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Kedgeree Raviolo with puffed rice and seaweed salt

Kedgeree Raviolo

If you’ve been inspired by Scott Lane’s Kedgeree Raviolo with puffed rice and seaweed salt from our Chef Fight Night, here’s a chance for you to make it at home.


Pasta Dough

  1. Place the flour in a mixing bowl along with the egg yolks, whole egg.
  2. Add salt, olive oil and mix with dough hook.
  3. Once pasta has come together and smooth, leave to stretch with dough hook for 10mins on a low speed.
  4. Remove from the bowl, place clingfilm around the pasta and place in fridge to rest for 20 mins.
  5. Remove the pasta from the clingfilm and roll the pasta as thin as you can, lay strip out lightly dusted with flour.
  6. Take two cutters one bigger than the other, cut out large one first, then cut slightly smaller one for lid.
  7. Take the Haddock Mousse, and pipe leaving a gap for the edge of the pasta and leaving a hole in the middle.
  8. Take the egg yolk and place it in the middle of Ā the fish mousse, lightly seal the edge of ravioli with egg yolk and the place lid on top.
  9. Seal the pasta edge, making sure to push out any air that you can, this is very important.
  10. Lightly flour a plate and place Raviolo on, leave until ready to cook.

Katsu Sauce

  1. To start making the katsu curry sauce, place the onions, garlic and ginger in a pan on the heat.
  2. Stir them as they soften, making sure not to burn them.
  3. Next add the curry mix, followed by the turmeric.
  4. Continue to stir it all together and be prepared to smell the famous Katsu aroma already.
  5. Allow the mixture to sit on a low to medium heat for a minute or so.
  6. Then add the flour, continuing to mix for a minute as it combines with the spices.
  7. After watering down your chicken or vegetable stock, start slowly adding it to the mixture.
  8. Make sure you only add a little bit at a time and keep stirring.
  9. Once the chicken or vegetable stock has been added and stirred in, you can start to add the coconut milk.
  10. The official recipe says to add 100ml, but the more you add, the creamier it will be.
  11. Next, add a little bit of a sugar and soy sauce to finish off your sauce.

Puffed Rice

  1. To start heat the oil to 220 degrees, add the rice, it will pop be careful, when crispy remove and drain. Set aside for later.

Smoked Haddock Mousse

  1. Start by blending the haddock, place in bowl over ice, fold in double cream and egg white, season to taste.
  2. Pace in piping bag for later.

Coriander Oil

  1. Place herbs into thermal mix bowl and chop forĀ 5 secs/speed 6.
  2. Add oil and cook forĀ 15 mins/70ĀŗC/speed 1.
  3. Blend forĀ 30 secs/speed 7. Allow to cool.
  4. Strain through a very fine sieve and press solids to remove oil.
  5. Keep in sterilised jar until use.

Seaweed Salt

  1. Blend together, place in airtight container for use later.

Get ready to plateā€¦ā€¦..

  1. Into a pot of boiling salted water, gently drop the Raviolo.
  2. At the same time, heat the katsu curry sauce.
  3. After 2-3 minutes remove the pasta and drain. Lightly dress with Coriander oil.
  4. On a plate or bowl place the Katsu Sauce.
  5. Then place on top the Raviolo, drizzle a little coriander oil.
  6. Top with puffed rice, and dust with seaweed salt.
  7. Add some picked Coriander leaves and serve straight away.