Pasta & Filling

2 Cups 00 Flour
3 Whole Eggs
1 Yolk
1 tbsp Olive Oil

1 Butternut Squash
1 Egg
Parmesan to taste
2 tbsp Olive Oil


Spring Onion & Ginger

5 Spring Onions - sliced finely

1 Thumb sized piece ginger - diced finely

1/2 Cup Soy sauce

1/2 Cup Sherry Vinegar

Mixed all together, ready to use after 30 minutes.

Yorkshire Pudding

1 Cup Eggs, 1 Cup Flour, 1 Cup Milk

Add some oil, about 1 tbsp to each Yorkshire mould. Get them in the oven and get it hot, very hot. Take the tin out and carefully fill with the Yorkshire batter. Cook at 175C / 340F for 25 - 30 minutes. 

Grain Mustard

1 tbsp Grain Mustard
1 tbsp Honey
1/2 Cup White Balsamic Vinegar
2 Cup Extra Virgin Olive Oil
Salt & Pepper

Whisk everything together and season with salt and pepper.

Pickled Cabbage

1 /2 Savoy Cabbage - sliced finely
2 Red Chilli - diced finely
Thumb sized piece of ginger - diced finely
3 Spring Onions - sliced finely
2 Garlic cloves - sliced finely
1 Cup White Balsamic Vinegar
1 Cup Sugar

Saute the chilli, ginger and spring onions. Add the vinegar, sugar and garlic. Boil for 3 minutes. Turn the heat off. Add the cabbage. Stir. Serve after an hour. Keeps fine in the fridge for 1 week.