175g / 6oz diced pancetta or streaky bacon
500g / 1lb spaghetti
2 crushed garlic cloves
4 eggs
125g / 4oz grated Parmesan cheese
150ml (1/4 pint) single cream
small handful chopped fresh parsley
salt and black pepper

1. Cook the spaghetti in a large pan of slightly salted boiling water according to pack instructions.

2. In a frying pan add the pancetta or streaky bacon and heat gently for a few minutes until the fat starts to run from the meat. Turn up the heat and add the garlic. Cook for around 3-4 minutes until the pancetta or bacon is nice and crisp.

3. Break the eggs in a large bowl then add the bacon and garlic mixture. Next add the Parmesan cheese and season with salt and black pepper, whisk until well blended.

4. Drain the spaghetti once cooked and return it to the hot pan immediately. Stir in the bacon and egg mixture and toss quickly until the egg just begins to set. Stir in the single cream and chopped fresh parsley and heat very slowly and gently for about 1 minute. Serve at once.

8 oz (1 packet) of linguine pasta
1/4 pound cooked ham
1 large cup of sliced mushrooms
8 oz whipping cream
3 cloves crushed garlic
1 tbsp butter
1 handful chopped fresh basil
ground black pepper
1 medium sized onion finely chopped

1. To make this mushroom and ham linguine recipe simply fill a large pan with slightly salted water and bring to the boil. Add the linguine pasta and cook for approximately 8 minutes (or as per instructions on the packet if fresh), drain well once cooked.

2. Meanwhile melt the butter in a flat / frying pan, add onions, garlic and mushrooms to the butter and stir over a medium heat until onions start to soften and turn golden.

3. Reduce heat and slowly add the cream to the pan. Carry on cooking until the sauce has thickened.

4. Add the basil and ham and simmer for approx 8-10 minutes.

5. In a large bowl place the linguine, add the cream sauce and toss until pasta and cream well mixed. Serve with some cracked black pepper on top. Simple.

Note: This recipe also works well without the cream, which also means less calories too. Just omit step 3, then on step 4 add the basil and ham and go straight to step 5.

450g (1lb) lean minced beef
2 tablespoons vegetable oil
2 chopped onions
2 crushed garlic cloves
1 carrot (chopped finely)
400g (14oz) can tomatoes
2 tablespoons tomato puree
300ml (1/2 pint) beef stock
12 sheets oven ready egg lasagne
50g (2oz) grated Parmesan cheese

Cheese Sauce
75g (3oz) butter
75g (3oz) plain flour
800ml (1 1/2 pints) fresh milk
50g (2oz) grated Cheddar cheese

1. Preheat the oven to 180C/350F/gas 4. Grease a 3 litre (5 pint) ovenproof dish.

2. Heat the vegetable oil in a large pan and fry the onions, garlic and carrot for 5 minutes. Add beef mince and fry for around 4 minutes until the mince is brown.

3. Stir in the tomatoes, tomato puree and stock. Season with a little salt and pepper. Simmer for around 30 minutes.

4. In a saucepan melt the butter, then add the flour and stir for 1 minute. Remove from the heat and gradually add the milk. Place back on the heat and bring to the boil, stirring until the sauce has thickened. Season and add the grated Cheddar cheese.

5. Put 4 lasagne sheets in the dish, cover with half of the meat sauce then a third of the cheese sauce. Repeat layers, finishing with lasagne, cheese sauce and Parmesan. Bake for 45 minutes until nice and golden.

568ml pot double cream
250g tub mascarpone
75ml Marsala
5 tbsp golden caster sugar
300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
175g pack sponge fingers
25g chunk dark chocolate
2 tsp cocoa powder

1. Place the cream, mascarpone, Marsala and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.

2. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture.

3. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.

4. Cover and chill for a few hours. This can now be kept in the fridge for up to 2 days. To serve, dust with cocoa powder and grate over the remainder of the chocolate.

1 Place the basil leaves, nuts, garlic and extra virgin olive oil into a food processor or blender and blend to a paste. Season with salt and pepper should you wish, then transfer to a bowl.

2 Next stir in the Parmesan cheese and cover with cling film until required.

Tip: Why not try cooking your favourite pasta, then adding a couple of tablespoons of pesto to it and serve whilst hot, it’s delicious!

1 onion
2 tomatoes
1/4 cup chopped fresh basil
1 clove crushed garlic
4 tablespoons olive oil
2 tablespoons vinegar
4 slices of Italian bread cut 1/2 inch thick
salt & pepper to taste

1. Finely chop the tomato and onion.

2. In a bowl mix the tomato, onion, garlic, basil, 3 tablespoons of olive oil and vinegar. Add salt and pepper to taste.

3. Place the slices of Italian bread in a broiler or toaster oven until lightly browned. Remove and brush the remaining olive oil on one side of the bread.

4. Place the bread back in the broiler or toaster oven until the bread becomes crisp and crunchy. Remove and add the tomato mixture on top of each slice.

5. Serve either warm or cold.

8oz fresh buffalo mozzarella (cut into small pieces)
12 oz small fresh cherry tomatoes
2 garlic cloves (finely chopped)
1 handful fresh basil leaves
2 tbsp olive oil
salt & pepper
5 tsp Dijon mustard

1. To make the dressing first blend the mustard, oil, vinegar and torn up basil leaves together in a large bowl.

2. Add the buffalo mozzarella and tomatoes then mix well until the cheese and tomatoes are coated with dressing. Serve.

1 medium red onion (chopped)
1 tbsp olive oil
2 diced carrots
1 sweet red pepper (chopped)
1 stick of celery (chopped)
500g passata
600ml hot vegetable stock
1 tbsp Worcestershire sauce
50g pasta twirls or similar
250g cannellini beans (drained)
Crusty bread

1. To make this tasty Italian minestrone soup firstly cook the chopped red onion in olive oil, in a large pan over a low heat until soft.

2. Next add the carrots, chopped celery, sweet red pepper and stir well (heat for 5 mins stirring occasionally).

3. Add the passata, hot vegetable stock, Worcester sauce and pasta to the pan, stir well and simmer for 15-20 mins until the pasta is soft.

4. Add the cannellini beans to the pan and heat for 5 minutes. Serve with warm crusty bread. Quick and easy.

• 8 oz whole organic mushrooms
• 2 crushed garlic cloves
• 4 tbsps Worcestershire sauce
• salt and pepper
• 3 tbsps butter

1. Chop the mushrooms.

2. Melt the butter in a large frying pan on a medium heat, add the garlic and Worcestershire sauce.

3. Add the mushrooms to the pan and cook on a low to medium heat for around 8 minutes.

Alternative – Saucy Italian Mushroom Recipe

1lb fresh spinach (shredded)
2 freshly crushed garlic cloves
2 tbsp olive oil
juice of 1/2 lemon
salt / pepper to season

1. Heat the olive oil in a large frying pan over a medium heat.

2. Next add the garlic and spinach, stir constantly and cook until the spinach feels soft.

3. Remove spinach and garlic from the pan and place in a bowl, pour the lemon juice over the spinach, season with salt and pepper, mix well and serve. Fast and simple.