The flavours of the Mediterranean combine together to create this stunning pasta recipe with its culinary roots anchored in Southern Italy. Think of Puglia with the addition of black chickpeas, fennel seeds and Silver Cod. The pappardelle twists nicely with the key ingredients and the capers add a wonderfully salty kick. Our chefs have created a recipe to help customers remember those sunshine infused holidays. We can’t think of a more satisfying dish to serve them on a dull winter’s day.



1. Pappardelle all’Uovo, Agnesi

2. Ceci Neri, Greci

3. Giardin Paradiso Organic E.V.O.O, Barbera

4. Capers in Salt, Greci

5. Silver Cod

6. Chives

7. Vine Tomatoes

8. Fennel Seeds



Season cod fillets with salt and pepper, and a small drizzle of olive oil, and bake in a pre-heated oven following instructions on the packet. Boil a saucepan of salted water and cook the pasta accordingly. In a frying pan, add a splash of olive oil and lightly warm the tomatoes until they soften. Throw in some black chickpeas and fennel seeds and toss until warmed through. Once the pasta is cooked, add to the frying pan. Once the cod is cooked, remove from oven and flake into pieces, and add to the frying pan. Toss together and plate in a bowl. Serve with the capers and chives and a drizzle of oil.