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4 On a floured surface, roll out one of the balls into a rectangle (20 x 30cm) so it is extremely thin, and then with a sharp knife or ravioli wheel, cut into four equal strips. Dot five teaspoons of the rabbit and morel mixture on two of the strips as filling for the ravioli.


5 Brush cold water onto the pasta around the filling, then place the other strips of the pasta exactly on top and press down with your first two fingertips to seal around the edges and in between the filling. Cut in between the filling to make 5 ravioli. Chill them, divided by clear film or plastic wrap.


6 Repeat the process with the other 3 pasta balls, whilst the others chill, to make 20 in total. In a large pan, cook the ravioli in boiling water for 5–6 mins, drain and refresh. In a frying pan, heat the remaining 1 tbsp oil, then add the wild garlic and lemon zest and remaining juice.


7 Stir fry for 1 min. Coat the pasta with the olive oil mixture and season with salt and crushed peppercorns, then divide between warmed plates and serve immediately.


The Mushroom Cookbook by Michael Hyams and Liz O’Keefe, published by Anness Publishing


RABBIT & WILD CHERRY CASSEROLE


Serves 4-6


30ml rapeseed oil 2 medium red onions, finely chopped 2 garlic cloves, finely chopped


1 large rabbit (weighing approx. 800g) skinned, gutted and jointed by your butcher 20g plain flour, for coating 120ml white wine 120ml cranberry juice 200g wild cherries, stoned and halved Salt and freshly ground black pepper


TO SERVE Fresh pasta and garden greens


1 Preheat the oven to 180C/gas 4. Heat a heavy-based ovenproof casserole dish over a moderate heat, add the oil and fry the onions and garlic for 3 mins until soft and lightly browned. Coat the rabbit pieces in flour and add them to the pan. Cook the meat for 3–4 mins until browned on all sides.


2 Stir in the wine and cranberry juice. Toss in the cherries and season well. Bring up to simmering point, put on the lid (or cover the pan with foil) and transfer the casserole to the oven to braise for 30 mins.


3 Once the casserole is cooked it can be eaten right away or reheated later. Serve with some fresh pasta and garden greens.


The Shed: The Cookbook by Oliver, Gregory & Richard Gladwin, published by Kyle Books


Relaxed dining at Rick Stein, Porthleven R


ick Stein, Porthleven is located within a unique old china clay building, overlooking the


harbour front of the small picturesque fishing village. With white walls and tall ceilings, the restaurant is a light and airy space, creating a relaxed and low-key atmosphere. With a selection of local artwork and quirky lighting, the interior has a contemporary twist on coastal inspired design. Large windows give diners a pleasant view overlooking the collection of fishing boats in the harbour and on a sunny aſternoon the upstairs terrace is a perfect spot to admire the view while enjoying a cold glass of wine. Te restaurant's menu offers


dishes inspired by Rick's travels and expect to taste favourites including Goan cod curry and Singapore chilli crab. However, if you fancy something simpler to tickle your taste buds you won’t be disappointed with the classic cod and chips or


chargrilled bass fillets. Te selection of divine desserts


includes the popular chocolate pavé or if you like something lighter why not try the lemon posset. Pop down to Rick Stein, Porthleven for lunch or dinner to unwind and enjoy some delicious food.


RICK STEIN, PORTHLEVEN


Mount Pleasant, Porthleven, TR13 9JS.


To book a table visit www.rickstein.com or call 01326 565636


FOODLOVERMAGAZINE.COM | 41


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