One of little Al’s favourite things is our weekend trip to the markets. We’ve got a routine now, that starts with a snack and a coffee – decaf macchiato for him, double espresso for me, followed by the butcher, deli, and wholefood shop, before finishing with the fruit and veggies at the grocer. Little Al talks about it all week and tells anyone who’ll listen.

This week we’ve got a quick little filled pasta for you. With a simple egg dough and a spreadable roasted pistachio filling, you can stamp these little anolini out in less time than it takes your cafetière to boil. A pasta like this can be paired with just about anything, but we dropped them into some bone broth stock that we had hanging around in the freezer, for a meal of subtle but complex flavour.