History has it a version of Pan Bagnat was made in as early as the sixteenth century for hungry fishermen by their wives. They scooped out the centre of day-old bread packed it full of whatever was at hand and wrapped them in cloth. As a peasant dish the recipe was not likely to have contained tuna which would have been a much later addition. The whole thing is made in advance to allow all the flavours to soak into the bread.
Lunchtime Dishes
Hail Caesar – How I fell back in love with the Caesar Salad
Hail Caesar – How I fell back in love with the Caesar Salad. For most of my working life restaurants and pubs have had Chicken Caesar Salad on the menu. In fact, for a long time, it seemed almost the only salad option. Unfortunately, it was not always done well, the salad limp, poor quality…
Spaghetti with Clams and Tomato
Traditionally there are two ways of serving Spaghetti with Clams, Bianco, the clams simply served in a sauce of their own juices white wine and olive oil. Simply flavoured with garlic, chilli pepper, and parsley. I prefer, Rosso, with the added flavour and sweetness of a little fresh, ripe tomato.
Jersey Royals, Asparagus, Pesto, and Goat’s Cheese salad with poached Egg
This dish is made with lots of seasonal produce including Jersey Royals and local asparagus. The secret however is the homemade pesto which is well making the effort to make. You can keep it in the fridge for up to a week. You can use it to make delicious pasta with pappardella ribbons. Mix with a little cream for a tasty sauce to serve with salmon or chicken. If you use vegetarian Parmesan today’s recipe will be suitable for vegetarians.