Spaghetti with Mussels, Tomato Sauce & Pesto

Spaghetti with Mussels, Tomato Sauce & Pesto

This pasta dish is absolutely delicious, the mussels, tomato sauce and pesto compliment this dish perfectly.

Serves 4

Prep time: 10 minutes

Cooking time: 20 minutes

Ingredients

For the pesto

60g fresh basil leaves

50g pine nuts, toasted

50g parmesan, grated

1 clove of garlic, peeled

75ml extra virgin olive oil

For the mussels & tomato sauce

3 tbsp olive oil

1 onion, finely chopped

1 stick of celery, finely chopped

2kg mussels, cleaned, beards removed (discard any mussels that stay open after rinsing)

150ml oz white wine

2 garlic cloves, peeled & finely chopped

800g canned tomatoes

6 fresh basil leaves (plus a few extra for serving)

Salt & pepper freshly ground

400g spaghetti, cooked as per packet instructions

Method

1.    For the pesto, blend the basil, pine nuts, parmesan and garlic in a food processor to a puree.  Add the olive oil and continue to blend until you have a paste.

2.    For the mussels and tomato sauce, heat 1 ½ tbsp of oil in a large frying pan with a lid.  Fry the onions and celery until softened, 1-2 minutes.  Now add the wine and mussels and cover with the lid, cook for 2-3 minutes until the mussels have opened.

3.    Empty the mussels into a colander, reserving the cooking liquid in a bowl.  Discard the shells from half of the mussels and set aside.

4.    Return the large frying pan to the heat and add 1 ½ tbsp of olive oil.  Add the garlic and fry for 30 seconds.  Add the cooking liquid, tinned tomatoes and basil and bring to the boil and then simmer for 10 minutes or until the sauce has reduced by one third.  Season to taste and stir in all the mussels.

5.    Meanwhile, bring a large pan of salted water to the boil and add the spaghetti and cook as per packet instructions, then drain.

6.    Stir in the pasta into the mussels and tomato sauce.

7.     To serve, spoon the linguine and mussels onto four plates and top each with a spoonful of pesto and a few basil leaves.  Enjoy!

Penne with Prawns, Chorizo & Rocket

Penne with Prawns, Chorizo & Rocket

A wonderfully delicious pasta dish full of flavour & freshness – one of my husband’s favourites!

Serves 2

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients

250g penne

1tbsp olive oil

150g chorizo, chopped into bite sized pieces

2 garlic cloves, peeled & finely chopped

2 red chillies, finely chopped

200ml dry white wine

2tbsp tomato puree

1 lemon, juice & zest

250g raw king prawns

25g butter

2 large handfuls of rocket

Freshly ground pepper

Method

1.    In a large pan of salted water cook the spaghetti until al dente.

2.    Meanwhile in a large frying pan heat the olive oil add the chorizo and cook for 3-4 minutes then add the garlic and chillies and cook for a further minute.

3.    Now add the wine and tomato puree and simmer for a few minutes until the sauce reduces slightly.

4.    Add the prawns and cook until they are cooked through.

5.    Drain the pasta and add to the frying pan with half of the rocket, lemon juice and butter.  Mix through until the pasta is fully coated and the rocket has wilted, season to taste.

6.    To serve, divide between two warmed plates and top with lemon zest and the remaining rocket, enjoy!

The Ultimate Lasagne with Extra Mature Cheddar Sauce

The Ultimate Lasagne with Extra Mature Cheddar Sauce

Delicious - what more can I say!

Serves 6

Prep time: 45 minutes

Cooking time:  50-60 minutes

Ingredients

For the tomato sauce

2 tbsp olive oil

1 x 400g can chopped tomatoes

1 garlic clove, peeled & crushed

Pinch of caster sugar

1 sprig fresh thyme, leaves only, chopped

1 bay leaf

Sea salt & freshly ground pepper

For the meat sauce

2 tbsp olive oil

4 shallots, peeled & finely chopped

1 carrot, peeled & finely chopped

1 celery stalk, finely chopped

500g lean minced beef

1 sprig fresh thyme, stalks removed

2 bay leaves

5 basil leaves, torn

375ml red wine, Chianti or merlot

Pinch of caster sugar

2 tsp tomato puree

For the cheese sauce:

600ml milk

1 bay leaf

6 black peppercorns

Slice of onion

60g butter

60g plain flour

2 tsp Dijon Mustard

200g Pilgrims Choice Extra Mature Cheddar cheese, grated

Salt & pepper

12 pre-cooked lasagne sheets

75g Pilgrims Choice Extra Mature Cheddar cheese, grated

Preparation method

1.  To make the tomato sauce, heat the oil in a pan and add the tomatoes and garlic for 3-4 minutes.  Now add the sugar, thyme, bay leaf and seasoning. Cook over a gentle heat for 10 minutes, or until the tomatoes have reduced.

2.  For the meat sauce, heat the oil in a frying pan and sauté the shallots, carrots and celery for 5 minutes until softened but not coloured.  Add the mince and cook for 5-8 minutes until the meat is browned.  Add the thyme, bay leaves, basil and red wine.  Reduce slowly over a gentle heat until thick.  Season to taste, and add the sugar to taste, now stir in the tomato puree and take out the bay leaves.

3.  To make the cheese sauce, pour the milk into a saucepan and add the bay leaf peppercorns and onion.  Heat gently to just below boiling point, then remove from the heat, cover and allow to infuse for 10 minutes.  Strain the milk into a jug.  In a separate pan melt the butter and sprinkle in the flour and cook over a low heat, stirring constantly for 1 minute.  Remove from the heat and gradually stir in the warm milk.  Return to the heat and bring to the boil, stirring.  Cook, stirring until thickened and smooth.  Stir in the mustard and cheese, then season to taste with salt and pepper.

4.  Remove the bay leaf from the tomato sauce and combine this with the meat sauce.  Combine the meat sauce with a quarter of the cheese sauce.

5.  Preheat the oven to 160°C/140°C/Gas mark 3.

6.  To assemble the lasagne, grease an oven proof dish, spread a spoonful of meat sauce over the base of the dish. Add a layer of lasagne sheets and top with one third of the meat sauce, then drizzle over some cheese sauce.  Repeat this and top with a final layer of lasagne sheets and cover with the cheese sauce.  Sprinkle over the cheese and place in the oven for 35-45 minutes until golden brown.

Sausage & Mustard Pasta

Sausage & Mustard Pasta

A tasty and very easy dish to make!  Sausage & Mustard, a perfect combination...

Serves 4

Prep time: 20 minutes

Cooking time: 10-30 minutes

Ingredients

1 tbsp olive oil

2 onions, peeled, sliced

1 clove of garlic, finely chopped

200g pasta (use your favourite)

6 good quality sausages

1 small handful fresh basil, roughly chopped (plus extra for serving)

1 tbsp Dijon or English Mustard

1 tbsp wholegrain mustard

a small pot of double cream

salt and freshly ground black pepper

Method

1.         Add the oil to large hot frying pan or wok and fry the onions and garlic until soft and slightly golden but not crisp.

2.         Meanwhile cook the pasta in boiling salted water as per packet instructions.

3.         Remove the skin from the sausages and divide the sausage meat into 1 inch pieces and add to the onions and cook for a few minutes.

4.         Add the basil and then add the mustards.

5.         Stir in the cream and check the seasoning, taste, and add more mustard if needed. Drain the pasta and add to the sausage and mustard. Serve on warm plates with a sprinkling of chopped basil.

Cooks Tips

·           You can use a variety of different mustards for this recipe & different flavoured sausages.  I love to experiment with the different and unique flavoured sausages I buy from the farmers market.

Quick & Easy Crab Pasta

Quick & Easy Crab Pasta

A taste of the sea, this pasta dish is so quick and easy to make but very delicious. 

Serves 4

Prep time:  5-10 minutes

Cooking time: 10 minutes

Ingredients

500g of your favourite spaghetti or linguine, cooked as per packet instructions

3 tbsp olive oil

1 garlic clove, peeled and finely chopped

1 red chilli, de-seeded and finely chopped

2 shallots, peeled and finely chopped

350g pre-prepared crabmeat

100ml white wine

Freshly ground salt and pepper

1 tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped

1 lemon, juice only

Method

1.  For the pasta, bring a large pan of salted water to the boil, add the sea salt and cook the linguine or spaghetti according to packet instructions, until al dente.

2.  In a large frying pan or wok heat the olive oil.  Add the garlic, chilli and shallots and fry until softened, 2-3 minutes.

3.  Add the crabmeat and cook for a further minute and then add the wine and simmer until most of the alcohol has evaporated, season with salt and pepper.

4.  Drain the pasta, reserving a few tablespoons of the pasta water. Add to the pan with the crabmeat and stir in the parsley and basil. Mix together to coat evenly, adding a splash of reserved pasta water if the mixture is too dry. Season with freshly squeezed lemon juice and serve.

Cod & Chorizo with Orzo

Cod & Chorizo with Orzo

A tasty and very easy dish to make!  Cod & Chorizo, what a beautiful combination...

Serves 4

Prep time: 15 minutes

Cooking time: 10-30 minutes

Ingredients

200g orzo pasta

225g cod fillet, skinless & boneless

Freshly ground salt & pepper

3 tbsp olive oil

200g chorizo, chopped

½ tsp smoked hot paprika

90g roasted red peppers (from a jar), cut into strips

3 tbsp fresh flat leaf parsley, chopped

½ lemon, juice only

Method

1.  Preheat the oven to 200°C/180°C/390°F/Gas mark 6.

2.  Bring a large pan of salt water to the boil and cook the orzo per packet instructions, drain and set aside.

3.  Season the cod with salt & pepper.  Heat an ovenproof frying pan and add 1 tbsp olive oil and fry the cod for 1-2 minutes on each side and place in the oven for 3-4 minutes.

4.  Remove the fish from the oven and flake onto a plate.

5.  Heat a pan until hot and then add 2 tbsp of olive oil and the chorizo and fry for 2-3 minutes or until all the oils are released from the chorizo.  Using a slotted spoon, remove the chorizo and set aside.

6.  Add the orzo and smoked paprika to the pan, stir well to coat in the oil and cook for 1-2 minutes then add the roasted peppers, cod and chorizo.  Mix well and season with salt and pepper to taste and then stir in the lemon juice and parsley.

7.  To serve, spoon onto warm serving plates.

* Cutlery -  Sophie Conran Rivelin for Arthur Price

Spicy Sausage & Chorizo Penne

Spicy Sausage & Chorizo Penne

This is a very quick and easy to make pasta dish with sausages, chorizo, tomatoes, red wine, chillies & garlic... delicious!

Serves 4

Prep time: 10 minutes

Cooking time: 25 minutes

Ingredients

1 tbsp olive oil

350g good quality sausages (I used beef & cracked pepper), remove casing & chop

100g chorizo, sliced

1 tsp flaked chillies (more if you like it really spicy)

3 cloves of garlic, peeled & finely chopped

150ml red wine

1 x 400g tinned chopped tomatoes

2 tsp caster sugar

200ml crème fraiche

Bunch of fresh basil, torn

Freshly ground salt & pepper

400g penne pasta

Parmesan cheese to serve

Method

1.  Heat the oil in a large frying pan or wok and fry the sausages, chorizo for 2-3 minutes.

2.  Add the chilli flakes and garlic to the sausage and chorizo, fry for 1-2 minutes.  Add the red wine and reduce for 3-4 minutes and then add the tomatoes and sugar and bring to the boil, simmer for 10 minutes.

3.  In the meantime cook the penne as per packet instructions, drain and set aside.

4.  Add the crème fraiche and basil to the sausage & chorizo and stir until all mixed through.  Season to taste and add the penne and stir until fully coated.

5.  Divide the pasta between four plates and serve with a sprinkling of parmesan.

Spaghetti with Green Olive Puttanesca

Spaghetti with Green Olive Puttanesca

This is a wonderfully tasty quick and easy mid-week meal. Chilli, Capers, Anchovies, Olives and Tomatoes - what a perfect combination!

Serves 4

Prep time:   5 -10 minutes

Cooking time: 15 minutes

Ingredients

2-3 tbsp olive oil

2 garlic cloves, peeled & finely chopped

1 small red chilli, deseeded & finely chopped

10 anchovies from a jar, drained & finely chopped

115g green olives, pitted

2 tbsp capers, drained

400g tin of chopped tomatoes

To serve

400g dried spaghetti, cooked as per packet instructions

Freshly grated parmesan

Fresh parsley, chopped

Method

1.  Place the oil in a large frying pan and heat, add the garlic and chilli and gently cook for 2 minutes.  Add the anchovies, olives, capers and tomatoes. Bring to the boil and reduce the heat to a simmer for 10-15 minutes until the sauce has thickened.

2.  Add the cooked spaghetti to the sauce and toss until fully coated.

3.  Serve with a sprinkling of parsley and parmesan, enjoy!

Delicious Penne with Prawns

Delicious Penne with Prawns

Wonderful light & delicious penne with prawns, wine, tomato & crème fraiche – a fantastic combination!

Serves 4

Prep time: 15 minutes

Cooking time: 15 minutes

Ingredients

300g penne pasta

1 tbsp olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

1 tbsp plain flour

1 tbsp tomato puree

1 lemon, juice only

1 small glass of wine

300ml fish stock

300g king prawns, cooked & peeled

3 tbsp crème fraiche

2 tbsp parmesan cheese, grated (plus extra for serving)

1 bunch of basil

Method

1.  Cook the penne as per packet instructions.

2.  In a large frying pan heat the olive oil and add the onions, garlic, celery and carrot and cook until soft.

3.  Add the flour and stir into the softened vegetables.  Add the tomato puree, lemon juice, wine and reduce.  Add the fish stock, bring to the boil and reduce then pass the liquid through a sieve and return to the pan.

4.  Bring the sauce back to the boil and add the prawns reduce the heat to a simmer until the prawns are cooked.  Now add the crème fraiche, penne and then stir in the parmesan and some basil leaves torn.

5.  Serve with a sprinkle of parmesan and basil, enjoy!