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HOW TO

Just click on the images below for full instructions and videos

Scallop Ravioli How To Video Guide

Raviolo of scallop and prawn with herbs, lemon zest, spring onions and butter

Elegant, luxurious and utterly delicious.

Pansotti with Asparagus

Hand-cut pappardelle with a ragout of aged Hereford beef shin and red wine

Slow-cooked, deeply flavoured and wonderfully comforting.

Pansotti

Short-cut bucatini with new season’s Ligurian basil and melted Datterini tomatoes

A summer classic for good reason

Pansotti with Asparagus

Linguine with brown shrimps, spring onions, cayenne and citrus zest

Potted shrimps – Italian style

Pansotti with Asparagus

Agnolotti of pumpkin and chestnut with brown butter, capers and sage

An all time classic combo of autumnal flavours.

Pansotti with Asparagus

Linguine with brown shrimps, spring onions, cayenne and citrus zest

Potted shrimps – Italian style

Pici Cacio e Pepe

Pici cacio e pepe

Creamy, cheesy, peppery and dreamy

Truffle Strozzapreti

Strozzapreti with black winter truffles, butter and parmesan

Phil Howard’s signature dish and the ultimate in pasta luxury

Chicken Tagliatelle

Tagliatelle with chicken stock, tarragon, farmhouse butter, lemon zest and parmesan

Silky tagliatelle with a simple yet delicious chicken stock and tarragon butter sauce.

Pansotti with Asparagus

Spaghetti carbonara

This beautifully balanced dish is a joy to eat.

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