I imagine that as you read sage and black pudding pasta you’ll fall into one of two camps of people; either the ‘a full English isn’t the same without it’ camp or the ‘I don’t like it’ camp. If you know what goes into making a black pudding I can understand that it doesn’t really help to sell itself: pork blood, pork fat, oatmeal and spices. The spices vary between producers so try out a local one if you can get your hands on it, it’s
I won't lie to you. This is not a dish that's light on calories. But my word it is worth every one of them. My fennel and sausage ragu is exactly what the doctor ordered for mid-February. It's full of good, hearty ingredients and it can't fail to cheer you up from the inside out on a chilly evening. This dish is all about the sausages; the better the sausages you can get your hands on, the better the finished dish. Head to your local farmers' market,
It’s always interesting to try something different with a classic. Not content with, although always very welcome, standard macaroni cheese I wanted to add a few bits here and there to make it extra special. I dreamt up my beer, mustard and onion macaroni cheese and set about making it. I wasn’t sure how best to incorporate the beer so I settled on trying out a beer béchamel.
You will need (for 2):
Pasta bake has got to be one of the best comfort dishes going. Plenty of carbs smothered in tomato, cheese or cream sauce with all sorts of lovely other bits in there; bacon or mushrooms being my favourite. For me a pasta bake is normally a weekend dish as it takes a bit of time to make, however, this recipe using gnocchi takes only 45 minutes from start to table and is mighty tasty and super simple too. Not only that, if you serve it with salad you’ve
Sometimes you end up with all sorts of bits and pieces in your fridge; half a bit of something there, a few nibbly bits leftover here and I find these little pieces a great source of inspiration. The next pasta recipe I have for you is a speedy one which makes use of a few ingredients I can find in my fridge more often than not. Lovingly referred to as ‘pasta with fridge bits’ this particular version was a delicious Spaghetti with Balsamic Tomatoes,
I often get left with a collection of fresh herbs. I don’t have a freezer so can’t freeze them for future use and even if they come in a pot, they always seem to die on me. This recipe is a great one for using up almost any fresh herbs you have hanging around (except maybe mint, keep that for the gin). As if this recipe wasn’t useful enough already it also contains super easy meatballs, made from sausages, for minimum fuss and maximum taste.
The next pasta recipe up my sleeves is a super quick one; ideal for a midweek meal you need in a hurry but still want it to be tasty too. My Spicy Tomato Fusilli with Garlic Pangrattato takes less than thirty minutes from fridge to plate, is super cheap and great at using up odds and ends you may already have in the fridge and cupboards. For this recipe again I am using Vetta high fibre pasta which is higher in fibre than regular pasta thanks to a
This is the first of four recipes aimed at giving you a few new ideas for the next time you’re after pasta for dinner. I’m sure I am in the majority of people who eat pasta at least once a week. And why not? It’s a carbohydrate that goes with everything and sometimes is at its best simply served with butter and cheese; because you chose to not because the fridge is empty. Of course. The first of these new pasta recipes is for Creamy Chicken,
After my last £6 supper on BBC Radio Berkshire, Paul Ross was quite disappointed that the recipe included no frozen peas. It got me thinking that actually there's plenty to celebrate in the humble frozen pea. They're cheap, you can always keep some in the freezer and they are a welcome shot of greenness and sweetness at this time of year. This quick, easy and cheap meal is a little mid-week fanfare of the frozen pea.
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It's a bit weird here at the moment. The days are warm but the nights are surprisingly cold; light lunches but also still comfort food dinner season. The purple sprouting broccoli season is upon us and as much as I like it cooked simply, maybe with a butter sauce, I am craving carbohydrates and big warming meals at the moment. My bacon, purple sprouting and cheese pasta bake is ideal.
You will need (for four):