Sunday, January 11, 2009

Haddock with Parsley Sauce


4 haddock fillets - 175 gm each
50 gm butter
150 ml milk
150 ml fish stock
1 bay leaf
4 tbsp plain flour
1 egg yolk
4 tbsp double cream
3 tbsp chopped fresh parsley
grated rind and juice of 1/2 lemon
boiled new potatoes and sliced carrots - to serve


Place the fish in the frying pan, add half of the butter, the milk, fish stock, bay leaf and seasoning, and heat over a medium heat to simmering point. Lower the heat, cover the pan and poach the fish for 10-15 minutes, depending on the thickness of the fillets, until the fish is tender ad the flesh just begins to flake.

Carefully transfer the fish to a warmed serving plate, cover and keep warm while you make the sauce. Return the cooking liquid to a medium heat and bring to the boil, stirring. Simmer for about 4 minutes, then remove and discard the bay leaf.

Melt the remaining butter in a saucepan, stir in the flour and cook, stirring, for one minute. Remove from the heat and gradually stir in the fish cooking liquid. Return to the heat and bring to the boil, stirring constantly. Simmer for about 4 minutes, stirring frequently.

Remove the pan from the heat, blend the cream into the egg yolk, then stir in the sauce with the parsley. Reheat gently, stirring, for a few minutes.

Remove from the heat, add the lemon juice and rind and season to taste. Pour into a sauceboat. Serve the fish with the sauce, new potatoes and carrots.

Serves 4

Best Ever Cook's Collection

Cod With Caper Sauce


4 cod steaks about 175 gm each
115 gm butter
1 tbsp vinegar
1 tbsp capers
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
tarragon sprigs to garnish


Season the cod with salt and pepper to taste. Melt 25 gm of the butter, then brush some over one side of each piece of cod.

Cook the cod under a preheated grill for about 6 minutes, turn it over, brush with more melted butter and cook for a further 5-6 minutes, or until the fish flakes easily.

Meanwhile, heat the remaining butter until it turns golden brown, gut do not allow it to burn. Add the vinegar, followed by the capers, and stir well.

Pour the vinegar, butter and capers over the fish, sprinkle with parsley and garnish with the tarragon sprigs.

Serves 4

Best Ever Cook's Collection

Chinese Beef and Vegetable Stir-Fry


350 gm fillet or rump steak - sliced into very thin strips
2 tbsp cornflour
4 tbsp soy sauce
6 tbsp water
2 tbsp dark soft brown sugar
2 tbsp vinegar
salt and pepper to taste
5 tbsp sesame or vegetable oil
1 onion - thinly sliced
1 garlic clove - crushed
2.5 cm piece fresh root ginger - crushed
2 celery sticks - thinly sliced
1 red pepper - sliced into thin stripes
225 gm mangetout - halved


Put the steak in a bowl. Mix together the cornflour, soy sauce, water, sugar, vinegar and seasoning. Pour over the steak, stir well to mix, then cover and leave to marinate for one hour if possible.

Heat 2 tbsp of the oil in a wok or large frying pan. Add the onion, garlic and ginger and fry gently, stirring, for 5 minutes or until soft.

Heat another 1 tbsp of the oil in the pan. Add the celery and red pepper and fry, stirring , for a further 5 minutes or until tender but still crisp. Remove the vegetables from the pan with a slotted spoon.

Remove the steak from the marinade. Heat the remaining oil in the pan, add the steak and stir-fry over high heat for 5 minutes. Remove with a slotted spoon and set aside.

Add the mangetout to the pan and stir-fry over high heat for2-3 minutes. Return the steak and vegetables to the pan, then pour in the marinade and stir until bubbling and well mixed. Taste and adjust the seasoning. Serve immediately.

Serves 4

Lamb Fillet and Pepper Stir-Fry


2 tbsp vegetable oil
450 gm lamb fillet - thinly sliced
125 gm carrots - sliced diagonally
2 sticks celery - thinly sliced
1 red pepper - seeded and sliced
1 yellow pepper - seeded and sliced
125 gm mangetout
1 large courgette - sliced
1 tbsp garlic paste
1 tbsp soy sauce
salt and ground fresh black pepper to taste


Heat the oil in a large saute pan or wok and quickly stir-fry the lamb for about 5 minutes, or until cooked through and golden brown. Remove from the pan with a slotted spoon and drain on absorbent kitchen paper.

Add the carrots, celery and peppers to the pan and stir-fry for 3-4 minutes.

Add the remaining ingredients together with the lamb. Cook for a further 2-3 minutes until the vegetables are just tender. Adjust the seasoning to serve.

Serves 4

Saturday, January 10, 2009

Grilled Red Mullet with Rosemary


4 red mullet - cleaned, about 10 oz each
4 garlic cloves - cut length ways into thin slivers
5 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp very finely chopped fresh rosemary or 1 tsp dried rosemary
freshly ground black pepper
coarse sea salt
fresh rosemary sprigs and lemon wedges to garnish


Cut three diagonal slits in both side of each fish. Place the garlic slivers into the slits. Place the fish in a single layer in a shallow dish. Whisk the oil, vinegar and rosemary, with ground black pepper to taste.

Pour over the fish, cover with clear film and leave to marinate in a cool place for about 1 hour. Put the fish on the rack of a grill pan and grill for 5-6 minutes on each side, turning once and brushing with the marinade. Serve hot, sprinkled with coarse sea salt and garnish with fresh rosemary sprigs and lemon wedges.

serves 4

The Italian Kitchen Bible

Pasta with Tomato and Chilli Sauce


500 gm sugocasa - refer to Cook's tip
2 garlic cloves - crushed
150 ml grape juice or white wine
1 tbsp sun-dried tomato puree
1 fresh red chilli
300 gm penne or tortiglioni
4 tbsp finely chopped fresh flat parsley
Salt and freshly ground black pepper
freshly grated Pecorino cheese - to serve


Put the sugocasa, garlic, grape juice or white wine, tomato paste and whole chilli in a saucepan and bring to the boil. Cover and simmer gently.

Drop the pasta into a large saucepan of rapidly boiling salted water and simmer for 10-12 minutes or until al dente.

Remove the chilli from the sauce and add half the parsley. Taste for seasoning. If you prefer a hotter taste, chop some or all of the chilli and return it to the sauce.

Drain the pasta and tip into a warmed large bowl. Pour the sauce over the pasta and toss to mix. Serve at once, sprinkle with grated Pecorino and the remaining parsley.

Serves 4

Cook's Tip: Sugocasa is sold in bottles sometimes labelled "crushed Italian tomatoes". It is finer than canned chopped tomatoes and coarser than passata, so is ideal for pasta sauces, soup and stews.

The Italian Kitchen Bible

Friday, January 9, 2009

Pasta Quills with Cheesy Aubergine Sauce


575 gm aubergine - cut into 1 cm cubes
salt and pepper
3 tbsp olive oil
15 gm butter or margarine
1 garlic clove - chopped
450 ml canned chopped tomatoes
350 gm pasta quills - penne
115 gm goat cheese - cubed
3 tbsp shredded fresh basil or
1 tsp dried basil


Put the aubergine cubes in a large colander and sprinkle them lightly with salt. Let drain at least 30 minutes.

Rinse the aubergine under cold water and drain well. Dry on kitchen paper.

Heat the oil and butter or margarine in a large saucepan. Add the aubergine and fry until just golden on all sides, stirring frequently.

Stir in the garlic and tomatoes. Simmer until thickened, about 15 minutes. Season with salt and pepper.

Cook the pasta quills in a large pan of boiling salted water until just tender (check packet instructions for timing). Drain well and transfer to a warmed sering bowl.

Add the aubergine sauce, goat cheese and basil to the pasta and toss well together. Serve immediately.

Serves 6

The Ultimate Cooking Course

Barbecued Chicken


3 tbsp vegetable oil
1 large onion - chopped
175 ml tomato ketchup
175 ml water
2 1/2 tbsp fresh lemon juice
1 1/2 tbsp grated horseradish
1 tbsp light brown sugar
1 tbsp french mustard
1.35 kg chicken pieces


Preheat oven at 180degrees Celsius or gas mark 4.

Heat 1 tbsp of the oil in a saucepan. Add the onion and cook until softened, about 5 minutes. Stir in the ketchup, water, lemon juice, horseradish, brown and mustard and bring to the boil. Reduce the heat and simmer the sauce for 10 minutes, stirring occasionally.

Heat the remaining oil in a heavy frying pan. Add the chicken pieces and cook until brown on all sides. Drain the chicken pieces on kitchen paper. Transfer the chicken pieces to 11 x 9in baking dish and pour the sauce over the top.

Bake until the chicken is cooked and tender, about 1 1/4 hours, basting occasionally. Alternatively, barbecue over a medium heat for 40-50 minutes, turning once and brushing frequently with the sauce.

Serves 4

The Ultimate Cooking Course

Chicken With Sweet Potatoes


Grated rind and juice of 1 large navel orange
85 ml soy sauce
2.5 cm piece of fresh ginger root - peeled and finely grated
1/4 tsp pepper
1.2 kg chicken pieces
55 gm flour
3 tbsp corn oil
30 gm butter or margarine
900 gm Sweet potatoes - peeled and cut into 2.5 cm pieces
45 gm brown sugar


In a plastic bag, combine the orange rind and juice, soy sauce, root ginger and pepper. Add the chicken pieces. Put the bag in the mixing bowl (this will keep the chicken immersed in the marinade), seal. Let marinate in the refrigerator over night.

Preheat oven at 220 degrees Celsius or gas mark 7.

Drain the chicken, reserving the marinade. Coat the chicken pieces with flour, shaking off any excess.

Heat 2 tbsp of the oil in a frying pan. Add the chicken pieces and cook until brown on all sides. Drain.

Put the remaining oil and the butter or margarine in a 12 x 9in baking dish. Heat in the oven for a few minutes. Put the potato pieces in the bottom of the dish, tossing well to coat with the butter an oil. Arrange the chicken pieces in a single layer on top of the potatoes. Cover with foil and bake for 40 minutes.

Mixed the reserved marinade with the brown sugar. Remove the foil from the baking dish and pour the marinade mixture over the chicken and potatoes. Bake uncovered until the chicken and potatoes are coked through and tender. about 20 minutes.

Serves 6

The Ultimate Cooking Course

Green Fish Curry


450 gm pomfret
Turmeric powder
Cooking oil

20 gm ginger root
10 gm turmeric powder
10 gm galangal
10 gm cumin seed
5 fresh green chillies

1 sprig coriander leaves
1/2 coconut - squeezed for fresh coconut milk - (can be replaced with can coconut milk)

Sliced of lemon and chillies for garnish


Clean and cut the fish into pieces and set aside.

Grind the ginger root, turmeric powder, galangal and green chillies and turn them into a paste.

Heat the cooking oil and fry the paste until fragrant. Add in the coriander leaves and coconut milk, stir.

Add in the fish, turmeric powder and season with salt. Stir until the fish is well blend with the sauce and cook the fish until tender.

Ready to serve and garnish with lemon and chillies.

Serves 4

BBQ Black Pomfret


750 gm black pomfret
5 dried chillies - grind
5 tbsp dark soy sauce
1 tbsp cooking oil
1 tbsp lime juice
2 cloves garlic - grind
5 cloves shallots - grind


Clean the fish and season with salt.

Blend together chillies, soy sauce, cooking oil, lime juice, garlic and shallots into a sauce.

Place the banana leaf or baking foil in pan. Put the fish on top. Cook over a low heat.

Spoon over the sauce and cook the fish again until the fish is fully cooked.

Serve with soy sauce.

Serves 4

Chicken in Hot Pepper Sauce


460-680 gm boned chicken meat
2 tbsp oil
1 tsp chopped garlic
1 red pepper - cut into thin strips
1 green pepper - cut into thin strips
1 tsp vinegar
1 tbsp light soy sauce
1 tsp sugar
280 ml chicken stock
1 tbsp chilli sauce
salt and pepper


Cut all the chicken meat into thin strips. Heat the oil in a wok and stir-fry the garlic, chicken and the green and red peppers.

Pour off any excess oil and deglaze the wok with the vinegar. Stir in the soy sauce, sugar and stock.

Gradually stir in the chilli sauce, tasting after each addition. Season with a little salt and pepper to taste.

Cook until the sauce has reduced slightly. Serve piping hot.

Serves 4

The Little Book of Wok and Stir-Fry Cooking

Stir-Fried Rice with Peppers


120 gm long grain rice
1 tbsp peanut oil
1 onion - chopped
1 green pepper, cut into small pieces
1 red pepper - cut into small pieces
1 tbsp soy sauce
salt and pepper
1 tsp sesame oil


Cook the rice in boiling water until just tender. Drain and set aside.

Heat the oil in a wok and stir-fry the onion, add the peppers and fry until lightly browned.

Add the rice to the wok, stir in the soy sauce and continue cooking until the rice is heated through completely.

Season with salt, pepper and the sesame oil and serve.

Serves 3-4

The Little Book of Stir and Fry Cooking

Wednesday, January 7, 2009

Sweet and Spicy Salmon Fillets


900 gm salmon fillets - cut into 6 pieces
125 ml honey
65 ml soy sauce
juice of 1 lime or lemon
1 tsp sesame oil
1/4 tsp crushed dried chilli pepper
1/4 tsp crush black peppercorns


Place the salmon pieces skin-side down down in a large baking dish, in one layer.

In a bowl, combine the honey, soy sauce, lime or lemon juice, sesame oil, crushed chilli pepper and peppercorns.

Pour the mixture over the fish. Cover and let marinate 30 minutes.

Preheat the grill. Remove the fish from the marinade and arrange on the rack in the grill pan, skin-side down. Grill about 3in from the heat until the fish flakes easily when tested with a fork, 6-8 minutes.

Serves 6

Pasta With Tomato Sauce


1 aubergine
2 courgettes
1 large onion
2 peppers - red or yellow, seeded
450 gm tomatoes
2-3 garlic cloves
4 tbsp olive oil
salt and pepper
300 ml smooth tomato sauce
55 gm black olives - stoned and halved
340-450 gm dried pasta shapes such as rigatoni or penne
15 gm fresh basil - shredded


Preheat 240degrees Celsius or Gas mark 9.

Cut the aubergine, courgettes, onion, peppers and tomatoes into 1-1 1/2 (2.4-4 cm) chunks. Discard the tomato seeds.

Spread out the vegetables in a large roasting tin. Sprinkle the garlic and oil over the vegetables and stir and turn to mix evenly. Season with salt and pepper.

Roast the vegetables for 30 minutes or until they are soft and browned. Stir halfway through.

Scrape the vegetable mixture into a saucepan. Add the tomato sauce and olives.

Bring a large pot of water to the boil. Add the pasta and cook until it is just tender to the bite.

Meanwhile, heat the tomato and roasted vegetable sauce. Taste and adjust the seasoning.

Drain the pasta and return it to the pot. Add the tomato and roasted vegetables sauce and stir to mix well. Serve hot, sprinkle with basil. If liked, serve with freshly grated Parmesan cheese.

Serves 4

Penne With Ratatouille


1 small aubergine - chopped
6 tbsp olive oil
1 large courgette - halved and sliced
1 large red pepper - seeded and cut into chunks
1 garlic clove - peeled and crushed
4 tomatoes - cut into wedges
4 tbsp sun-dried tomato paste
450 ml passata (sieved tomatoes)
350 gm penne pasta
freshly grated Parmesan cheese and fresh basil leaves to serve


Cook aubergine in 4 tbsp oil for 4-5 minutes; remove and set aside. Add 1 tbsp oil and cook courgette, pepper and garlic for 5-6 minutes.

Add tomatoes, tomato paste, passata and aubergine. Season and bring to the boil then simmer for 15 minutes until sauce has reduced and thickened slightly.

Cook pasta in boiling water for 10-12 minutes until just tender. Drain and toss with remaining oil. Mix pasta with the sauce and serve with Parmesan and basil.

Serves 6

Mushroom Medley Pasta


3 tbsp olive oil
100 gm oyster mushrooms - sliced
100 gm shiitake mushrooms - sliced
100 gm button mushrooms -quartered
2 cloves garlic - peeled and crushed
400 ml low fresh cream
4 tbsp chicken stock
1 tbsp fresh thyme leaves
1 (500) gm packed fresh egg pasta twists


Heat the oil in a large frying pan and add the mushrooms and garlic. Cook for 4 minutes until starting to turn golden brown. Add the fresh cream and chicken stock, half the thyme and seasoning. Simmer gently for 7 minutes or until mixture has reduced and thickened slightly.

Cook the pasta in large pan of boiling, salted water for 3 minutes until tender, yet still slightly firm to bite. Drain the pasta, place in serving bowls and spoon over the mushroom sauce. Sprinkle with the remaining thyme to garnish.

Serves 4

Salmon and Coriander Rosti Cakes


350 gm potatoes - peeled
350 gm salmon fillet - skinned and roughly chopped
6 tbsp fresh chopped coriander
50 gm butter
1 tbsp olive oil


Bring a large pan of lightly salted water to the boil and cook whole potatoes for 15 minutes. Drain and cool in cold water.

Coarsely grate the potatoes, season and stir in salmon and coriander. Divide the mixture into 8 and shape each into a patty shape., pressing together well.

Heat the butter and oil in a large heavy-based frying pan and cook the rosti cakes for 2-3 minutes on each side until golden and crisp. Drain and serve hot.

Serves 4

Spanish Omelette


900 gm potatoes - thickly sliced
2 tbsp olive oil
1 large Spanish onion - sliced
100 gm frozen peas - thawed
175 gm cheddar cheese - grated
4 tbsp chopped fresh parsley
6 medium eggs - beaten


Cook potatoes for 10-15 minutes until just tender. Drain and cool.

Heat the oil in a large frying pan and cook the onion for 5-6 minutes until soft and golden. Layer potatoes, onion, peas, two-third of the cheese and parsley in the pan, pressing down well and seasoning between the layers.

Pour over eggs and sprinkle with remaining cheese. Cook gently for 5-8 minutes until base is set. Transfer pan to a preheated medium grill and cook for 8-10 minutes until omelette is set and golden. Serve hot or cold.

Serves 4

Harlequin Chicken


10 skinless, boneless chicken thighs
1 medium onion
1 each medium red, green, yellow bell peppers
1 tbsp sunflower oil
400 gm can chopped tomatoes
2 tbsp chopped fresh parsley
wholemeal bread and salad to serve


Using a sharp knife, cut the chicken thighs into bite-sized pieces.

Peel and thinly slice the onion. Halve and deseed the bell peppers and cut into small diamond shapes.

Heat the oil in a shallow frying pan (skillet). Add the chicken and onion and fry quickly until golden.

Add the bell peppers, cook for 2-3 minutes, then stir in the tomatoes and parsley and season with pepper.

Cover tightly and simmer for about 15 minutes, until the chicken and the vegetables are tender. Serve hot with wholemeal bread and green salad.

Tuesday, January 6, 2009

Chicken Pepperonata


8 skinless chicken thighs
2 tbsp all purpose flour
2 tbsp olive oil
1 small onion - sliced thinly
1 garlic clove - crushed
1 each red, yellow, green bell peppers - deseed, sliced thinly
400 gm can chopped tomatoes
1 tbsp chopped oregano
salt and pepper
fresh oregano to garnish
crusty bread to serve


Remove the skin from the chicken thighs and toss in the flour.

Heat the oil in a wide pan and fry the chicken quickly until sealed and lightly browned, then remove from the pan. Add the onion to the pan and gently fry until soft. Add the garlic, bell peppers, tomatoes and oregano, then bring to the boil, stirring.

Arrange the chicken over the vegetables, season well with salt and pepper, then cover the pan tightly and simmer for 20-25 minutes or until the chicken is completely cooked and tender.

Season to taste, garnish with oregano and serve with crusty bread.

Serves 4

Fragrant Salmon

Serves 4
Preparation Time: 15 mins
Cooking Time: 7 mins


2 tbsp oil
25 gm butter
1 stick lemon - thinly sliced
2.5 cm fresh ginger root - cut into thin sticks
450 gm salmon fillet - cut into 2.5 cm wide pieces
3 tbsp fresh chopped dill
200 gm creme fraiche
boiled rice to serve (optional)


Heat oil and butter in a large frying pan. Add ginger and lemon grass. Cook over a moderate heat for one minute.

Increase the heat; add the salmon pieces. Cook for 2 minutes on each side, gently turning each piece of salmon with a fish slice until golden and cooked through.

Add the fresh chopped dill to the pan. Spoon in the creme fraiche and plenty of fresh ground black pepper.

Allow to cook for one minute, until the creme fraiche melts to produce a thin sauce.

Spoon the sauce over the salmon. Serve with boiled rice, if liked.

Sausage and Tomato Rice

Serves 4
Preparation Time: 5 mins
Cooking Time: 30 mins


454 gm packet sausages
3 tbsp vegetable oil
1 red onion - peeled and chopped
1 green pepper - seeded and chopped
225 gm long grain rice
1 tsp paprika
1 tsp ground cumin
1/2 tsp chilli powder
450 ml vegetable stock
397 gm can chopped tomatoes
410 gm can red kidney beans


Place the sausages on a grill rack. Cook under a hot grill for 8-10 minutes, turning occasionally until golden on all sides. Cool slightly; slice.

Heat the vegetable oil in a large pan. Add the chopped red onion; fry for 2 minutes. Add the green pepper.

Fry for 2 minutes, stirring until softened. Add the long grain rice, paprika, ground cumin and mile chilli powder. Cook, stirring, for a further 30 seconds. Stir in the vegetable stock. Add the tomatoes. Bring to the boil, stirring.

Cover; simmer for 8-10 minutes or until nearly all the liquid has been absorbed. Stir in the sausages and kidney beans. cook for 2-3 minutes or until all the liquid has been absorbed. Season to taste before serving.

Coconut Chicken

Serves 6
Preparation Time: 10 minutes
Cooking Time: 30-35 minutes


6 chicken breast fillets - skinned
3 tbsp vegetable oil
15 gm pack fresh coriander
3 garlic cloves - peeled
2.5 cm root ginger - chopped
1 stalk lemon grass
6 kaffir lime leaves
rind and juice of 2 limes
1-2 red chillies - seeded
400 ml can coconut milk
2 tbsp fish sauce
300 ml chicken stock
100 gm asparagus tips
150 gm baby corn - halved length ways
150 gm sugar snap peas


Fry chicken in oil, cook for 10-15 minutes, turning once, until golden. Remove leaves from the coriander stalks; reserve.

Place stalks, garlic, ginger, lemon grass, lime leaves, chillies, lime rind and juice in a food processor. Blend to smooth paste.

Add half coconut milk to pan; boil until it separates. Add paste; cook for 3 minutes, stirring. Add fish sauce, stock and rest of coconut milk. Bring to boil.

Add chicken. simmer uncovered for 10 minutes or until chicken is cooked through. Add asparagus, corn and sugar snaps peas. Cover, simmer for 5 minutes. Stir in coriander leaves; serve.

Fillet of Trout with a Spinach and Field of Mushroom Sauce

Serves 4


4 brown rainbow trout - filleted and skinned to make 8 fillets

For the Spinach and Mushroom Sauce:
6 tbsp unsalted butter
225 gm field or horse mushrooms - chopped
300 ml frozen chopped spinach
300 ml chicken stock - boiling
2 tsp cornflour
150 ml creme fraiche
salt and freshly ground black pepper to taste
grated nutmeg


To make the sauce: Melt 4 tbsp of butter in a frying pan and fry the onion until soft. Add the mushrooms and cook until the juices begin to run. Add the stock and the spinach and cook until the spinach has completely thawed.

Blend the cornflour with 15 ml of cold water and stir into the mushroom mixture. Simmer gently to thicken.

Liquidize the sauce until smooth, add the creme fraiche and season to taste with salt and pepper and pinch of nutmeg. Turn into a serving jug and keep warm.

Melt the remaining butter in a large non-stick frying pan. Season the trout and cook for 6 minutes, turning once. Serve with new potatoes and young carrots with the sauce either poured over or served separately.

Cook' s Tip: Spinach and mushroom sauce is also good with fillets of cod, haddock and sole.

From: Cooking with Mushrooms - Steven Wheeler

Cheesy Chicken Pasta

Serves 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes


2 tbsp olive oil
1 onion chopped
450 gm chicken mince
2 garlic cloves - crushed
1/2 tsp ground cinnamon
1 tbsp paprika
1 tbsp flour
250 courgettes - sliced
150 ml tomato juice
400 gm can chopped tomatoes
1 tbsp chopped fresh oregano
250 gm pasta shapes
125 gm Gruyere cheese - grated


Heat oil in a frying pan and fry onion for 5 minutes until softened. Add mince chicken and garlic and stir-fry for 3 minutes. Add cinnamon, paprika and flour and cook for 2 minutes. Add courgettes, tomato juice, chopped tomatoes and oregano and season. Bring to the boil, cover and simmer for 10 minutes.

Meanwhile, cook pasta shapes in a large pan of salted water for 10 minutes or according to pack instructions. Drain and mix with the sauce.

Transfer to a gratin dish and top with Gruyere cheese. Place under a pre-heated grill for 2-3 minutes, until golden and bubbling.

Salmon Scramblies

Serves 4
Preparation times: 5 minutes
Cooking time: 5 minutes


4 medium blinis (thick pancakes)
8 large eggs
45 mo sour cream
25 gm butter
2 tbsp chopped fresh chives
200 gm smoked salmon
4 tsp lump fish roe - for garnish (optional)


Preheat oven to 200degrees Celsius, Gas mark 6. Loosely wrap the blinis in foil and warm through in the oven for 5 minutes.

Beat together eggs and sour cream, and season. Melt butter in large nonstick an and pour in the egg mixture. Cook over a very low heat, stirring continuously for 5 minutes or until lightly set. Stir in chopped chives.

Divide blinis between 4 warmed serving plates, spoon on scrambled eggs and top with the smoked salmon and a teaspoon of lump fish roe. Garnish with extra chives.

Ravioli Bake

Serves 2
Preparations : 5 minutes
Cooking Time : 3 minutes


250 gm packet fresh ravioli
300 gm fresh tomato sauce
1 garlic clove - crushed
125 gm mozzarella - sliced


Preheat the oven to 180 degrees Celsius, Gas mark 4. Cook the ravioli in a large pan of lightly salted boiling water for 8-10 minutes or according to pack instructions. Drain, transfer to an ovenproof dish.

Pour over half the tomato sauce, add the garlic, season and toss well. Top with slices of mozzarella and pour over the remaining tomato sauce.

Bake for 20 minutes until the cheese is golden and bubbling. Garnish with a few fresh basil leaves.