Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

I am hopeless at making a tasty sauce to go with my favourite pasta dish – ravioli. Can chef help?

Taylor Benson, Windermere

As a rule, we try to use as much seasonal produce as possible, so at the moment I would be looking to use some lovely green broad beans and peas to serve with ravioli, maybe add a little smoked bacon and some freshly chopped mint to finish the dish. Finely chop 1 large shallot and crush 1 clove of garlic. Place in a small pan with 50 ml of olive oil, fry without colour for 3-4 minutes. Add 50ml white wine and reduce by half, add 150ml of vegetable stock, reduce by three quarters, add 100 ml of double cream and simmer for 5 mins. Add 100g fresh green peas and 150g podded and shelled broad beans, stir, add the ravioli, season with salt and pepper and finish with some roughly chopped fresh mint. If you want a meatier version, add 100g of diced, smoked pancetta when you are frying the shallots and garlic.