A version of this comforting cheesy pasta dish from ” Real Food” by Nigel Slater. Serve with a bitter leaf salad to mop upthe cheesy sauce from your plate.
A new favourite from ” The Weekend Cook” by Angela Hartnett. You need to use good sausages- ideally spicy Italian Sausages with fennel and chilli which can be bought in some supermarkets and Italian delicatessens. You can replace the peas with broad beans or leeks if you like.
A simple and quick version of lasagne from ” Mezcla” by Ixta Belfrage. If you like you could use chicken stock or bone broth if you are not catering for vegetarians. Spinach, chard leaves or ham also make a good addition to the layers.
A most delicious recipe for pasta using dried porcini mushrooms from ” Mezcla” by Ixta Belfrage. Make sure you prepare all the ingredients before you start cooking.
