This is Tony Singh’s veggie twist on a Spanish classic as seen on Cooking with the Stars. Think golden toasted macaroni in a rich mushroom broth, served with griddled asparagus and a nutty, smoky Catalan-style xató dressing – this is packed with flavour and an impressive weekend feast.
Tony Singh
Born and raised in Leith, Tony is a chef and restaurateur best known for making fresh, in-season Scottish produce the star of his dishes. He received an OBE in the 2017 New Year Honours list for his services to the food and drink industry.
1HR
Total time
Ingredients
Servings
2
For the xató (asparagus salad)
40 g
M&S blanched Californian almonds
40 g
M&S blanched hazelnuts
1 slice
M&S San Francisco-style sourdough, toasted
1 clove
M&S Remarksable Value garlic
3
M&S Collection cherry vine tomatoes
1 tbsp
M&S sherry vinegar
125 g
olive oil
1 tbsp
smoked paprika
For the fideuà
15 g
M&S dried porcini mushrooms
150 g
M&S macaroni
1/2
M&S Remarksable Value brown onion, finely diced
80 g
M&S Collection mixed exotic mushrooms, quartered
1 tsp
garlic paste
2
M&S large plum tomatoes
1/2 tsp
sweet paprika
To serve
2 packs
M&S extra fine asparagus, trimmed
110g per pack
