Humble mortadella (essentially bougie bologna) is cut into cubes and pan fried. The pasta is cooked al dente then tossed with those salty and crispy mortadella cubes, sautéed shallots, frozen peas and a big scoop of mascarpone cheese. The best part about this pasta dish is the garlic-y pistachios that are sprinkled on top, creating the most unexpected texture and burst of flavour!

This gorgeously springy, one dish salmon dinner is the answer to spring fever! This salmon dish is super simple to pull together, as the spinach, peas, asparagus and orzo, all get dumped into one casserole dish and baked together. Then finished with some salty parmesan, fresh spinach and that flaky salmon - it’s so flavourful and easy!