Tomato water:
1. Mix together the tomatoes, celery and chilli.
2. Add the salts and basil and stir through.
3. Leave the mixture to marinate overnight.
4. Add 2 litres of water to the mixture.
5. Place in a blender and blend until it is a smooth liquid.
6. Place the mixture in a muslin cloth, tie it up and hang over a bowl.
7. Leave and allow the liquid to collect in a bowl underneath.
8. Heat the liquid in a large saucepan.
9. Season to taste with salt and pepper.
10. Once hot, pass through a coffee filter to produce a clear soup. You will have to do this in batches.
11. Reserve for service.
Basil puree:
1. Bring a medium pan of water to the boil.
2. Drop in the picked basil to wilt it – this should take about 60 seconds.
3. Remove from the boiling water and refresh in iced water.
4. Add the wilted basil back into the boiling water.
5. Cook again for 8mins.
6. Then refresh in iced water.
7. Remove the basil from the iced water and use your hands to squeeze out any excess water.
8. Blend the blanched basil in a blender until it is a smooth puree.
Beetroot Puree:
1. Add the chopped beetroot to a blender and blend until it is a smooth puree.
Green Pasta:
1. Add the flour to a food processor and blend with the basil puree.
2. Add the eggs and blend until it forms into a dough.
3. Knead on a flour-dusted surface until smooth.
4. Wrap in cling film and rest for 30 minutes.
Purple Pasta:
1. Add the flour to a food processor and blend with the beetroot puree.
2. Add the eggs and blend until it forms into a dough.
3. Knead on a flour-dusted surface until smooth.
4. Wrap in cling film and rest for 30 minutes.
Honey soused tomato:
1. Deep fry tomatoes in hot oil for 10 seconds.
2. Refresh the tomatoes in the ice water.
3. Use your hands to peel the skins off the tomatoes, discard the skins.
4. In a medium saucepan bring the honey, sherry vinegar, rosemary, coriander seeds and garlic to the boil. Stir for 3 – 4 minutes until the mixture starts to boil.
5. Take the mixture off the heat.
6. Pour the mixture over the skinned tomatoes and leave to marinade for at least an hour or overnight.
7. Reheat in a saucepan before serving.
Summer veg:
1. Cut courgettes and radishes into fine slices.
2. In a large frying pan sauté the courgette and radishes lightly in olive oil. This should take about 3 minutes. Season with salt, to taste. Set aside.
3. In a large pan of boiling salted water cook the runner beans and green beans for about 5 minutes until just cooked.
4. Cut green beans into slices and reserve.
5. Cut into the tomatoes and remove the hearts (the seeds). Reserve the seeds and discard the flesh and the skin.
Pasta Filling:
1. Remove the rind from the goat’s cheese.
2. In a table top mixer – whip the goat’s cheese.
3. Add the cream and mix until fully combined and light and fluffy.
4. Set aside until ready to use.
Ravioli:
1. Working with one piece of dough at a time, flatten the dough and feed it twice through a pasta machine set on its widest setting.
2. Adjust the pasta machine so that the rollers are on the second-widest setting, then roll the dough through the machine again.
3. Continue adjusting the machine until you have rolled the dough through its narrowest setting.
4. Set the pasta sheet aside.
5. Repeat this step until you have rolled all the purple and green pasta dough.
6. When all of the pasta has been rolled out thinly, lay one sheet of pasta along the surface
7. Pipe a small amount of the mixture onto the dough – about the size of a marble.
8. Brush the edges of each ravioli with water using a pastry brush.
9. Top with a sheet of the same coloured dough and seal.
10. Cut each ravioli out with a 2.5cm circle ravioli cutter. Repeat until you have used all the dough.
11. Bring a large pan of salted water to the boil.
12. Drop the ravioli into a pan and cook for 2-4 minutes; they are cooked when they float to the surface of the water.
Serving:
1. Add a portion (4 tomatoes) of the honey soused tomatoes to a bowl.
2. Add a portion (approx. 1 tbsp.) of each of the summer veg components to the bowl.
3. Add a mixture of the purple and green ravioli – each bowl should have about 6 ravioli.
4. Serve with tomato water on the side.