One List Five Meals: Ravioli with Savoy Cabbage and Nutmeg
Fresh ravioli for four — I use a spinach and ricotta ravioli
A dash of olive oil
Garlic, finely chopped
Savoy cabbage, shredded
100 mls of white wine
1 tsp of ground nutmeg
A bunch of thyme, removed from the stalk
50g of cheddar cheese, grated
Heat a dash of oil in a large saucepan over a medium heat. Add the garlic and fry until it is changing colour then add the shredded cabbage and stir.
Once the cabbage has begun to soften add the wine, nutmeg and thyme. Leave to bubble away until the cabbage is completely soft.
In the meantime put the ravioli on to boil in lightly salted water.
It does not take too long as the pasta is fresh, they will rise to the top of the pot once they are cooked but test them by breaking open one parcel just in case.
Stir the drained pasta through the cabbage and season to taste. Drizzle with a little more oil and sprinkle with the cheese before serving.
1 large head of cauliflower, cut into medium sized florets
A dash of rapeseed oil
1 onion, finely chopped
A thumb size piece of ginger, finely chopped
2 green chilies, de seeded and finely chopped
1 tbsp of black mustard seeds
4 potatoes, cut into bite size chunks
½ tbsp of mild madras curry powder
1 large handful of frozen peas
A bunch of coriander, chopped
1 tbsp of natural yoghurt
2 large naan breads or enough rice for four people
Boil the cauliflower in lightly salted water until it is just beginning to soften, about four minutes should do.
Remove from the water and set the cauliflower aside. Keep the water in the saucepan.
Heat the oil on a medium heat in a large pan with a lid and sauté the onion until it is turning translucent.
Add the ginger, green chillis and mustard seeds and continue cooking until the first seed pops. Stir in the potatoes and the curry powder.
Pour enough of the cauliflower water into the pan to cover the potatoes, place a lid on the pot and simmer until the potatoes have softened.
Stir in the peas and the cauliflower and simmer until everything has heated through. Taste and season.
Serve with a dollop of yoghurt on top and a sprinkling of coriander.
Either use naan bread or rice, depending which you prefer.
Rice for four
A dash of olive oil
1 onion, finely chopped
4 cloves of garlic, finely chopped
300 mls of white wine
50 mls of Pernod — optional, you can add a little more wine instead if you wish
Zest of three oranges
4 tsp of fennel seeds
A bunch of thyme, removed from the stalk
1 tin of cannellini beans, drained
600g of mixed seafood
2 tins of chopped tomatoes
I used a mixed seafood from our local fish monger. It works out at very good value.
Put the rice on to boil in lightly salted water and drain when cooked.
Heat a dash of oil and sauté the onion until it is turning translucent.
Add the garlic and continue frying until it has started to changed colour.
Add the Pernod to the pan if you are using it and let it reach a boil so the alcohol burns off.
Add the wine, orange zest, fennel seeds, thyme and tins of tomatoes.
Bring everything to a simmer and taste carefully. Season as needed.
Allow to bubble away as you heat another dash of oil in a frying pan.
Fry the seafood for a minute so the outside of the pieces of fish are just browning.
Pour all of the fish into the gently simmering liquid. Add the beans and allow to bubble away until the fish has cooked through.
Do not stir too much as the fish will break up.
Serve with the rice.
Potatoes for four
A drizzle of olive oil
1 bulb of fennel, thinly sliced
4 150g fillets of salmon
Zest of 2 lemons and one of them cut in half
4 tbsp of sun dried tomato pesto
1 tbsp of creme fraiche
Put the potatoes on to boil in lightly salted water and drain when cooked.
Cut four squares of tin foil about 600cm each.
Rub a little oil into the centre and place the sliced fennel on top.
Lay the fish skin side down on the fennel.
Sprinkle with a quarter of the lemon zest and squeeze some juice from one half of the lemon over it.
Place a desert spoon (half a tbs) of the red pesto onto the salmon. Season and then drizzle with a little more oil.
Bunch the foil up so that the fish and other ingredients are completely sealed within the parcel.
Repeat the process for the other three fillets.
Place them all of the parcels on a baking tray and place into an oven that has been heated to 200 degrees.
Bake for 15 to 20 minutes, depending on the size of your fillets, the salmon with be opaque when it is cooked.
Remove all of the ingredients from the parcel and put on a warm plate making sure to get all of the juices, place a dollop of the creme fraiche on top.
Serve with the potatoes on the side.
Rice for four
1½ tbsp of sesame oil
1½ red chilli chopped, 1/3 for the salad
1 tbsp of mixed spice powder
2 tbsp of honey
5 tbsp of soya sauce
1¼ kg of chicken wings
1 cucumber, peeled and sliced with a fruit peeler to make very thin strips
1 tbsp of white wine vinegar
½ of a thumb size piece of ginger, very finely chopped, almost mashed
2 cloves of garlic, very finely chopped, almost mashed
Put the rice on to boil in lightly salted water and drain when cooked.
Mix together 1tbs of the sesame oil, the chopped red chilli, the powered mixed spice, 1½ tbs of the honey and 3 tbs of soya sauce.
Toss the chicken wings in the mixture and leave to marinade in the fridge for about 20 minutes.
Now mix together the rest of the oil and honey with the rest of the soya sauce then add the vinegar, ginger and garlic.
Mix together well and taste, season if necessary and set aside.
Place the chicken wings in a single layer on two baking trays. Place into an oven heated to 220 degrees and roast for 20 minutes.
Remove them and toss the wings and then continue to cook for another 10 minutes or until golden, sticky and cooked through.
Toss the cucumber slivers in the salad dressing you made earlier and serve with the rice and the sticky wings.
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