Search

A summer feast from Norma's Giovann Attard

 Whip out the BBQ and ready the al fresco dining set up: these three recipes from Norma's Giovann Attard make the perfect summer feast 

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

Serves 2

Preparation time 10

Cooking time 6

Ingredients

  • 8 Red Prawns (cleaned)
  • 1 red chilli deseeded and chopped
  • 2 cloves garlic, sliced
  • 4 sprigs of parsley, chopped
  • 150ml extra virgin olive oil, plus extra olive oil for cooking
  • 1 lemon
  • Salt

Method

  1. Turn on your BBQ and or a griddle pan and get it nice and hot and the oven on 180 degrees celsius 
  2. Mix the garlic, chilli, chopped parsley and olive oil and season with salt
  3. Drizzle the prawns with olive oil and season with rock salt
  4. Grill the prawns for 1 minute each side or until nice and charred
  5. Place the prawns onto an oven tray and cover with the garlic and chilli dressing. Place in the oven for 4 mins or until cooked
  6. Served with a charred grilled lemon on the side

Grilled whole fish with caper berry, olive and tomato sauce

Perhaps the most impressive way to utilise the BBQ, grilled fish gets a level up courtesy of the unctuous, umami-laden sauce in this recipe

Serves 2

Preparation time 5

Cooking time 30

Ingredients

  • 2 monkfish tails skinned and trimmed
  • 50g caper berries
  • 4 garlic gloves, sliced
  • 50g black olives, pitted
  • 250g fresh tomato sauce
  • 2 sprigs of parsley
  • Extra virgin olive oil

Method

  1. 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. 
  2. 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
  3. Taste the sauce and check if it needs any salt and set aside
  4. Pre-heat your griddle pan or your BBQ until nice and hot
  5. Place the monkfish on the hot BBQ or griddle pan and cook for 6 mins on each side.
  6. 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

Serves 2

Preparation time 10

Cooking time 30

Ingredients

For the courgettes

  • 4 courgettes
  • 50g shallots, chopped
  • 150g Fresh fennel, diced
  • 2 red chillies, chopped
  • 2 garlic cloves
  • 1 tsp ground coriander seeds
  • 1 tbsp tomato paste
  • 200g of tomato passata sauce
  • 50g vegan nduja
  • 50g vegan soft cream cheese
  • 2 sprigs dill 

For the cous cous

  • 125 ml of vegetable stock
  • A few strands of saffron
  • 200g cous cous
  • Extra virgin olive oil
  • Salt

Method

For the courgettes

  1. Cut the courgettes in half and fry in olive oil until nice and brown and then set aside
  2. In a saucepan over a medium heat, drizzle in the olive oil and sauté the shallots
  3. Add the chopped fennel and cook for around 5 minutes until tender
  4. Add the ground coriander and garlic and cook for 2 for minutes
  5. Add the tomato paste and cook further 3 minutes then add the tomato passata sauce
  6. Place the courgettes in the sauce, season with salt and simmer for around 10 to 15 minutes depending on the size of the courgettes. Remove from the heat once the courgettes are nice and tender
  7. Serve the courgettes with the soft vegan cheese and vegan nduja on top

For the cous cous

  1. Bring the vegetable stock to boil and add the saffron strands. Remove from the heat and leave the saffron to infuse
  2. In a heat-proof bowl, mix the raw cous cous with olive oil, and salt. Spread evenly across the bottom and pour over the hot stock
  3. Cover the tray with cling film and leave for 5 minutes
  4. Fluff with a fork and serve warm along side the courgettes
Loading