Grilled Dublin Bay Prawns with Roasted Asparagus 

Serves 2 

For the asparagus

6 asparagus spears, 

½ red pepper, sliced 

1 tbsp olive oil 

½ tsp sesame oil 

½ lime, zest only 

For the prawns 

1 garlic clove, peeled 

1 small shallot 

½ red pepper 

½ red chilli, deseeded

4cm chopped lemongrass

½ medium lemon, zest only

1 tbsp lemon juice

40ml rapeseed oil 

A small bunch coriander leaves and the stalks, 

Small sprig of parsley 

2 mint leaves 

Salt and pepper

300g shelled Dublin Bay Prawns

Zest of lime, to serve

Basmati & wild rice, to serve

Fresh coriander, micro greens or baby watercress, to garnish 

For the asparagus and red pepper, preheat the oven to 180°C/fan 160°C/gas 4.  Place the oils, lime zest and seasoning in a bowl and add the asparagus and red pepper.  Mix well and then tip out on to a baking tray. Roast for 12 to 15 minutes, turning the spears over from time to time. 

For the prawns, place the garlic, shallot, red pepper, chilli, lemongrass, lemon zest and juice, oil, coriander leaves and stalks, parsley and the mint leaves into a food processor and blend, keeping a little texture in the peppers. Season with salt. Pour this over the prawns and leave for 10 minutes.

Preheat a chargrill pan, place the marinaded prawns (leaving the marinade in the bowl) onto the grill pan at a high heat and cook for 1 minute depending on the size before turning over. The prawns will be pink when cooked. Set aside, then add the marinade to the pan, bring to the boil and cook for 2 minutes.

Place the rice on serving plates, top with the roasted asparagus and red pepper, grate the zest of some lime over and then add the chargrilled prawns on top. Spoon over the cooked marinade.  Garnish with fresh coriander or micro greens or baby watercress. Serve immediately. 

Beetroot and Goats Cheese Ravioli with Lemon Cream Sauce and Walnuts

Serves 2 

For the beetroot pasta

150g strong white flour

Pinch of salt

1 egg

1 tsp olive oil 

2 tbsp cooked beetroot puree and well strained (leave in a sieve for the liquid to drain out)

For the filling

60g goat’s cheese

50g ricotta cheese

2 tbsp grated parmesan

1 tsp marjoram (or thyme), chopped

¼ roasted red pepper, finely chopped

½ lemon, zest only 

Salt and freshly ground black pepper 

For the lemon cream sauce

100ml cream

½ lemon, lemon juice and zest 

1 tbsp chopped chives

Salt and white pepper

Walnuts, roughly chopped, to garnish

Lemon zest, to garnish 

Chives, to garnish

Grated parmesan, to serve (optional)

To make pasta the traditional way, sift the strong flour and salt onto a clean work surface and make a well in the centre. whisk the egg, oil and beetroot puree together with a fork and gently pour into the well.

Gradually mix the liquid ingredients into the flour, using the fingers of one hand.  Knead the pasta until smooth.  Wrap up in parchment and leave to rest for at least 30 minutes before rolling out. 

To use the food processor, sift the flour and salt into the bowl.  Pour in the beaten egg, oil and beetroot puree and process until the dough begins to come together.  Turn out and knead until smooth.  Wrap and rest for at least 30 minutes. 

To roll out, using a pasta machine, feed the dough through the widest setting several times.  Feed the pasta through the machine, narrowing the setting by one notch each time, until the required the finest setting for ravioli. 

When ready to assemble, mix all the ingredients for the filling together.  

Bring 2 litres of water to the boil and add ¾ tsp salt.  

Find the halfway point in the length of pasta, and spoon the filling at intervals on one half.  Lightly egg wash around and lay the remaining pasta half over, pressing firmly down and ensuring no air is trapped.

To make the sauce, add the cream, lemon zest, juice, chives and seasoning to a saucepan and heat through. Cook until slightly thickened

Once the water is at rolling boil, carefully lower the ravioli in and cook for 3 to 4 minutes. To check that they are cooked, slice a little pasta and taste. It should be al dente. 

To serve, arrange 3-5 ravioli (depending on the size made) on a plate. Spoon over the lemon cream sauce, add the lemon zest and sprinkle over a few walnuts and chives to garnish.  

Serve immediately, adding grated parmesan as desired.