Ingredients:

• 350g/12oz Hana Capellini.
• 50g/2oz/ ¼ cup butter.
• 1 onion, chopped.
• 1 red pepper, cored, seeded and coarsely chopped.
• 2 garlic cloves, chopped.
• 15ml / 1 tbsp paprika.
• 450g/1ib live mussels in the shell.
• 30ml / 2 tbsp chopped fresh parsley.
• 225g/8oz/2 cups peeled prawns.
• 150ml/ ¼ pint/ 2/3 cup crème fraiche.
• Salt and ground black pepper.
• Finely chopped fresh flat leaf parsley, to garnish.

Instruction:

• Cook the Hana Capellini in plenty of boiling salted water.
• Melt the butter in a frying pan and fry the onion, pepper, garlic and paprika for 5 minutes
until almost softened.
• Rinse and scrub the mussels, making sure all the shells are tightly shut or they close when
tapped sharply with the back of a knife.
• Discard any open shells.
• Stir in the mussels, parsley and prawns, cover and simmer for about 5 minutes until the
mussels have opened.
• Discard any mussels that remain closed.
• Using a slotted spoon, remove the shellfish from the pan and keep warm.
• Bring the juices back to the boil rapidly until reduced by half.
• Stir in the crème fraiche until well blended.
• Season to taste.
• Return the shellfish to the pan and simmer for 1 minute to heat them thoroughly.
• Drain the Hana Capellini thoroughly and divide it among four serving plates.
• Spoon over the shellfish and serve, garnished with the finely chopped fresh flat leaf Parsley.

Ingredients:

• 250g/9oz Hana Capellini.
• 225g/8oz mange-touts.
• 75g/3oz rocket leaves.
• 50g/2oz/ ¼ cup pine nuts, roasted.
• 30ml/2 tbsp finely grated Parmesan cheese.
• 30ml/2 tbsp olive oil.

Instruction:

• Cook the Hana Capellini in plenty of boiling salted water, until just al dente.
• Meanwhile, carefully top and tail the mange-touts, and discard any that are damaged.
• As soon as the Hana Capellini is cooked, drop in the rocket and mange-touts.
• Drain immediately.
• Toss the Hana Capellini with the roasted pine nuts, and Parmesan and olive oil.
• Serve at once.

Ingredients:

• 250g Hana Capellini.
• 2 tbsp clove, crushed.
• 1 red pepper, seeded and diced.
• 450g/1 Ib boneless chicken, skinned and diced.
• Salt and freshly ground black pepper.
• 225g/8oz small button mushrooms.
• 150ml/ ¼ pt single cream.
• 225g/8oz Danish blue cheese, cut into small pieces.
• 2 spring onions, finely chopped.
• 2 tbsp chopped parsley.

Instruction:

• Cook the Hana Capellini in plenty of boiling salted water, until just al dente.
• Heat the oil in a large frying pan.
• Add the garlic, red pepper and chicken with some seasoning – go easy on the salt at this
stage as the blue cheese can make the sauce quite salty.
• Cook, stirring often, for about 20 minutes, or until the diced chicken is lightly browned and
cooked.
• Add the mushrooms and cook for 2 minutes, then bring to the boil.
• Turn the heat to the lowest setting and make sure the mixture has stopped boiling before
pouring in the cream and stirring in the cheese.
• Stir over low heat until the cheese has melted.
• Do not allow the sauce to simmer or it will curdle.
• When the cheese has melted, taste the sauce, then pour it over the Hana Capellini and
sprinkle with spring onions and parsley.
• Serve at once.

Ingredients:

• 350g Hana Capellini.
• 100g butter.
• 3 cloves garlic, crushed.
• 24 scallops, without roe.
• 150g baby rocket leaves.
• 2 teaspoon finely grated lemon rind.
• ¼ cup (60ml) lemon juice.
• 125g semi-dried tomatoes, thinly sliced.
• 30g shaved Parmesan.

Instruction:

• Cook the Hana Capellini in a large saucepan of boiling water until al dente.
• Meanwhile, melt the butter in a small saucepan, add the garlic and cook over low heat,
stirring, for 1 minute.
• Remove from the heat.
• Heat a lightly greased chargrill plate over high heat and cook the scallops, brushing
occasionally with some of the garlic butter for 1-2 minutes each side, or until cooked.
• Set aside and keep warm.
• Drain the Hana Capellini and return to the pan with the remaining garlic butter, the rocket,
lemon rind, lemon juice and tomato and toss until combined.
• Dived among four serving plates and top with the scallops.
• Season to taste and sprinkle with Parmesan.

• 200g fresh Hana Capellini.
• 1 tablespoon oil.
• 1 medium brown onion, chopped.
• 1 clove garlic, crushed.
• 500g minced beef.
• 1 cup (70g) stale breadcrumbs.
• 1 egg, beaten lightly.
• 2 teaspoons chopped fresh coriander.
• Vegetable oil for deep-frying.

Ingredients of the Sauce:

• 6 dried shiitake mushrooms.
• 5cm piece fresh ginger.
• 1 tablespoon olive oil.
• 1 medium brown onion, sliced thinly.
• 1 clove garlic, crushed.
• ¼ cup dry sherry.
• 2 ½ cups water.
• 1 chicken stock cube, crumbled.
• 125g snow peas.
• 2 green onions, chopped.
• 1 tablespoon cornflower.
• 2 tablespoon water, extra.

Instruction:

• Heat oil in pan; cook onion and garlic, stirring, until onion is soft.
• Combine beef, breadcrumbs, egg, coriander and onion mixture in bowl; mix well.
• Shape level tablespoons of mixture into balls using floured hands, place on tray; cover,
refrigerate 1 hour.
• Deep-fry meatballs in hot oil until well browned and cooked through; drain on absorbent
paper.
• Add meatballs to sauce, keep warm.
• Cook Hana Capellini in large pan of boiling water, uncovered, until just tender; drain.
• Serve Hana Capellini with meatballs and sauce.

To make the Sauce:

• Place mushrooms in bowl, cover with boiling water, stand 20 minutes; drain.
• Discard stems, slice caps thinly.
• Cut ginger into thin strips.
• Heats oil in pan; cook brown onion, garlic and ginger, stirring, until onion is soft.
• Add sherry, bring to boil; simmer, uncovered, 1 minute.
• Add combined water, stock cube and sauce, bring to boil; simmer, uncovered, 15 minutes.
• Add mushrooms, pees and green onion to pan, simmer 1 minute.
• Stir in blended cornflower and extra water, over heat, until sauce boils and thickens.

Ingredients:

• 375g Hana Fresh Capellini Plain.
• 1-tablespoon peanut oil.
• 1 medium (150) onion, sliced.
• 2 cloves garlic, crushed.
• 1 teaspoon grated fresh ginger.
• 250g button mushrooms, sliced.
• 3 (95g) lamb sausage, sliced thinly.
• 1 small (150g) red capsicum, slice.
• ½ bunch (250g) English spinach, chopped.
• 2 tablespoon oyster sauce.
• 1-tablespoon mild sweet Chilli sauces.
• 2 tablespoons salt-reduced soy sauce.
• 2 teaspoons cornflour.
• ½ cup (125ml) chicken stock.

Instruction:

• Add Hana Fresh Capellini plain to large pan of boiling water, return to boil; drain.
• Heat oil in wok or large pan; stir-fry onion, garlic, ginger, mushrooms, sausage and
capsicum until mushrooms are soft.
• Add spinach, sauces and blended cornflour and stock, stir until mixture boils and thickens
slightly.
• Stir in Hana Fresh Capellini Plain until mixture is heated through.

Ingredients:

• 150g Hana Fresh Capellini Plain.
• 1 tablespoon vegetable oil.
• ½ teaspoon sesame oil.
• 1 clove garlic, crushed.
• 1 medium (150g) onion, cut into wedges,
• 200g beef rump steak, sliced thinly.
• 100g lamb fillet, sliced thinly.
• 200g chicken breast fillet, sliced thinly.
• 1 medium (200g) red capsicum, chopped.
• 100g bean sprouts.
• 440g can baby corn, rinsed, drained.
• 3 cups (240g) shredded cabbage.
• 1 tablespoon oyster sauce.
• ¼ cup (60ml) light soy sauce.
• 2 cups (500ml) chicken stock.

Instruction:

• Heat oils in a wok or large pan, stir-fry garlic, onion and beef until beef is cooked through;
remove from wok.
• Add lamb and chicken to wok, stir-fry until meat is cooked through.
• Return beef mixture to wok with remaining ingredients, cover and simmer for 10 minutes,
or until vegetables are just soft and Hana Fresh Capellini are cooked through.

Ingredients;

• 100g Hana Fresh Capellini.
• 400g lamb fillet, sliced thinly.
• 2 cloves garlic, crushed.
• 1 tablespoon grated fresh ginger.
• ½ teaspoon five-spice powder.
• ½ teaspoon sambal oelek.
• 3 bunches (400g) bok choy.
• 2 teaspoon vegetable oil.
• 2 medium (300g) onions, chopped.
• 1 medium (200g) red capsicum, sliced.
• 1 medium (120g) carrot, sliced.
• ¼ cup (60ml) water.
• 1 tablespoon mild sweet Chilli sauce.

Instruction:

• Combine lamb, garlic, ginger, five-spice powder and sambal oelek in bowl.
• Cover, refrigerate 30 minutes.
• Cut white stems from bok choy, cut stems in half lengthways.
• Add Hana Fresh Capellini to large pan of boiling water, boil, uncovered, until just tender,
drain, rinse under cold water; drain.
• Cut Hana Fresh Capellini into 8cm lengths.
• Heat half the oil in wok or large pan, stir-fry lamb in 2 batches until well browned.
• Heat remaining oil in wok, add onion, capsicum, carrot, water and bok choy stems, cook,
stirring, until vegetable are just tender.
• Return lamb to wok with Hana Capellini, bok choy leaves and Chilli sauce, cook, stirring,
until heated through.

Ingredients:

• 250g Hana Fresh Capellini.
• 1 medium (200g) red capsicum.
• 2 medium (240g) carrots.
• 200g snow peas.
• 240g bean sprouts.
• ¼ cup chopped fresh coriander leaves.
• 2 teaspoons vegetable oil.
• 400g chicken thigh fillet, sliced thinly.
• 1 clove garlic, crushed.

Ingredients of the Dressing:

• 1-tablespoon vegetable oil.
• 2 tablespoons soy sauce.
• 2 tablespoons mild sweet chilli sauce.
• 1 clove garlic, crushed.
• 2 tablespoons lemon juice.

Instruction;

• Cut capsicum, carrots and peas into long, thin strips.
• Combine vegetables with sprouts and coriander in large bowl.
• Heat oil in medium pan, add chicken and garlic, cook, stirring constantly, until chicken is
lightly browned and tender.
• Place Hana Capellini in heatproof bowl, cover with boiling water, stand 5 minutes; drain
well.
• Combine vegetable mixture with chicken, Hana Capellini and Dressing; toss well.

Instruction of the Dressing:

• Combine oil, sauces, garlic and juice in small pan, stir over heat until warm.