Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years. This week, Frances shares her pasta recipe.
“I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.”
A few days to go before hospitality can return to their INSIDE venues and their various creative enterprises. How exciting! Unfortunately due to the pandemic this will be the ‘survival of the fittest’ all jockeying for position. I for one am looking forward to visiting the plethora of local establishments opening up fully and supporting restaurants again.
This week’s recipe is my last for a while as I will be busy enjoying other people’s food as well as producing my own! It’s for a simple Pappardelle Pasta with handfuls of these wonderful herbs that I am surrounded by, chickpea, artichoke puree and pesto.
Once again it is the sort of recipe you can use your own interpretation of – such as, if you don’t like artichoke you can use tomato with spicy sausage and parmesan shavings.
With the flavour of these herbs, this dish is sensational. I have used meadowsweet, chives, pine buds, pea shoots, all the good things that are in the garden at the moment.
The pesto is made with lovage but you can decide which herb you would like to use for your pesto. This dish is all about seasonal inspiration and that is what is going to be so exciting in the weeks to come when we can try out all the new dishes from our local chefs, both simple and sophisticated.
For the Pasta, you will need:
- 200g Pasta Flour
- 150g Egg Yolk
- 25g Olive Oil
Mix together in your processor.
Knead well and rest for an hour.
Roll out thinly or put through your pasta machine.
Cut into half an inch strips.
Plunge into boiling, salted water for 4 minutes until transparent. It is important the pasta still has a bite to it and is not overcooked.
Drain off the water and let stand for a couple of seconds.
Mix in the pesto and scatter your selection of fresh herbs over the top. The heat from the pasta should stimulate the flavour of the herbs.
Add the cooked chickpeas, artichoke puree and any other flavours you might wish to use.
For the Artichoke Puree, you will need:
- 6 Root Artichokes
- 50g Butter
- Nutmeg
- 1 teaspoon of Cream
Wash and peel the artichokes, this is sometimes a little tricky due to the knobbly surface but persevere.
Cover with boiling water and a little knob of butter until well cooked.
Drain well and put through your blender with a little grated nutmeg and a teaspoon of cream.
Season to taste.
This puree is a great natural flavour enhancer for other dishes, such as fish, chicken or vegetables.
Read More:
- Stray Foodie: Chicken & Oregano Patties with Mozzarella, Asparagus & Broad Beans
- Stray Foodie: In search of the perfect loaf…
This is Frances’ last recipe for the time being — she is to return to monthly restaurant reviewing for the Stray Ferret now that indoor dining has returned. Will she be visiting your favourite restaurant? Make sure to watch out for the next Stray Foodie in a month’s time.
