Lorraine Pascale, Italys most inventive cook and some of my autumn recipes are all in the OFM mix this month
We have recipes galore this month, from the sublime to the extraordinary. Allan Jenkins has travelled to Italy to meet one of the worlds most thoughtful and original chefs. In fact, so original is Massimo Botturas cooking that some find it a little too imaginative. But while his take on Italian ingredients has outraged some, it has impressed and enthralled others. Controversy is often fuel to the more inventive of us, though, and Botturas cooking has now earned his restaurant, Osteria Francescana in Modena, recognition as, globally, among the best.
We also have recipes from Lorraine Pascales new book lovely, healthy home cooking, from sesame- and Szechuan-coated seared tuna steak and roasted beetroot and apple with toasted pumpkin seeds to honey mustard and garlic spatchcock roast chicken with sweet potato and mint mash.
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