INGREDIENTS
50ml Olive Oil + Extra for Serving
6 Garlic Cloves roughly chopped
1 fennel Bulb thinly sliced
1 TBL Fennel Seeds toasted and crushed
1 TSP Chilli Flakes
6 Anchovies
500g Cherry Tomatoes
300-400g Linguini Pasta or Fettuccini
125ml Dry White Wine + Some to drink
500g prawns (meat only shells on, heads on HOWEVER YOU WANT THEM)
75g of Pistachio Nuts or Sunflower Seeds toasted and crushed
Sea Salt
Pepper
1 Lemon

METHOD

• Start by bringing a big pot of salted water to the boil.
• While we are waiting for the water to boil start by adding some oil to a large skillet or large pot. Add your oil and throw in your garlic and fennel stirring until soft and brown.
• Add your crushed Fennel seeds chili flakes and anchovy's, stirring and breaking up the anchovy. Add the tomatoes and cook until they have all burst and started to caramelize. Taste and season with salt and pepper at this stage if needed.
• Add in the wine and leave to simmer and reduce by half.
• By now your water should be boiling so bang your pasta in and cook according to the instructions on the packet. I like cooking until just before el dente – better to go a little under with pasta to stop over cooking in the next step.
• Take your prawns. You can deshell them, however you could throw these in whole if that how you like it but for now these are ready to go into the tomato mixture. If it is becoming a little too thick add a splash more wine to help poach the prawns and scallops. Simmer with the lid ON for about 5-7 minutes.
• Once your pasta is cooked drain it off. If your pot or skillet holding the tomato sauce allows tip the pasta in and toss it all together otherwise find a large bowl to transfer the tomato sauce to and gradually mix in the pasta to that.
• Serve in to a large platter and garnish with fresh parsley, more chilli if you like, crushed sunflower seeds or pistachio nuts for a bit of texture and wedges of lemon. Don't forget some crusty bread to soak up the sauce.

To download this recipe visit Our State on a Plate

Prep time: 30 mins
Cook time: 60 mins

Ingredients
2 Mottainai mini lamb roasts (about 500g)
1 brown onion, diced
Juice and zest from 1 lemon
1tsp salt
1tsp honey
500g parsnips, peeled and chopped
200g thickened cream or butter
1 bunch rainbow carrots, tops on
Small mint leaves for garnish
For balsamic reduction:
½ cup balsamic vinegar
1tbsp honey
Instructions

Preheat your oven to 220C. For the marinade, put the onion, lemon zest and lemon juice into a blitzer and blitz to combine. Pour the marinade over your lamb roasts, making sure they are completely coated. The flavour will soak into lamb within minutes, but you can leave it in the fridge for longer if you want. Heat a little bit of oil in a pan and put your lamb in. Sear the lamb off, trapping all the juices inside. While the lamb is cooking, put your carrots into an oven dish. Add a drizzle of oil and a pinch of salt. Toss them around with your hands. Take your lamb out of the pan once it’s seared and put it in the oven dish with the carrots. This can then go in the oven for 60 minutes. While it’s in the oven, bring a pot of water to boil. For the parsnip puree, chop and dice your parsnips. Put the parsnips in the pot and boil them until they’re really soft. Drain off the water and add cream. Combine the parsnip and cream using a stick blender. For the balsamic reduction, put the balsamic vinegar and honey in pan. Let it simmer until it has reduced down to a nice glaze. When plating, put the parsnip puree on first and place the lamb and carrots on top. Drizzle over the balsamic reduction and garnish with mint leaves.

​Available for download over at Our State on a Plate