PASTA AND EGGS RECIPES RECIPES

Steps:

• 1. Trim the spring onions, carrot and celery. Roughly chop all the vegetables, then blitz in the food processor with the chillies (stalks removed). Add the sausages, 1 heaped teaspoon of fennel seeds and 1 teaspoon of oregano. Keep pulsing until well mixed, then spoon this mixture into a large frying pan on a high heat with a lug of olive oil, breaking it up and stirring as you go. Keep checking on it and stirring while you get on with other jobs.
  2. Fill a large deep saucepan with boiling water. Season well then add the penne and cook according to packet instructions, with the lid askew.
  3. Crush 4 unpeeled cloves of garlic into the sausage mixture and stir in 4 tablespoons of balsamic vinegar and the tinned tomatoes. Add a little of the starchy cooking water from the pasta to loosen if needed.
  4. Drain the pasta, reserving about a wineglass worth of the cooking water. Tip the pasta into the pan of sauce and give it a gentle stir, adding enough of the cooking water to bring it to a silky consistency. Taste, correct the seasoning, then tip into a large serving bowl and take straight to the table with the Parmesan for grating over. Scatter over a few basil leaves.

Steps:

• Preheat the oven to 180 degrees

  Cook the salmon en papillote, with some olive oil, clove garlic, squeeze of lemon and season with salt and pepper to taste, for 15 minutes

  Boil the pasta for 15 mins until al dente

  Cook the leeks in the butter and garlic, once softened season and add the flour to coat all the leeks

  Add the milk a little at a time until you have a thick creamy sauce, now add the yogurt and mustard along with the parsley and mint and stir well – season well with black pepper 

  Add your cooked pasta to an oven proof dish, then add the salmon layer, flaking across all the pasta removing any bones.

  Now add the creamy leeks over the top covering right to the edges

  Sprinkle over the breadcrumbs and season lightly again

  Put this in the oven until golden brown on top – about 15 minutes should do the trick!