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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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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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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: thousand layer potatoes, with bone marrow bordelaise. A potato recipe to rule them all. Full recipe and longform video now up on Substack, link in bio 😍 - In today’s article, I’m going to run you through exactly how to nail these incredibly crispy thousand-layer potatoes at home. We start by thinly slicing the spuds before coating them in garlic and thyme infused clarified butter. They’re then slow cooked till tender and deep fried in aged beef fat till golden and crisp. I like to serve these crispy stacks on a super rich red wine bordelaise sauce, studded with bone marrow and fresh parsley. Serving them like this means the underside absorbs all the sauce whilst the rest of the stack retains its crunch. It’s an outrageous bite, full of depth and complexity, and the best part is that you can prep them well ahead of time. For the full recipe and long form video, head over to Substack via the link in my bio. New recipes like this up every week. NF x

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Home Cooking Sessions: Christmas Duck à L’orange. Something a little different for the big day! Full recipe and long-form video now up on Substack, link in bio 🦆 - When it comes to Christmas or any big holiday meal, roast duck doesn’t get nearly enough love. In today’s article, we take the French classic ‘canard à l’orange’ and give it a bit of a festive twist. At its core is a beautifully roasted whole duck with tender meat and ultra crispy skin; a glistening aromatic glaze; and a bright, buttery orange sauce laced with Grand Marnier that ties it all together. This is an occasion-worthy plate that I’m going to show you exactly how to nail at home, just in time for the big day. For the full recipe, method and longform video-form video, head over to Substack via the link in my bio. NF x

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