Sicily is a food lover’s paradise: anyone who has walked the streets of Palermo, Trapani, Catania or Syracuse will undoubtedly agree.

Here we feast on firm fleshed swordfish, delightful to the eyes and to the palate; sun-kissed tomatoes, delicate aubergines, vibrant red, green and yellow peppers and salty capers that lovingly marry together in the caponata; busiate – the most characteristic of pasta from western Sicily – effortlessly combined with pesto Trapanese made with pecorino and fragrant almonds. And if I had to describe Sicily with a dessert, what better way than cannoli, with their crunchy shell and creamy ricotta filling – so quintessentially Sicilian you will hear a voice in your head that says ‘va tastalu! (go taste it!)’

Busiate with pesto Trapanese

Swordfish, caponata & salmoriglio

Watermelon, onion & oregano salad
Cannoli Siciliani

In stock

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For your meal you will need:

  1. A large pan for cooking the pasta & a sauté pan or bowl for dressing it
  2. A colander or slotted spoon for draining the pasta
  3. A griddle pan, BBQ or frying pan for cooking the swordfish

The detailed recipes for the dishes are here, but in essence:

  • Remove all ingredients (except for cannoli filling) from the fridge at least half an hour before you begin.
  • Place a large pot of well salted water on to boil (10g per litre).
  • Cook the busiate until ready (5 minutes for al dente).
  • Mix with the pasta & pesto.
  • Eat!
  • Cook the swordfish in a griddle pan, on the barbecue, or in a frying pan – it will take 6-8 minutes total (3-4 mins each side) depending on thickness.
  • Slice the swordfish, arrange on the caponata, and drizzle over the salmoriglio.
  • Dress the watermelon, then eat this alongside the swordfish.
  • Your cannoli will only take a minute to fill, so enjoy your main and then make them last minute for ultimate crispiness – or bring the filling separately to the table for a fun DIY experience!



ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, nuts.