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Ben's inspiring recipes and simple 'how to cook' videos...

Pizza Bianca - Pinsa Romana Pizza Bases with Burrata Cheese - Somerset Foodie

Pinsa Romana with Artichokes, Burrata Cheese & Toasted Hazelnuts

I'm a massive fan of 'pizza bianca', they really show off the quality of the pizza base and the flavours that you choose to put on top. There is a summery freshness to this recipe, perfect for al fresco dining and sharing with friends - something chilled to go alongside finishes this picture perfectly.
Mediterranean Lamb with Sun-dried Tomatoes and Oregano

Mediterranean Lamb with Sun-dried Tomatoes and Oregano

As Spring is upon us with longer days, this lamb dish helps bring out the tastes of a sunny Mediterranean summer - sun dried tomatoes, olives, herbs and olive oil all are reminiscent of lazy summer holidays, heady aromas and with it, amazing flavours...
Sardinian Pane Frattau

Sardinian Pane Frattau

When a recipe comes with a legendary story about how it was invented hundreds of years ago for the visit of a king, it's always worth investigating. Pane Frattau is a traditional Sardinian dish that on the face of it, looks so simple, how could it possibly be special enough to serve royalty?
Orecciette Pasta with roasted cauliflower, preserved lemons, hazelnuts and pangrattata

Orecchiette Pasta with Roasted Cauliflower, Preserved Lemon & Hazelnuts

Growing up, cauliflower was generally presented to me smothered in cheese sauce and baked in the oven. It's delicious and still is a real family favourite. However, the wonderful nutty flavour that a simple cauliflower develops when roasted is a joy that I didn't discover until a few years ago. Cauliflower is widely available all year round, although they are at their peak in spring and autumn, they are a real workhorse during those drab months when not much seems to be in season.

Seafood Fettuccine with Garlic Roasted Tomatoes and Rocket

Seafood Fettuccine with Garlic Roasted Tomatoes and Rocket

If you are a seafood lover, then this is a must-do recipe. Our restaurant quality Pescatora sauce is just heavenly, chocked full of delicious pieces of clam, squid, prawn and white fish in a rich tomato and seafood broth. This is a real treat and is so quick to make.
Orecchiette Pasta with Roasted Squash, Cavolo Nero & Pangratatto

Orecchiette Pasta with Roasted Squash, Cavolo Nero & Pangratatto

Orecchiette is a pasta shape that hails from the Southern Italian region of Apulia and is perfect for this beautiful pasta dish. Pangratatto is effectively just fried breadcrumbs but it's a great addition to this dish as it adds a brilliant texture. There are lots of different squashes now widely available from good green grocers. We got ours from a fantastic local organisation called Root Connections www.rootconnections.co.uk - a charity that helps homeless people. They have a small farm where volunteers and residents grow fabulous produce to supply homes and restaurants with the fruits of their labour, check it out, it's amazing.
Potato Gnocchi with Sausage & Kale

Potato Gnocchi with Sausage & Kale

I can remember in one of the first jobs I had as a chef I was given the task of making potato gnocchi. I'd not actually eaten gnocchi before, but I followed the instructions given to me and a little mentoring by the chef. I remember the process of scooping out the flesh from a mountain of baked potatoes, trying not to burn my hands in the process. The dish on the menu was a classic - gnocchi with sage butter and lots of parmesan cheese. Wow, the gnocchi were so light and soft, the dish was so simple.
Cranberry, Almond and Walnut Florentines

Cranberry, Almond and Walnut Florentines

Christmas in my family is all about traditions, I think we all like to recreate a little bit of our own childhood memories. Here's a good old recipe given to me by my mother who makes these every year. They taste of Christmas and are so delicious they rarely make it through to Boxing day. I've given them a little twist by substituting golden syrup for agave syrup which gives the florentines a slightly chewy texture.

Fresh handmade pasta

Fresh handmade pasta

There is something primal about making your own pasta, a bit like making your own bread. I don’t always have time to do this (or the organisational ability), but when I do, it's deeply rewarding and tastes just SO GOOD. You need just two ingredients for this recipe...00 Pasta flour and fresh eggs. 
Fettuccine Pasta with Pesto, Green Beans and Pecorino Cheese

Fettuccine Pasta with Pesto, Green Beans and Pecorino Cheese

This is one of those classic Italian dishes that relies on a few really good quality ingredients, ending up with something greater than the sum of the parts. I've adapted this recipe from a classic Ligurian pasta dish...
Pinsa Romana Pizza - three ways

Pinsa Romana Pizza - three ways

Tired of supermarket 'Frisbee style' pizzas? It’s true that in the last few years, the standard of shop-bought pizza has improved, let's face it, we've all eaten some really truly terrible ones in our lifetime...
Ten Minute Porcini Mushroom Risotto

Ten Minute Porcini Mushroom Risotto

Let me introduce you to pre-cooked risotto rice. I have to confess that at first I was a little sceptical about it - I’ve always had a kind of ritualistic approach to risotto making. 

Pan fried Chilli Courgette Penne Pasta

Pan fried Chilli Courgette Penne Pasta

This super easy, really healthy dish is really inexpensive to make, and an ideal mid-week meal to pull together when you are short of time. 
Slow Cooked Shin of Beef and Fresh Tagliatelle

Slow Cooked Shin of Beef and Fresh Tagliatelle

There is something primal about making your own pasta, a bit like making your own bread. I don’t always have time to do this (or the organisational ability), but when I do, I like to make it special.

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