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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.

Red duck curry with pineapple and tamarind


You'll need

400 ml can coconut cream, unshaken 1½ tbsp red curry paste, or to taste 2 tbsp fish sauce 2 tbsp grated palm sugar 1 tbsp tamarind concentrate 2 kaffir lime leaves 2 400ml cans coconut milk ½ small pineapple (about 1kg), peeled, halved lengthways, cored and cut into 7mm-thick slices 1 Chinese barbecued duck, chopped 1 fresh long red chilli, seeded and thinly sliced, to serve To serve: steamed jasmine rice and snowpea shoots

Method

  • 01
  • Remove top layer of cream from unshaken can of coconut cream, place in a casserole or stainless steel wok and stir frequently over low heat for 6-8 minutes or until cream begins to separate. Add curry paste and stir for another 2-3 minutes or until fragrant, then add fish sauce, palm sugar, tamarind and lime leaves. Stir for 5 minutes or until mixture darkens slightly, then add remaining coconut cream and coconut milk and slowly bring to just below the boil. Add pineapple and duck and cook for another 5 minutes or until just warmed through. Serve curry scattered with sliced red chilli and snowpea shoots over steamed rice.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2004 Jacob’s Creek Reserve Riesling.

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