Seasonal Recipes


Tom Yum Gung soup

  • 1L Chicken Stock
  • 1 lemongrass stalks, bruised and cut into 4 pieces
  • 2 medium fresh hot red chillies, deseeded
  • 4 kaffir limes
  • ½ tsp chilli paste
  • 15 raw prawns
  • 2 spring onions
  • 1 ½ tbsp fish sauce
  • Juice of 1 lime
  • Sugar, to taste
  • Fresh coriander to garnish
  • 5 cm knob of galangal, peeled and sliced

Pour stock in a stockpot and heat. Add the lime leaves, lemongrass, galangal, and chilli paste. Bring to the boil, then reduce heat and simmer the soup for 5 minutes. Add prawns, onions and mushrooms and simmer for 3 minutes.

Season to taste with fish sauce, lime juice and sugar to achieve flavour that is hot and tangy.

Garnish with coriander leaves before serving.

- Find more recipes like this at

Main Course

Asparagus and ricotta ravioli with wild garlic and butter sauce

For the filling:

  • 20 medium asparagus spears, tough ends snapped off
  • 250g ricotta, drained
  • 50g hard Italian cheese, grated
  • 2 tbsp olive oil
  • salt and pepper
  • Basic Pasta Dough

For the sauce:

  • 100ml vegetable stock
  • knob of butter
  • 10 leaves wild garlic, roughly chopped
  • reserved pasta cooking water

1. Blanch asparagus in a large saucepan of salted hot water for 3 minutes. Drain and immediately transfer to an ice water bath to cool. Drain and pat dry.

2. Thinly slice the asparagus lengthwise. Measure out about 50g, a large handful, and set aside for garnish. Place remaining asparagus in a large bowl with the ricotta, cheese and olive oil, season with salt and pepper. Set filling aside.

3.Prepare the basic pasta dough recipe and roll out to the thinest setting. Keep pasta sheets moist by using a damp tea towel or cling film to cover.

4. Lay a sheet of pasta on a floured surface. Cut a disc with a round cutter, (or a square with a pasta cutter) put a spoonful of filling in the middle, brush the edges with water and cover with another disc of pasta. Press gently with your fingers all around the pasta disc to get rid of the pockets of air.

5. To make the sauce: Fresh egg pasta cooks in 2 – 3 minutes, so don’t walk away from it, and make sure you start your sauce at the same time as you start cooking your pasta.

6. Cook the ravioli in a large pot of boiling salted water. There is no need to add any oil.

Meanwhile put the vegetable stock in a saucepan, add the butter and wild garlic and let melt. When the pasta is ready drain, making sure that you keep two or three tablespoons of the pasta cooking water.

7. Transfer the ravioli to the saucepan with the retained cooking water and sauté in the melted butter for a few seconds until the sauce thickens up. Take the saucepan off the heat, add a generous sprinkle of Parmesan, let it melt and serve immediately.

- Find more recipes like this at


Hot raspberry soufflé

  • 250g raspberries
  • 4 eggs, whites only
  • 100g caster sugar
  • Juice of ½ a lemon
  • ½ tsp corn flour, lightly dissolved in a few spoonfuls of water
  1. First, evenly butter and sugar the ovenproof moulds for the soufflés and place in the freezer.
  2. For the coulis, add half the sugar to the raspberries. Place in a hot pan and cook quickly for 2 to 3 minutes with a good squeeze of lemon juice.
  3. Liquidise with a hand blender and pass through a sieve to remove the seeds.
  4. Place 2 tsp of coulis in the bottom of the soufflé dishes and thicken the remaining coulis with the moistened corn flour.
  5. For the meringue, ensure the whisk and bowl are free from grease by scalding with boiling water.
  6. Place the egg whites in the bowl and start to whisk.
  7. Gradually add the sugar until a smooth soft peak is obtained.
  8. Add a good squeeze of lemon juice at the end.
  9. For the soufflé, take a third of the meringue and whisk into the thickened coulis.
  10. Lightly fold in the remaining two thirds. Do this gently so the air is not knocked out of the mix.
  11. Divide the mix between the dishes.
  12. Smooth the surface of the soufflé and trim the edges with your thumb.
  13. When ready to bake, space out on a tray and bake in a medium to hot oven 180/ gas 4 for approximately 10-15 minutes depending on the size of the dish.
  14. Dust with icing sugar and serve immediately.

- Find more recipes like this at