Salmon ceviche (Serves 4)

300 grams of salmon fillet, skinned
1 red chilli, deseeded and thinly sliced 
Small bunch of chives/spring onions finely chopped

For the dressing
Juice of one lemon
½ tbsp. of grated garlic
2 tbsp. of Japanese soya sauce
2 tbsp. of sesame oil
Drizzle of olive oil
Pinch of caster sugar


  1. Slice the salmon thinly and arrange the pieces on serving plates so that they overlap.
  2. Mix the dressing ingredients and pour over the salmon.
  3. Decorate with chives/spring onions and chilli. Serve


Warm salad  (Serves 2)

2 fillets of salmon
270 grams of cherry tomatoes on the vine
150 grams of rocket
Parmesan shavings
Salt and pepper

For the dressing

1 big lemon (the juice and zest)
2-3 tbsp. of olive oil
Salt and pepper to taste.


  1. Heat the oven to 140°C and until warm. Place the cherry tomatoes on a tray and roast for about 45min. Set aside and keep warm.
  2. Increase the temperature of the oven to a 160°C. Season the salmon fillets with salt and pepper and place on a tray, in the hot oven, for about 15 minutes.
  3. Wash and remove the woody part of the asparagus stalks and quickly cook under a hot griddle pan. Set aside.
  4. Mix the olive oil, lemon juice and zest, salt and pepper and let the flavours infuse for a few minutes.
  5. On a long dish, arrange a bed of rocket and place the asparagus, roasted cherry tomatoes and the grilled salmon (cut into chunks) on top. Drizzle with the lemon dressing and decorate with the Parmesan shavings. Serve immediately.


Berries and Meringue    (Serves 4)


4 medium size meringues o 16 bite size ones freshly made / shop-bought.
150 grams of strawberries hulled
150 grams of raspberries
100 grams bar of milk or dark chocolate
A tub of Greek style yoghurt
12 roasted Brazil nuts


  1. Place the Brazil nuts on a tray and roast in the oven at 190°C until golden. Leave to cool down and chop then into large pieces.
  2. Break the chocolate into pieces and put them in a bowl. Place on top of saucepan of simmering water (Bain Marie) until the chocolate has melted. Pour in a splash of milk to help loosen the consistency. Mix well and keep warm.
  3. Put the meringues on four separate bowls (1 medium or 4 bite size per portion) and cover them with the Greek yoghurt (3-4 tbsp. per portion)
  4. Scatter the strawberries and raspberries on top of the meringue/yoghurt mixture and top with the melted chocolate.
  5. Decorate with the chopped Brazil nuts. Serve.


Beetroot and Goat Cheese Ravioli  (Serves 4)


For the Ravioli

250 grams 00 flour plus extra for dusting
3 whole eggs
3 whole yolks

For the filling

2 large or 4 small beetroots
¼ cup of goat cheese
2 tbsp. grated Parmesan, and a bit extra for garnish
1 egg lightly beaten
6 tbsp. of unsalted butter
2 tbsp. fresh chives chopped
Salt and freshly ground pepper


To make the pasta dough

  1. Put the flour in a large bowl or a clean work surface and make a well in the middle. Add a pinch of salt. Crack the eggs into the middle and use your hands to mix it all together until you have small dough. You can also do this in a food processor. As soon as it comes together knead for a couple of minutes, them wrap in cling film and place in the fridge for 30 minutes.

To make the filling

  1. Preheat the oven to 220°C. Wrap the beetroot in aluminium foil (drizzle with olive oil, optional) and roast for 45 minutes approximately. Allow to cool, peel and roughly chop.
  2. Add the beetroot, goat cheese, the parmesan, egg and a pinch of salt and pepper to a food processor and pulse until smooth. Transfer the mixture to the fridge to chill while rolling the pasta dough.
  3. Cut the dough in half (always keep any dough you are not working with under a damp tea towel). Dust your work surface with some flour. Flatten one half of the dough with your finger tips. Set the pasta machine at its widest setting and roll the dough through it, lightly dusting with flour if it sticks.  Fold the pasta in half, click the pasta machine up a setting again, roll through. Click the machine setting again fold in half and roll through. Do this four times for each half.  This process kneads the dough and creates a perfect texture.
  4. To start rolling the dough properly work one half through all the settings on the machine from the widest down to the narrowest, lightly dusting both sides of the pasta every time you run it through.  Once you have gone down to the narrowest setting, fold the pasta in half lenghways, then in half again, then in half again and once more again until you have a square piece of dough. Run this through so you have a long, straight piece of dough about as wide as the machine.
  5. Lay the piece of pasta out and place a heaped teaspoon of the beetroot mixture 5-6 cm apart and 2cm away from the bottom edge. Pull the top edge over the filling and pinch the sides together. Use your fingers to gently pat the pasta around the filling making sure there are no holes.  Trim and cut the ravioli into shape with a knife or a crinkly cutter.  Place on a tray and repeat with the other piece of dough.
  6. Add the raviolis to salted boiling water and boil for 2-3 minutes until the pasta is cooked.  The raviolis will begin to float to the surface when the pasta is done. Remove with a slotted spoon and transfer to serving plates.
  7. Add a cup of the pasta cooking liquid to a small saucepan and bring to a simmer over medium heat.  Add the chives and cook until the water begins to evaporate. Add the butter gradually in small cubes one at a time, allowing each cube to melt before adding the next.
  8. Spoon the butter sauce over the ravioli and season with salt and pepper to taste.  Sprinkle Parmesan cheese on top if desired.  Serve immediately.