The Extra Helping

The Valentine's one for when you'd rather not eat out.

Part one of the Extra Helping is coming a little earlier this month to give you an idea for a two course dinner to spoil your loved one or just yourself this Friday if you fancy it with a wine selection to complement the flavours. February’s seasonal offerings happen to be pretty romantic. Beautiful pinks, reds and pastels coming from nature. Blood oranges, radicchio, castel franco, chicory and forced rhubarb.

Today we are guiding you through a simple but very tasty pasta dish with Tuesday’s semolina dough recipe, brussel sprout orecchiette with brown butter, chilli and pangratto and a beautifully balanced and light dessert of dark chocolate ganache with creme frâiche, blood orange and black olive which you can make ahead.

If you ever wondered how we make the creamy, chocolatey ganache we serve at Isca now is your time. Paired with a bottle of orange wine chosen by Caroline to enhance the experience. The chocolate ganache is easy to make and delicious, the search for the best chocolate ganache recipe is over as I believe this is it. The key is good quality chocolate, single origin and dark. Pump Street is the best you can get, treat yourself and your loved one. You won’t look back. It has been on our menu since the beginning and is easily our most popular dessert. Sometimes I think about taking it off the menu but worry about our regular’s reaction A good quality creme fraiche brings extra creaminess and works so well with the chocolate. Fresh and creamy balanced with fruity chocolate, bitter olives and fragrant orange.