1. Make the filling:
   Heat a drizzle of olive oil in a large pan. Add the minced meats, season with salt and pepper, and cook for about 20 minutes until nicely browned.
   Finely chop the onions, carrots, celery, and garlic, then add to the pan and cook for 10 minutes.
   Pour in the red wine and let it evaporate.
   Add the tomatoes, crush them with a spoon, then pour in half a tin of water.
   Simmer gently for about 1 hour until thickened.
   Remove from heat and stir in the grated Parmesan.
2. Make the ravioli:
   Roll out your fresh pasta into thin sheets (about 1 mm thick).
   Place teaspoons of filling along one sheet, dampen the edges with water, then lay another sheet of pasta over the top.
   Press down around the filling to seal, remove any air, and cut into square ravioli (about 7 cm each).
   Dust a tray with semolina and place the ravioli on it.
3. Make the sauce:
   Fry the garlic and finely chopped chillies in olive oil until lightly golden.
   Add the tomatoes and simmer for 10 minutes.
   Blend the sauce until smooth, season to taste, and keep warm.
4. Cook the ravioli:
   Boil a large pot of salted water.
   Cook the ravioli for about 3 minutes until tender, then drain gently.
   Toss in the warm tomato sauce.
5. Serve:
   Plate the ravioli, top with fresh basil leaves and extra Parmesan, and enjoy!

1. To make the marinade, place the cloves, cumin, 1 heaped teaspoon of paprika and 1 heaped teaspoon of garam masala into a dry frying pan and toast for 1 minute to bring out the flavours. Tip into a large bowl.

2. Finely grate in the zest of 1 lemon, squeeze in the juice, crush in the garlic, peel and finely grate in the ginger, then add the yoghurt and 1 teaspoon of sea salt. Chop the chicken into 5cm chunks, then massage well with the marinade. Skewer the chicken, interspersed with wedges of 1 lemon and chunks of green or yellow chilli. Place on a tray, cover and refrigerate for at least 2 hours, preferably overnight.

3. For the sauce, peel and roughly chop the onions and garlic, deseed and finely chop the red chillies, and pick the coriander leaves, placing the stalks into a food processor. Add the onions, garlic and chillies and pulse into a rough paste. Put a splash of oil in a large casserole pan over medium-high heat, add the paste and cook for 20 minutes, or until golden and aromatic, stirring occasionally.

4. Add the ground coriander, turmeric, the remaining paprika and garam masala, cook for 2 minutes, then stir in the ground almonds. Scrunch in the tinned tomatoes, crumble in the stock cube and pour in 300ml of boiling water. Simmer for 5 minutes, then pour in the coconut milk and simmer for a further 20 minutes, or until thickened, stirring occasionally. Taste and season to perfection.

5. When you're ready to cook, preheat a barbecue, griddle pan or grill to high. Drizzle the skewers with oil, then cook, turning occasionally, until beautifully charred on all sides. Remove the chicken pieces straight into the sauce (discard the lemon wedges), simmer for a few minutes, then squeeze over the juice of the grilled lemons to taste.

6. Sprinkle with coriander leaves and serve with fluffy rice or warm naan bread. 

1. Refogue a cebola
   Aqueça o azeite em uma panela grande e refogue a cebola até ficar transparente.
2. Adicione o arroz
   Junte o arroz arbóreo e refogue por cerca de 2 minutos, mexendo bem.
3. Deglace com o vinho
   Acrescente o vinho branco e deixe evaporar quase completamente.
4. Cozinhe com o caldo
   Aos poucos, vá adicionando o caldo de legumes quente, uma concha por vez, mexendo sempre até o líquido ser absorvido. Repita o processo por cerca de 15 a 18 minutos, até o arroz ficar cremoso e al dente.
5. Finalize com abóbora, queijo e nozes
   Quando o arroz estiver quase no ponto, adicione a abóbora amassada, o queijo brie e as nozes. Misture delicadamente até o queijo derreter.
6. Ajuste e sirva
   Tempere com sal e pimenta a gosto, e sirva imediatamente, bem quente.