Ingredients

250 g (8 oz) pasta spirals
4 tomatoes, peeled
60 g (2 oz) 1/2 cup black olives
30 g (1 oz) 1/4 cup sun-dried tomatoes
2 tbsp pine kernels (nuts), toasted
2 tbsp Parmesan shavings
sprig of fresh basil, to garnish
Basil vinaigrette:
4 tbsp chopped fresh basil
1 garlic clove, crushed
2 tbsp freshly grated Parmesan
4 tbsp olive oil
2 tbsp lemon juice
pepper


Method

Cook the pasta in boiling salted water for 10 - 12 minutes until al dente.
Drain and rinse well in hot water, then drain again thoroughly.
To make the vinaigrette, whisk the basil, garlic, Parmesan, olive oil, lemon juice and pepper until well blended.
Put the pasta into a bowl, pour over the basil vinaigrette and toss thoroughly.
Cut the tomatoes into wedges.
Halve and pit the olives and slice the sun-dried tomatoes.
Add the tomatoes, olives and sun-dried tomatoes to the pasta and mix thoroughly.
Transfer to a salad bowl and scatter the nuts and Parmesan shavings over the top.
Serve warm, garnished with a sprig of basil.

Ingredients

425 g (14 oz) vermicelli, spaghetti, or other long pasta
1 tbsp olive oil
30 g (1 oz) 2 tbsp butter
2 tbsp Parmesan shavings, to garnish
sprig of basil, to garnish
Sauce:
1 tbsp olive oil
2 onions, chopped
2 garlic cloves, chopped
2 x 200 g (7 oz) jars clams in brine
125 ml (4 fl oz) 1/2 cup white wine
4 tbsp chopped fresh parsley
1/2 tsp dried oregano
pinch of freshly grated nutmeg
salt and pepper


Method

Cook the pasta in a large pan of boiling salted water, adding the olive oil.
When it is almost tender, drain in a colander, return to the pan and add the butter.
Cover the pan.
Shake it and keep it warm.
To make the clam sauce, heat the oil in a pan over a medium heat and fry the onion until it is translucent.
Stir in the garlic and cook for 1 further minute.
Strain the liquid from one jar of clams, pour into the pan and add the wine.
Stir well, bring to simmering point and simmer for 3 minutes.
Drain the brine from the second jar of clams and discard.
Add the shellfish and herbs to the pan, and season with pepper and nutmeg.
Lower the heat and cook until the sauce is heated through.
Transfer the pasta to a warmed serving dish and pour on the sauce.
Sprinkle with the Parmesan and garnish with the basil sprig.
Serve hot.

Ingredients

250 g (8 oz) vermicelli or spaghetti
1 tbsp olive oil
30 g (1 oz) 2 tbsp butter, plus extra for greasing
salt
tomato and basil salad, to serve
Sauce:
60 g (2 oz) 1/4 cup butter
1 onion, chopped
150 g (5 oz) button mushrooms, trimmed
1 green (bell) pepper, cored, deseeded and
sliced into thin rings
150 ml (1/4 pint) 2/3 cup milk
3 eggs, beaten lightly
2 tbsp double (heavy) cream
1 tsp dried oregano
pinch of finely grated nutmeg
freshly ground black pepper
1 tbsp freshly grated Parmesan


Method

Cook the pasta in a large pan of salted boiling water, adding the olive oil.
When almost tender, drain in a colander.
Return the pasta to the pan, add the butter and shake the pan well.
Grease a 20 cm/8 inch loose-bottomed flan tin (pan).
Press the pasta on to the base and round the sides to form a case.
Heat the butter in a frying pan (skillet) over a medium heat and fry the onion until it is translucent.
Remove with a slotted spoon and spread in the flan base.
Add the mushrooms and (bell) pepper rings to the pan and turn them in the fat until glazed.
Fry for two minutes on each side, then arrange in the flan base.
Beat together the milk, eggs and cream, stir in the oregano, and season with nutmeg and pepper.
Pour the mixture carefully over the vegetables and sprinkle on the cheese.
Bake the flan in the preheated oven, 180°C/ 350°F/Gas Mark 4, for 40 - 45 minutes, until filling is set.
Slide on to a serving plate and serve warm.

Ingredients

250 g (8 oz) generous 1 cup dried haricot beans, soaked overnight and drained
250 g (8 oz) penne, or other short pasta shapes
6 tbsp olive oil
900 ml (1 1/2 pints) 3 1/2 cups vegetable stock
2 large onions, sliced
2 cloves garlic, chopped
2 bay leaves
1 tsp dried oregano
1 tsp dried thyme
5 tbsp red wine
2 tbsp tomato puree (paste)
2 celery stalks, sliced
1 fennel bulb, sliced
125 g (4 oz) mushrooms, sliced
250 g (8 oz) tomatoes, sliced
1 tsp dark muscovado sugar
4 tbsp dry white breadcrumbs
salt and pepper
To serve:
salad leaves crusty bread


Method

Put the beans in a large pan, cover them with water and bring to the boil.
Boil the beans rapidly for 20 minutes, then drain them.
Cook the pasta for only 3 minutes in a large pan of boiling salted water, adding 1 tablespoon of the oil.
Drain in a colander and set aside.
Put the beans in a large flameproof casserole, pour on the vegetable stock and stir in the remaining olive oil, the onions, garlic, bay leaves, herbs, wine and tomato
puree (paste).
Bring to the boil, cover the casserole and cook in a preheated oven, 180°C/350°F/Gas Mark 4, for 2 hours.
Add the reserved pasta, the celery, fennel, mushrooms and tomatoes, and season with salt and pepper.
Stir in the sugar and sprinkle on the breadcrumbs.
Cover the casserole and continue cooking for another hour.
Serve hot, with salad leaves and plenty of crusty bread.

Ingredients

175 g (6 oz) spaghetti
1 aubergine (eggplant), halved and sliced
1 courgette (zucchini), diced
1 red (bell) pepper, seeded and chopped diagonally
6 tbsp olive oil
2 garlic cloves, crushed
50 g (1 3/4 oz) 4 tbsp butter or margarine, melted
15 g (1/2 oz) 1 tbsp dry white breadcrumbs
salt and pepper
fresh parsley sprigs, to garnish



Method

Bring a large saucepan of water to the boil and cook the spaghetti for 8 - 10 minutes or until 'al dente'.
Drain the spaghetti in a colander and set aside until required.
Place the aubergine (eggplant), courgette (zucchini) and (bell) pepper on a baking tray (cookie sheet).
Mix the oil and garlic together and pour over the vegetables, tossing to coat all over.
Cook under a preheated hot grill (broiler) for about 10 minutes,
turning, until tender and lightly charred.
Set aside and keep warm.
Divide the spaghetti among 4 lightly greased Yorkshire pudding tins (pans).
Using 2 forks, curl the spaghetti to form nests.
Brush the pasta nests with melted butter or margarine and sprinkle with the breadcrumbs.
Bake in a preheated oven, at 200°C/400°F/ Gas Mark 6, for 15 minutes or until lightly golden. Remove the pasta nests from the tins (pans) and transfer to serving plates.
Divide the grilled (broiled) vegetables between the pasta nests, season and garnish.

Ingredients

about 300 g (10 1/2 oz) fresh pasta, rolled out to thin sheets
75 g (2 1/2 oz) 5 tbsp butter
50 g (1 3/4 oz) shallots, finely chopped
3 garlic clove, crushed
50 g (1 3/4 oz) mushrooms, wiped and finely chopped
1/2 stick celery, finely chopped
25 g (1 oz) Pecorino cheese, finely grated, plus extra to garnish
1 tbsp oil
salt and pepper


Method

Using a serrated pasta cutter, cut 5 cm (2 inch) squares from the sheets of fresh pasta.
To make 36 tortelloni you will need 72 squares.
Once the pasta is cut, cover the squares with cling film (plastic wrap) to stop them drying out.
Heat 25 g (1 oz) 3 tbsp of the butter in a frying pan (skillet).
Add the shallots, 1 crushed garlic clove, the mushrooms and celery and cook for 4 - 5 minutes.
Remove the pan from the heat, stir in the cheese and season with salt and pepper to taste.
Spoon 1/2 teaspoon of the mixture on to the middle of 36 pasta squares.
Brush the edges of the squares with water and top with the remaining 36 squares.
Press the edges together to seal.
Leave to rest for 5 minutes.
Bring a large pan of water to the boil, add the oil and cook the tortelloni, in batches, for 2 - 3 minutes.
The tortelloni will rise to the surface when cooked and
the pasta should be tender with a slight 'bite'.
Remove from the pan with a perforated spoon and drain thoroughly.
Meanwhile, melt the remaining butter in a pan.
Add the remaining garlic and plenty of pepper and cook for 1 - 2 minutes.
Transfer the tortelloni to serving plates and pour over the garlic butter.
Garnish with grated pecorino cheese and serve immediately.

Ingredients

600 ml (1 pint) 2 1/2 cups Bechamel Sauce
225 g (8 oz) 2 cups macaroni
1 egg, beaten
125 g (4 1/2 oz) 1 cup grated mature (sharp) Cheddar
1 tbsp wholegrain mustard
2 tbsp chopped fresh chives
4 tomatoes, sliced
125 g (4 1/2 oz) 1 cup grated Red Leicester (brick) cheese
60 g (2 oz) 1/2 cup grated blue cheese
2 tbsp sunflower seeds
salt and pepper
snipped fresh chives, to garnish


Method

Make the Bechamel Sauce, put into a bowl and cover with cling film (plastic wrap) to prevent a skin forming.
Set aside.
Bring a saucepan of salted water to the boil and cook the macaroni for 8 - 10 minutes or until just tender.
Drain well and place in an ovenproof dish.
Stir the beaten egg, Cheddar, mustard, chives and seasoning into the Bechamel Sauce and spoon over the macaroni, making sure it is well covered.
Top with a layer of sliced tomatoes.
prinkle over the Red Leicester (brick) and blue cheeses, and sunflower seeds.
Put on a baking tray (cookie sheet) and bake in a preheated oven, 190°C/ 375°F/Gas Mark 5, for 25 - 30 minutes or until bubbling and golden.
Garnish with chives and serve immediately.

Ingredients

500 g (1 lb 2 oz) pumpkin or butternut squash
2 tbsp olive oil
1 onion, chopped finely
2 garlic cloves, crushed
4 - 6 tbsp chopped fresh parsley
good pinch of ground or freshly grated nutmeg
about 250 ml (9 fl oz) 1 cup chicken or vegetable stock
125 g (4 1/2 oz) Parma ham (prosciutto), cut into narrow strips
275 g (9 oz) tagliatelle, green or white (fresh or dried)
150 ml (1/4 pint) 2/3 cup double (heavy) cream
salt and pepper
freshly grated Parmesan, to serve


Method

Peel the pumpkin or squash and scoop out the seeds and membrane.
Cut the flesh into 1 cm (1/2 inch) dice.
Heat the olive oil in a pan and gently fry the onion and garlic until softened.
Add half of the parsley and fry for 1 - 2 minutes.
Add the pumpkin or squash and continue to cook for 2 - 3 minutes.
Season well with salt, pepper and nutmeg.
Add half of the stock, bring to the boil, cover and simmer for about 10 minutes or until the pumpkin is tender, adding more stock as necessary.
Add the Parma ham (prosciutto) and continue to cook for 2 minutes, stirring frequently.
Meanwhile, cook the tagliatelle in a large saucepan of boiling salted water, allowing 3-4 minutes for fresh pasta or 8 - 10 minutes for dried.
Drain thoroughly and turn into a warmed dish.
Add the cream to the ham mixture and heat gently.
Season and spoon over the pasta.
Sprinkle with the remaining parsley and grated Parmesan separately

Ingredients

2 tbsp walnut oil
1 bunch spring onions (scallions), sliced
2 garlic cloves, sliced thinly
225 g (8 oz) mushrooms, sliced
500 g (1 lb 2 oz) fresh green and white tagliatelle
225 g (8 oz) frozen chopped leaf spinach, thawed and drained
125 g (4 1/2 oz) 1/2 cup full-fat soft cheese with garlic and herbs
4 tbsp single (light) cream
60 g (2 oz) 1/2 cup chopped, unsalted pistachio nuts
2 tbsp shredded fresh basil
salt and pepper
sprigs of fresh basil, to garnish
Italian bread, to serve


Method

Gently heat the oil in a wok or frying pan (skillet) and fry the spring onions (scallions) and garlic for 1 minute or until just softened.
Add the mushrooms, stir well, cover and cook gently for 5 minutes or until softened.
Meanwhile, bring a large saucepan of lightly salted water to the boil and
cook the pasta for 3-5 minutes or until just tender.
Drain the pasta thoroughly and return to the saucepan.
Add the spinach to the mushrooms and heat through for 1-2 minutes.
Add the cheese and allow to melt slightly.
Stir in the cream and continue to heat without allowing to boil.
Pour the mixture over the pasta, season to taste and mix well.
Heat gently, stirring, for 2 - 3 minutes.
Pile into a warmed serving bowl and sprinkle over the pistachio nuts and shredded basil. Garnish with basil sprigs and serve with Italian bread.

Ingredients

25 g (1 oz) 2 tbsp butter
225 g (8 oz) Gorgonzola cheese, roughly crumbled
150 ml (1/4 pint) 5/8 cup double (heavy) cream
30 ml (2 tbsp) dry white wine
1 tsp cornflour (cornstarch)
4 fresh sage sprigs, finely chopped
400 g (14 oz) dried tagliarini
2 tbsp olive oil
salt and white pepper


Method

Melt the butter in a heavy-based pan.
Stir in 175 g (6 oz) of the cheese and
melt, over a low heat, for about 2 minutes.
Add the cream, wine and cornflour (cornstarch) and beat with a whisk until fully incorporated.
Stir in the sage and season to taste with salt and white pepper.
Bring to the boil over a low heat, whisking constantly, until the sauce thickens.
Remove from the heat and set aside while you cook the pasta.
ring a large saucepan of lightly salted water to the boil.
Add the tagliarini and 1 tbsp of the olive oil.
Cook the pasta for 8 - 10 minutes or until just
tender, drain thoroughly and toss in the remaining olive oil.
Transfer the pasta to a serving dish and keep warm.
Reheat the sauce over a low heat, whisking constantly.
Spoon the Gorgonzola sauce over the tagliarini, generously sprinkle over the remaining cheese and serve immediately.

Ingredients

50 g (1 3/4 oz) 3 tbsp butter
1 onion, finely chopped
1 garlic clove, crushed
2 small red chillies, deseeded and diced
450 g (1 lb) fresh tomatoes, skinned, deseeded and diced
200 ml (7 fl oz) 3/4 cup vegetable stock
2 tbsp tomato puree (paste)
1 tsp sugar
salt and pepper
675 g (1 1/2 lb) fresh green and white tagliatelle, or 350 g (12 oz) dried


Method

Melt the butter in a large saucepan.
Add the onion and garlic and cook for 3 - 4 minutes or until softened.
Add the chillies to the pan and continue cooking for about 2 minutes.
Add the tomatoes and stock, reduce the heat and leave to simmer for 10 minutes, stirring.
Pour the sauce into a food processor and blend for 1 minute until smooth.
Alternatively, push the sauce through a sieve.
Return the sauce to the pan and add the tomato puree (paste) sugar, and salt and pepper to taste.
Gently reheat over a low heat, until piping hot.
Cook the tagliatelle in a pan of boiling water for 8 - 10 minutes or until it is tender, but still has 'bite'.
Drain the tagliatelle, transfer to serving plates and serve with the tomato sauce.

Ingredients

500 g (1 lb) spaghetti
1 tbsp olive oil
30 g (1 oz) 2 tbsp butter
black olives, to garnish
Sauce:
200 g (7 oz) can tuna, drained
60 g (2 oz) can anchovies, drained
250 ml (8 fl oz) 1 cup olive oil
250 ml (8 fl oz) 1 cup roughly chopped fresh,
flat-leaf parsley
150 ml (1/4 pint) 2/3 cup creme fratche
salt and pepper


Method

Cook the spaghetti in a large pan of salted boiling water, adding the olive oil.
When almost tender, drain in a colander and return to the pan.
Add the butter, toss thoroughly to coat and keep warm.
Remove any bones from the tuna.
Put it into a blender or food processor with the anchovies, olive oil and parsley and process until the sauce is smooth.
Pour in the creme fraiche and process for a few seconds to blend.
Taste the sauce and season.
Warm 4 plates.
Shake the pan of spaghetti over medium heat until it is thoroughly warmed through.
Pour on the sauce and toss quickly, using two forks.
Garnish with the olives and serve immediately with warm, crusty bread.

Ingredients

500 g (1 lb) buckwheat spaghetti
2 tbsp olive oil
90 g (3 oz) 1/2 cup feta cheese, crumbled
coriander (cilantro) or parsley, to garnish

Sauce
300 ml (1/2 pint) 1 1/4 cups double (heavy) cream
150 ml (1/4 pint) 2/3 cup whisky or brandy
125 g (4 oz) smoked salmon
large pinch of cayenne pepper
2 tbsp chopped coriander (cilantro) or parsley
salt and pepper



Method

Cook the spaghetti in a large pan of salted boiling water, adding 1 tablespoon of the olive oil. When the pasta is almost tender, drain in a colander. Return to the pan and sprinkle on the remaining oil.
Cover and shake the pan and keep warm.
In separate small pans, heat the cream and the whisky or brandy to simmering point.
Do not let them boil.
Combine the cream with the whisky or brandy.
Cut the smoked salmon into thin strips and add to the cream mixture.
Season with pepper and cayenne, and stir in the coriander (cilantro) or parsley.
Transfer the spaghetti to a warmed serving dish, pour on the sauce and toss thoroughly using two large forks.
Scatter the crumbled cheese over the pasta and garnish with the coriander (cilantro) or parsley. Serve at once.

Ingredients

250 g (8 oz) short-cut spaghetti, or long spaghetti broken into 15 cm (6 inch) lengths
2 tbsp olive oil
300 ml (1/2 pint) 1 1/4 cups chicken stock
1 tsp lemon juice
1 small cauliflower, cut into florets
2 carrots, sliced thinly
125 g (4 oz) mangetout (snow peas), trimmed
60 g (2 oz) 1/4 cup butter
1 onion, sliced
250 g (8 oz) courgettes (zucchini), sliced thinly
1 garlic clove, chopped
350 g (12 oz) frozen shelled prawns (shrimp), defrosted
2 tbsp chopped fresh parsley
30 g (1 oz) 1/4 cup Parmesan, grated
salt and pepper
1/2 tsp paprika, to sprinkle
4 unshelled prawns (shrimp), to garnish (optional)


Method

Cook the spaghetti in a large pan of boiling salted water, adding 1 tablespoon of the olive oil. When almost tender, drain, then return to the pan and stir in the remaining olive oil.
Cover and keep warm.
Bring the chicken stock and lemon juice to the boil.
Add the cauliflower and carrots and cook for 3 - 4 minutes until they are barely tender.
Remove with a slotted spoon and set aside.
Add the mangetout (snow peas) and cook for 1 - 2 minutes, until they begin to soften.
Remove with a slotted spoon and add to the other vegetables.
Reserve the stock for future use.
Melt half the butter in a frying pan (skillet) over medium heat and fry the onion and courgettes (zucchini) for about 3 minutes.
Add the garlic and prawns (shrimp) and cook for a further 2 - 3 minutes until thoroughly heated through.
Stir in the reserved vegetables and heat through.
Season well then stir in the remaining butter.
Transfer the spaghetti to a warmed serving dish.
Pour on the sauce and parsley.
Toss well using two forks, until thoroughly coated.
Sprinkle on the grated cheese and paprika, and garnish with unshelled prawns (shrimp), if using.
Serve immediately.

Ingredients

350 g (12 oz) spaghetti
3 tbsp olive oil
45 g (1 1/2 oz) 3 tbsp butter, cut into small pieces
2 tbsp chopped parsley
Sauce:
125 g (4 1/2 oz) 1 cup freshly ground almonds
125 g (4 1/2 oz) 1/2 cup Ricotta
large pinch of grated nutmeg
large pinch of ground cinnamon
150 ml (1/4 pint) 2/3 cup creme fraiche
125 ml (4 fl oz) 1/2 cup hot chicken stock
1 tbsp pine kernels
pepper
coriander (cilantro) leaves, to garnish


Method

Cook the spaghetti in a large pan of boiling salted water, to which you have added 1 tablespoon of the oil, for 8 - 10 minutes or until tender.
Drain the pasta in a colander, return to the pan and toss with the butter and parsley.
Cover the pan and keep warm.
To make the sauce, mix together the ground almonds, Ricotta, nutmeg, cinnamon and creme fraiche to make a
thick paste.
Gradually pour on the remaining oil, stirring constantly until it is well blended.
Gradually pour on the hot stock, stirring all the time, until the sauce is smooth.
Transfer the spaghetti to warmed serving dishes, pour on the sauce and toss well.
Sprinkle each serving with pine kernels (nuts) and garnish with coriander (cilantro) leaves. Serve warm.

Ingredients

125 ml (4 fl oz) 1/2 cup olive oil
3 garlic cloves, crushed
450 g (1 lb) fresh spaghetti
3 tbsp roughly chopped fresh parsley
salt and pepper


Method

Reserve 1 tablespoon of the olive oil and heat the remainder in a medium saucepan.
Add the garlic and a pinch of salt and cook over a low heat, stirring constantly, until golden brown, then remove the pan from the heat.
Do not allow the garlic to burn as it will taint its flavour.
If it does burn, you will have to start all over again!
Meanwhile, bring a large saucepan of lightly salted water to the boil.
Add the spaghetti and remaining olive oil to the pan and cook for 2 - 3 minutes, or until tender, but still firm to the bite.
Drain the spaghetti thoroughly and return to the pan.
Add the oil and garlic mixture to the spaghetti and toss to coat thoroughly.
Season with pepper, add the chopped fresh parsley and toss to coat again.
Transfer the spaghetti to a warm serving dish and serve immediately.

Ingredients

425 g (14 oz) spaghetti
2 tbsp olive oil
1 large onion, sliced thinly
2 garlic cloves, chopped
175 g (6 oz) streaky bacon rashers, rind
removed, cut into thin strips
30 g (1 oz) 2 tbsp butter
175 g (6 oz) mushrooms, sliced thinly
300 ml (1/2 pint) 1 1/4 cups double (heavy) cream
3 eggs, beaten
90 g (3 oz) 3/4 cup Parmesan, grated, plus extra
to serve (optional)
freshly ground black pepper
sprigs of sage, to garnish


Method

Heat a large serving dish or bowl. Cook the spaghetti in a large pan of boiling salted water, adding 1 tablespoon of the oil.
When the pasta is almost tender, drain in a colander.
Return the spaghetti to the pan, cover and leave it in a warm place.
While the spaghetti is cooking, heat the remaining oil in a frying pan (skillet) over a medium heat.
Fry the onion until it is translucent, then add the garlic and bacon and fry until the bacon is crisp.
Remove the onion, garlic and bacon with a slotted spoon and set aside to keep warm.
Heat the butter in the pan and fry the mushrooms for 3 - 4 minutes, stirring them once or twice. Return the bacon mixture to the mushrooms.
Cover and keep warm.
Stir together the cream, the beaten eggs and cheese, and season with salt and pepper.
Working very quickly to avoid cooling the cooked ingredients, tip the spaghetti into the bacon and mushroom mixture and pour on the eggs.
Toss the spaghetti quickly, using two forks, and serve it at once.
If you wish, serve with extra grated Parmesan.

Ingredients

2 aubergines (eggplant), about 650 g (1 1/4 lb)
150 ml (1/4 pint) 2/3 cup olive oil
350 g (12 oz) finely minced (ground) lean beef
1 onion, chopped
2 garlic cloves, crushed
2 tbsp tomato puree (paste)
425 g (14 oz) can chopped tomatoes
1 tsp Worcestershire sauce
1 tsp chopped fresh oregano or marjoram or 1/2 tsp dried oregano or marjoram
45 g (1 1/2 oz) pitted black olives, sliced
1 green, red or yellow (bell) pepper, cored, deseeded and chopped
175 g (6 oz) spaghetti
125 g (4 oz) 1 cup Parmesan, grated
salt and pepper
fresh oregano or parsley, to garnish (optional)


Method

Brush a 20 cm/8 inch loose-based round cake tin with olive oil, place a disc of baking parchment in the base and brush with oil.
Trim the aubergines (eggplant) and cut into slanting slices, 5 mm (1/4 inch) thick.
Heat some of the oil in a frying pan (skillet).
Fry a few slices at a time until lightly browned, turning once, and adding more oil as necessary. Drain on paper towels.
Put the minced (ground) beef, onion and garlic into a saucepan and cook, stirring frequently, until browned all over.
Add the tomato puree (paste), tomatoes, Worcestershire sauce, herbs and seasoning.
Simmer for 10 minutes, stirring occasionally, then add the olives and (bell) pepper and cook for a further 10 minutes.
Bring a large pan of salted water to the boil.
Cook the spaghetti for 12-14 minutes until just tender.
Drain thoroughly.
Turn the spaghetti into a bowl and mix in the meat mixture and Parmesan, tossing with two forks.
Lay overlapping slices of aubergine (eggplant) evenly over the base of the cake tin and up the sides.
Add the meat mixture, pressing it down, and cover with the
remaining slices of aubergine (eggplant).
Stand in a baking tin and cook in a preheated oven, 200°C/400°F/Gas Mark 6, for 40 minutes. Leave to stand for 5 minutes then loosen around the edges and invert on to a warmed serving dish, releasing the tin clip.
Remove the paper.
Sprinkle with herbs before serving, if liked.
Serve with extra Parmesan, if liked.

Ingredients

175 g (6 oz) instant polenta
750 ml (1 pint 7 fl oz) scant 3 1/4 cups water
2 tbsp fresh thyme, stalks removed
8 slices Parma ham (prosciutto) (about 75 g (2 3/4 oz)
1 tbsp olive oil
salt and pepper
fresh green salad, to serve


Method

Cook the polenta, using 750 ml (1 pint 7 fl oz) 3 1/4 cups of water to 175 g (6 oz) polenta, stirring occasionally, for 30 - 35 minutes.
Alternatively, follow the instructions on the packet.
Add the fresh thyme to the polenta mixture and season to taste with salt and pepper.
Spread out the polenta, about 2.5 cm/ 1 inch thick, on to a board.
Set aside to cool.
Using a sharp knife, cut the cooled polenta into 2.5 cm (1 inch) cubes.
Cut the Parma ham (prosciutto) slices 3 into 2 pieces lengthways.
Wrap the Parma ham (prosciutto) around the polenta cubes.
Thread the Parma ham (prosciutto) wrapped polenta cubes on to skewers.
Brush the kebabs (kabobs) with a little oil and cook under a preheated grill (broiler), turning frequently, for 7 - 8 minutes.
Alternatively, barbecue (grill) the kebabs (kabobs) until golden.
Transfer to serving plates and serve with a salad.

Ingredients

2 tbsp olive oil
1 garlic clove, crushed
60 g (2 oz) 1 cup fresh white breadcrumbs
500 g (1 lb 2 oz) peeled and deseeded butternut squash
8 tbsp water
500 g (1 lb 2 oz) fresh penne, or other pasta shape
15 g (1/2 oz) 1 tbsp butter
1 onion, sliced
125 g (4 1/2 oz) 1/2 cup ham, cut into strips
200 ml (7 fl oz) scant cup single (light) cream
60 g (2 oz) 1/2 cup Cheddar cheese, grated
2 tbsp chopped fresh parsley salt and pepper


Method

Mix together the oil, garlic and breadcrumbs and spread out on a large plate.
Cook on HIGH power for 4 - 5 minutes, stirring every minute, until crisp and beginning to brown. Set aside.
Dice the squash.
Place in a large bowl with half of the water.
Cover and cook on HIGH power for 8-9 minutes, stirring occasionally.
Leave to stand for 2 minutes.
Place the pasta in a large bowl, add a little salt and pour over boiling water to cover by 2.5 cm (1 inch).
Cover and cook on HIGH power for 5 minutes, stirring once, until the pasta is just tender but still firm to the bite.
Leave to stand, covered, for 1 minute before draining.
Place the butter and onion in a large bowl.
Cover and cook on HIGH power for 3 minutes.
Coarsely mash the squash, using a fork.
Add to the onion with the pasta, ham, cream, cheese, parsley and remaining water.
Season generously and mix well.
Cover and cook on HIGH power for 4 minutes until heated through.
Serve the pasta sprinkled with the crisp garlic crumbs.

Ingredients

225 g (8 oz) fusilli, or other short pasta shapes
1 tbsp olive oil
4 tbsp double (heavy) cream
salt
rosemary sprigs, to garnish
Sauce:
2 tbsp olive oil, plus extra for brushing
1 onion, sliced thinly
1 red (bell) pepper, cored, deseeded and chopped
2 cloves garlic, chopped
625 g (1 lb 6 oz) minced (ground) lean beef
400 g (14 oz) can chopped tomatoes
125 ml (4 fl oz) 1/2 cup dry white wine
2 tbsp chopped fresh parsley
50 g (1 3/4 oz) can anchovies, drained and chopped
salt and pepper
Topping:
300 ml (1/2 pint) 1 1/4 cups natural (unsweetened) yogurt
3 eggs
pinch of freshly grated nutmeg
40 g (1 1/2 oz) 1/3 cup Parmesan, grated


Method

To make the sauce, heat the oil in a large frying pan (skillet) and fry the onion and red (bell) pepper for 3 minutes. Stir in the garlic and cook for 1 minute more.
Stir in the beef and cook, stirring frequently, until no longer pink.
Add the tomatoes and wine, stir well and bring to the boil.
Simmer, uncovered, for 20 minutes, or until the sauce is fairly thick.
Stir in the parsley and anchovies, and season to taste.
Cook the pasta in a large pan of boiling salted water, adding the oil, for 8 - 10 minutes or until tender.
Drain the pasta in a colander, then transfer to a bowl.
Stir in the cream and set aside.
To make the topping, beat together the yogurt and eggs and season with nutmeg, and salt and pepper to taste.
Brush a shallow baking dish with oil.
Spoon in half of the pasta and cover with half of the meat sauce.
Repeat these layers, then spread the topping evenly over the final layer.
Sprinkle the cheese on top.
Bake in a preheated oven, 190°C/ 375°F/Gas Mark 5, for 25 minutes, or until the topping is golden brown and bubbling.
Garnish with sprigs of rosemary and serve with a selection of raw vegetable crudites.

Ingredients

60 g (2 oz) 1 cup pine kernels (nuts)
350 g (12 oz) dried pasta shapes
2 courgettes (zucchini), sliced
125 g (4 1/2 oz) 1 1/4 cups broccoli, broken into florets
200 g (7 oz) 1 cup full-fat soft cheese
150 ml (1/4 pint) 2/3 cup milk
1 tbsp chopped fresh basil
125 g (4 1/2 oz) button mushrooms, sliced
90 g (3 oz) blue cheese, crumbled
salt and pepper sprigs of fresh basil, to garnish
green salad, to serve


Method

Scatter the pine kernels (nuts) on to a baking tray (cookie sheet) and grill (broil), turning occasionally, until lightly browned all over.
Set aside.
Cook the pasta in plenty of boiling salted water for 8 - 10 minutes or until just tender.
Meanwhile, cook the courgettes (zucchini) and broccoli in a small amount of boiling, lightly salted water for about 5 minutes or until just tender.
Put the soft cheese into a pan and heat gently, stirring constantly.
Add the milk and stir to mix.
Add the basil and mushrooms and cook gently for 2 - 3 minutes.
Stir in the blue cheese and season to taste.
Drain the pasta and the vegetables and mix together.
Pour over the cheese and mushroom sauce and add the pine kernels (nuts).
Toss gently to mix.
Garnish with basil sprigs and serve with a green salad.

Ingredients

250 g (8 oz) gemelli or other pasta shapes
1 tbsp olive oil
2 tbsp chopped fresh parsley
2 tbsp freshly grated Parmesan
salt and pepper
Sauce:
1 head green broccoli, cut into florets
2 courgettes (zucchini), sliced
250 g (8 oz) asparagus spears, trimmed
125 g (4 oz) mangetout (snow peas), trimmed
125 g (4 oz) frozen peas
30 g (1 oz) 2 tbsp butter
3 tbsp vegetable stock
5 tbsp double (heavy) cream
large pinch of freshly grated nutmeg


Method

Cook the pasta in a large pan of salted boiling water, adding the olive oil.
When almost tender, drain in a colander and return to the pan, cover and keep warm.
Steam the broccoli, courgettes (zucchini), asparagus spears and mangetout (snow peas) over a pan of boiling, salted water until just beginning to soften.
Remove from the heat and plunge into cold water to prevent further cooking.
Drain and set aside.
Cook the peas in boiling, salted water for 3 minutes, then drain.
Refresh in cold water and drain again.
Put the butter and vegetable stock in a pan over a medium heat.
Add all the vegetables except the asparagus spears and toss carefully with a wooden spoon to heat through, taking care not to break them up.
Stir in the cream, allow the sauce just to heat through and season well with salt, pepper and nutmeg.
Transfer the pasta to a warmed serving dish and stir in the chopped parsley.
Spoon the sauce over, and sprinkle on the Parmesan.
Arrange the asparagus spears in a pattern on top.
Serve hot.

Ingredients

500 g (1 lb 2 oz) broccoli
300 g (10 1/2 oz) 1 1/4 cups garlic and herb cream cheese
4 tbsp milk
350 g (12 oz) fresh herb tagliatelle
25 g (1 oz) 1/4 cup grated Parmesan cheese
chopped fresh chives, to garnish


Method

Cut the broccoli into even-sized florets.
Cook the broccoli in a saucepan of boiling salted water for 3 minutes and drain thoroughly.
Put the soft cheese into a saucepan and heat gently, stirring, until melted.
Add the milk and stir until well combined.
Add the broccoli to the cheese mixture and stir to coat.
Meanwhile, bring a large saucepan of salted water to the boil and add the tagliatelle.
Stir and bring back to the boil.
Reduce the heat slightly and cook the tagliatelle, uncovered, for 3-4 minutes until just tender.
Drain the tagliatelle thoroughly and divide among 4 warmed serving plates.
Spoon the broccoli and cheese sauce on top.
Sprinkle with grated Parmesan cheese, garnish with chopped chives and serve.

Ingredients

250 g (9 oz) fresh green tagliatelle
1 tbsp olive oil salt
fresh basil leaves, to garnish
Tomato sauce:
2 tbsp olive oil
1 small onion, chopped
1 garlic clove, chopped
400 g (14 oz) can chopped tomatoes
2 tbsp chopped fresh parsley
1 tsp dried oregano
2 bay leaves
2 tbsp tomato puree (paste)
1 tsp sugar
salt and pepper
Chicken sauce:
60 g (2 oz) 4 tbsp unsalted butter
400 g (14 oz) boned chicken breasts, skinned and cut into thin strips
90 g (3 oz) 3/4 cup blanched almonds
300 ml (1/2 pint) 1 1/4 cups double (heavy) cream
salt and pepper


Method

To make the tomato sauce, heat the oil in a pan over a medium heat.
Add the onion and fry until translucent. Add the garlic and fry for 1 minute.
Stir in the tomatoes, parsley, oregano, bay leaves, tomato puree (paste), sugar and salt and pepper to taste, bring to the boil and simmer, uncovered, for 15 - 20 minutes, until reduced by half.
Remove the pan from the heat and discard the bay leaves.
To make the chicken sauce, melt the butter in a frying pan (skillet) over a medium heat.
Add the chicken and almonds and stir-fry for 5 - 6 minutes, or until the chicken is cooked through.
Meanwhile, bring the cream to the boil in a small pan over a low heat and boil for about 10 minutes, until reduced by almost half.
Pour the cream over the chicken and almonds, stir and season to taste with salt and pepper. Set aside and keep warm.
Bring a large pan of lightly salted water to the boil.
Add the tagliatelle and olive oil and cook for 8-10 minutes until tender, but still firm to the bite. Drain and transfer to a warm serving dish.
Spoon over the tomato sauce and arrange the chicken sauce down the centre.
Garnish with the basil leaves and serve immediately.