A simple recipe this week, perfect for summer evenings. Wild garlic leaf is in season, and my wife had made a batch of her excellent wild garlic leaf pesto sauce. Smokey bacon is a perfect match for it, so I cooked up some bacon wrapped stuff chicken breast with wild garlic leaf pesto pasta to enjoy in the warm summer sun.
Christmas leftovers never seem to run out, the most recent festive season was no exception. We had some smoked ham in the fridge, so I made smoked ham and mushroom carbonara. It turned out to be a diverse and tasty twist on the Italian classic.
Take one Sous Vide Supreme. Mix in a Big Green Egg. Sprinkle with other kitchen equipment. Combine with tender chicken breast, vine ripened tomatoes, crisp asparagus tips, fresh basil and papardelle pasta.
The result was a meal truly greater than the sum of its parts. And the ingredient that bought it all together? Pickled celeriac.
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