Pasta and Rice

Thai Crab Salad on a bed of Crispy Noodles
Thai Crab Salad on a bed of Crispy Noodles
I love fresh crab meat, but I have to say its a bit of chore removing all that succulent white meat but you are rewarded by its taste. Crabs are very reasonably priced when you consider the cost of lobsters which has a similar flavour. When choosing crabs choose ones that are heavy for their size. If you wish to forgo the job of removing the meat, buy white meat frozen or in cans.
4 Portions as a starter or as a main with a selection of dishes.
Prep: 20 - 40 minutes (20 minutes to remove the white meat)
Cook: 5 minutes
Fettuccine Salad with Coriander, Basil, Mint and Cashews
Fettuccine with Coriander, Basil, Mint and Cashews
While unorthodox this combination of ingredients create a refreshing and tasty pasta. Even my Italian friends love it. This recipe is for 12 portions for a buffet party but for fewer guests simply halve it. For an Australian version of this dish (great for Australia day January the 26th) prepare fresh wattle seed or warrigal green pasta (see recipe) or a combination of the two.
12-15 Portions
Prep: 10-15 minutes
Cook: 3-5 minutes fresh pasta or according to pasta instructions
Pappardella and Rocket Salad
This Pasta dish is very easy to prepare and cook. It makes an ideal side dish or can be served and a main.
6 Portions
Prep: 10 minutes
Cook: 3-8 minutes
Smoked Salmon Fillets on Gnocchi and Asparagus
This recipe calls for fillets of smoked salmon that are prepared in the same way as smoked haddock fillets and need further cooking. "Something Fishy" a fishmonger in Broughton st Edinburgh prepares his own smoked salmon and haddock, these fillets are moist and full of flavour. Smoked salmon fillets have become popular in the last few years and are available from many supermarkets eg. waitrose sells them in many stores in their fish section. If you can't find smoked salmon fillets simply use fresh salmon.
6 Portions
Prep: 5 minutes
Cook: 10 minutes
Spring Vegetable Barley Risotto
Barley was Scotland's primary crop well beyond that of oats up until the 17th century. Now barley grown in Scotland is mainly used for whisky. Barley's texture and ability to soak up stock makes it perfect for using as a healthy type of risotto instead of risotto rice. .
4-6 Portions
Prep: 10-15 minutes
Cook: 50 minutes
Asparagus Risotto
Asparagus risotto
This asparagus risotto is a light and tasty dish. Risotto needn't be heavy, with slow careful cooking it should simply melt in your mouth, not sink to the pit of your stomach. This recipe also includes a small amount of dried wild mushrooms but if you are lucky enough to get your hands on seasonal morels they will be even better.
6 Portions
Prep: 10 -15 minutes
Cook: 30-40 minutes
Clam and Chilli Spaghetti
A combination of razor and surf clams makes an amazing pasta dish. It shows what just a handful of ingredients can make. Razor clams are usually sold in bunches held with a rubber band.
4 Portions
Prep: 5 minutes
Cook: 10-15 minutes
Summer Bean Orecchiette with Smoked Salmon
A light pasta dish making use of the best of the season.
4 Portions as a main or 6 Portions as a starter
Prep: 15 minutes
Cook: 10 minutes
Potato Gnocchi
Gnnocchi
Gnocchi when made at home is much lighter than processed varieties. You need to mix the ingredients together lightly to a smooth consistency the firmer you are the heavier the Gnocchi. It,s best to make gnocchi a few times as it becomes easier each time. When you are confident at making it you can begin to experiment by adding other ingredients such as pumpkin, parsnip and goats cheese. When making gnocchi you should use old floury potatoes, which are mainly available in the winter.
4 Portions
Prep: 20 minutes
Cook: 10 minutes
Polenta Croutons
Polenta Croutons are tasty and light. They are very easy to prepare and cook, and can be frozen and cooked at a later point of time.
Saffron Couscous Salad
Saffron Couscous Salad
Couscous is extremely easy to prepare and very versatile dish. You can add your own choice of flavours to suit your own taste.
6 Portions
Prep: 10 minutes plus 30 minutes standing
Marrons on Vegetable Spaghetti with a Coconut Sauce
Maroons
Blue marrons are highly prized crayfish which are only found in in Western Australia, they are blue in appearance and resemble a small lobster (there is also a black shelled variety). Their flesh is sweet and succulent. Blue marrons are very difficult to farm, making them an expensive but worth the extra cost. If you are unable to purchase blue or black marrons you may use large crayfish, a small lobster or extra large prawns.
4 Portions
Prep: 20 minutes
Cook: 15-20 minutes
Warrigal Green Pasta
Warrigal Greens are a herb native to Australia and New Zealand. When cooked it has a texture and taste like spinach and can be used in much the same way. If you can't find Warrigal Greens simply replace them with English spinach in this recipe.
6 Portions
Prep: 30-40 minutes
Cook: 2-3 minutes
Red Curry Seafood Risotto
Red Curry Seafood Risotto
This spicy fusion of flavours works well with the risotto soaking up all the delicious curry juices. Instead of adding cream to the risotto this recipe calls for coconut milk.
6 portions
Prep: 15 minutes
Cook: 35 minutes
Swiss Chard Pasta Rolls
Swiss Chard Pasta Roll, served with pan fried mushrooms
I adore the flavour of swiss chard (silverbeet) in pasta and pastry dishes. Traditionally the Italians prepare one large roll and serve 3-4 slices per portion.
6 Portions
Prep: 1 hour
Cook: 10-12 minutes
Goan Masala Stuffed mackerel
Goan Masala paste is found in jars in most homes in Goa. This red masala is mainly used for stuffing fish and for other seafood dishes, it also goes well with pork and chicken dishes.
6 Portions
Prep: 20 minutes(plus 1-2 refigeration)
Cook: 20 minutes
Chorizo and Prawn Risotto with Manchego Cheese
Chorizo and prawns make a very rich risotto and the use of Manchego cheese a Spanish sheep's cheese provides the same creaminess as traditional parmesan but its' own distinct flavour.
4 Portions
Prep: 15 minutes
Cook: 25-30 minutes
Morel and Asparagus Open Lasagne
Morel and Asparagus Open Lasagne
This is one of those dishes that proves vegetables make just as good a meal as meat and seafood. Morels are very expensive but they have such a strong and distinct flavour that you only need a few of them, if you are unable to locate fresh morels just use dried or another variety of wild mushrooms. This lasagne makes an excellent starter or main dish.
6 Portions
Prep: 15 minutes
Cook: 10-15 minutes
Wild Mushroom Risotto
To me, risotto is a lovely dish in the colder months of the year, and if you live where fresh wild mushroom then the two should be brought together. (You can do what I end up doing most of the time, and pick your wild mushrooms up from the supermarket if fresh mushrooms aren't available.)
4-6 Portion
Prep: 15 minutes
Cook: 40 minutes
Nettle Gnocchi
Gnocchi when made at home is much lighter than processed varieties. You need to mix the ingredients together lightly to a smooth consistency the firmer you are the heavier the Gnocchi. It,s best to make gnocchi a few times as it becomes easier each time.When making gnocchi you should use old floury potatoes.
Prep: 30 minutes
Cook: 30 minutes
Duck Egg Pasta
Duck eggs make the most amazing rich and golden pasta.
4-6 Portions
Prep: 20 minutes (plus 30-60 minutes resting time)
Cook: 2-3 minutes
Barbecue Pork and Prawn Noodles
This is a meal in one, it is quick and easy to prepare but delicous. All it requires is the right ingredients, which you can purchase from Chinese food stores and restuarants.
6 Portions
Prep: 10 minutes
Cook: 8-10
Quick and Easy Tomato Pasta
This is comfort food at its best, quick and easy to prepare but satisfying. For a more sophisticated dish add some raw prawns or simply scatter over some fresh mozzarella.
2 Portions
Prep: 5 minutes
Cook: 20 minutes
Coconut and Saffron Rice
This aromatic rice makes a tasty accompaniment to many Asian dishes. Most recipes call for coconut milk or creamed coconut but in this recipe I use desiccated coconut for a nice change.
6 Portions
Prep: 2 minutes
Cook: 10 minutes
Vegetarian Joloff Rice
Joloff Rice is a famous West African dish which usually contains chicken or beef but is just as good when prepared with vegetables instead. There are many variations of this dish through out West Africa.
6 Portions
Prep: 20 minutes
Cook: 60 minutes
Duck Egg Pasta with Wild Mushrooms and Confit of Duck
Duck eggs make a deliciously rich pasta and here we accompany it with a selection of wild mushrooms and confit duck. If you don't want to use duck confit, shredded duck cooked duck meat from a roast will do. For those of you who haven't made fresh pasta before you are in for a treat as homemade pasta has a much lighter texture than commercial pasta.
4-6 Portions
Prep: 20 minutes (plus 30-60 minutes resting time)
Cook: 2-3 minutes
Spinach Potato Gnocchi with Sage
Gnocchi when made at home is much lighter than processed varieties. You need to mix the ingredients together lightly to a smooth consistency the firmer you are the heavier the Gnocchi. It,s best to make gnocchi a few times as it becomes easier each time. When you are confident at making it you can begin to experiment by adding other ingredients such as pumpkin, parsnip and goats cheese. When making gnocchi you should use old floury potatoes, which are mainly available in the winter.
Prep: 30 minutes
Cook: 30 minutes
Wattleseed Pasta
Wattleseeds in pasta imparts a smooth nutty flavour to it. Try this pasta with a wild mushroom cream sauce or a mixed herbs sauce or pesto sauce or with a cheese based sauce such as goats cheese, mascrapone or stilton. Serve the pasta as an accompaniment with chicken or game
4-6 Portions
Prep: 20-30 minutes (alow 30 minutes for the pasta
Cook: 2 minutes
Butternut Pumpkin Risotto with Gorgonzola and Mascarpone
Butternut Pumpkin
 
4-6 Portions
Prep: 15 minutes
Cook: 50-60 minutes
Simple Pilaf Rice
I like to finish my rice in the oven as this gives it a light and slightly drier texture than simply simmering it.
4-6 Portions
Prep: 5 minutes
Cook: 15 minutes
Herb Crusted Lemon Sole on Minted Pea and Bacon Pasta
Herb Crusted Lemon Sole
This is a great dish for kids to make in advance and with a little help from mum or another adult it can be cooked at quickly at the last minute. Its also a great dish for all the family while it still a fantastic dish to impress dad.
6 Portions
Prep: 20 minutes
Cook: 20 minutes
Pineapple Rice
Pineapple Rice
This rice is not only delicious but it also looks great. It's simple to prepare and is great for serving to a group of people for a dinner or buffet party. I first enjoyed it an excellent Thai restaurant in Sydney over 10 years ago, below the restaurant they also had a great shop which they would sell the curry puffs and other small dishes uncooked in the refrigerator ready for you to cook at home, along side many other Thai cooking ingredients.
6 Portions
Prep: 15 minutes
Cook: 15 minutes
Laverbread and Cockle Risotto
Laver is an edible seaweed and when picked laver is purple in colour but turns green when cooked. In Japan laver is dried into sheets and is known as nori. In Wales laver is boiled to make a green puree which is known as laverbread. Mixed with oatmeal and fried in bacon fat the laverbread makes laver cakes. Laverbread combined with sharp orange juice creates a tasty sauce which is served with fish and Welsh lamb or mutton.
4 - 6 Portion
Prep: 15 minutes
Cook: 40 minutes
Paella
Paella
Paella originated in Valencia, the truly original Paella is made up of ingredients that are easy to obtain local ingredients, such as green vegetables, snails and eels. This is just my version of the original dish, you may vary the ingredients as you desire, adding different seafood or you may wish to add chicken cut into portions, diced pork.
Prep: 30 minutes
Cook: 30 minutes
Crab Risotto
Crab makes an excellent risotto, I choose not to use the brown meat but many recipes include it so if you like of course include it. Traditionaly parmesan isn't added to seafood based risotto but I love the flavour of course don't over do it, so if you prefer simply leave it out.
6 Portions
Prep: 15 minutes
Cook: 40-45 minutes
Wattleseed Fettuccine
Wattleseed's are extremely versatile with a nutty, coffee, chocolaty flavour, they are excellent in both savoury and sweet dishes. Roasted and ground Wattleseed's are available from specialty food shops through out Australia and in Sainsburys and gourmet shops in the U. K.
6 Portions
Prep: 30-40 minutes (plus 30 minutes to allow the pasta to
Cook: How Long
Sushi Rice
'Japonica' Sushi Rice is short grain which means that it is round and sticky when cooled, this allows you to shape it many varieties of sushi.
Approximately 1 kg cooked rice
Prep: 5 minutes plus 2 hours for draining and cooling
Cook: 20 minutes
Roast Pumpkin Risotto with Mascarpone
Roast Pumpkin Risotto is an classic italian dish. Risotto is very easy to cook and is great tasting.
4-6 Portions
Prep: 15 minutes
Cook: 50-60 minutes
Saffron Rice
An easy way to prepare rice to serve with many Thai and Indian dishes. While the ingredients are simple the flavours work well together and appears in many restaurants as their speciality rice.
4-6 Portions
Prep: 10 minutes
Cook: 15 minutes  
Celeriac, Stilton and Apple Ravioli
A very British ravioli with a delicious combination of Celeriac, stilton and apple. While this may seem an unusual choice of filling for ravioli but is no less peculiar than the traditional one of pumpkin, mustard fruits and amaretti. You can make your own pasta for the ravioli or try wonton or gow gees skins for an easy alternative.
6 Portions
Prep: 30 minutes
Cook: 15 minutes
Beetroot Fettuccine
Beetroot Fetuccinie with stuff chichen breast
Beetroot gives an amazing colour and flavour to fettuccine.
4-6 Portions
Prep: 20 minutes (plus 30-60 minutes resting time)
Cook: 2-3 minutes
Venison Sausage and Wild Mushroom Risotto
Venison sausages and wild mushrooms make an amazing winter warmer risotto, full flavoured and delicious.
4 Portions
Prep: 10 minutes
Cook: 25-30 minutes
Truffle Risotto with Seared Scallops
Just a few thin slices of truffle infuse a rich aroma to a simple risotto, scallops seared and drizzled with a little truffle oil creates an indulgent dish perfect for celebrating.
6 Portions (as a starter or light main)
Prep: 10 minutes
Cook: 1 hour
Brussel Sprouts and Chestnut Ravioli with a Wild Mushroom and Cranberry Sauce
Ravioli
This recipe is ideal starter for those tradionalists whom just happen to be vegetarians. It is a yummy alternative to some meat based starters.
6 Portions
Prep: 30 minutes
Cook: 20 minutes
Arancini
Arancini, served with a rocket and parmasan salad
Arancini, a great dish to make with leftover risotto, is throught to have originated from Sicily in the 10th century. They are crisp fried balls of risotto, and in our version I use traditional mozzarella, but you can use blue cheese, goats cheese or feta, all give a unique taste to the Arancini.
12 - 15 Arancini balls
Prep: 10 minutes
Cook: 8 - 10 minutes
Fragrant Rice
Fragrant Rice
A simple plain basmati rice infuse with the flavour of a few spices is all that is needed with many Indian dishes. Fragrant Basmati rice complements dishes rather than compete with them.
Prep: 5 minutes plus 30-60 minutes soaking (optional)
Cook: 15 minutes
Three Cheese Tortellini
Tortellini is a stuffed pasta which is shaped to look like a girls belly button. The filling of three cheeses is scrumptious.
4 - 6 Portions
Prep: 30 minutes plus 1 hour preparation of pasta
Cook: 15 minutes
Mexican Rice
This rice is a delicious dish with simularities to risotto as the rice is cooked with a rich tomato mixture and a selection of vegetables cooked with it. In this recipe.
6 Portions
Prep: 10 minutes
Cook: 30 minutes
Pappardelle with Hare Sauce
Pappardelle with Hare Sauce
Hare is a wonderfully rich meat and makes a delicious meal on cold winter nights. In the dish the meat is cooked slowly in red wine so that is tender and easily shreds from the bone. It is then made into a delicious pasta sauce to serve with freshly cooked pappardella. For a milder flavour you can use rabbit instead.
4-6 Portions
Prep: 30 minutes
Cook: 2 hours & 20 minutes (plus marinating overnight, optional)
Wild Mushroom and Watercress Fusilli
In this recipe I use dried wild mushrooms, the water used for soaking the mushrooms makes a great base for the sauce. Dried wild mushrooms or also good in risotto and sauces.
4-6 Portions
Prep: 10 minutes
Cook: 10 minutes
Fusion Mushroom and Spinach Cannelloni
Fusion Mushrooms with Spinach Cannelloni
In this recipe I bring together Asian flavours and Italian ones, to create a surprisingly tasty dish. By using bought cannelloni shells this makes it an easy dish to prepare.
6 Portions
Prep: 20-30 minutes
Cook: 30 minutes
Fusion Mexican Swordfish and Italian Tuna Lasagne
This is an unusual combination of flavours but they make a delicious dish together. Instead of using pasta for the lasagne there is crispy tortillas. This dish is especially good if you cook it on the barbecue. While this is dish may seem complicated, it easily prepared in advance. The dish only requires the final cooking of the fish when you are ready to serve.
Prep: 30 minutes (plus at least 1 hour to marinate)
Cook: 15 minutes
Pilau Rice
Pilau Rice dish that is tasty and easy to prepare. It makes a great accompaniment to Indian and Moroccan dishes.
4 Portions
Fine Noodles with Smoked Salmon, Caviar and Creme Fraiche
This is a very attractive dish which is true simplicity to prepare, while using indulgent ingredients. In this recipe I call for the commercial variety of quick cook noodles, which are available in nearly all supermarkets.
2 Portions as a starter
Prep: 10 minutes
Cook: 5 minutes
Ricotta Gnocchi
Gnocchi can be a daunting dish to prepare but with a little practice it's easy. Making gnocchi is quick to make and you don't need any special equipment.
4 - 6 Portions
Prep: 10-15 minutes plus 20 minutes for cooking the potato
Cook: 5 minutes
Steamed Seafood Nori Rolls
Steamed Seafood Nori Rolls
A simple oriental flavoured puree of white fish and prawn meat is steamed rolled in nori. This is an easy dish to make and looks very impressive. This dish makes a great canapè or a light starter.
6 Portions
Prep: 15 minutes
Cook: 5 minutes
Pilaf Rice with Chickpeas
Pilaf rice is great accompaniment to curries, stews, barbecued and roasted dishes.
4 Portions
Asparagus, Pea and Goats Cheese, Beetroot Ravioli
The combination of asparagus, peas and goats cheese make a tasty and light filling for ravioli. In this recipe I have used beetroot pasta which just adds a little depth but this recipe works just as well with plain pasta or for a really quick and easy ravioli use wonton or gow gee skins.
4-6 Portions
Prep: 30 minutes
Cook: 10 minutes
Spiced Bean Rice
You may vary the ingredients in this recipe by adding ingredients such as diced red peppers.
6 Portions
Prep: 10 minutes
Cook: 20 minutes
Yabbies with Goat's Cheese Gnocchi
Yabbies with Goats Cheese Gnocchi
When I was a child of 5 I lived in the Australian country-side for a short time, my friend had a large farm with a small river running through it. Here we fished for yabbies using lines with cheese attached, we caught hundreds, but much to my discuss the bucket full of yabbies were soon put in a pot of boiling water by my mother. These days few of us our lucky enough to catch yabbies like this and they have now become more of a luxury food. The flesh of yabbies is absolutely delicious, being between the flavour of a prawn and lobster without the saltiness. Yabbies are an Australian inland freshwater crayfish.
4 Portions
Prep: 20 minutes
Cook: 10-15 minutes
Easy Wild Mushroom Tortellini
Tortellini is filled which is shaped to look like a girls belly button. Using gowgee skins makes the preparation of tortellini easy, a technique which many restaurants use. You can make ravioli with gowgees skin by simply folding in half or by placing one over the top to seal in the filling, cut out with a fluted biscuit cutter for a frilled edge. There is an endless selection of fillings and sauces that can be used once you know how.
6 portions as a starter
Prep: 30 minutes
Cook: 15 minutes
Swiss Chard and Ricotta Ravioli with Garlic Prawns
I adore the flavour of swiss chard (silverbeet) in pasta and pastry dishes.The addition of garlic prawns makes this dish even more delicious.
4 - 6 Portions
Prep: 30 minutes
Cook: 10 minutes
Porcini Linguini with a Garlic Cream Sauce and Asparagus
In this recipe I have infused the linguini with porcini powder (this is available from many specialist food shops), if you can't find this product you can grind dried porcini to a powder or use a little truffle paste instead. Home made pasta is always nicer and lighter than the commercial varieties. If you haven't tried making it before here's' your chance, with a little practice you will be surprised at how easy it is.
4-6 Portions
Prep: 30 minutes
Cook: 5 minutes
Singapore Noodles
Singapore noodles are a popular dish sold on street stores throughout China and Singapore. The noodles vary according to taste from fresh, thin or thick rice noodles to fresh or dried Chinese egg noodles. Below I have used thin rice noodles (vermicelli) but any of the above noodles will do (obviously fresh rice or egg noodles want need to be soaked in boiling water).
4-6 Portions
Prep: 15 minutes
Cook: 5-8 minutes
Gnocchi with a Goats Cheese and Sage Sauce, Spinach and Prosciutto
Gnocchi with Goats Cheese and Sage Sauce is a delicious pasta recipe. The Prosciutto is an optional extra and can be left out if you are serving to vegetarians.
4 portions as a main or 6 portions as a starter or side dish
Prep: 5-10 minutes
Cook: 10 minutes
Zucchini, Chorizo and Feta Risotto
Zucchini, Chorizo and Feta Risotto - a great summer dish
In this recipe the zucchini is cooked along with the chorizo before adding it to the risotto to keep its’ texture and to stop it going soggy. The addition of mint and feta makes a fresh tasting risotto for the summer months.
Kedgeree Risotto with Tandoori Scallops
Smoked haddock and mild curry flavours creates a tasty meal for any occasions. For a special touch the risotto is garnish with tandoori marinated scallops. Any leftover risotto can be used to make delicious supli balls (these can be frozen and simply defrosted a few hours before cooking).
6 Portions
Prep: 15 minutes
Cook: 40 minutes
Asparagus, Pea and Goats Cheese Risotto
This delicious risotto brings together the flavours of spring and early summer with plenty of fresh herbs to bring it to life. A good risotto should be creamy in texture with a little bite (al dente) not mushy.
6 Portions
Prep: 10 minutes
Cook: 30 minutes
Nettle Pasta with a Sweet Potato and Mushroom Sauce
Nettles grow all year but it's only in Spring and Autumn that their leaves are small and tender. Nettle grows around road sides, waste areas, walk ways and river. I'm sure if you looked you would find some. When cutting them wear thick rubber gloves and cut off the tender tips and small leaves. Nettles when simmered in water at around 50°C lose their toxic sting and becomes similar to spinach, and can be prepared in many dishes instead of spinach. The sauce below is excellent with the pasta but it also goes well with tomato and seafood sauces or just toss it with a little olive oil or butter and mixed herbs.
6 Portions
Prep: 30 minutes
Cook: 20 minutes
Wild Salmon with a Herb Crust on Spring Vegetable Fettuccine
Salmon and pasta are an ideal combination, and this recipe presents very well on the plate. It is also very tasty.
6 Portions
Prep: 15 minutes
Cook: 20 minutes
Paprika, Bean and Pea Rice
A simple but really tasty rice that can be served hot or cold excellent with barbecued meat and seafood or roasted chicken. You may vary the ingredients in this recipe by adding ingredients such as diced red peppers.
6 Portions
Prep: 10 minutes
Cook: 25 minutes
Spicy Thai Cockle and Clam Risotto
Spicy Thai Cockle and Clam Risotto
This dish is a culinary mixture of Italian and Thai ingredietns brought together to create a tasty and satisfying dish.
4-6 Portion
Prep: 15 minutes
Cook: 40 minutes
Beetroot Risotto
Beetroot Risotto, served with Rocket and Parmesan
Risotto is one of those dishes which are easy to prepare. There are many varities and you will find that most italian provinces lay claim to having the best tasting, most genuine version of the dish. In this recipe, I am preparing risotto with fresh beetroot. I liked to use raw beetroot when I make dish, for it gives an uniquely earthy taste.
4 Portions
Prep: 15 minutes
Cook: 25 minutes
Mint and Coriander Pasta
Making Pasta is a very simple thing to do. Once you have learnt how to make the basic pasta, recipes like this one will be easy for you to prepare. There is nothing so nice as eating your own prepared and cooked pasta, it really tastes so much beter that shop bought pasta.
4-6 Portions
Prep: 20 minutes (plus 30-60 minutes resting
Cook: 2-3 minutes
Kipper Kedgeree
Kippers Kedgree ready to serve.
Kedgeree is is a wonderful dish, and here is my breakfast version of a British classic.
4 Portions
Prep: 30 minutes
Cook: 30 minutes
Thai Ravioli
Of course this is far from a traditional recipe but a fusion of flavours. A simple dish to prepare using wontons and top quality Thai flavoured sausages for the filling (I've used excellent Thai and duck with mango sausages). The ravioli is served in coconut milk infused with lemon grass, coriander, holy basil and chilli.
4 Portions
Prep: 15-20 minutes
Cook: 8 minutes  
Pumpkin Gnocchi
I love home made gnocchi, it has more texture and taste than the commercial varities. It may seem to be fiddley to prepare at first but after a few goes you will see just how easy it is to make. You need to mix the ingredients together lightly to a smooth consistency the firmer you are with the dough the heavier the Gnocchi.
4-6 Portions
Prep: 20-30 minutes
Cook: 50 minutes
Pasta Nero with Chilli and Lemon
A simple recipe but great hot or cold. Serve it along with a little rocket and parmesan salad and to accompany seafood dishes. You can prepare this pasta in advance and refrigerate for up to a day, removing it from the refrigerator half an hour before serving.
6 Portions
Prep: 5 minutes
Cook: 3-10 minutes (varying according to fresh or dried pasta)
Wattleseed Gnocchi
Gnocchi can be a daunting dish to prepare but with a little practice it's easy. Making gnocchi is quick to make and you don't need any special equipment. Wattleseeds give the gnocchi a mild nutty mild coffee type flavour. Wattleseeds can be purchased in the U.K. from Sainsburys in the gourmet section. In Australia they are sold at many delicatessen.
4-6 Portions
Prep: 10-15 minutes plus 20 minutes for cooking the potato
Cook: 5 minutes
Smoked Haddock Ravioli
Smoked Haddock Ravioli with butter and rocket
Smoked haddock makes a delicious filling for ravioli when blended with ricotta. You can make your own pasta for the ravioli or try wonton or gow gees skins for an easy alternative.
6 Portions
Prep: 30 minutes
Cook: 15 minutes
Salmon and Prawn Ravioli with a Tomato and Saffron Sauce
This recipe of Salmon and Prawn Ravioli is a tasty starter or main course. Want to make ravioli sheets? Well try our easy pasta recipe.
4-6 Portions
Prep: 15-20 minutes
Cook: 10-15 minutes
Smoked Haddock on Kedgeree with a Saffron Sauce
Smoked Haddock on Kedgeree
Smoked Haddock is a very comforting dish to have in the winter. The sauce in this dish is prepared from the poaching milk keeping the calories low and keeping all the flavour fish. Kedgeree is an Anglo-Indain dish which usually includes the haddock. In this recipe I serve the haddock on the rice.
6 Portions
Prep: 10-15 minutes
Cook: 20 minutes
Duck Egg Fetuccinie
Duck Egg Fetuccinie, served on a bed of rocket
Duck eggs make a rich flavoured pasta, that adds depth to the dish. They make pasta that is very tasty. There are instructions for making the pasta in a food processor or by hand. Don't believe the nonsense that hand made pasta is any better, it is more to do with the equipment you have and the way you like to make it.
4-6 Portions
Prep: 20 minutes (plus 30-60 minutes resting time)
Cook: 2-3 minutes
Steamed Filled Rice in Lotus Leaves
This dish is traditionally prepared with glutinous rice, which I have always known as sticky rice. If you are unable to obtain this you may use Japanese sushi rice or plain boiled rice. You may vary the filling in the rice by using different meat eg. BBQ duck instead of pork, if you are a vegetarian you can easily replace the meat with a little steamed Chinese cabbage, water chestnuts and sliced bamboo shoots.
4-6 Portions
Prep: 15 minutes plus 3-5 hour soaking time for the rice
Cook: 15 minutes plus 8-10 minutes to precook the rice
Orecchiette with Herb Smoked Trout and a Chive Cream Sauce
Smoked Trout has a subtle, soft flavour, which goes very well with Orecchiette and Chive Cream Sauce.
Makes 4 Portions
Prep: 10 minutes
Cook: 25minutes
Crab Ravioli
Crab makes a really tasty filling for these little parcels. This is a wee bit a cheats recipe, I use gowgee skins instead of pasta this makes this dish, very quick and easy. A packet gowgee's in the refrigerator makes for easy last minute entertaining. Once you have made the filling in leftovers can be frozen in a sealed container, to be used for later.
6 Portions
Prep: 30 - 40 minutes
Cook: 10 minutes
Linguine with Smoked Salmon and Chives
Linguine with Smoked Salmon and Chives served
In late spring and early summer my chives suddenly come to life with lots of lovely purple flowers, these make a great addition to salads and pasta dishes. They are also good deep fried in a light batter.
4-6 Portions
Prep: 20 minutes (plus 30-60 minutes resting time)
Cook: 2-3 minutes
Braised Brown Rice
This is a simple and tasty way to cook brown rice, it gives the rice a light texture that improves the flavour of any rice.
4-6 Portions
Prep: 5 minutes
Cook: 15 Minutes
Poached Wing of Skate with a Confit of Vine Grown Baby Plum Tomatoes
To me, skate has one of the most subtle, interresting tastes, but it is often passed by because it looks like a lot of work for a little amount of fish. This is a real shame, as it is quite easy to prepare. Once you have learnt the technique in preparing it, I will bet it is on your shopping list often.
4 portions
Salt and Pepper Squid with Pak Choi and Rice Noodles
Squid is one of my favourite seafoods, it is excellent when deep fried and barbecued. Don't be squeamish in buying whole squid as they are very simple to prepare and very good value.
6 Portions
Prep: 20 minutes
Cook: 15 minutes