Instructions: Chop the shrimps into 1/2 inch pieces. Place the pieces in a food processor and blitz to break them up. Pour the cream in while still blitzing, then add the egg yolks, mixed herbs and some of the water.

Keep blitzing to combine all the ingredients, every so often stop and scrape down the sides of the machine to ensure all the ingredients are combined.

Add in the flour and more water, slowly so that you finally have a consistency which resembles thick batter.

Put a pot of water on to boil. Heat a saucepan and add a dribble of olive oil and 1tbsp of ghee (clarified butter). Add the red onion, rosemary and garlic and let these sweat down for a few minutes. Add the white wine, remember, this will easily flambe so be careful to control the flame. The tomatoes are added after a few minutes and they need to be broken down with the back of a wooden spoon. Add the fish stock and let everything bubble away for 10 minutes, to reduce the sauce by 1/3.

Meanwhile, add a touch of water to the batter mix and stir as while it has been settling it might have thickened up. Now pour the batter through a moule and into the pot of boiling water. It takes about 3 minutes for the spaetzle to cook and will look like tiny balls of pasta in the water. When they are ready they will rise to the surface. When ready, lift the spaetzles out with a spider and drain them through a colander and put into a frying pan.

After the sauce has reduced, strain it through a moule and pour 3/4 of the sauce into a saucepan and 1/4 into the frying pan with the spaetzle. Toss the spaetzle with the tomato sauce for a few minutes. Add the cream to the tomato sauce in the saucepan and heat for a few minutes.

To serve, spoon the spaetzle onto the middle of a serving plate and pour the tomato sauce around the sides.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.