Brighton chef Phil Bartley shares his recipe for a special 'full flavour' pasta dish

Phil Bartley is a local chef and also runs The Great British Charcuterie. Phil’s food can be found at Hove Place, The Cricketers, The Cleveland Arms, and others around the city.

Truffle Salami, Charred Broccoli & Yorkshire Pecorino Linguini

Everyone loves a good old pasta recipe, but this week I’m dishing up something a bit more special than your average Italian pasta.

Sign up to our daily SussexWorld Today newsletter

This linguini is made with some local, artisan produced ingredients including truffle salami from Moons Green alongside a hard cheese such as Yorkshire pecorino.

Phil Bartley's Truffle Salami, Charred Broccoli & Yorkshire Pecorino Linguini

It’s a full flavour, easy-to-follow recipe made with some fantastic artisan ingredients for the perfect dinner party main to impress your friends.

All of these ingredients can be found locally and on our website: Home - TGBC (



Phil Bartley's Truffle Salami, Charred Broccoli & Yorkshire Pecorino Linguini

1 tbsp olive oil

140g Tempus truffle salami roughly chopped

2 cloves garlic peeled & chopped

4 tsp tomato paste

400g chopped tomatoes

320g dried linguine

100g purple sprouting broccoli

200g beef stock

100g Yorkshire pecorino


1. First, heat 1 tbsp of olive oil in a medium frying pan and add the salami to sauté for 5 minutes.

2. Next, add the garlic into the pan and sauté until golden.

3. Then, add the tomato paste and cook on a low heat for 2 minutes.

4. During this process, season with salt and pepper.

5. Now, add the chopped tomatoes followed by the meat stock and simmer for a further 5 minutes.

6. Then, bring a pan of salted water to boil and cook linguine as per packet instructions.

7. Once it has cooked, mix the pasta and sauce together in a pan.

8. Plate it up and serve with grated Yorkshire pecorino cheese.


Read More

Read More
The Coal Shed’s Tuna Tartare by Callum Wood