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Sunday 13 September 2026 02:24:51 GMT
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For me, entertaining isn’t about perfection-it’s about creating a space where everyone feels welcome. Good food always starts the conversation, but the details matter too. I love how Royal Doulton’s Pacific Glaze collection adds texture, colour and character to the table, making everyday meals feel just that little bit more special. Recipes Below ⬇️  400g cherry or grape tomatoes 3 large cloves garlic, peeled, sliced 1 red onion, sliced into thin wedges 2 basil sprigs, plus extra leaves to garnish 60ml extra virgin olive oil, plus extra to serve Sea salt and pepper to taste 400g good quality spaghetti 1 x 200g tub burrata, drained Salad: 1 fennel bulb, shaved, fronds reserved to garnish 1 radicchio, washed, dried, leaves roughly torn 2 oranges, skin & pith removed, sliced 6mm rounds ½ cup flat leaf parsley, roughly chopped Juice of ½ orange 1 tablespoon apple cider vinegar 40ml extra virgin olive oil 1 teaspoon Dijon mustard 2 teaspoon honey Method Step 1. Pre heat the oven to 180 degrees C. Place the tomatoes, garlic, onion, basil sprigs, olive oil and a pinch of salt and pepper onto a roasting tray. Place into the oven and cook for 25- 30 minutes or until the tomatoes are soft and fragrant. Remove from the oven, place the tomato mixture into a jug and carefully blitz with a stick blender until smooth. Step 2. Cook the spaghetti in a large pot of salted boiling water for 8-9 minutes, or until al dente.  Drain the pasta, reserving 1 cup of the cooking water. Pour the tomato sauce onto the spaghetti and stir well to coat-adding a little of the cooking water if the mixture needs loosening. Step 3. For the salad whisk the orange juice, vinegar, olive oil, mustard, honey, salt and a pinch of pepper in a bowl until emulsified. Place the fennel, radicchio, sliced orange and parsley into a bowl. Pour over the dressing then toss well to coat. Garnish with reserved fennel fronds. Step 4. Place the spaghetti into a serving dish then break over the burrata and scatter with extra basil leaves. Finish with a drizzle of olive oil and cracked pepper before serving withthe salad @royaldoulton #PacificGlaze #Ad #pasta #homecooking #entertaining
For me, entertaining isn’t about perfection-it’s about creating a space where everyone feels welcome. Good food always starts the conversation, but the details matter too. I love how Royal Doulton’s Pacific Glaze collection adds texture, colour and character to the table, making everyday meals feel just that little bit more special. Recipes Below ⬇️ 400g cherry or grape tomatoes 3 large cloves garlic, peeled, sliced 1 red onion, sliced into thin wedges 2 basil sprigs, plus extra leaves to garnish 60ml extra virgin olive oil, plus extra to serve Sea salt and pepper to taste 400g good quality spaghetti 1 x 200g tub burrata, drained Salad: 1 fennel bulb, shaved, fronds reserved to garnish 1 radicchio, washed, dried, leaves roughly torn 2 oranges, skin & pith removed, sliced 6mm rounds ½ cup flat leaf parsley, roughly chopped Juice of ½ orange 1 tablespoon apple cider vinegar 40ml extra virgin olive oil 1 teaspoon Dijon mustard 2 teaspoon honey Method Step 1. Pre heat the oven to 180 degrees C. Place the tomatoes, garlic, onion, basil sprigs, olive oil and a pinch of salt and pepper onto a roasting tray. Place into the oven and cook for 25- 30 minutes or until the tomatoes are soft and fragrant. Remove from the oven, place the tomato mixture into a jug and carefully blitz with a stick blender until smooth. Step 2. Cook the spaghetti in a large pot of salted boiling water for 8-9 minutes, or until al dente. Drain the pasta, reserving 1 cup of the cooking water. Pour the tomato sauce onto the spaghetti and stir well to coat-adding a little of the cooking water if the mixture needs loosening. Step 3. For the salad whisk the orange juice, vinegar, olive oil, mustard, honey, salt and a pinch of pepper in a bowl until emulsified. Place the fennel, radicchio, sliced orange and parsley into a bowl. Pour over the dressing then toss well to coat. Garnish with reserved fennel fronds. Step 4. Place the spaghetti into a serving dish then break over the burrata and scatter with extra basil leaves. Finish with a drizzle of olive oil and cracked pepper before serving withthe salad @royaldoulton #PacificGlaze #Ad #pasta #homecooking #entertaining

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