New recipes

Purple Sprouting Broccoli with Marjoram and Lardo

Purple Sprouting Broccoli with Marjoram and Lardo

We’ve got lots of love for lardo, Italy’s spiced, cured fatback. It adds porky goodness to just about anything.


  • 2 pounds purple sprouting broccoli, broccolini, or regular broccoli, trimmed, stalks peeled (quartered, if using regular broccoli)
  • 4 tablespoons olive oil, divided
  • 1 large white onion, cut through root into 8 wedges
  • Freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 2 tablespoons fresh marjoram leaves
  • 2 ounces lardo, very thinly sliced

Recipe Preparation

  • Blanch broccoli in a large pot of boiling salted water until crisp-tender, about 3 minutes (2 minutes if using broccolini). Drain; transfer to a large bowl of ice water to stop the cooking. Drain and pat dry. Set broccoli aside.

  • Heat 2 Tbsp. oil in a large skillet over medium heat. Add onion and 1 Tbsp. water; season with salt and pepper. Cover and cook, adding more water as needed to prevent browning, until onion is completely soft but not falling apart, 10–15 minutes.

  • Remove skillet from heat. Add vinegar, marjoram, reserved broccoli, and remaining 2 Tbsp. oil and toss to coat. Season with salt, pepper, and more vinegar, if desired.

  • Transfer broccoli mixture to a large platter and let cool. Drape lardo over just before serving.

  • DO AHEAD: Broccoli can be blanched 1 day ahead. Cover and chill.

Recipe by Isaac McHale, The Clove Club, London,Photos by Ture Lillegraven

Nutritional Content

Calories (kcal) 170 Fat (g) 14 Saturated Fat (g) 4 Cholesterol (mg) 5 Carbohydrates (g) 8 Dietary Fiber (g) 4 Total Sugars (g) 1 Protein (g) 4 Sodium (mg) 105Reviews Section

Purple Sprouting Broccoli with Marjoram and Lardo - Recipes

Book a table

The daily changing menu is inspired by Theo’s regular trips to Italy and dictated by the best seasonal ingredients available from the market each day. Theo has personally overseen the extensive wine list that features 90% Italian varietals.

Breakfast menu

Monday - Friday 6:30 - 10:30am

Saturday to Sunday 6:30 - 11:00am

Breakfast classics

Traditional English Breakfast £18
Roasted organic pork sausage with field mushrooms, crispy bacon and eggs prepared to your liking

Traditional Continental Breakfast £15
A selection of pastries, sliced fruit, charcuterie and cheeses

Smashed Avocado £17
Sourdough toast, poached eggs and coriander

Smoked Salmon & Scrambled Eggs £15

Porridge with Brûléed Banana £12

Buttermilk Pancakes £13
Raspberries, vanilla sugar and maple syrup

Granola with Yoghurt and Berries £9

Seasonal Sliced Fruit Plate £12

Homemade Bircher Muesli £12
With berries and apple

Mixed Toast £5
Your choice of bloomer, brown, white or granary bread with preserves and butter

Two Free Range Eggs £10
Prepared to your liking

Eggs Benedict £14
Poached eggs, honey roasted ham and hollandaise sauce on an English muffin

Eggs Royale £14
Poached eggs, smoked salmon and hollandaise sauce on an English muffin

Omelette £14
St. Ewe Cornish egg omelette with your choice of filling

Hash Brown
Organic Pork Sausage
Chicken or Beef Sausage
Black Pudding
Baked Beans
Roast Tomato
Sautéed Field Mushrooms

Enjoy a selection of seasonal fresh fruit juices.
Please speak to your server for more information on the juices currently available.

Double Espresso
Café Latte
Flat White
Filter Coffee
English Breakfast Tea
Earl Grey Tea
Green Tea
Fresh Mint Tea
Hot Chocolate

Please speak to a member of the team if you have any dietary allergies or intolerances.

All prices include VAT at the current prevailing rate.
A 12.5% service charge will be added to the final bill.

A la carte menu


Burrata (V) - Fresh Burrata with Swiss chard, grilled red peppers, farinata, Taggiasche olives and basil - 16

Sformato di Zucca e Fontina (V) - Baked delica squash and fontina cheese soufflé with Italian spinach, cream and Parmesan - 13

Carne Salata - Thinly sliced marinated black Angus beef with yellow zucchini, pine nuts and Parmesan - 18

Seppia in Padella - Pan-fried cuttlefish with red chilli, parsley, anchovies with fresh Borlotti beans and chopped rocket - 16

Salumi misti - Schiena, felino, fennel salami, capocollo with marinated vegetable agrodolce - 16

Anguilla affumicata - Smoked eel with red and golden beetroots, Italian leaves and fresh horseradish - 15


Minestrone (VE) - Soup of Borlotti beans, carrots, celery, marjoram, San Marzano tomato and Swiss card - 14

Cappelletti di Vitello - Homemade pasta stuffed with slow cooked veal and pancetta with porcini mushrooms and Parmesan - 16/24

Pappardelle con Ragú di Manzo - Fresh pasta with slow cooked beef in Chianti and San Marzano tomatoes - 16/24

Ravioli di Erbette (V) - Mixed green ravioli with Swiss chard, rocket, cime di rapa, ricotta, butter and sage - 15/21

Risotto di Mare - Risotto with clams, seabass, mussels, tomatoes, chilli and parsley - 15/21



Orata- Roasted sea bream fillet with Roseval potatoes, Datterini tomatoes,
Capers, Taggiasche olives and white wine - 24

Branzino in Cartoccio - Sea bass baked with porcini mushrooms, fennel, thyme, vermouth, Catelluccio lentils and Italian spinach - 32


Arrosto di Faraona - Roasted guineafowl stuffed wtih Proscuitto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta with Swiss chard and portobello mushrooms - 28

Filetto di manzo - Beef fillet (medium rare) wrapped in coppa di Parma with sweet celeriac, Amarone sauce and salsa verde - 38


Zucchine Fritte - 6
Bruschetta and focaccia - 4
Italian Spinach (V) - 7
Rocket, tomato salad and Parmesan (VE) - 5
Roasted potato with rosemary (VE) - 7

V - Suitable for vegetarians
VE - Suitable or adaptable for vegans

Please note that our menus are subject to change depending on the availability and seasonality of the freshest ingredients.

Regional Tasting Menu


£50 per person

Polpo&ndash Octopus with Roseval potatoes, Taggiasche olives, parsley and capers

Pasta alla Norma &ndash Pasta with slow cooked Sicilian aubergines, tomatoes, basil and ricotta salata

Bistecca di agnello - Chargrilled rump of lamb with caponata and salsa verde

Cannoli Siciliani - Crisp pastry filled with sheep&rsquos ricotta candied orange and pistachios


Carpaccio di manzo - thinly sliced beef fillet with rocket and Asiago cheese

Risotto di radicchio e salsiccia - risotto with radicchio, Italian sausage and Valpolicella wine

Burrida di Pesce alla Veneziana - fish stew with clams, mussels, monkfish, red mullet, prawns with shellfish, tomato and fennel broth

£50 per person
Including wine pairing

Emilia Romagna

Prosciutto di Parma- Sliced of Prosciutto di Parma with gnocci Fritto with Parmesan and aged Balsamic vinegar

Tortelloni - handmade pasta stuffed with herbs, sheep&rsquos ricotta and Parmesan

Arrosto di Farona - roasted Guineafowl stuffed with mascarpone and thyme with braised mixed greens

Torta Barozzi - chocolate, rum, coffee and nut cake

£50 per person
Including wine pairing

Set menu

£39 per person
Inclusive of half bottle of wine


Insalata mista - Mixed italian leaves, datterini tomatoes, cucumber, fresh basil and caprino fresco

Burrata - Fresh Burrata with Swiss chard, grilled red peppers, farinata, Taggiasche olives and basil

Salumi misti - Schiena, felino, capocollo and lardo with marinated vegetables "agro dolce"


Ravioli di erbette - Mixed green ravioli with Swiss chard, rocket, cime di rapa, ricotta, butter and sage

Risotto di mare - Risotto with clams, seabass, mussels, tomatoes, chilli and parsley

Pappardelle con ragú di manzo - Fresh pasta with slow cooked beef in Chianti and San Marzano tomatoes


Frittata- Organic eggs with zucchini, caprino fresco, marjoram and mixed Italian leaves

Trota di mare - Roasted sea trout fillet with zucchini trifolati, datterini tomatoes, Italian spinach, capers and Taggiasche olives

Arrosto di faraona - Wood roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta with Swiss chard, Portobello mushrooms


Bruschetta and Focaccia - 4
Italian Spinach - 7
Zucchine fritte - 6
Rocket, tomato salad and ricotta salata - 5
Mashed Roseval potato with new season olive oil - 6


Amalfi lemon tart - with crème fraiche
Soft chocolate cake - with crema di mascarpone - 8
Seasonal sorbet

Tuesday - Thursday

Book now

To avail this offer, please quote "Set Menu" at the time of booking.
For reservations, please call +44 (0) 20 7318 8747 or email us.

Please note that our menus are subject to change depending on the availability and seasonality of the freshest ingredients.

Contact Us

Lamb shoulder with Purple Sprouting Broccoli

I always do this dish when we have lots of people over for the very reason it is so easy to prepare and serve. Put it in the oven an hour before your guests arrive and it will be ready in good time &ndash so tender you can serve it with a spoon. Purple sprouting broccoli, just blanched in boiling salted water and dressed with good olive oil, makes a great accompaniment.
Serves 6


1 x 1.5kg boned lamb shoulder (not rolled and tied)
2 tbsp extra virgin olive oil
6 garlic cloves, peeled
8 anchovy fillets (packed in oil)
Sprig of rosemary
50g pitted black olives, preferably Taggiasche
250ml white wine
500g purple sprouting broccoli, tough stems removed
Good extra virgin olive oil (for dressing the broccoli)
Sea salt and freshly ground black pepper


1. Preheat the oven to 180°C. Trim excess fat from the lamb shoulder. Heat a flameproof casserole and add theoil, then put in the shoulder and sear to brown it on all sides. Take it out of the pan and pour off excess fat.

2. Add the garlic cloves, anchovies, rosemary, olives and white wine to the casserole and set the shoulder on top. Cover tightly with a lid or foil and place in the oven to cook for 1&ndash1 1/2 hours until the meat is very tender, basting occasionally. Cook uncovered for the last 10 minutes or so to lightly reduce the cooking juices by about half.

3. Towards the end of the lamb cooking time, cook the purple sprouting broccoli in a pan of boiling salted water until tender. Drain and dress with good olive oil and seasoning to taste. Serve the shoulder of lamb with its cooking juices and the broccoli.

First Course:

Joy of Kosher by Jamie Geller


  • 4 tablespoons extra virgin olive oil
  • 1 large white onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup cooked (or canned, drained & rinsed) white kidney, cannellini or GreatNorthern beans
  • 1 cup cooked (or canned, drained & rinsed) pinto beans
  • 8 cups Water or Vegetable Broth
  • Rind from a small piece of Parmigiano-Reggiano (optional)
  • 1 cup Yukon Gold potatoes, diced
  • 2 zucchini, diced
  • 2 medium red tomatoes, diced
  • 4 cups baby spinach
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 6 teaspoons extra virgin olive oil
  • 6 tablespoons Parmigiano-Reggiano, freshly grated, optional

In a large stock pot over low heat, combine the olive oil and onions. Sweat the onions until wilted and soft, about 10 minutes. Add carrots and cook 3 minutes. Add celery, beans, water and Parmigiano rind and cook for about 20 minutes.

Add diced potatoes and zucchini and cook for another 20 minutes. Add tomatoes and their juices, cover, and cook at a low simmer for at least 30 more minutes. Add spinach, season with kosher salt and black pepper, and cook 2-3 minutes longer. Serve with a drizzle of extra virgin olive oil and grated Parmigiano-Reggiano cheese, if using.

Watch the video: Μπρόκολο: Το κόλπο για να παράγει πολλές φορές!