How to Use Forvm Vinegar
Combine any Forvm vinegar with Colonna lemon or mandarin, Pons lemon or clementine, or any plain quality extra virgin olive oil in a simple ratio of one part vinegar to...
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Read moreClam Linguine
This vibrant seafood pasta celebrates the classic flavours of Linguine alle Vongole. Fresh clams are simmered with white wine, garlic and anchovy to create a light, aromatic sauce, then emulsified...
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Fruit nectar jellies
Delicately sweet and beautifully light, these fruit nectar jellies with fragrant red peach nectar make a softly set, elegant dessert. Beautiful served on their own, or paired with Jam-swirled Polenta...
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Lemon linguine with seared salmon and fried capers
This vibrant recipe highlights La Genuina’s lemon linguine, naturally flavoured with lemon essential oil and turmeric. Paired with seared salmon and fried capers, it’s a fresh, simple dish full of...
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Read moreFarmhouse bean and white tuna salad
Sally's bright, Mediterranean-style salad brings together silky white tuna, creamy farmhouse beans, sweet pimientos and briny olives, finished a simple lemon oil and chardonnay vinegar dressing that keeps everything light...
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Read morePanzanella Salad
This vibrant panzanella salad is a playful twist on the classic. Golden roasted aubergine, briny olives, creamy bocconcini and garlicky sourdough are tossed in a bright basil dressing. Simple to...
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Savoury shortbread
These savoury shortbread-style biscuits are rich, crumbly and full of bold flavour. Salty cheese, olives and sweet-tart tomatoes are balanced with rosemary and a hint of smoked paprika, making them...
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Oriol Balaguer's chocolate ganache
This rich, velvety chocolate ganache is deeply indulgent yet beautifully balanced, with silky custard notes and the gentle bitterness of dark chocolate. Finished with fragrant citrus olive oil, a touch...
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Fish and caper pie
This golden-topped fish pie is pure comfort food, with tender pieces of fish folded through a creamy, herb-flecked sauce and finished with crisp, flaky puff pastry. Warming, nourishing, and deeply...
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Vincotto-glazed, butterflied roast chicken with a choice of two stuffings
This butterflied roast chicken is glazed with rich, glossy vincotto for a beautifully caramelised finish, while the meat stays juicy and flavourful throughout. Stuffed under the skin with your choice...
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Marinated chickpea salad
This vibrant chickpea salad is fresh, savoury and full of Mediterranean flavour. Marinated chickpeas are tossed with sweet garlic, peppers, olives and herbs, then finished with peppery rocket and creamy...
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Pan-seared fish fillets with agrodolce sauce
Golden, crispy-skinned white fish is basted in butter until tender, then finished with a bright, tangy agrodolce that brings sweetness, acidity, and crunch. Elegant yet unfussy, this dish delivers bold...
