Cooking Time: 1 Hour

· Spaghetti Bolognese

Serves: 2

Cooking time: 1 hour

Page: 58

Ingredients

· 1 tbsp olive oil

· 1 onion, chopped

· 1 carrot, chopped

· 1 garlic clove, finely chopped

· 2 rashers of streaky bacon, chopped

· 240g (8oz) lean minced beef (you can use pork or lamb if you prefer)

· 400g (14oz) can chopped tomatoes

· 1 tsp tomato puree

· 1 tsp dried mixed herbs

· 180g (5oz) spaghetti

· 1 pinch of sugar

· Salt and pepper for seasoning

Method

Heat the oil in a saucepan and cook the onion, carrot, garlic and bacon for 4 minutes until softened. Add the mince and cook for a further 4 minutes until the meat is browned. Stir in the chopped tomatoes, puree and herbs, cover and simmer for 20 minutes.

Meanwhile, cook the spaghetti in plenty of boiling, lightly salted water until tender. Drain well and divide into 2 large bowls, making a well in the centre of each. Season the sauce with sugar, salt and pepper and spoon into the spaghetti nests. Serve immediately.

· Pasta Alfredo (v)

Serves: 2

Cooking time: 14 minutes

Page: 89

Ingredients

· 240g (8oz) tagliatelle

· 4 tbsp double (thick) cream

· 1 egg

· 2 tbsp freshly grated parmesan cheese (plus extra to serve)

· Salt and freshly ground pepper

· 50g (2oz) butter, cut into small pieces

Method

Cook the pasta in plenty of salted boiling water for 10-12 minutes or until tender.

Beat together the cream, egg, parmesan and plenty of seasoning. Drain the pasta well and return to the pan. Add the cream mixture and butter and toss well together. Divide into two bowls and serve immediately with a little extra parmesan sprinkled over.

· Oriental Prawn Stir-fry

Serves: 2

Cooking time: 10 minutes

Page: 204

Ingredients

· 2 tbsp vegetable oil

· 2 garlic cloves, chopped

· 1cm (1/2 inch) piece of fresh root ginger, peeled and finely chopped

· 124g (4oz) button mushrooms, sliced

· 124g (4oz) broccoli florets

· 50g (2oz) frozen peas

· 124g (4oz) large peeled prawns

· 2 tbsp soy sauce

· 1 tbsp sesame seeds

· Salt and pepper for seasoning

Method

Heat the oil in a wok and quickly stir-fry the garlic and ginger for 2 minutes. Add the vegetables and prawns and cook for a further 4 minutes.

· Pasta with Tuna and Mushrooms

Serves: 1

Cooking time: 30 minutes

Page: 92

Ingredients

· 240g (8oz) pasta shapes

· 1 onion, chopped

· 1 garlic clove, sliced

· 1 tbsp olive oil

· 200g (8oz) can of tuna, drained

· 180g (5oz) button mushrooms, sliced

· 2 tbsp chapped fresh parsley

· Salt and freshly ground pepper

Method

Cook the pasta in plenty of boiling salted water until tender. Meanwhile, fry the onion and garlic in the oil for 4 minutes until softened. Add the tuna and mushrooms and 140ml (1/4 pint) of water and cook gently for 10 minutes or until the pasta is cooked. stir in the parsley and season to taste.

Drain the pasta and return to the pan. Tip in the sauce and toss well together. Divide into bowls and serve with a good sprinkling of black pepper on each.

· Peanut Noodles (v)

Serves: 2

Cooking time: 10 minutes

Page: 139

Ingredients

· 124g (4oz) Chinese egg noodles

· 1 tbsp vegetable oil

· 1 onion, roughly chopped

· 1 garlic clove, thinly sliced

· 1 hot red chilli, seeded and finely chopped

· 1 carrot, sliced

· 124g (4oz) button mushrooms, halved

· 3 tbsp crunchy peanut butter

· 50g (2oz) creamed coconut

· 1tbsp soy sauce

· 124g (4oz) frozen leaf spinach, thawed

· Salt and pepper for seasoning

Method

Cook the noodles according to packet instructions, drain and set aside. Meanwhile, heat the oil in a wok or large frying pan and stir-fry the onion, garlic, chilli, carrot and mushrooms for 4 minutes until beginning to brown.

Add the peanut butter, creamed coconut, soy sauce and 2 tablespoons of water, and cook for a further 2-3 minutes until the vegetables are tender. Stir in the spinach and noodles and season to taste. Heat through for 1-2 minutes until piping hot and serve immediately.

· Tomato and Basil Soup (v)

Serves: 2

Cooking time: 14 minutes

Page: 185

Ingredients

· 1 tbsp olive oil

· 2 garlic cloves, finely chopped

· 1 small hot chilli, chopped

· 2 slices of white bread

· 400g (14oz) can of chopped tomatoes

· Pinch of sugar

· Salt and pepper for seasoning

· A few leaves of fresh basil, roughly torn

Method

Heat the oil in a large saucepan, add the garlic and chilli and cook for 4 minutes until softened.

Meanwhile, coarsely grate the bread to make crumbs and add these to the pan with 300ml (1/2 pint) of water and the can of chopped tomatoes. Stir in the sugar and seasoning, cover, and cook for 10 minutes until heated right through. Stir in the basil leaves, divide into two bowls and serve with a good sprinkling of black pepper.

· Pasta Napolitana (v)

Serves: 2

Cooking time: 44 minutes

Page: 84

Ingredients

· 2 tbsp olive oil

· 1 onion, finely chopped

· 2 garlic cloves, finely chopped

· 400g (14oz) can chopped tomatoes, and their juice

· 1 tbsp tomato puree

· 1 tsp dried oregano

· Pinch of sugar

· Salt and pepper for seasoning

· 240g (8oz) pasta

· 1 tbsp freshly granted parmesan cheese, to serve

Method

To make the sauce, heat the oil in a saucepan and gently cook the onion and garlic for 4 minutes until softened. Add the tomatoes, puree, oregano, sugar and seasoning. Bring to the boil and simmer gently, uncovered for about 30 minutes until and pulpy.

Meanwhile, cook the pasta in plenty of boiling salted water for 10-12 minutes or until tender. Drain and return to the pan. Add about half of the sauce to the pasta and toss well together to mix. Divide into 2 serving bowls and spoon the remaining sauce over the pasta. Sprinkle with parmesan and serve immediately.

· Chinese Egg-Fried Rice

Serves: 2

Cooking time: 34 minutes

Page: 120

Ingredients

· 180g (5oz) long grain rice

· 2 tbsp vegetable oil

· 2 eggs, beaten

· 1 chicken breast, shredded

· 1cm (1/2 inch) piece of fresh ginger, grated

· 1 carrot, cut into matchsticks

· A bunch of spring onions, thickly sliced diagonally

· 124g (4oz) can sliced water chestnuts

· 50g (2oz) prawns

· 1 tbsp soy sauce

Method

Wash the rice well and cook in boiling water for 14-20 minutes until tender. Drain well. Heat a little of the oil in a wok or large frying pan. Tip in the beaten eggs and using a chop stick, stir until set. remove from the wok and set aside.

Heat the remaining vegetable oil in the wok and quickly stir-fry the chicken, ginger and carrot sticks for 4 minutes over a high heat until the chicken is cooked through. Stir in the spring onions, water chestnuts, prawns, cooked rice and egg.

· Spaghetti Alla Carbonara

Serves: 2

Cooking time: 20 minutes

Page: 58

Ingredients

· 240g (8oz) spaghetti

· 1 tbsp olive oil

· 1 garlic clove, finely chopped

· 1 small onion, chopped

· 4 slices of smoked streaky bacon, roughly chopped

· 2 eggs, beaten

· 140ml (4floz) carton single (pouring) cream

· 2 tbsp grated parmesan cheese

· Salt and freshly ground black pepper

Method

Cook the pasta in plenty of lightly salted boiling water for 10-12 minutes until tender. Meanwhile, heat the oil in a small frying pan and cook the garlic, onion, and bacon for five minutes until golden. Beat together the eggs, cream, half of the parmesan and a little seasoning.

Drain the pasta well and return to the pan. Quickly add the bacon mixture and the cream mixture and toss well together. Divide into two bowls, sprinkle over the remaining parmesan and eat immediately.

· Macaroni Cheese (v)

Serves: 2

Cooking time: 30 minutes

Page: 84

Ingredients

· 240g (8oz) macaroni

· 30g (1oz) butter or margarine

· 1 small onion, chopped

· 1 garlic clove, crushed

· 30g (1oz) flour

· 300ml (1/2 pint) milk

· 180g (5oz) mature cheddar cheese, grated

· 1 tbsp wholegrain mustard

· Salt and pepper for seasoning

Method

Cook the pasta in plenty of boiling salted water until tender. Meanwhile, heat the butter in a saucepan and gently cook the onion and garlic for 4 minutes until softened. Stir the flour into the pan and blend into the butter and onions with a wooden spoon. Gradually beat in the milk to make a smooth sauce. If it does become lumpy, whisk it vigorously.

Bring gently to the boil and add 124g (4oz) of the cheese and mustard. heat gently for a couple of minutes, until the cheese melts and season to taste. Drain the pasta and return to the pan. Pour in the sauce and mix well, then transfer to a heatproof dish, scatter over the remaining cheese and pop under a preheated gill for 4 minutes until golden and bubbling.