Ingredients

Ingredients For the pasta

• 190g/7oz 00 pasta flour, plus extra for dusting

• 2 free-range egg yolks

• 1 free-range egg

• olive oil

• pinch salt

• semolina flour, for dusting

For the ravioli filling

• 75g/2½oz shelled langoustines (shelled weight)

• 50g/2oz salmon, chopped

• 1 scallop, chopped

• 150ml/5fl oz double cream

• 2 tbsp chopped fresh chives

• salt and freshly ground black pepper

For the monkfish with chorizo

• 1 x 500g/17½oz monkfish tail

• 2 x 15cm/6in pieces chorizo

• salt and freshly ground black pepper

• 50g/2oz butter

For the pea mousse

• 200g/7oz peas

• pinch of sugar

• pinch salt

• 125g/4oz single cream

• 2 free-range egg yolks

• 25g/1oz parmesan, grated

• salt and freshly ground black pepper

• pinch freshly grated nutmeg

For the sweet potato purée and crisps

• 2 sweet potatoes, peeled

• salt and freshly ground black pepper

• squeeze lemon juice

• vegetable oil, for frying

Description

Meaty Chorizo And Sweetly Flavoured Seafood Are Perfectly Matched Here With Robust Ingredients From The Garden.

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