HOW TO
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Pansotti with winter greens, ricotta and a smashed walnut sauce
A classic – deep greens and the wonderful earthiness of walnuts.
Bucatini with root vegetables, chestnut bolognese and yeasted nut pesto
Wonderful mellow autumnal flavours
Raviolo of oxtail and field mushrooms with savoury onions and red wine
A magnificent, rich, decadent and elegant dish.
Gnocchetti with preserved late summer tomatoes, mascarpone and basil
A taste of summer in the depths of winter.
Pappardelle with chicken livers, red wine, shallots, bacon and smoked crumbs
Simple, wonderfully textural and packing a mighty punch.
Strozzapreti with black winter truffles, butter and parmesan
Phil Howard’s signature dish and the ultimate in pasta luxury
Fusilli with octopus, red onion, garlic, fennel, orange zest and chilli
Fragrant, fresh and full of the brine of the sea.
Rigatoni with a ragout of wild boar, bacon, celeriac, cider and apple
An intensely flavoured dish with a deeply delicious seasonal ragout.