This just in. From Rob Stordy. He has been running a cookery school at the University of Derby, Buxton and is providing us delightful recipes for our website. 

Open seafood lasagne, English asparagus, Prosecco and dill sauce

Fresh lasagne dough:                                                                                                   Serves 2
120g ‘00’ flour
1 egg, 1 egg yolk
10ml olive oil
Sea salt, ground
Olive oil
2 asparagus spears
25g Shallots, finely chopped
25g butter
8 mussels, cleaned- discard any mussels with open or damaged shells
1 fresh scallop, removed from shell and cleaned
75g fresh salmon
2 tiger or Mediterranean prawns
40g white crab meat
60ml Prosecco wine
Fresh parsley
Fresh dill, finely chopped
125ml double cream
Sea salt and mill pepper

Method:
1) Pasta dough:
Sieve the flour and salt into a basin, make a well. Beat the eggs with the oil and water and pour into the well. Mix together well, turn out onto a clean work surface and knead well until the dough becomes silky and not sticky. Wrap in film and leave in a cool place for about 30mins
Roll out the pasta through a pasta machine and cut out 4 x 100cm circles

1) Place half shallots into a saucepan with the mussels and prawns, parsley stalks and half the wine, cover with a lid, bring to simmer until shells open, remove from heat. Remove mussels and prawns; decant cooking liquor, leaving gritty sediment behind
2) Cook the asparagus in boiling salted water for about 5mins, keep crisp, refresh in cold water and drain
3) Lightly season salmon and sear quickly in a hot frying pan with a little oil, remove keep warm, repeat the process with the scallops. Remove excess fat, add the remainder of shallots, and sweat off, add remainder of wine, reduce, add the mussel liquor, add the cream, reduce to correct consistency and check seasoning, add the dill
4) Place crab meat, mussels and prawns in a buttered dish, cover and warm in a moderate oven
5) In simmering salted water add the lasagne and cook to al dente, remove carefully and drain
6) Place a little sauce in the bottom of a pre-heated serving dish and place a sheet of lasagne on top.
Place salmon on top and half the crab meat, some mussels, spoon over a little sauce followed by a further sheet of lasagne. Place a large prawn, remainder of the crabmeat and a scallop on top followed by a final sheet of lasagne and a spoonful of sauce.
Garnish with the remainder of the fish, decorate with dill and a little keta

Robert Stordy