Statement date: Wednesday 18 March

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We are grateful for your interest, and are keen to have you as a customer as soon as possible.

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Fusilli with fennel, spinach and lemon

1 fennel head
100g spinach
1 onion
2 garlic cloves
150g fusilli
1 lemon
3tbsp thick yoghurt
Parmesan cheese or pine nuts to serve
  • Chop the onion, garlic and fennel
  • Heat 1tbps of olive oil in a pan and gently sauté the onion, garlic and fennel for 10 minutes
  • Meanwhile Cook the pasta 
  • Gently steam the spinach for a few minutes, squeeze and chop
  • When the fennel is cooked, add the spinach, pasta, yoghurt and grate in the zest of the lemon
  • Season well, add a squeeze of the lemon juice, to taste, then sprinkle with Parmesan or pine nuts
Original Source: 

Izzy Silvester