April 7, 2016
Catch the new season peas, purple artichoke and fava beans from Italy and Spain and partner them with the (admittedly slightly expensive still) fine asparagus stalks from Norfolk. The Egyptian pink garlic has arrived and we are roasting the sweet and tiny cloves un-peeled to serve with grilled veal, lamb and venison dishes. Jersey Royals […]
Open News
April 4, 2016
I am delighted to welcome you to our new and greatly improved website! We are thirty-two this year, so I felt it was time for a change. As you will see we have kept some of the old functions and added a few new ones. One day we may even be brave enough to do online […]
Open News
250 g dried cannellini or borlotti beans 600 g fresh ham hock 1 medium onion, peeled and quartered, root on 2 sticks celery, washed and sliced A few springs rosemary, thyme, bay and parsley, tied together 2 cloves garlic, gently crushed 1 carrot, peeled and cut lengthwise Salt 2 tbsp olive oil To finish the […]
Open Recipe
April 1, 2016
At the end of the summer, Rachel Cooke interviewed Sally in The Guardian about simple cooking, and Clarke’s being open for thirty years.
Open Press
450 g pitted black olives 6 anchovy fillets in oil 1 clove garlic, crushed to a cream 2 tsp capers, drained of brine or rinsed of salt Zest of 2 lemons, finely grated 1 small chilli, finely chopped 90 ml olive oil 1 tbsp chopped parsley, chives and/or thyme 1?2 baguette 1 clove garlic, cut in half […]
Open Recipe
April 1, 2016
In September, Sally shared her recipe for fresh pesto from her latest book with the listeners of Woman’s Hour on BBC Radio 4. Listen to her preparing it in the studio, and see the recipe here – or you can find it, along with many of Sally’s other favourite recipes, in Sally Clarke: 30 Ingredients.
Open News
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