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30 minutes

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3 minutes

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10 minutes

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5–10 minutes

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Cooking with

Hogget shanks

3 hours

Ravioli with olive and tuna sauce

Ravioli with olive and tuna sauce

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

2x173 g light meat tuna chunks
3 T olive tapenade
2 T caperberries
125 g sultanas
½ lemon, juiced
500 g spinach- or butternut-filled ravioli
4 T parsley, roughly chopped
Drizzle with extra virgin olive oil

Method

1. Drain 2 x 170 g cans light meat tuna chunks in brine and mix with 3 T olive tapenade, 2 T caperberries and125 g sultanas.

2. Add the juice of ½ lemon and season to taste.

3. Toss with 500 g cooked spinach- or butternut-filled ravioli , 4 T roughly chopped parsley and drizzle with extra virgin olive oil before serving.

Oxtail dombolo pie

Warm orzo salad

Lemon meringue white hot chocolate

Gammon with chipolatas, salted toffee apples and pork crackling

Buttered Brussels sprouts with creme fraiche

De Leuwen blue cheese-and-litchi platter

Bright beetroot and olive branch Christmas wreath

Plum chocolate tart

Baked layered brinjal with ham

Braised chicken with tomatoes and peppers

Pap lasagne

Chargrilled yellowtail with exotic tomato and butter bean salad

Pan-fried sole meuniere with salsa verde and beurre noisette

Hogget shanks

Ravioli with olive and tuna sauce

Ravioli with olive and tuna sauce

Ingredients

Method