Calamari patties with apricots…
…pine nuts with pickled fennel Yields 10 patties Prep time 30 mins + overnight chilling Ingredients 120g calamari 60g dried apricots 30g pine nuts Handful of parsley Handful of mint Zest from one lemon Olive oil 2 pinches of chilli flakes 2 garlic cloves Salt Pepper 80g breadcrumbs 1 tbsp. salt 100ml apple cider vinegar … <a href="https://served.mt/calamari-patties-with-apricots/">Continued</a>
Tumbrell’ with broad beans and guanciale
Serves 4 Prep time 25 mins Ingredients Fresh tumbrell 100g peeled broad beans Zest of half a lemon Juice of half a lemon Half a lemon ½ medium sized garlic or 1 small clove 5 sprigs thyme 40g guanciale (pork cheek) Salt Pepper Pinch red chilli flakes Method In a bowl place the broad beans, … <a href="https://served.mt/tumbrell-with-broad-beans-and-guanciale/">Continued</a>
Lifting the Lid – Adrian Buttigieg
Adrian Buttigieg talks comfort food, duck tongues and his mother’s ‘għagin fil-forn’. What or who inspired you to become a chef? My main inspiration came from my mother and older brother. My mother always cooked the most memorable and delicious family lunches and dinners, and when she allowed him to, my rother too. My other … <a href="https://served.mt/adrian-buttigieg-talks-comfort-food-duck-tongues/">Continued</a>
