In an area of London that isn't exactly short of great places to eat, it can be hard to stand out in Fitzrovia. Norma certainly does, thanks to its impressive Italian menu that takes cues from Sicily – the ball to the country's boot – and the influence Moorish flavours have had on the island.
Head chef Giovann Attard serves up a menu that seems made for summer, rife with grilled seafood, juicy tomatoes and addictive plates of pasta. But, a journey to Fitzrovia for a meal is not always feasible, so we've nabbed a few recipes from Attard so that you bring Norma to your home. These three dishes are delightful on their own, or wonderful when paired together as a full meal.
Juicy charred prawns kick things off nicely with a subtle chilli kick and a punchy dose of garlic, grilled whole fish is given a refresh with an unctuous tomato sauce and braised courgettes bring a vegan-friendly dose of greenery. These recipes utilise a BBQ or grill, are full of fresh summer flavours and, crucially, aren't too complex – leaving more time for soaking up the sun. BYO bottle of crisp white wine.
Norma's grilled prawns
Take advantage of long summer nights, whip out the bbq, and get these babies grilling
For the monkfish, make a slit with a sharp knife in each fillet lengthwise, drizzle with olive oil and season with rock salt. Set aside.
Over medium heat in a sauce pan drizzle some olive oil and sauté the sliced garlic, caper berries and black olives, cook for a few minutes and then add the fresh tomato sauce, simmer for around 20 mins
Taste the sauce and check if it needs any salt and set aside
Pre-heat your griddle pan or your BBQ until nice and hot
Place the monkfish on the hot BBQ or griddle pan and cook for 6 mins on each side.
Serve the fish with the caper berry and olive sauce and garnish with parsley leaves and extra virgin olive oil
Braised courgettes and saffron cous cous
As courgette season gets in full swing, this recipe puts the vegetable front and centre, serving as a vegan-friendly main course or side dish