This was really delicious using vegetables I have in the fridge. The scallops were frozen, in a perfect world I’d get fresh ones. Wash the scallop, driy them over paper towels and pan-fry them in olive oil. Just s&p as seasoning. It only takes a few minutes to get them medium — do NOT cook them completely.

In another pan, cook the rigatoni. When done, drain and add spinach which will cook in the heat of the pasta and pan.

Remove the scallops and quickly toss some yellow pepper pieces into the pan. Throw the pasta and spinach in with the peppers to remove the residue at the bottom of the pan. Add a teaspoon of red pesto for flavour.

Arrange the scallops on top of the pasta and veg, add a little black pepper to finish. I suppose a real chef will drizzle over some olive oil but i didn’t do that.

This was a quick dish I threw together cos I didn’t want to spend too much time prepping and cooking. I got the peeled shrimps from the supermarket. Fresh but packaged. Normally I’d go for the larger fresh (still swimming) prawns, cook a large batch and freeze them.

I sautéed the shrimps and set them aside. While the pasta was cooking I chopped up a couple of ripe tomatoes and reduced them till they were soft and just like a sauce.

When the pasta was ready, I tossed everything together.

Simple and quick. Not a jar of sauce in sight.

Squid, cleaned and cut to pieces
long beans, diced
1 can chopped tomatoes
Squid ink pasta

Heat olive oil in large pan, add chopped garlic then calamari pieces. Splash in some wine or dry sherry. Set aside when cooked.
In the same pan, add diced beans to cooking liquid. Allow to cook for a few minutes until done.
Add canned tomatoes, turn down the heat and reduce. Season with salt, pepper, herbs (I used Italian seasoning) and a dash of tabasco.
Return calamari to sauce and mix.
Add to pasta and toss.

Marinate a salmon steak for about 2 hours with 3 cloves of crushed garlic, half a lime, seasoning and olive oil. Grill carefully, don’t move it until it’s cooked on one side.

Roasted butternut squash recipe adapted from a Jamie Oliver.

Halve a butternut squash lengthwise
Halve and halve again, meaning one squash is divided to 8 long wedges
In a bowl or preferably pestle & mortar mix together — olive oil, salt, pepper, chopped garlic, oregano
Rub surface of squash with seasoning
Roast at 180°C for 30 mins until caramelised

Serve the salmon and squash with some chopped spinach and a lime wedge.

rocket, tomato, red pepper, olives, avocado, warmed mushroom (button and dried) topped with 2 steamed prawns.