Ingredient Archives: pasta

Confit Duck Ravioli with Cranberries

Confit Duck Ravioli Revisited—The Winter Version

Back in July when we had long warm days and sharp gooseberries in the market I made a dish that would prove to be one of my customers favourites of the year. Confit duck ravioli with the sharpness of gooseberries to work with the rich fattiness of the duck. Now its the middle of winter […]

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bucatini with scallops walnuts and artichokes

Bucatini with Scallops, Walnuts and Artichokes

This meal came together as if it was meant to happen. At the market this week were some fresh walnuts still in their green hulls. We were going to play around with providing these to use in a dish, but soon found out that they are a pain to hull and have a dye in […]

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light baked pasta

Baked Pasta —A light version with Yoghurt, Squash, Kale and Feta

This week I have visitors and so I wanted to start with a dish that I think is a perfect meal to greet people (not so) fresh off a long transatlantic flight. Feeding people who have just arrived after a long journey is a tricky affair. You want to welcome them into your home with […]

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Romanesco Broccoli and Pasta Bake with a Carrot and Sorrel Salad

Romanesco Broccoli and Pasta Bake with a Carrot and Sorrel Salad

  There are some dishes are best eaten at home. It’s not that they are bad, far from it. They are just such cosy meals that they deserve to be eaten on the couch in front of great (or wonderfully awful) TV. This meal of parmesan crusted pasta and Romanesco Broccoli is one of those […]

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pasta salad

Pasta Salad with Fried Vegetables and Plenty of Herbs

This pasta salad is just slipping under the wire as a summer dish. I know that technically it’s not summer anymore but don’t let that deter you. The beauty of this meal is that it can be made ahead of time, and can use up any surplus vegetables and herbs you might have bought or […]

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Confit Duck Ravioli with gooseberries

Confit Duck Ravioli with Gooseberries

  Gooseberries just started showing up in the market this week. This early in the season they are small and super tart. And I knew just what to do with them. Much as I like a good Gooseberry Fool or tart, I wanted to use that sharp flavour to work with the rich fattiness of […]

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zucchini pasta

Zucchini Pasta with Mozzarella; Tomato and Purslane salad

The weather is quite wobbly at the moment, veering from day-long monsoon to blustery gale to hot sticky sun. So I decided to make this Zucchini Pasta as a dish that could work no matter what the weather. It’s by turns warming and comforting, but with enough simplicity and sharpness to deal even with hot […]

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