Pine nut, burnt butter & sage bucatini served with preserved artichoke hearts – Sophia Lindop

Pine nut, burnt butter & sage bucatini served with preserved artichoke hearts Sophia Lindop, in her book Season's Bounty, calls these Artichoke bottoms, but in some weird form of Victorian prudery, I prefer calling them, a more genteel, Artichoke Hearts.  Whatever you call them, the dish is delicious and a perfect partner to

Seared Beef or Venison ‘Carpaccio’ with a Thai-Style Dressing – Jane-Anne Hobbs

Seared Gemsbok 'Carpaccio' with a Thai-Style DressingPlate by David Walters, Master Potter of Franschhoek Carpaccio is a brilliant choice of starter or snack if you're on a low-carb or diabetic regime. I'm always astonished when people tell me they don't fancy carpaccio, because to my mind the combination of rosy leaves of beef