Exceptional flavours that marry very well – the plump subtle brine of the prawns & sweet, and earthy roasted pumpkin.
I love lasagna, fish and seafood so for me it’s the perfect combination. Using my simple 3 step – lemony, herb and cheese sauce with mouthfuls of fish and seafood, this is a marriage made in heaven. As seafood goes, it’s really is up to you, here I’ve used a combination of white fish, marinara mix, and extra fresh prawns, but you can take out or add whatever you like. Also if you don’t have any fresh (or can’t be bothered), there are some fabulous pasta sauces on the market to choose from too.
I make this pesto every week, why, because it can be used with so many different dishes. Try it in sandwiches, on pizza, with grilled meats or drizzle through a good soup. Fabulous on an anti pasta platter or tossed through some pasta or mashed potato. Even for breakfast on hot toast with avocado……oohhh… somebody stop me!
For when you have an abundance of tomatoes (seasonal) or you want the best base for your pasta dish or pizza topping, this sauce is the queen when it comes to tomato excellence. Take your time, add the love in the stirring and it will all come back on the palate – trust me.
There are times in my kitchen when I have to do the ‘food‘ dance, which translates to ‘this meal is incredible’ and yes, this one always gets my hips moving. Already incredible and full of flavour, add more fennel if you love the taste, but most importantly, this dish is was born to share.
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It comes as no surprise to anyone who knows me, that my passion is food, the big astonishment however, if God came down right now and said, ‘ok Jax, choose a passion for the rest of your life’, I would drop food like a hot rock and pick music. Vinyl, CD’s and of course back…
On a recent trip to the UK, I sat down with a journalist, from a small coastal newspaper, interested in the sort of person who leaves their mother country to start again on the other side of the world. And in this space, he asked me questions that no one ever has. This blog is…