Step 1

Tomato water:

Step 2

Mix together the tomatoes, celery and chilli.

Step 3

Add the salts and basil and stir through.

Step 4

Leave the mixture to marinate overnight.

Step 5

Add 2 litres of water to the mixture.

Step 6

Place in a blender and blend until it is a smooth liquid.

Step 7

Place the mixture in a muslin cloth, tie it up and hang over a bowl.

Step 8

Leave and allow the liquid to collect in a bowl underneath.

Step 9

Heat the liquid in a large saucepan.

Step 10

Season to taste with salt and pepper.

Step 11

Once hot, pass through a coffee filter to produce a clear soup. You will have to do this in batches.

Step 12

Reserve for service.

Step 13

Basil puree:

Step 14

Bring a medium pan of water to the boil.

Step 15

Drop in the picked basil to wilt it – this should take about 60 seconds.

Step 16

Remove from the boiling water and refresh in iced water.

Step 17

Add the wilted basil back into the boiling water.

Step 18

Cook again for 8mins.

Step 19

Then refresh in iced water.

Step 20

Remove the basil from the iced water and use your hands to squeeze out any excess water.

Step 21

Blend the blanched basil in a blender until it is a smooth puree.

Step 22

Beetroot Puree:

Step 23

Add the chopped beetroot to a blender and blend until it is a smooth puree.

Step 24

Green Pasta:

Step 25

Add the flour to a food processor and blend with the basil puree.

Step 26

Add the eggs and blend until it forms into a dough.

Step 27

Knead on a flour-dusted surface until smooth.

Step 28

Wrap in cling film and rest for 30 minutes.

Step 29

Purple Pasta:

Step 30

Add the flour to a food processor and blend with the beetroot puree.

Step 31

Add the eggs and blend until it forms into a dough.

Step 32

Knead on a flour-dusted surface until smooth.

Step 33

Wrap in cling film and rest for 30 minutes.

Step 34

Honey soused tomato:

Step 35

Deep fry tomatoes in hot oil for 10 seconds.

Step 36

Refresh the tomatoes in the ice water.

Step 37

Use your hands to peel the skins off the tomatoes, discard the skins.

Step 38

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.

Step 39

Take the mixture off the heat.

Step 40

Pour the mixture over the skinned tomatoes and leave to marinade for at least an hour or overnight.

Step 41

Reheat in a saucepan before serving.

Step 42

Summer veg:

Step 43

Cut courgettes and radishes into fine slices.

Step 44

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.

Step 45

In a large pan of boiling salted water cook the runner beans and green beans for about 5 minutes until just cooked.

Step 46

Cut green beans into slices and reserve.

Step 47

Cut into the tomatoes and remove the hearts (the seeds). Reserve the seeds and discard the flesh and the skin.

Step 48

Pasta Filling:

Step 49

Remove the rind from the goat’s cheese.

Step 50

In a table top mixer – whip the goat’s cheese.

Step 51

Add the cream and mix until fully combined and light and fluffy.

Step 52

Set aside until ready to use.

Step 53

Ravioli:

Step 54

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.

Step 55

Adjust the pasta machine so that the rollers are on the second-widest setting, then roll the dough through the machine again.

Step 56

Continue adjusting the machine until you have rolled the dough through its narrowest setting.

Step 57

Set the pasta sheet aside.

Step 58

Repeat this step until you have rolled all the purple and green pasta dough.

Step 59

When all of the pasta has been rolled out thinly, lay one sheet of pasta along the surface

Step 60

Pipe a small amount of the mixture onto the dough – about the size of a marble.

Step 61

Brush the edges of each ravioli with water using a pastry brush.

Step 62

Top with a sheet of the same coloured dough and seal.

Step 63

Cut each ravioli out with a 2.5cm circle ravioli cutter. Repeat until you have used all the dough.

Step 64

Bring a large pan of salted water to the boil.

Step 65

Drop the ravioli into a pan and cook for 2-4 minutes; they are cooked when they float to the surface of the water.

Step 66

Serving:

Step 67

Add a portion (4 tomatoes) of the honey soused tomatoes to a bowl.

Step 68

Add a portion (approx. 1 tbsp.) of each of the summer veg components to the bowl.

Step 69

Add a mixture of the purple and green ravioli – each bowl should have about 6 ravioli.

Step 70

Serve with tomato water on the side.