Lemongrass Angus Beef Skewers

Lemongrass Angus Beef Skewers

Recipe by Louis Tikaram

Ingredients

1kg good quality steak 

1 tablespoon finely chopped lemongrass

1 cup finely chopped coriander stems and leaves

4 garlic cloves, finely chopped

2 tablespoons oyster sauce

1 1/2 tablespoons sugar

1 1/2 tablespoons fish sauce

1 1/2 teaspoons black pepper

1 1/2 teaspoons sea salt

Oil for grilling 

Thinly sliced green onions, for garnish

METHOD

Soak your bamboo skewers in water while preparing the steak and marinade.

Slice the flank steak across the grain into ½ cm-thick strips. Set aside.

Stir together coriander, garlic, oyster sauce, sugar, fish sauce, lemongrass, pepper, and salt in a large bowl. Add steak, toss to coat. Marinate steak at room temperature for 15 minutes, tossing occasionally.

Remove steak from marinade, and weave onto skewers, folding back and forth till the skewer is covered in beef just leaving room to hold at the bottom. 

Heat a BBQ or grill plate to medium-high heat. Brush skewers lightly with oil. Grill steak, uncovered, turning occasionally, until charred, cook for around 6 minutes for a nice medium rare. Let rest then garnish with green onion and serve.

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Celery Salad with Date, Almonds & Parmesan

Celery Salad with Date, Almonds & Parmesan

Recipe by Courtney Roulston 

Dietaries: Meat free, vegetarian 

Serves: 4 as a side 

Prep Time: 20 minutes 

Ingredients

8 tender stalks celery, washed  (peel any tough fibers from the outside if needed) 

½ cup whole roasted almonds, chopped 

5 medjool dates, pitted, chopped 

1 green apple, sliced into fine matchsticks 

1 green chilli, seeded, finely diced 

1 small red onion, finely sliced 

½ cup flat leaf parsley, roughly chopped 

½ cup Parmesan cheese, shaved with a peeler from a block 

Dressing

Juice and zest of 1 lemon 

Sea salt and pepper to taste 

2 teaspoons Dijon mustard 

1 tablespoon honey 

3 tablespoons extra virgin olive oil

METHOD

Place all the dressing ingredients into a small bowl and whisk until emulsified then set aside.

Finely slice the celery then place into a large mixing bowl with the almonds, dates, apple, chilli, onion, parsley and shaved parmesan. 

Pour the dressing over the salad and toss well to coat. 

Place the salad onto a serving platter and shave over extra parmesan, olive oil and black pepper before serving.

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Fried Brussels Sprouts with Fish Sauce Caramel

Fried Brussels Sprouts with Fish Sauce Caramel

Recipe by Michael Weldon

Dietaries:

Serves: 4 

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

Fish Sauce Caramel

½ cup Brown Sugar 

2 Garlic Cloves, crushed

1 Lemongrass stalk, smashed

2 lime leaves

4 chillies, halved

1/2 cup Fish Sauce

1 tablespoon rice wine vinegar 

1 bag brussels sprouts, halved lengthways. 

Garnish 

Lime 

Red Chilli, sliced thinly

Fried shallots

Spring onions, sliced thinly

METHOD

Combine the fish sauce caramel ingredients in a saucepan over a medium heat. Cook until reduced into a thick caramel texture. Strain out the chunky ingredients. Season with lime and extra fish sauce if needed. 

In a large saucepan heat enough oil to submerge the sprouts to 165 deg Celsius. Fry the sprouts with a lid half covering to stop spitting until the sprouts are gold, crispy and soft in the centre. 

Add the sprouts to a bowl and add the dressing. Toss together to coat the sprouts in the caramel. Serve straight away garnished with chilli and fried shallots.

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Better Brownies

Better Brownies

Recipe by Magdalena Roze

Ingredients

1 x 400g can of white bean drained 

80g roasted hazelnuts

100g almond meal

30g cacao powder

80g honey or maple syrup (add more if you like it sweeter)

60g coconut oil, melted

1 teaspoon vanilla extract

2 teaspoons baking powder

100g PANA dark or Mylk baking choc chips

PANA Smooth Hazelnut Chocolate Spread to serve 

METHOD

Place all ingredients except Chocolate chips and PANA smooth Hazelnut Chocolate Spread in a food processor and blend until smooth. Taste to see if you like it sweeter. 

Add half the chocolate chips or broken up chocolate and optional chopped macadamias or walnuts, and mix in with a wooden spoon. 

Place the batter into the prepared tin and smooth over on top. Gently press in remaining chopped chocolate or chips on top. Bake for about 22 minutes (that's my sweet spot!).

Remove from the oven and allow to cool in tin for 30 minutes before slicing into squares. Enjoy! 

When completely cool, spread a layer of PANA Smooth chocolate hazelnut spread on top for extra decadence.

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Pineapple, Fish Sauce and Lime BBQ Chicken

Pineapple, Fish Sauce and Lime BBQ Chicken

Recipe by Michael Weldon

Dietaries: 

Serves:  4 

Prep Time: 15 minutes

Cook Time: 35 minutes

Marinade time: 6-12 hours

Ingredients

1 Whole chicken, butterflied

Marinade 

¼ pineapple, chopped

2 garlic cloves

1 lemongrass stalk

2 lime leaves

2 coriander stalks

2 Birdseye chilli

1 tablespoons brown sugar

2 tablespoons fish sauce

1 lime juice

Garnish

½ bunch coriander, leaves picked

1 shallot, sliced thinly

1 red chilli, sliced thinly

1 lime leaf, sliced thinly

3 sprigs of curry leaf, leaves fried

2 limes, halved and grilled

METHOD

In a blender combine the marinade ingredients and blend until smooth. 

Pour half the marinade over the chicken and rub all over to ensure it's evenly marinated. Leave to marinade for at least 6 hours. 

Heat a BBQ to smoke. Brush the skin of the chicken with some oil. Place skinside down on the BBQ and cook until caramelised. Flip onto the underside and turn the heat down to medium. Baste the skin side and cook until the chicken is ready. Remove from the BBQ and brush the underside with the last of the marinade. Leave to rest. 

In a bowl mix the salad. 

Carve the chicken into 10 pieces and serve on a platter. Top with the herbs and an extra sprinkle of sea salt. 

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Tomato Caesar

Tomato Caesar

Recipe by Courtney Roulston 

Dietaries: Meat free, vegetarian 

Serves: 4 as a side 

Prep Time: 10 minutes 

Cooking Time: 5 minutes 

Ingredients

3 medium sized Grandma`s heirloom tomatoes (1 red, 1 yellow, 1 black) 

3 tablespoons extra virgin olive oil 

2 super thin slices sourdough bread 

Coles Sea salt and Coles black pepper to taste 

½ cup basil, leaves picked 

Dressing:

1 heaped tablespoon whole egg mayonnaise 

2 anchovy fillets, finely minced 

½ clove garlic 

1 teaspoon Dijon mustard 

Juice and zest of ¼ of a lemon 

20g Parmesan cheese, grated from a block, plus extra shavings to serve 

METHOD

Heat the oil in a small frying pan. Grill the bread for 1–2 minutes each side, or until golden and crispy. Remove from the pan, season with a pinch of salt and allow to cook before cutting into pieces. 

For the dressing mix together the mayonnaise, anchovy, garlic, mustard, lemon and Parmesan cheese until combined. 

Slice the tomatoes into 5mm rounds and arrange on a serving platter.

Spoon some of the dressing over the tomatoes then scatter over fried bread. Garnish with basil leaves, shaved Parmesan, cracked pepper and a drizzle of extra virgin olive oil.

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Warm Cauliflower & Grain Salad

Warm Cauliflower & Grain Salad

Recipe by Courtney Roulston 

Dietaries: Meat free, vegetarian 

Serves: 4 as a side 

Prep Time: 15 minutes 

Cooking Time: 15 minutes 

Ingredients

1 whole small cauliflower, cut into 2cm florets 

80ml (1/3 cup) extra virgin olive oil 

1 x 250g pack Coles ancient grain rice pouch, warmed 

1 teaspoon ground cumin 

1 teaspoon sumac 

½ teaspoon ground turmeric 

1/3 cup walnuts, chopped

1/3 cup pepita seeds, toasted 

½ cup dried raisins 

1/3 cup slivered almonds, toasted 

¼ cup white sesame seeds, toasted 

½ cup flat leaf parsley, chopped 

½ cup fresh coriander, chopped 

½ red onion, diced 

Dressing

Juice and zest of 1 large lemon 

Sea salt and pepper to taste 

1 tablespoon maple syrup

METHOD

Place the cauliflower into a large frying pan over a medium heat, drizzle with 40ml of the oil, cumin, sumac, turmeric and a pinch of salt and pepper. Cook, stirring for 6–8 minutes, or until the cauliflower is slightly charred and tender. Set aside to cool slightly. 

In a large mixing bowl combine the ancient grain mixture with sunflower seeds, pepita seeds, cranberries, almonds, sesame seeds, parsley, coriander and onion.

In a small bowl whisk together the lemon zest, lemon juice, maple syrup, remaining oil and a pinch of salt and pepper until combined. 

Add the cauliflower into the salad then pour over the dressing. Toss well to coat then place into a serving dish and serve warm.  

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Tandoori Lamb & Spiced Eggplant Labneh

Tandoori Lamb & Spiced Eggplant Labneh

Recipe by Louis Tikaram 

Ingredients

½ cup Pataks eggplant pickle 

1 pinch sea salt

1 cup Jalna Greek yoghurt

2 garlic cloves

2 tablespoons freshly squeezed lemon juice

For the tandoori Lamb

1 tablespoon Squeaky Gate Extra Virgin olive oil

4 tablespoons Pataks tandoori paste 

500gr  Lamb mince 

1 tablespoon Coles tomato paste can

½ cup Coles chicken broth

For Serving

1 tablespoon Squeaky Gare Extra Virgin olive oil

½ bunch chopped dill

½ bunch chopped parsley 

Warm pita cut into small triangles

METHOD

To make the spiced eggplant labneh, mix all ingredients together and refrigerate till serving. 

Heat some oil in a large frypan over medium heat. Add the lamb and cook, breaking up the meat with the back of a spoon, until browned and no longer pink, about 5 minutes. Drain off excess fat, reserving 1 tablespoon for cooking, and return to the skillet.

Add the tomato paste & Pataks eggplant pickle paste and cook, tossing and stirring for about 2 minutes. Remove from the heat and stir in the broth until well combined. Set aside.

To serve, spoon the eggplant labneh into a shallow serving bowl and spread into an even layer. Spoon the spicy lamb mixture over the centre of the eggplant labneh. Finish with a drizzle of olive oil, fresh herbs, and a sprinkle of salt. Serve with warm pita.

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Olive Oil & Stock Roast Potatoes

Olive Oil & Stock Roast Potatoes

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 5 minutes

Cook Time: 55 minutes 

Ingredients

1kg Carisma potatoes, peeled and cut into wedges 

1 cup chicken stock

½ cup Squeaky Gate Extra Virgin olive oil

4 thyme sprigs

5 garlic cloves, crushed

Sea salt

Black pepper

1 lemon, cut into thin rounds

METHOD

Heat an oven to 200 degrees Celsius. 

In a roasting tray add the stock, olive oil, thyme, garlic, salt and pepper, whisk together to roughly combine. Add in the potatoes and mix through the liquid. 

Roast for 40 minutes, then remove from the oven, toss through the liquid. Add in the lemon slices and return to the oven to cook for a further 15 minutes until the potatoes are golden and soft. 

Once cooked, serve the potatoes topped with an extra sprinkle of sea salt and herbs. 

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The Lab Slab

The Lab Slab

Recipe by Maurizio Gabbrielli

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

1 x ball of pizza dough (store purchased or made prior)

500 grams Semolina flour 

500 grams Tomato Puree

Mozzarella Cheese

Stracciatella Cheese

Fresh Basil

Extra Virgin Olive Oil

Basil

METHOD

Add dough to semolina flour on a tray.

Press semolina into dough and spread around the tray.

Add tomato puree to dough until the base is covered. Bake in the oven. Remove when cooked.

Add toppings , mozzarella then add back in the oven. When melted remove and add Stracciatella Cheese, fresh basil and olive oil.

Serve!

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Spicy Korean Creamed Corn

Spicy Korean Creamed Corn

Recipe by Michael Weldon

Dietaries:

Serves: 4 

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

Gochujang butter

1 block of butter

3 tablespoons gochujang

2 tablespoons kimchi juice

1 lime, juice and zest

1 red onion, diced finely

1 tablespoon grated ginger

1 tablespoon grated garlic

4 ears of corn, kernels sliced of the cob

2 tablespoons butter

½ cup cream

½ cup cheddar cheese

¼ cup kimchi chopped finely 

Sea salt

Olive oil 

Garnish

Spring onion, sliced thinly

METHOD

In a food processor combine the butter, gochujang, kimchi juice and lime, season with a pinch of salt. Blend until evenly combined. Reserve in the fridge. 

In a frypan over a medium high heat, fry the red onion in butter and a splash of oil. Once softened add in the ginger and garlic, fry off until fragrant. 

Add in the corn and fry off until the corn softens and becomes a brighter colour. Add in the cream and reduce slightly. Add in the cheese and melt. Fold through the kimchi and taste the seasoning, adjust to your liking.

Serve in a bowl and finish with a spoon of the gochujang butter. Garnish with thinly sliced spring onion. 

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Chop Salad with Preserved Lemon & Yoghurt Dressing

Chop Salad with Preserved Lemon & Yoghurt Dressing

Recipe by Louis Tikaram

Dressing

1 cup Janla Greek yogurt 

1 preserved lemon - rinsed, flesh removed, rind minced

1 cup chopped fresh herbs - coriander, parsley, mint, dill + more for salad if you like it fresh.

1–2 teaspoons preserved lemon liquid - to taste

Salad 

4 vine ripened tomatoes, roughly chopped - leave

1 small telegraph cucumber, halved lengthways and seeds removed with the tip of a teaspoon, roughly chopped 

1 bunch spring onions, finely sliced 

1 tin Coles chickpeas, drained 

Salt and Black Pepper

METHOD

To make the salad, toss the tomatoes, cucumbers and spring onions in a bowl with some salt and pepper. Set aside while you make the dressing.

Combine all the ingredients in a bowl and whisk to combine. Refrigerate until ready to serve. The dressing keeps well for 3 to 4 days.

Toss the seasoned vegetables with the chickpeas and extra herbs then drizzle over the dressing and toss to combine. Serve immediately.

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Slow Cooked Beef Short Ribs

Slow Cooked Beef Short Ribs

Recipe by Louis Tikaram

Ingredients

1 plate short rib

1L x Kara coconut cream

3L light chicken broth or water

250 ml mega chef oyster sauce

300 ml mega chef fish sauce

4 sticks lemongrass

1 handful lime leaf

4 long red chilli

1 knob galangal

2 large eschalots

1 bunch Mint

1 bunch coriander

1 cup fresh lime juice

2 birds eye chillies

1 teaspoon dried chilli powder

2 cups white glutinous rice

METHOD

To make the hot and sour dressing:

Squeeze your limes until you have around 1 cup of fresh lime juice. Add 50 ml fish sauce, finely sliced bird’s eye chilies and dried chili powder.

Stir well, taste, add a little more fish sauce if needed. Set aside.

Roasted rice:

Soak the glutinous rice in cold water for 5 minutes, then strain.

In a medium, heavy-based pot, add the rice and dry-cook over a medium-low heat. The rice will stick and clump initially, though as it dries out it will separate and start to cook. Toast until the rice is golden and smells very nutty and toasted, around one hour.

Cool and blend to a sand-like consistency.

To braise the beef ribs:

In a large saucepan, add coconut cream, chicken broth, oyster sauce, remaining fish sauce, 2 sticks lemongrass and the lime leaves (reserve 4 nice big leaves for your salad), sliced galangal, and bring to the boil.

Add your short rib plate, cover with a lid or foil and braise in the oven for 3 to 3.5 hours at 140 degrees.

Remove the short ribs from the braising liquid; they should be tender and soft all the way through. Let cool completely and refrigerate;  this can even be done a day in advance.

Strain your coconut braising liquid and return it to a small clean pot. Reduce until the liquid is thick, flavoursome and dark in colour. Keep warm for serving.

To finish and serve.

Over a woodfire grill, BBQ or even in a frying pan, cook the cold short rib until you have a beautiful golden, crackling crust. Low and slow is best to reheat the short right through and take in as much flavour from the grill as possible.

In a large mixing bowl, add your picked mint and coriander leaves, sliced eschalots, Chilli, lemongrass and lime leaves.

When you are ready to serve, the short rib can be hot or warm. Place it on a large serving platter and generously drizzle with some braising liquid. Dress your herb salad with the hot and sour dressing and serve immediately, with a dusting of roasted rice on top.

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Cucumber and Radish Salad with Avocado Dressing

Cucumber and Radish Salad with Avocado Dressing

Recipe by  Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients

Dressing

1cup Jalna Greek yoghurt

1 avocado

1 jalapeno

1 lemon juice

1/3 bunch parsley

½ cup Squeaky Gate Extra Virgin olive oil

Sea salt

Breadcrumbs

½ loaf sourdough, torn into crumbs

Olive oil

2 Cucumbers, cut roughly

1 bunch radishes, quartered 

1 cup frozen, peas warmed in boiling water

1 cup sugar snaps cut thinly

1 bunch of dill, picked

1 bunch chives, cut into 1cm pieces

METHOD 

Toss the bread in a bowl with olive oil and a pinch of salt. Bake in a 180deg Celsius oven until crispy. 

In a jug combine the dressing ingredients. Blend together with a stick blender. Taste and season to your liking. 

In a large bowl combine the salad ingredients, breadcrumbs and enough dressing to coat everything. Toss and mix until everything is evenly coated in the dressing.

Serve with extra herbs on top. 

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Ultimate Prawn Summer Roll

Ultimate Prawn Summer Roll

Recipe by Courtney Roulston 

Dietaries: 

Serves: Makes 4 Rolls

Prep Time: 15 minutes 

Cooking Time: 

Ingredients

24 XL Australian Tiger prawns, peeled, de veined
2 cups Plain potato chips/crisps
1 avocado, sliced into thin wedges
8 butter lettuce leaves , washed, dried
4 Soft white rolls (Coles bakery super soft round rolls or jumbo soft white)
80g softened butter

Seafood Sauce

1 cup good quality mayonnaise
1 tablespoon tomato sauce
1 tablespoon American mustard
1 medium sized French shallot, finely diced
1 tablespoon capers, rinsed, chopped
2 tablespoons cornichons, roughly chopped
¼ cup dill sprigs, chopped
Zest and juice of ½ small lemon
1-2 splashes hot sauce (sriracha or Tobasco) Optional
Sea salt and pepper to taste

METHOD

Mix all the seafood sauce ingredients together in a bowl and set aside. 

Slice the rolls in half horizontally then butter both sides. 

Arrange the lettuce, avocado, potato chips and prawns into the rolls. 

Spoon over some of the seafood sauce then serve with lemon wedges on the side

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Flat Peach Summer Salad

Flat Peach Summer Salad

Recipe by Louis Tikaram

Ingredients

1 handful Toasted Sourdough bread chunks

1 cup cherry tomatoes

4 flat peaches

1 long red chilli 

1 garlic clove 

A pinch dried oregano

A handful of basil leaves

½ cup crumbled feta

1 lemon

3 tablespoon olive oil

Sea salt

Freshly ground pepper

METHOD

Halve the cherry tomatoes and place them into a large bowl, Slice the peaches into thick chunks, discard the stone then add to the tomato bowl. 

Halve the chilli, scraping out the seeds and pith then finely chop and add to the bowl.

Grate the garlic clove it into the bowl with the peaches and tomatoes. Add a pinch of dried oregano, tear the basil leaves, and crumble the feta in.

Grate in the lemon zest and squeeze in the juice, then add in olive oil and add a pinch of salt and pepper.

Add the toasted sourdough and fold into the salad to evenly coat! Serve immediately.

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Pork and Sauerkraut rolls with Mustard Sauce

Pork and Sauerkraut rolls with Mustard Sauce

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

10 Cabbage leaves, blanched until soft then refreshed in cold water 

Filling

500g Coles pork mince

200g streaky bacon, diced

1 onion, diced

½ cup coles 90 second rice

½ cup sauerkraut 

½ bunch parsley, chopped

Sea salt

Black pepper

1litre chicken stock

Mustard sauce

1 cup chicken stock from cooking the rolls.

½ cup cream

2 tablespoons whole grain mustard

1 tablespoon chopped parsley 

Sea salt

METHOD

In a frypan, cook the bacon until crispy. Add in the onion and fry off until softened. Remove everything from the pan and let it cool.

In a bowl mix together the pork mince, onion, rice, sauerkraut, parsley, lemon zest and season. Work until thoroughly mixed together. 

Add a spoon of the mince mixture onto a leaf then fold the sides in and roll up. Place into a pot with a lid seal side down. Repeat the process until all the leaves are filled and the mixture is used up.

Add the chicken stock into the pot and place over a medium heat. Cook gently until the filling in the rolls is cooked through. Keep warm. 

Take the cooking liquid from the rolls. Heat in a pan and reduce into a thick syrup. Add in the cream and reduce slightly. Add in the mustard, parsley and season. 

Serve the cabbage rolls topped with the sauce.

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French Carrot Salad

French Carrot Salad

Recipe by Courtney Roulston 

Dietaries: Meat free, vegetarian, vegan, gluten free 

Serves: 4 as a side or small starter 

Prep Time: 10 minutes 

Cooking Time: 

Ingredients

3 large carrots, peeled
1/3 cup pepita seeds, toasted, roughly crushed.
1 big handful of coriander leaves (can also use parsley, Chervil, or mint)

Dressing
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
Pinch ground white pepper
Pinch Sea salt flakes
2 teaspoons honey
3 tablespoons extra virgin olive oil

METHOD

Grate the carrots onto a large bowl then add in the pepita seeds and coriander. 

Whisk together the mustard, vinegar, pepper, salt, honey, and oil until emulsified. 

Pour the dressing over the carrots then gently toss to coat.

Place the mixture onto a serving plate and garnish with extra coriander sprigs before serving.  

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Fried Fish Penang Curry

Fried Fish Penang Curry

Recipe by Michael Weldon

Dietaries:

Serves: 4 

Prep Time: 10 mins

Cook Time: 25 mins

Ingredients

800g white fish, diced into 2-3cm pieces

1cup plain flour

1 jar Ayam Panang Curry paste

1 red onion, sliced

1 cup chicken stock

1 can coconut cream

1 tsp caster sugar

2 tablespoons fish sauce

1 cup green beans

1 bunch thai basil, leaves picked

Serve with 

Rice

Red chilli

Roasted peanuts

METHOD 

Dust the fish in the flour until coated. Shallow fry in oil until golden all over. Drain and keep in a warm place. 

In a saucepan, fry the panang curry in oil until aromatic. Add in the chicken stock and reduce slightly then add in the coconut cream. Cook for 5 minutes to gently reduce. 

Add the sugar and fish sauce, taste and balance to your liking. Add in the green beans, cook for 2 minutes. Add in the fish and basil, gently fold through the curry. 

Serve the curry topped with extra thai basil, peanuts, chilli and rice on the side.

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One-Pan Gnocchi with Cheesy Tomato Sauce

One-Pan Gnocchi with Cheesy Tomato Sauce

Recipe by Courtney Roulston

Dietaries: Vegetarian 

Serves: 4 

Prep Time: 5 minutes 

Cooking Time: 25 minutes 

Ingredients

2 tablespoons extra virgin olive oil 

1 brown onion, finely diced 

4 cloves garlic, finely chopped 

1 heaped tablespoon tomato paste 

1 x 400g can crushed tomatoes + ½ can water 

1 tablespoon fresh thyme, leaves picked 

1 cup fresh basil leaves 

½ teaspoon sugar 

Sea salt and pepper to taste 

1 x 500g pack Coles Gnocchi 

30g butter 

1x 250g tub fresh mozzarella or bocconcini cheese, drained, torn 

30g Parmesan cheese, grated fresh from a block

METHOD

Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 2 minutes, or until fragrant. Add in the tomato paste and fry for 1 minute before adding in the tinned tomatoes and water. Scatter in the thyme and half the basil then season with salt, pepper and sugar then bring the mixture up to a gentle simmer.

Add in the gnocchi and turn the heat down to low. Cook the gnocchi in the sauce, stirring occasionally for 8–10 minutes, or until it is tender. 

Stir in the butter then scatter with mozzarella cheese and cover with a lid for 2–3 minutes to melt the cheese. 

Grate over the Parmesan cheese and scatter with remaining basil leaves before serving.  

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