Joe Trivelli in the Observer: Bright flavours for dull days
The daffodils are starting to poke through the soil, but are still only an inch or so high, so it will be a while before their jolly yellow flowers will be cheering up the garden. At this time of year, while the days are still short and the weather predominantly grey, we turn to food to lift our spirits and lighten our mood. And who better to turn to than Joe Trivelli to create wonderfully rich dishes that will brighten any winter’s day. Out of the frying pan and into the soup. A frying pan would not usually be on the stove when making soup, but last Sunday in the Observer magazine.
Joe used an 8” Netherton pan, artfully photographed by Romas Foord, to cook the surprising addition of seared and sage scented chicken livers that topped his pumpkin soup.
