After a lengthy cookbook-related creative hiatus, I’m so excited to share with you one of our most delicious recipes yet. South America has always been one of Pasta et Al’s most enthusiastic audiences, and this dish is built on the flavours of the Argentinian locro, a hearty stew of meat and vegetables. We’ve combined these elements with our unbeatable bone broth, producing a clear stock of beef, chorizo, butternut pumpkin, and baby corn. After straining, those ingredients are combined with a punchy chimichurri, forming the filling for our tortellini. Finally, our pasta dough is made in two parts, one with floral pink peppercorns, and the other with classic, warming black peppercorns.

Let me tell you about my obsession with bone broth. I’ve never been particularly excited by soup, although I’d concede to the odd stew or thick blend of veggies. I certainly had no time for anything watery, and thin stocks weren’t even up for discussion. Then I discovered bone broth. This magnificent golden friend, silky and smooth to eat, wobbly like jelly when it’s set, and packed with flavour both deep and subtle at the same time.