Once the oil is hot, add the onions, garlic and ginger. Turn the warmth to medium low and cook until the onions have turned golden and sweet. Rub the rooster breasts with the Dijon mustard, then season with salt and pepper. Heat 1-2 tbsp olive oil in a frying pan over a medium heat and fry for five minutes, turning midway, until browned.
Mix all of the pasta dough elements in a food processor on a gradual pace, or by hand until the combination comes together. Spoon the bean stew into the centre of every plate and high with the salmon. Spoon some pesto on prime of the fish, garnish with chopped basil and edible flowers and dress with a drizzle of olive oil. Now add the hen and coat properly with the paste and cook for about one minute. Remove the lid and very gently stir the rice with …