TROFIE PASTA
with watercress, courgette and almonds
by Adam Banks
CHEF’S STEP BY STEP
This is a great dish to cook to impress guests. You don’t need a fancy gadget but you do need to master the technique for making the pasta. What’s fantastic about the sauce is that you can change it depending on what’s in season. I like to use wild garlic or asparagus in spring, watercress throughout the summer and cavolo nero in winter. ADAM BANKS, HEAD CHEF AT FIFTEEN CORNWALL
PHOTOGRAPHS MIKE ENGLISH FOOD STYLING SOPHIE AUSTEN-SMITH STYLING VICTORIA ELDRIDGE
ADAM’S STORY
He worked as senior sous chef at Jamie Oliver’s Cornish outpost from 2005-2011 and, after working in Australia and at the Star & Garter pub in Falmouth, he returned to Fifteen Cornwall as head chef last spring. The restaurant’s rustic, Italian-inspired food is perfectly matched by Adam’s passion for using seasonal and local ingredients. Profits go to Fifteen Cornwall’s registered charity, Cornwall Food Foundation, which has trained more than 100 apprentice chefs over the past decade.