pasta.

ROAST CHICKEN AND PEA LASAGNE

with Ricotta and Lemon.

SERVES 4 | PREPARATION TIME 10 minutes | COOKING TIME 35–40 minutes (mostly unattended)

WHAT YOU’LL NEED

• ¹⁄₂ Tbsp olive oil
• 100 g baby spinach
• 2 cups frozen peas
• 250 g ricotta cheese
• 200 g smooth cottage cheese
• 1 tsp lemon zest
• 1 Tbsp lemon juice
• 1–2 Tbsp milk, to loosen
• 2 cups shredded roast chicken meat
• ¹⁄₂ cup grated Parmesan or pecorino cheese, or use mature Cheddar
• salt and freshly ground black pepper
• 9–12 sheets lasagne
• 1 cup grated mozzarella cheese

WHAT TO DO

1. Preheat the oven to 200 °C and grease a 20 × 25 cm baking dish.
2. To a large frying pan over medium heat, add the olive oil and then the spinach and peas. Cook for 2–3 minutes or until the spinach wilts, then remove from the heat and set aside in a sieve, so that any excess liquid from the spinach can drain away.
3. In a large mixing bowl, mix together the ricotta and cottage cheese, along with the lemon zest and juice. Add the milk to loosen, if necessary. Add the chicken, cheese and seasoning and mix until combined.
4. Layer the ingredients in the baking dish as follows: a layer of filling, a layer of lasagne sheets. Continue layering the two and then end with a final layer of filling on the top. Top with the grated mozzarella and bake for 25–30 minutes, or until golden and bubbling and the pasta sheets are cooked through and can be easily pierced with a knife.

ROASTED BUTTERNUT AND RICOTTA RAVIOLI

with Sage Butter.

YES, I KNOW, THIS IS HARDLY A REVOLUTIONARY RECIPE, BUT OH MY GOODNESS IS IT INCREDIBLE TO EAT. THE CREAMY FILLING OF ROASTED BUTTERNUT AND LIGHT, FLUFFY RICOTTA IS OFFSET PERFECTLY BY THE NUTTY GOLD EN SAGE BUTTER. IT’S ALSO A FABULOUS ALMOST-FANCY BUT UNFUSSY CROWD PLEASER THAT CAN MOSTLY BE MADE IN ADVANCE. ALSO, IT’S A HUMBLE NOD TO ITALY, WHERE THE OTHER ME MOST SURELY LIVES. I ADORE THEIR EXQUISITELY SIMPLE APPROACH TO FOOD, AND EVERY VISIT SENDS ME HOME LOOKING BACK OVER MY SHOULDER.

SERVES 4 | PREPARATION TIME approx. 30 minutes | COOKING TIME 5–10 minutes

WHAT YOU’LL NEED

BUTTERNUT FILLING

• 400 g butternut, peeled and cubed
• 2 Tbsp olive oil
• salt and freshly ground black pepper
• small pinch of ground nutmeg
• 100 g ricotta, roughly crumbled
• 100 g pecorino or Parmesan cheese, grated or shaved, for serving

PASTA

• 300 g cake flour, plus a little extra for dusting
• 3 large eggs
• ¹⁄₂ tsp salt

SAGE BUTTER

• 100 g butter
• 2 Tbsp extra-virgin olive oil
• 2–3 sage leaves, roughly torn

WHAT TO DO

1. Preheat the oven to 200 °C.
2. Place the butternut in a large roasting tin and drizzle with the olive oil, then toss gently to coat and season with salt, pepper and a sprinkling of nutmeg. Roast for 20–25 minutes, or until golden and it can be easily pierced with a knife.
3. Meanwhile, prepare the pasta by adding the flour to a large mixing bowl or food processor. Add the eggs and salt and mix well until it forms a ball, then knead on a lightly floured surface for 3–5 minutes, or until silky and smooth. Wrap in clingfilm and leave to rest and chill in the fridge for 15–20 minutes.
4. Blend the butternut and ricotta together in a food processor until smooth. Remove, check for seasoning and set aside to cool.
5. Divide the pasta dough into four sections, returning the remaining three to the fridge in the clingfilm while you work with the first section. Roll the dough as thinly as possible, 1–2 mm thick, using a rolling pin or a pasta machine. If using a pasta machine, start on the thickest setting and then work your way down, folding the pasta sheet into three between each rolling (effectively folding it into thirds). When it’s thin enough, dust the sheet lightly with flour and set aside, and continue to do the same with the remaining dough.
6. Use a 7–8 cm round or square fluted cutter, or large round cookie cutter of a similar size, and cut out as many circles as possible, it should give you about 40. Divide the circles in half, keeping about 20 aside for the ‘lids’, and put a small tablespoonful of butternut and ricotta filling into the centre of the remaining 20. Brush around the edge with a little water and place a ‘lid’ on top, gently pressing out any excess air with your fingers before sealing.
7. To cook, add the ravioli in batches to a large pot of salted boiling water, removing with a slotted spoon when they rise to the surface (2–3 minutes). Set aside on a warmed serving platter drizzled with a little olive oil. Keep aside about ¹⁄₄ cup cooking water to use later, if necessary.
8. To prepare the sage butter, add the butter and olive oil to a large frying pan over medium heat. Cook until the butter foams and takes on a light golden brown colour, then add the sage leaves and fry until they are crispy, a further 2–3 minutes. Take care not to let the butter burn.
9. Remove the pan from the heat and add the ravioli to the sage butter, mixing gently so that they are all well coated, and add in some of your pasta water to loosen, if necessary. Serve immediately with pecorino or Parmesan cheese scattered over the top.

Note: For a speedier version you can use wilted baby spinach instead of butternut; just squeeze out any excess water before blending together with the ricotta.

PRAWN AND SAFFRON SPAGHETTI.

OH, THIS IS PRETTY. THE RICH GOLDEN YELLOW OF THE SAFFRON LENDS A LITTLE JE NE SAIS QUOI TO THE DISH THAT CAN’T BE IGNORED, AND IT’S JUST A LITTLE FANCY. ALSO, IT’S A DODDLE TO MAKE AND YOU CAN BE FEASTING ON PLUMP PINK PRAWNS AND SILKY TWIRLS OF SPAGHETTI IN ABOUT 15 MINUTES. I’M LUCKY ENOUGH TO HAVE A LITTLE COLLECTION OF SPICES FROM ZANZIBAR, AND AMONG THEM ARE MY PRECIOUS SAFFRON THREADS, ADDED CAREFULLY TO SPECIAL DISHES TO GIVE THEM THAT GOLDEN GLOW THAT REMINDS ME SO MUCH OF THEIR SPICY, FRESH, COLOURFUL ISLAND FOOD.

SERVES 4 | PREPARATION TIME 10 minutes | COOKING TIME 15–20 minutes

WHAT YOU’LL NEED

• pinch of saffron threads
• 100 ml hot fish or vegetable stock
• 400 g spaghetti or linguini
• 1 Tbsp olive oil, plus a dash extra
• 1 Tbsp butter
• 700–800 g prawns, deveined and shelled
• 1 large clove garlic, minced
• 1 small red chilli, deseeded and finely chopped
• 100 ml fresh cream (optional, alternatively use extra stock)
• salt and freshly ground black pepper
• Parmesan shavings, small handful roughly torn fresh basil leaves (or use parsley) and lemon wedges, for serving
• fresh crusty bread, for serving (optional)

WHAT TO DO

1. Add the saffron threads to the hot stock to steep.
2. Cook the pasta in lots of salted boiling water along with a dash of olive oil. Drain, drizzle with extra olive oil and set aside.
3. Meanwhile, heat the 1 Tbsp olive oil and the butter in a large heavy-based saucepan over medium heat and add the prawns for 2 minutes, then add the garlic and chilli and fry for another minute or until the prawns turn pink. Add the stock and cream (if using), and remove from the heat.
4. Season to taste, then add the pasta to the pan and toss gently to combine everything.
5. Serve immediately in warmed bowls with Parmesan shavings, fresh basil or parsley, lemon wedges and fresh crusty bread on the side.

LINGUINI

with Chorizo and Chilli Calamari and Pea and Mint Pesto.

I LOVE THIS! PARTLY BECAUSE I AM MILDLY OBSESSED WITH CHORIZO AND ITS ABILITY TO TRANSPORT US ALL THE WAY TO THE MEDITERRANEAN, AND ALSO BECAUSE IT’S COMPLEMENTED SO BEAUTIFULLY BY THE PUNCHY, FRESH PEA AND MINT PESTO. OH, AND ALSO BECAUSE THE SAUCE MAKES ITSELF SO VERY AT HOME IN ITS BED OF LINGUINI, AND ONE OF MY VERY FAVOURITE THINGS TO DO IS TWIRL PASTA AROUND A FORK AND GOBBLE IT GREEDILY.

SERVES 4 | PREPARATION TIME 5 minutes | COOKING TIME 10–12 minutes

WHAT YOU’LL NEED

• 400 g linguini or spaghetti
• 2 Tbsp olive oil, plus extra for drizzling
• 500 g fresh calamari rings
• ¹⁄₂–1 tsp dried chilli flakes
• generous pinch each of salt and freshly
• ground black pepper
• 100 g chorizo, cubed
• fresh mint and Parmesan shavings, for garnishing

PEA AND MINT PESTO

• 1 heaped cup frozen peas, thawed
• 2 Tbsp grated Parmesan cheese
• 2 Tbsp roasted almonds
• ¹⁄₂ clove garlic, crushed
• ¹⁄₂ small green chilli, deseeded and finely chopped (optional)
• 1–2 Tbsp olive oil
• 1 Tbsp lemon juice
• 1 Tbsp chopped fresh mint
• pinch of salt and freshly ground black pepper, or more to taste
• 1–2 Tbsp hot water to loosen, if necessary

WHAT TO DO

1. Cook the pasta in salted boiling water with 1 Tbsp olive oil until al dente. Drain, drizzle with a little more olive oil and set aside.
2. Meanwhile, blitz together all the pesto ingredients, check for seasoning, loosen with a little olive oil or hot water if necessary, and set aside.
3. Rinse the calamari rings, drain in a colander and set aside on a plate lined with kitchen paper or a clean dishcloth to dry off. The drier the squid, the crispier the end result. Season with the chilli flakes and salt and pepper.
4. Heat the remaining olive oil in a frying pan or wok. Add the chorizo and fry for 2–3 minutes, then add the calamari and cook for 3–4 minutes, or until lightly golden and crispy.
5. Toss together the pasta and pesto, sprinkle over the chorizo, calamari, mint leaves and Parmesan shavings and serve immediately in warmed bowls.

BAKED PUMPKIN RISOTTO

with Goat’s Cheese and Sage.

PUMPKIN IS A FAVOURITE IN ZIMBABWE, AND I LOVE FINDING NEW WAYS TO COOK WITH IT. AND SO WHY ON EARTH WOULDN’T I HEAD DOWN A ROAD FILLED WITH GLORIOUSLY CREAMY RISOTTO DOTTED WITH GOAT’S CHEESE AND JUST A HINT OF SAGE?

SERVES 4 | PREPARATION TIME 15–20 minutes | COOKING TIME 30 minutes

WHAT YOU’LL NEED

• 2 cups peeled and cubed pumpkin (use ready-peeled and cut, if you like)
• olive oil, for drizzling
• salt and freshly ground black pepper
• 2 Tbsp olive oil
• 2 Tbsp butter
• 1 medium-sized onion, peeled and finely chopped
• 1 clove garlic, chopped
• 1 Tbsp chopped fresh sage or 1 tsp dried
• 1 cup Arborio (risotto) rice
• ¹⁄₂ cup white wine
• 700 ml chicken or vegetable stock
• ¹⁄₃ cup grated pecorino cheese (or Parmesan or Gruyère), plus extra for serving
• ¹⁄₂ cup goat’s cheese (or use feta or Gorgonzola)
• dollop of crème fraîche, for serving

WHAT TO DO

1. Preheat the oven to 180 °C.
2. Place the pumpkin in an ovenproof dish, drizzle with olive oil and sprinkle with salt and pepper. Bake for 15–20 minutes or until soft and it can be easily pierced with a knife. Remove from the oven and purée half of it.
3. Heat the 2 Tbsp olive oil and the butter in an ovenproof pan and fry the onion until softened, about 7 minutes. Add the garlic, half the sage and the risotto rice, stirring until well coated with oil. Pour in the wine and simmer for 5 minutes.
4. Stir well and add the stock. Cover and cook in the oven for 15–20 minutes or until the rice is soft but still al dente.
5. Remove from the oven and vigorously stir in in the pecorino, Parmesan or Gruyère until the risotto is creamy. Add the pumpkin purée and scatter over the goat’s cheese, feta or Gorgonzola and the remaining cubed pumpkin and sage.
6. Serve immediately with a few extra pecorino shavings, as well as a dollop of crème fraîche.

WILD MUSHROOM GNOCCHI.

THIS RECIPE IS A VERSION OF THE ONE THAT I COOKED IN THE FIRST SEASON OF MY TV SHOW WITH OUR ADORED SOUTH AFRICAN–FRENCH CHEF FRANCK DANGEREUX. I REMEMBER PANICKING AT THE TIME AND ASKING MYSELF ‘WHAT WAS I THINKING SERVING SOMETHING SO RIDICULOUSLY SIMPLE TO ONE OF THE BEST CHEFS IN THE COUN-TRY’ – BUT THEN I’LL NEVER FORGET HIS EMPTY PLATE AFTERWARDS.

SERVES 4 | PREPARATION TIME 5 minutes | COOKING TIME 10 minutes

WHAT YOU’LL NEED

• 1 Tbsp butter
• 1 Tbsp olive oil, plus extra for drizzling and serving
• 400 g mixed mushrooms, roughly chopped or torn
• 1 clove garlic, finely chopped
• 1 sprig fresh rosemary
• 1–2 Tbsp balsamic vinegar (I prefer 2, but perhaps start with 1)
• salt and freshly ground black pepper pinch of sugar
• 500 g ready-made gnocchi
• 2 Tbsp chopped fresh parsley, Parmesan shavings and lemon zest, for serving

WHAT TO DO

1. Heat the butter and olive oil in a frying pan over medium-high heat. When the butter starts to foam, add the mushrooms and cook for 3–5 minutes, or until they are just cooked through. Add the garlic and rosemary and cook for another minute.
2. Add the balsamic vinegar and leave to simmer for 3 minutes, or until the sauce starts to reduce and thicken slightly. Check for seasoning and add salt, pepper and sugar as you need to.
3. Meanwhile, cook the gnocchi in a large saucepan of salted boiling water for 1–2 minutes, or until the gnocchi pieces rise to the surface. Remove with a slotted spoon, place in a bowl, drizzle with a little olive oil and set aside.
4. To serve, divide the gnocchi between warmed snack-sized bowls, drizzle over a little extra olive oil, top with a spoonful of mushrooms and generous amounts of fresh parsley and Parmesan, and a scattering of lemon zest.

Notes: Add crispy bacon or chorizo bits for a meatier version. Adding crumbled feta or even Gorgonzola or goat’s cheese just before serving would also be a delicious addition.
This recipe works well with penne or linguini too.