Since receiving my lovely new frying pans I’ve been meaning to make a frittata so that I can actually remove it from the pan without destroying it, and given that ‘summer’ is apparently upon us I figured now was as good a time as any – well that and the fact that I had inadvertently bought far too many eggs which needed using. From Cook in Boots I made the Pea, Pancetta & Halloumi Frittata, which involved very little effort really, a bit or prep was all that was needed. I couldn’t quite get the halloumi to brown completely on top under the grill as the rest of the frittata was getting quite dark already, and surely nobody wants a charred frittata <shudder>. Served with a simple side salad this made for a very tasty and light midweek dinner, and also lunch for hubby the following day. I always enjoy a nice frittata but the addition of the halloumi was inspired, it has a great texture and a mild salty flavour which worked brilliantly here.
My only other new recipe this week was Spaghetti with Asparagus, Anchovies, Basil & Pangrattato from Theo Randall’s Pasta. Determined to make the most of the British asparagus season I’ve been trying to inject it into our diet whenever possible, and this seemed like a perfect opportunity. Despite the addition of double cream this was a very light dish, the tender garlic and asparagus were offset nicely with the crunchy breadcrumbs and the salty flavour of the anchovies. Next time I could be persuaded to add a little chilli into the mix (when couldn’t I?) but a really enjoyable meal nonetheless, and one that I will definitely make again. Recipe Count: 85
New Target: 104
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