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Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

Grilled garfish fillets with cucumber, tomato and anchovy salsa


You'll need

150 ml grapeseed oil 50 ml cabernet vinegar 1 tbsp finely chopped flat-leaf parsley 3 vine-ripened tomatoes, peeled, seeds removed and finely diced 1 telegraph cucumber, peeled, seeds removed and finely diced 1 Spanish onion, finely chopped 100 gm salted baby capers, soaked in cold water and drained 150 gm anchovy fillets, finely chopped 24 (about 180gm each) garfish fillets, skin on, scaled and pin boned 100 gm butter, softened

Method

  • 01
  • Preheat grill on high heat. Whisk grapeseed oil, vinegar and parsley in a bowl and season to taste with sea salt and ground black pepper.
  • 02
  • Combine tomato, cucumber, onion, capers and anchovy in a bowl and stir in dressing.
  • 03
  • Brush garfish fillets on both sides with butter, season and place skin-side down on an oven tray. Grill on a low shelf for 2 minutes. Divide fish between plates, spoon over salsa and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Bone-dry fino sherry.

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