Ingredients

1 packet Pelmeni (our meat pelmeni go amazing with this sauce!)

1 bunch baby broccoli, roughly chopped

3 tbsp olive oil

1 garlic clove, finely sliced

1 small red chilli, chopped

50g pancetta, cut into strips

A few basil leaves, crushed to a paste with 1 tsp olive oil

Sea salt

Freshly ground black pepper

1 heaped tbsp finely chopped flat-leaf parsley

Method

Bring a large pot of salted water to the boil and add the broccoli. Cook until bright green and al dente.

Meanwhile, cook the pelmeni according to instructions on the packet.

To make the sauce, heat the olive oil in a large frying pan and add the garlic, chilli and pancetta. Fry over medium heat for 1 minute, then add the basil oil and season with salt and pepper.

Ingredients

Half a bunch of fresh basil

2 cloves of garlic

50g pine nuts

250g fresh peas

100g baby spinach

100g hard goat’s cheese

1 lemon

Extra virgin olive oil

1 packet of Chicken pelmeni

120g breadcrumbs

Method

Pick the basil leaves, and peel the garlic. Toast the pine nuts in a dry frying pan until golden.

Blitz the peas, spinach, basil, 1 clove of garlic, the pine nuts and 70g of goat’s cheese in a food processor until you have a thick paste. To loosen it a little, squeeze over the lemon juice and a few splashes of oil. If it is still quite thick, add a splash of water until it is spoonable, like yoghurt.

Cook the pelmeni according to the packet instructions until al dente. Drain in a colander then cool under cold running water to prevent it from cooking any further and going mushy. Return the pelmeni to the pan, add the pesto and stir well to combine.

Chop the remaining garlic. Heat a splash of oil in a pan, add the garlic and breadcrumbs, then cook, stirring with a wooden spoon, for 4 to 5 minutes, or until the breadcrumbs are crunchy and golden.

Scatter the breadcrumbs on top then grate over the remaining goat’s cheese.

Ingredients

Butter

Garlic cloves

Chilli flakes

Mushrooms

Cherry tomatoes

Baby spinach

Salt and pepper to taste

Beef pelmeni

Method

Melt some butter and fry up some garlic, chilli flakes in a pan.

Add mushrooms, cherry tomatoes and lastly spinach. Season with salt and pepper.

Cook beef pelmeni according to instructions on the packet.

To serve, pile the pelmeni on your plate and arrange the vegetables on top with a dollop of crème fraiche.