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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.

Chinese roast duck, jicama, watercress and mint salad


You'll need

1 Chinese roast duck 1 small (285gm) jicama, peeled and shredded 100 gm watercress sprigs or snowpea shoots ½ cup torn mint leaves   Tamarind dressing 1 tbsp rice vinegar 1 tbsp tamarind purée, combined with 1 tbsp water 1 tbsp fish sauce 3 tsp caster sugar 1 tsp finely grated ginger

Method

  • 01
  • For dressing, place all ingredients in a bowl and whisk to combine.
  • 02
  • Remove meat and skin from duck and, using your fingers, shred and place into a bowl with remaining ingredients. Pour tamarind dressing over and toss gently to combine, then serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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