It’s been a while since we tried out something a little different, so this week we’re taking a love of dumplings and colourful things, and mixing that with pasta in our Japanese-inspired pork, banana prawn, and shiso casoncelli. These are made with a matcha dough, served in a rib and red radish broth, and garnished with sour plum, puffed quinoa, and fried shiso leaves.