Penne with Mushrooms, Prosciutto, and Mint

Serves: 2 | Preparation Time: 20 min


  • Sea salt
  • 500g Penne pasta
  • 3 Tbsp olive oil
  • 150g oyster mushrooms, sliced or king brown mushrooms, sliced lengthways
  • 2 Clove garlic, thinly sliced
  • Quarter of a Cup chicken stock
  • 1/2 Cup fontina cheese, grated
  • 1.4 Cup chopped mint
  • 2 slices prosciutto, chopped
  • Freshly ground black pepper


Bring a large pot of water to boil. Add salt and penne. Cook until al dente. Drain and set aside.

In the same pot, heat olive oil over high heat. Add mushrooms, seasoned with salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to brown, about 10 minutes. Turn heat to medium-high and add garlic. Cook, stirring, until fragrant, about 2 minutes.

Stir in chicken stock and penne and cook until stock is absorbed. Stir in cheese until melted and coating the pasta. Take off heat and stir in mint.

Serve immediately, topped with prosciutto and pepper.


Baby Bok Choy With Crispy Prosciutto

Serves: 2 | Preparation Time: 10 min


  • I tbsp vegetable oil
  • 1 medium cloves garlic, thinly sliced
  • 1 head baby bok choy, cut into quarters lengthwise
  • 1 pinch of salt
  • a splash of dry sherry
  • 1/4 cup chicken stock
  • 1 tsp soy sauce
  • 1/4 teaspoon sugar
  • 1/4 teaspoon cornflour mixed with a tablespoon of cold water
  • 2-3 pieces of thinly sliced prosciutto cut into strips, or finely chop


Put the oil and garlic into a large pan with a lid. Heat on medium high heat and cook, stirring frequently until the garlic begins to sizzle, about 1 minute. You can add thinly sliced carrot and onions to bulk this up if you wish.

Add the bok choy. Use tongs to turn the pieces in the oil. Season with salt. When the bok choy leaves begin to wilt, add the sherry, turning the pieces again. Add the chicken stock, soy sauce, and sugar. Reduce the heat to medium. Cover and simmer until the bok choy tops are wilted and the stalks are crisp-tender, about 5 minutes. Using tongs, transfer the bok choy to a plate, leaving the cooking fluid in the pan.

Whisk the corn flour into the cooking fluid. Simmer until liquid has thickened, about 30 seconds. Remove the pan from the heat and add the bok choy back to the pan. Add the prosciutto and toss quickly to coat the bok choy and mix with the prosciutto. Season to taste with salt. Serve immediately.

Figs with Prosciutto, Goats Cheese & Almonds

Serves: 4 | Preparation Time: 15 min


  • 4 figs, large
  • 4 prosciutto, thin strips
  • 70g soft goats cheese
  • 70g mascarpone
  • sea salt
  • pepper
  • 2 tbsp salted almonds
  • 4 tbsp chives, finely chopped


Preheat oven to 180 degrees. Cut a cross into the top of the fig so you can open it up like a baked potato. Wrap each fig in a piece of prosciutto and place on a tray with grease proof paper.

Mix the goats cheese, marscapone, chives and seasoning and spoon inside the figs. Bake for 5 minutes or until prosciutto is crisp. Scatter with almonds and serve on a bed of rocket.