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April 3, 2016
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 […]
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At the end of the summer, Rachel Cooke interviewed Sally in The Guardian about simple cooking, and Clarke’s being open for thirty years.
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April 1, 2016
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 […]
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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.
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