Behind the Seams


We can’t think of a better way to make the most of time spent indoors than making this light and fragrant pasta dish from our textile artist Sam...delicious and oh so easy!

Green Olive Pesto Pasta

100g of unsalted cashews
2 cloves of garlic
150g green pitted olives (or stuffed)
50g basil leaves
100ml extra virgin olive oil
50g parmesan
Lemon rind of 1 lemon
400g pasta

1. Cook pasta for 15 minutes or until cooked to your desire.
2. Pulse remaining ingredients in a food processor then toss through pasta.

Q&A with Sam

We love that this recipe is passed down from your mother…how does that make you feel?

My mum gave me a cookbook of all her favourite go-to recipes about five years ago…I really treasure it. Cooking brings people together and it’s a wonderful way to show people you care about them. In our house family dinner is an important ritual where we all get the time to talk about our days. I love creating mum’s recipes and feel so lucky that she is such a gifted cook. Making dishes for my kids that she once made for me fills me with joy.

What is your favourite dish to cook?

There is no way I could choose one thing, but I particularly love baking; it’s the perfect mix of art and science. There are many other things as well…salads from ‘Community’ by Hetty McKinnnon, family favourites from ‘Mr and Mrs Wilkonson’s How it is at Home’, and anything from Yottam Ottelenghi. If I’m cooking for a special occasion or feel like a challenge, I would reach for Christine Manfield’s ‘Fire’…so many delicious things.

Are you a sweet or savoury person?

Both…isn’t everyone?