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REGINETTE WITH SLOW COOKED TOMATO, FIRE ROASTED RED PEPPER & BASIL

Posted by James French on

REGINETTE WITH SLOW COOKED TOMATO, FIRE ROASTED RED PEPPER & BASIL

INGREDIENTS (allergens in bold)

Semolina egg pasta 320g - Semolina wheat flour, water, free range St Ewe egg. Red pepper, courgette & tomato sauce 320g - red pepper, garlic, san marzano tomato, onion, carrot, celery, basil, olive oil, salt, pepper, gran kinara cheese

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PAPPARDELLE WITH PORK SHOULDER & BEEF SHIN RAGU

Posted by James French on

PAPPARDELLE WITH PORK SHOULDER & BEEF SHIN RAGU

INGREDIENTS (allergens in bold)

00 egg pasta 320g – 00 wheat flour, free range St Ewe egg. Pork & beef sauce 300g – Minced pork shoulder, minced beef shin, chicken liver, onion, tomato, white wine, garlic, milk, carrot, celery, bay leaf, salt, pepper, olive oil, vegetable stock, gran kinara cheese.

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GEMELLI WITH SAUTED COURGETTE, OLIVE OIL & GARLIC

Posted by James French on

GEMELLI WITH SAUTED COURGETTE, OLIVE OIL & GARLIC

INGREDIENTS (allergens in bold)

Semolina gemelli pasta 320g – 00 wheat flour, free range St Ewe egg. Courgette sauce 300g – Courgette, olive oil, garlic, salt, pepper, gran kinara cheese.

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BEEF AND SAVOY CABBAGE RAVIOLI

Posted by James French on

BEEF AND SAVOY CABBAGE RAVIOLI

INGREDIENTS (allergens in bold)

Beef shin ravioli 400g – 00 wheat flour, St Ewe egg, beef shin, savoy cabbage, carrot, onion, Grana padano cheese, ricotta cheese. Reduction sauce 200g – San Marzano, tomato, carrot, beef stock, red wine, garlic, celery, salt, pepper, olive oil.

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AUBERGINE & BASIL RAVIOLI WITH SUNDRIED TOMATO PESTO

Posted by James French on

AUBERGINE & BASIL RAVIOLI WITH SUNDRIED TOMATO PESTO

INGREDIENTS (allergens in bold)

Aubergine ravioli 420g – 00 wheat flour, St Ewe egg, ricotta, gran kinara, salt, pepper, aubergine, basil, potato . Sundried tomato pesto 60g – Gran kinara cheese, sundried tomato, olive oil.

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