Chef Chris Leach, co-founder of Manteca in London EC2, has released two new Italian recipes. The dishes, a squid ink spaghetti with anchovies, cherry tomatoes and pangrattato, and a honey, thyme and fig semifreddo, are intended for low-effort cooking during the late summer and early autumn period.
The pasta dish is designed to come together quickly while the spaghetti cooks, featuring a contrast of black pasta, red tomatoes, and golden crumbs. The semifreddo dessert highlights ripe figs and requires freezing for at least eight hours.
The recipes aim to provide maximum impact with minimal effort, suitable for various occasions from midweek meals to Sunday lunches.