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Crab tortellini with a lemongrass and ginger sauce and wilted spinach
Fruit and vegetables
1
lemon
, juice only
1 tbsp
coriander
stalks
1 banana
shallot
, finely chopped
3cm/1in fresh
ginger
, peeled and finely chopped
2 sticks fresh
lemongrass
, bruised and finely chopped
½
lemon
, juice only
50g/1¾oz baby
spinach
2 tbsp
coriander cress
1
lemon
, juice only
1 tbsp
coriander
stalks
1 banana
shallot
, finely chopped
3cm/1in fresh
ginger
, peeled and finely chopped
2 sticks fresh
lemongrass
, bruised and finely chopped
½
lemon
, juice only
50g/1¾oz baby
spinach
2 tbsp
coriander cress
Tins, packets and jars
50g/1¾oz fine
semolina
flour
50g/1¾oz fine
semolina
flour
Cooking ingredients
200g/7oz Italian '00'
flour
, plus extra for dusting
150ml/5fl oz fish
stock
salt and freshly ground
black pepper
200g/7oz Italian '00'
flour
, plus extra for dusting
150ml/5fl oz fish
stock
salt and freshly ground
black pepper
Dairy, eggs and chilled
1 free-range
egg
6 free-range
egg yolks
1 free-range
egg yolk
, beaten
75g/2½oz unsalted
butter
150ml/5fl oz
double cream
50g/1¾oz unsalted
butter
1 free-range
egg
6 free-range
egg yolks
1 free-range
egg yolk
, beaten
75g/2½oz unsalted
butter
150ml/5fl oz
double cream
50g/1¾oz unsalted
butter
Meat, fish and poultry
250g/9oz picked white
crab
meat
115g/4oz picked brown
crab
meat
200g/7oz fresh
mussels
200g/7oz fresh
clams
250g/9oz picked white
crab
meat
115g/4oz picked brown
crab
meat
200g/7oz fresh
mussels
200g/7oz fresh
clams
Other
150ml/5fl oz
white wine
150ml/5fl oz
white wine
Back to recipe
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