"I have had several versions of this dish and cooked it many times, the "green sauce" comes from the amount of parsley used in the dish, its that classic Catalonian mix of garlic and parsley that just simply works together that makes it so enjoyable, the clams add a wonderful saltiness, done well you can taste the sea..." Mitch Tonks
Edinburgh International Festival 2011 is an exploration and celebration of the vibrant and diverse cultures of Asia and the long standing influences on the cultural landscape of the west. Friday 12 August - Sunday 4 September 2011
Catches of Northern hake, landed around the UK, are looking plentiful this season – so Seafish, the authority on seafood, is urging consumers to try this excellent whitefish.
Everyone seems to be jumping on the natural band wagon recently and for good reason. People are starting to realise that using vast amounts of chemicals in food and beauty products could have significant side effects on their health, side effects which years down the line may lead to many such ingredients being banned.
This recipe makes two calzones or pizzas. It may seem time-consuming but while the dough is rising you can create a rich thick and sticky tomato sauce. Slow roasting also brings out the best in your toppings.
It's been a busy week at The Source - we have moved office after an urgent need to expand! Thank you to all our readers and contributors for making the first year at The Source so much fun!
