• Griddled calamari with chickpeas and spinach pasta
• Fresh wholewheat pasta tossed with panfried mushroom, ripe avo and cream
• Baked organic butternut and chicken with corn pasta
• Linguine with organic lettuce and avocado basil sauce
• Toasted linguine with tomato, chorizo and mussels

Make your own pasta

Place 500 g flour on a clean work surface then create a well.

Add 6 free-range to the well then carefully incorporate into the flour, with 1 T olive oil and ½ t salt, until a dough begins to form.

Knead the dough until supple, then cover with clingfilm and refrigerate for 20 minutes.

Dust the work surface with some semolina flour then, using a rolling pin or pasta-rolling machine, roll out the pasta dough to your desired thickness.

Using a flower-shaped cookie-cutter, cut out flower shapes from the dough.

Place a saucepan of water over a high heat. Add a little salt then bring to the boil.

Add the pasta cutouts then cook for a few minutes, until al dente.