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Carbonara Pasta with Eggs, Bacon and Cheese

Ingredients - serves 4

- 5 oz pancetta cubes (streaky bacon will do if you cannot find pancetta)
- 1 tbsp butter
- 3 eggs
- 1/4 cup Parmesan cheese
- 1/4 cup Pecorino cheese (all Parmesan if you can not find Pecorino)
- nutmeg
- 1 1/2 to 2 tbsp parsley, chopped
- Salt & freshly ground black pepper
- 1 lb penne or spaghetti

Method

1. Melt the butter over medium heat in a pan large enough to eventually hold both the pasta and the sauce. As soon as the butter is melted, add the diced bacon and cook till crisp and light brown. At the same time bring a large pot of salted water to a rolling boil. Add the pasta and stir to separate with a wooden spoon or fork. Cook until done.
2. Meanwhile, in a bowl, beat the eggs along with the Parmesan, pecorino, lots of freshly ground pepper, and a 1/4 tsp of nutmeg or more to taste. Add 1 tbsp parsley to mixture and stir.
3. When pasta is done, drain (reserve a few tablespoons of the cooking liquid) and add to the pan with the oil, butter and bacon mixture.
4. Turn the heat on to very, very low and add the egg/cheese mixture, stirring continuously for a couple of minutes until eggs are heated through. (They will lose their glassy appearance).
5. Sprinkle with the remaining parsley. Remove pan from heat, and serve immediately onto pre-warmed plates. Pass extra grated cheese at the table if you wish.

HINT: if mixture is too dry add a little of the pasta water at a time, stirring as you do so.

Serve a tomato salad with the pasta. It is a delightfully refreshing complement to this sauce.

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Chicken, mushroom & pea risotto

Ingredients - serves 4

- 1 onion, finely chopped
- 350g Arborio risotto rice
- 1 x 241g pack diced chicken, cut into smaller pieces
- ½ x 400g pack basics mushrooms, sliced
- 300g British garden peas by Sainsbury's
- ½ x 125g pack basics mozzarella cheese ball, torn
- 2 tablespoons olive oil
- 1 garlic clove, peeled & finely chopped
- 1.2 litres chicken stock (1 x stock cube)

Method

1. Heat 1 tablespoon of oil in a large frying pan, add the onion and cook for 5-10 minutes until starting to soften. Add the garlic and risotto rice for the last minute.
2. Meanwhile, in a separate frying pan, heat the remaining 1 tablespoon olive oil, then add the chicken and mushrooms. Cook for 5-10 minutes over a medium heat, until the chicken is cooked through and the mushrooms are brown.
3. Add the stock to the rice pan, a ladleful at a time, waiting until almost all of the stock has been absorbed before adding the next ladle. This should take about 20 minutes.
4. Stir through the peas and cook for a further 2-3 minutes. Just before serving, stir through the chicken, mushrooms and mozzarella. Season to taste and serve.

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Fresh tomato pasta (serve cold)

Ingredients

- 500g pack penne
- 4 tbsp olive oil
- 1 large red onion, finely chopped
- 16 spring onions, cut into long strips
- 300g cherry tomatoes
- pinch golden caster sugar
- juice of 1 lemon
- grated parmesan, to serve

Method

1. Cook the penne according to the pack instructions. While the pasta is cooking, heat the oil very gently and add the chilli, if using, and the spring onions. Slowly cook the spring onion until wilted, then add the cherry tomatoes and sprinkle with the sugar. Turn up the heat and cook until the tomatoes are blistered.
2. Drain the pasta and tip into a large bowl. Toss with everything from the tomato pan and the lemon juice. Serve in pasta bowls with grated parmesan.

Tip: Turn leftover pasta into a tasty tuna salad by mixing with flaked tinned tuna, a splash more olive oil and some more lemon juice to taste. You could also put a
handful of rocket leaves on to, if you like.

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Gnocchi with Gorgonzola Sauce

Ingredients - serves 4

For the gnocchi
- 400g floury potatoes
- 100g plain flour
- 1 egg

For the sauce
- 60g unsalted butter
- 50g Gorgonzola cheese, in chunks
- a little double cream as required

- salt and pepper
- 60g Parmesan, freshly grated

Method

Prepare the gnocchi
Cook and mash the potatoes, then mix to the flour and 1 egg (depending on the
quality of the potatoes, you might need to gradually add more flour to get to a thick consistency of dough).
Using your hands, roll a little of this mixture at a time into sausage shapes. Cut these into 3cm chunks, then press with the tines of fork to create a ridged impression or use the Italian “Riga-Gnocchi” (see photo), the ridges will help the sauce to stick.
Add the gnocchi to boiling salted water, after a few seconds they will swim up to the surface. Scoop them out before dressing immediately with your chosen sauce, and serve.

Prepare the sauce
Melt the butter in a pan and add the Gorgonzola. Break the cheese up with a fork and add enough cream to give the sauce the desired smooth, rich consistency.
Add the cooked gnocchi to the sauce, season with salt and pepper and sprinkle with parmesan. Serve immediately.

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Lasagne al Ragout

Cook time: 40 min - Oven temperature: 200C/400F/Gas Mark 6

Ingredients - serves 5-6

For the Ragout:
- 300g mince meat (beef)
- 1/2 onion
- 1/2 carrot
- 1 stick celery
- 2 tbsp olive oil
- 40 ml red wine
- 500g tomato sauce/puree
- 1/2 glass water
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 tsp butter (optional)

For the white sauce/
Besciamella sauce:
- 1 lt milk
- 100g butter
- 100g flour
- nutmeg
- salt

Method

1. Mix finely chopped half onion or 1 small onion, half carrot, 1 stick of celery. Put the mix into a pan with 2 tbsp of olive oil and soften over medium heat.
2. Add 300g of mince meat and continue cooking. Add 40ml of red wine and turn to high heat; cook until wine alcohol has evaporated then return to medium heat.
3. Add 500g of tomato sauce/puree with half glass of water, and stir in half teaspoon of salt and half teaspoon of nutmeg.
4. Turn heat to a low, gentle simmer and cook for 30 minutes or more to reduce it. When the starts thickening, add a teaspoon of butter and stir (optional). The sauce does not need to be too thick, if it is too thick add an extra 1/2 glass of water.
5. Place a layer of ragout over 2 dishes, a layer of besciamel sauce, a layer of grated parmesan and a layer of pasta sheets. Follow the same procedure 2 or 3 times to make different layers and make sure the pasta sheets are completely covered by the sauces (they will absorb the sauce when cooked)..
6. Top the last layer of pasta sheets with ragout sauce, besciamel sauce (enough to cover all the corners and surface) and lastly add handfuls of grated parmesan.
7. Preheat the over to 200°C/400°F/Gas Mark 6 and bake the lasagne dish for about 30-40 minutes. To check if they are cooked thoroughly, try to stick a fork in the middle of the dish to check the consistency.

To make the white sauce (Besciamella):
In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook (stirring) until light golden brown, about 6 to 7 minutes. Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 30 seconds and remove from heat. Season with salt and nutmeg and set aside.

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Pasta alla Francescana

Ingredients - serves 5-6

- 400g penne
- 150ml single cream
- 200g mozzarella, chopped
- 2 carrots, chopped
- 2 sticks of celery, chopped
- 200g mince meat
- 200g mushrooms
- 2 tbsp of passata (or simple tomato sauce)
- salt

Method

1. Boil the carrots and celery, drain and puree them. In the meantime cook the pasta following the instructions on the packet.
2. Fry gently the mince meat in a pan with 2 tbsp of passata and 1-2 tbsp of olive oil. Cook for a couple of minutes (max. 5).
3. Cut the mushroms in very small pieces (use a food processor if you have one). Cook the mushrooms for a few minutes in a pan with 1 tbsp of olive oil and discar the water created by the mushrooms. When almost cooked, add lots of fresh chopped parsley.
4. When the pasta is ready drain and mix with the rest of the ingredients (carrot & celery puree, mushrooms, cream and mozzarella), leave in the pan for a further minute to allow the mozzarella to melt a little.

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Richy's Chow Mein Noodles

Ingredients - serves 2

- 2 portions of dried egg noodles (Sharwood's)
- 1 cup defrosted prawns/shrimps or 200g chicken cubes/sliced beef
- 1 clove garlic, finely chopped
- 4-5 tbsp light soy sauce
- 250ml chicken stock
- 2 tbsp gound nut oil
- pinch of MSG
- handful of veg: broccoli, carrots, button mushrooms

Method

1. Get the wok really hot. Fry garlic for a few seconds, and throw inn the meat if using, otherwise throw the vegetables straight in.
2. Add soy sauce and fry until browned.
3. Add stock, then the prawns and dry noodles straight on top. Keep boiling and stir until noodles are cooked and the stock has reduced.
4. Serve with sesame seeds on top.

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Richy's Thai Green Curry

Ingredients - serves 2

- 50g Thai green curry paste
- 200ml coconut cream
- 200g chicken or 1 cup prawns/shrimps
- 1/2 large onion, sliced long ways
- 1 handful button mushrooms, halved
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoon ground nut oil
- 1 tablespoon sesame oil (toasted)

Method

1. Fry the chicken until browned, and remove.
2. Add a little more oil to the wok and fry the curry paste for about a minute.
3. Add coconut cream and sugar and stir. Simmer over medium-high heat for a few minutes until reduced but still free-flowing.
4. Add prawns, onion, mushrooms and chicken (if used).
5. Serve with boiled rice.

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Ricotta and Spinach Cannelloni

Ingredients - serves 5-6

- 4 knobs of butter
- olive oil
- 4 cloves of garlic, peeled and finely sliced
- a large handful of fresh marjoram or oregano, roughly chopped
- 1/2 of a nutmeg, grated
- 700g ca. of spinach, thoroughly washed
- a handful of fresh basil, stalks chopped, leaves ripped
- 3 x 400g tins of good-quality plum tomatoes, chopped
- sea salt and freshly ground black pepper
- a pinch of sugar
- 600g crumbly ricotta cheese
- 4 handfuls of freshly grated Parmesan cheese
- 28 cannelloni tubes
- 250g mozzarella, broken up

For the white sauce/Besciamella sauce:
- 1 litre milk
- 100g butter
- 100g flour
- nutmeg
- salt

Method

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Then find a metal baking tray or ovenproof dish that will fit the cannelloni in one layer, or use two baking trays (this way you'll get the right cover of sauce and the right amount of crispiness on top).
2. In a saucepan, on a high heat, add your butter, a drizzle of olive oil, two of the sliced garlic cloves, a handful of marjoram or oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft.
3. Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. By cooking it this way you don't lose any of the nutrients that you would if boiling it in water.
4. After 5 minutes, put the spinach into a large bowl and leave to cool. Place the pan back on the heat, add a little olive oil, the other cloves of sliced garlic, your basil stalks and the tomatoes, then fill one of the empty tomato tins with cold water and add this too. Bring to the boil, then turn the heat down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato sauce consistency. Then take the pan off the heat and add the basil leaves. Pour the mixture as base on your baking tray/dish.
5. By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl. Add the ricotta and a handful of the Parmesan, and squeeze the mixture into the cannelloni with a teaspoon until each one is filled right up.
6. Lay the cannelloni over the tomato sauce in the baking tray, spoon over the Besciamella sauce, drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces, and bake for about 20 to 25 minutes until golden and bubbling

To make the white sauce (Besciamella):
In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook (stirring) until light golden brown, about 6 to 7 minutes. Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 30 seconds and remove from heat. Season with salt and nutmeg and set aside.

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Rigatoni with White Ragout

Ingredients - serves 4

- 3 tbsp olive oil
- 50g salted butter
- 1 onion, finely chopped
- 1 celery  stick, finely chopped
- 1 carrot, finely chopped
- 100g smoked diced pancetta
- 100g minced pork
- 100g minced lamb
- 100g minced beef
- 150ml white wine
- 200ml vegetable stock
- 250g mascarpone cheese
- 1/2 tsp freshly grated nutmeg
- 4 tbsp chopped fresh flat-leaf parsley
- 500g dried rigatoni pasta
- 100g freshly grated Pecorino Romano cheese, to serve
- Salt and freshly ground black pepper

Method

1. Heat the olive oil and the butter in a large saucepan and fry the onion, celery,
carrot and pancetta for about 10 minutes over a high heat until softened and golden.
2. Add the pork, lamb and beef and mix well to allow the minced meats to crumble. Cook, stirring frequently, for about 10 minutes or until the meat has browned.
3. Pour in the wine and cook until evaporated. Season and add the stock. Lower the heat and simmer, uncovered, for 30 minutes, stirring occasionally to prevent it from sticking.
4. Mix in the mascarpone, nutmeg and parsley and allow to rest for 10 minutes.
5. Meanwhile, cook the pasta in a large saucepan with plenty of boiling salted water until al dente. Once the pasta is cooked, drain thoroughly and add immediately to the sauce. Mix the sauce and the pasta with a wooden spoon over a high heat for about
1 minute.
6. Serve immediately with plenty of grated Pecorino on top.

Tip: You don't have to use all three meats, but try at least to use two and make sure you brown the meat properly before you add the wine.

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Saffron and mushrooms rice  - Risotto alla milanese

Ingredients - serves 2

- 200g Arborio rice
- 2/3 tbsp dried porcini mushrooms
- 1 garlic clove, crushed
- 1/2 onion
- 1/2 litre vegetable stock
- 25g butter
- Olive oil
- Salt and pepper
- 1 sachet of saffron

Method

1. Prepare 1/2 litre of vegetable stock and dissolve 1 sachet of saffron in it.
2. Soak mushrooms in warm water for about 20 minutes. In the meantime fry the onion in oil and crushed garlic.
3. Add the rice into the pan to toast for a couple of minutes.
3. Slowly add the stock to the pan and bring to boil.
4. Once the rice is cooked, add the butter, mushrooms and season with salt and
pepper.
5. Rinse the soaked mushrooms to eliminate grit from them, cut them in small pieces and gently add to the rice.

Tip: serve with Parmesan shavings, or grated Parmesan.

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Shrimp Fried Rice

Ingredients - serves 4

- 2 cups cold cooked rice
- 3 Tbsp. olive oil
- 12 oz. pkg. frozen cooked shrimp
- 1 cup frozen baby peas
- 2 eggs, beaten
- 3 Tbsp. low sodium soy sauce
- dash white pepper

Method

1. Make sure rice is cooked, then chilled.
2. In a colander, place shrimp and peas; run cold water over these ingredients until thawed. Drain well.
3. In heavy skillet or wok, heat olive oil and add shrimp and peas; stir-fry until food is hot. Add rice; stir-fry until hot.
4. Push food to sides of skillet or wok and pour beaten eggs in center. Scramble eggs, stirring frequently, then stir the eggs into the rest of the
food until pieces are small. Add soy sauce and pepper, stir-fry for 1-2 minutes longer, then serve.

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Spicy Turkey & Bean Lasagne

Ingredients - serves 4

- 1 onion, chopped
- 1 x 280g pack British turkey breast fillet portions, cut into 2cm pieces
- 1 x 420g tin red kidney beans in chilli sauce
- 1 x 400g tin basics chopped tomatoes
- 1 x 25g pack white sauce mix by Sainsbury's
- 100ml half fat crème fraîche
- ½ x 250g pack basics lasagne sheets
- ½ x 125g pack basics mozzarella cheese ball
- 1 tablespoon olive oil
- 1 teaspoon dried mixed herbs
- 400ml chicken stock (1 x stock cube)

Method

1. Preheat the oven to 200°C/ fan 180°C/ gas 6.
2. Heat the oil in a frying pan and cook the onion for 5 minutes until it begins to soften.
3. Stir in the turkey and cook for a further 5 minutes, until it begins to brown. Stir through the kidney beans in chilli sauce, tomatoes and herbs, and simmer for 5-10 minutes.
4. Meanwhile, make the white sauce following pack instructions, then stir together with the crème fraîche.
5. Spoon a third of the turkey mixture into a 1.5-litre ovenproof dish. Cover with a single layer of pasta sheets and spread a spoonful of the white sauce over the top. Repeat twice, finishing the final layer with the remaining sauce. Top with the mozzarella and bake for 30 minutes, until golden.

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Tuna Pasta Bake

Ingredients - serves 6

- 600g rigatoni, penne or macaroni
- 50g butter
- 50g plain flour
- 600ml milk
- 250g strong cheddar , grated
- 2 x 160g cans tuna steak in spring water, drained
- 330g can sweet corn, drained
- large handful chopped parley

Method

1.  Heat oven to 180C/fan 160C/gas 4. Boil the pasta for 2 minutes less time than stated on the pack.
2. To make the sauce, melt the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually stir in the milk to make a thick white sauce. Remove from the heat and stir in a handful of cheese.
3. Drain the pasta, mix with the white sauce, tuna, sweet corn and parsley, then
season. Transfer to a baking dish and top with the rest of the grated cheese.
4. Bake for 15-20 minutes until the cheese on top is golden and starting to brown.

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Tuna pasta bake - rich recipe

Ingredients - serves 4

- 400g basics pasta
- 1 x 400g pack basics mushrooms
- 165g cherry tomatoes
- 1 x 400g tin tuna in spring water, drained
- 1 x 440g jar basics tomato pasta sauce
- 1 x 125g basics mozzarella cheese ball
- 1 tablespoon olive oil
- 1 large pinch dried mixed herbs
- 1 pinch dried chilli flakes
- Black pepper to season

Method

1. Bring a large saucepan of lightly salted water to the boil, add the pasta shapes and cook following pack instructions.
2. Meanwhile, in a frying pan, heat the olive oil, then add the mushrooms. Cook for 5 minutes, until softened and coloured. Add the cherry tomatoes, tuna and tomato pasta sauce, and heat through.
3. Preheat the grill to a medium-high heat. Add the cooked and drained pasta to the tomato mixture, mix well and transfer to an ovenproof dish.
4. Tear the mozzarella cheese into pieces and scatter over the pasta. Sprinkle with the dried mixed herbs and chilli flakes, and place under the grill for 5-10 minutes, until the cheese starts to bubble, then serve.

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Wendy's Rice Salad (serve cold)

Ingredients

- 225g long-grain rice, washed
- 312g can mandarin oranges, drained
- 3 spring onions, washed, finely chopped
- 75g salted peanuts
- freshly ground black pepper
- 5 tbsp mayonnaise (15ml)

Method

1. Cook rice in plenty of boiling salted water for about 10 min. Drain and run cold water through rice to separate grains.
2. Transfer to a bowl. Stir in the mandarind oranges, spring onions and salted peanuts.
3. Add plenty of freshly ground black pepper. Stir in the mayonnaise and serve chilled.

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