This delicate, super-thin bread is inspired by a Sardinian classic, carta di musica - serve with flavoured butter for a special starter or side
- 200g '00' flour, plus extra for dusting
- 100g semolina flour or fine semolina
- olive oil, for brushing
- 8 slices wild garlic butter (see recipe in Goes well with), to serve
- flaky sea salt, to serve
MethodPour in 175ml water and mix to a soft dough. Tip onto a lightly floured surface and knead for about 5 mins or until smooth. Wrap in cling film and leave to rest for 30 mins. Meanwhile, place a pizza stone or one or two large baking trays in the oven, then heat it to 240C/220C fan/gas 9 or as high as it will go.
- 2 tsp vegetable oil
- 500g pack mushrooms, halved
- 2 garlic cloves, crushed
- ½ x 300g tub garlic & herb soft cheese
- 150ml hot vegetable stock
- 2 small baguettes, sliced open and halved
- Heat the oil in a large frying pan, then tip in the mushrooms and garlic and cook for 3 mins. Stir in the soft cheese and the stock and simmer for 2 mins. Lightly toast the baguettes, top with the warm mushrooms and a grinding of black pepper.
- 10 garlic cloves, crushed
- 100g butter
- zest 2 lemons, juice of ½
- 2 thyme sprigs, leaves picked
- 1 whole chicken (about 1.8kg/4lb)
- 50ml olive oil
- 4 onions, quartered
- 85g dried mushroom
- 3 bay leaves
- 2 tbsp white wine
- small bunch parsley, leaves chopped
- Heat oven to 180C/160C fan/gas 4. Mix together the garlic, butter, lemon zest and juice, and half the thyme. Season well.
- Gently separate the skin from the chicken breast by easing your fingers between the two, then push as much butter mixture under the skin as possible. Rub whatever is left into the creases between the thighs and the breast.
- Heat the oil in a large casserole dish that will fit the chicken. Add the onions, mushrooms and bay leaves, cook over a medium heat for a few mins.
- Rub the chicken with the remaining thyme leaves and some salt and pepper. Pour the wine and 20ml warm water into the cavity of the chicken and place in the dish. Cook in the oven for 1 hr 40 mins; it will brown and steam at the same time and the juices will rehydrate the mushrooms.
- Remove from the oven and drain any liquid from inside the chicken back into the dish. Place the chicken on a board to rest. Meanwhile, bring the juices to the boil, season to taste and stir in the chopped parsley. Serve the chicken with the mushrooms, onions and pan juices.
- 4 whole dabs, dark skin scored
- 1 tbsp olive oil
- 50g butter
- 2 garlic cloves, thinly sliced
- juice ½ lemon
- small bunch parsley, finely chopped
- 250g bag spinach
- Heat the grill to high. Cut the frills away from the sides of the dabs using scissors. Lay the fish on a baking tray, dark skin up, drizzle with a little olive oil and sprinkle with some sea salt. Place under a hot grill for 5 mins, until cooked through and the flesh comes away from the bone when prodded.
- Meanwhile, heat the butter in a frying pan until it starts to turn brown, then add the garlic and cook until it just starts to change colour. Remove the pan from the heat, add the lemon juice and parsley, stir together and set aside.
- Wilt the spinach in a hot pan with a splash of water, then divide between 2 plates. Place 2 dabs on top of the spinach on each plate, drizzle with the butter sauce and serve.