity of mojo verde and enjoy leftovers the next day as a dip or a dressing for salads

This pasta is the celebration of two ingredients that arrive at the same moment in the year – cavolo nero and the first pressed, peppery extra virgin olive oil