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Ricotta Stuffed Shells with N’duja-vodka sauce. Full recipe and long-form video now up on Substack, link in bio 🫶🏼

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Red Prawn Linguine. An oldie but a goodie - one of my favourites. Full detailed recipe now up on Substack, link in bio 🫶🏼🦐🇮🇹 - I first posted this video about three years ago and have made the dish so many times since! Carabinero prawns are one of the great luxuries from the sea and you’ll often see them served raw as tartare or carpaccio in serious kitchens because their flavour is so clean and unique. In this recipe, we use them twice - first in raw form as a soft, textured tartare, and second cooked down into a concentrated prawn bisque that becomes the pasta sauce itself. Heads, shells and tails, nothing is wasted here - we use it all. The pasta itself is cooked directly in the bisque so its starch thickens the sauce naturally and you are left with something rich and glossy. The result is a plate that both looks and tastes incredible. It’s worthy of a fine-dining restaurant but totally achievable at home + you can make and freeze the prawn bisque ahead of time so that it’s ready to go at a moments notice. Sweet prawn, gentle citrus and al dente pasta - it’s a dreamy plate. The full recipe is now up on Substack, link in bio. NF x

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Home Cooking Sessions: Saucisson Tartare, made with a few pantry staples. Full recipe up on Substack, link in bio 🫶🏼🇫🇷 - There are so many ways to enjoy a tartare, but switching up the raw protein to something cured worksincredibly well. Saucisson is fatty, intensely cured and well seasoned, so when you blitz it up with a few classic tartare ingredients you get something truly delicious. When you’re short on time, this is a great starter to whip up as it doesn’t require any chopping - just a quick pulse in a food processor and you’ve got a dish thats rich, tasty and perfect for sharing. The brioche was good, but would recommend something crunchy on the side to scoop with! Full recipe and long-form video is now up on Substack, link in bio. NF x

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Home Cooking Sessions: Caviar Baked Potato. Comfort food, but elevated. Full recipe and long-form video now up on Substack, link in bio 😍 - In today’s recipe article, we’re levelling up the humble baked potato. This is a dish that’s simple, decadent and pretty impressive to look at when it lands on any table; and it can be served in two ways. Either as a full plate for yourself, or scaled down into canapé-sized bites for a platter. In the article, I’ll run you through both approaches, covering everything from the ‘pommes duchesse’ filling and piping technique, through to the potato skin shells, and exactly what caviar to buy and avoid. I used some @n25caviar Kaluga reserve here - often served in some of London’s best restaurants. Top stuff. For the full method and long-form video tutorial, head over to Substack via the link in my bio. NF x

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An incredible dinner at @ses.coves 🥩🇪🇸🍇 - The most stunning restaurant, nestled right into the Mallorcan countryside. The menu here is simple but really carefully put together, built around the grill and the best seasonal produce. The grilled XL langoustine was unbelievably good. Cooked over wood fire, seasoned with coarse salt and finished with a homestyle pil pil, it was probably the best single langoustine I’ve had. So tender and sweet, with this really buttery flavour. The red tuna belly with local garden tomatoes was lovely too. The olive oil and tomato water made this beautiful natural dressing for the fatty tuna and kept the whole thing feeling fresh. The Galician ox tartare was intense and mature in flavour, cut straight from the ribeye and seasoned just enough to let the beef do the talking. No unnecessary sauces or anything overpowering, just incredible raw beef with crackers. Also loved the scorpionfish with garlic. perfectly cooked with the smoke really getting into the flesh. For the steak, i had to get both the Asturian mountain cow, Casina, and the Galician ox. Both were really tasty, but the buey had a more robust, slightly sweeter flavour and was much more tender. The fat was honestly edible on its own and absolutely packed with umami. The peppers and garlic fries on the side were perfect with it. Squishy fries with crispy ends.. the dream. Finished with seasonal strawberries and smoked milk ice cream, which did the trick nicely. A really special restaurant built around great ingredients, fire and refined technique. Highly recommend!

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