I love this time of year for so many reasons and not to mention that some of my favourite ingredients come into season – lemons, broccolini, garlic and more.

I am delighted to announce the upcoming launch of the Relish Mama cookbook. A date has been set for the launch on 3rd December. It will be a wonderful evening celebrating the book and each other. Places are limited. We would so love for you to join us for this special event. Tickets for this special event can be purchased here.

It is with pleasure that I share with you a recipe that celebrates some of my favourite foods in season right now. It just so happens to be the cover recipe from the cookbook. Hurrah! It is a MASSIVE family favourite at ours and much loved by me as our girls now whip it up on their own.

Orecchiette with broccolini and lemon

Serves 4

For those times when you are just a bit over tomatoes being the hero of your pasta. This is a cracking dish and super speedy to whip up. Playing Dean Martin’s ‘Mambo Italiano’ in the background as you create this dish seems to take it to new heights.

500g Orecchiette pasta
3 bunches broccolini
3 tablespoons olive oil
30g unsalted butter
1 clove garlic, sliced paper thin
1 fresh chilli, finely chopped (seeds removed if you like less heat)
A good pinch of sea salt
Freshly crack black pepper
1 lemon, zested and juiced
2 large handfuls of flat leaf parsley, leaves only
1/4 cup of grated parmesan cheese
Sea salt and pepperCut the stems from the broccolini florets and then slice the stems in thirds lengthways. Set the sliced stems and florets aside.

Fill a large pot with water. Bring to the boil and add enough salt so that it is as salty as the sea. This is the key to cooking pasta well. No oil is needed (get your hands off that bottle). When the water is rapidly boiling, add the pasta. Cook per instructions on the packet, remembering that you want it al dente and not overcooked.

Place a frying pan on medium-high heat. Add the olive oil and butter and when hot, add the garlic and chilli and stir constantly so that the garlic doesn’t burn. Add the salt and pepper and stir. Add the broccolini and cook until semi-soft but definitely not soft and mushy. It may take around six minutes. When the broccolini is vibrant green and cooked, add the lemon zest and taste for seasoning.

Strain the pasta and toss it into the frying pan with the broccolini or transfer to a large mixing bowl if your pan is not large enough. Toss together and add the lemon juice and parsley. Stir through the parmesan.

Serve with crusty bread and antipasti on the side.