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Fettuccine Alfredo recipe
 It doesn’t get much easier (or creamier) than this fettucine alfredo, ready in the time it takes to cook the pasta. 400g/14oz dried fettuccine pasta300ml/10½fl oz double cream30g/1oz butterfreshly grated nutmeg, to taste200g/7oz freshly grated Parmesan cheesefreshly ground black pepper 400g/14oz dried fettuccine pasta 300ml/10½fl oz double cream 30g/1oz butter freshly grated nutmeg, to taste 200g/7oz freshly grated Parmesan cheese freshly ground black pepper Method Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, put the cream in a saucepan with the butter and a little grated nutmeg and warm through gently. Stir in the Parmesan.Drain the pasta, reserving about three tablespoons of the cooking water, then tip it straight into the cream sauce. Add as much of the reserved water as needed to loosen the consistency of the sauce to your liking. Mix gently, adding plenty of freshly ground black pepper. Serve immediately. Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, put the cream in a saucepan with the butter and a little grated nutmeg and warm through gently. Stir in the Parmesan. Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, put the cream in a saucepan with the butter and a little grated nutmeg and warm through gently. Stir in the Parmesan. Drain the pasta, reserving about three tablespoons of the cooking water, then tip it straight into the cream sauce. Add as much of the reserved water as needed to loosen the consistency of the sauce to your liking. Mix gently, adding plenty of freshly ground black pepper. Serve immediately. Drain the pasta, reserving about three tablespoons of the cooking water, then tip it straight into the cream sauce. Add as much of the reserved water as needed to loosen the consistency of the sauce to your liking. Mix gently, adding plenty of freshly ground black pepper. Serve immediately.
Mary Berry's crème fraîche pasta recipe
15 minute pasta This is my standby pasta supper as it is so delicious, so quick and everyone loves it. Great for everyday or for casual supper parties too. It's base is a crème fraîche pasta sauce and it's topped with crispy Parma ham, which gives tons of flavour and great texture. 350g/12oz penne pasta 2 x 80g packs Parma ham, snipped into small pieces250g/9oz small brown chestnut mushrooms, halved or quartered200g/7oz full-fat crème fraîche100g/3½oz Parmesan, grated 2 tbsp chopped fresh parsley salt and freshly ground black pepper, to taste 350g/12oz penne pasta 2 x 80g packs Parma ham, snipped into small pieces 250g/9oz small brown chestnut mushrooms, halved or quartered 200g/7oz full-fat crème fraîche 100g/3½oz Parmesan, grated 2 tbsp chopped fresh parsley salt and freshly ground black pepper, to taste green saladcrunchy bread green salad crunchy bread Method Cook the pasta in a pan of boiling salted water according to the packet instructions. Drain and set asideHeat a frying pan until hot. Add the Parma ham and fry until crisp. Transfer half the ham onto a plate and set aside. Add the mushrooms to the pan and fry for 2 minutes. Add the crème fraîche and bring to the boil. Add the pasta, Parmesan and parsley and toss over the heat. Season well with salt and pepper.Serve with a green salad and crunchy bread. Cook the pasta in a pan of boiling salted water according to the packet instructions. Drain and set aside Cook the pasta in a pan of boiling salted water according to the packet instructions. Drain and set aside Heat a frying pan until hot. Add the Parma ham and fry until crisp. Transfer half the ham onto a plate and set aside. Add the mushrooms to the pan and fry for 2 minutes. Add the crème fraîche and bring to the boil. Add the pasta, Parmesan and parsley and toss over the heat. Season well with salt and pepper. Heat a frying pan until hot. Add the Parma ham and fry until crisp. Transfer half the ham onto a plate and set aside. Add the mushrooms to the pan and fry for 2 minutes. Add the crème fraîche and bring to the boil. Add the pasta, Parmesan and parsley and toss over the heat. Season well with salt and pepper. Serve with a green salad and crunchy bread. Serve with a green salad and crunchy bread. Recipe tips If you want to use reduced fat crème fraîche, just stir it through at the end of cooking otherwise it will split. For special occasions, add a pack of asparagus tips to the pasta four minutes before the end of cooking time, then drain with the pasta.
Pasta chorizo recipe recipe
Penne with tomatoes, chorizo and cream This simple pasta dish can be on the table in half an hour and the chillies pack an impressive punch. 25g/1oz butter1 tsp finely chopped fresh rosemary700g/1lb 9oz fresh ripe tomatoes, peeled, seeds removed and dicedpinch sugar175–225g/6–8oz chorizo or kabanossi sausagepinch crushed chillies125–175ml/4–6fl oz cream3 tbsp finely chopped fresh flatleaf parsley450g/1lb dried penne pasta4 tbsp freshly grated Parmesansalt and freshly ground black pepper 25g/1oz butter 1 tsp finely chopped fresh rosemary 700g/1lb 9oz fresh ripe tomatoes, peeled, seeds removed and diced pinch sugar 175–225g/6–8oz chorizo or kabanossi sausage pinch crushed chillies 125–175ml/4–6fl oz cream 3 tbsp finely chopped fresh flatleaf parsley 450g/1lb dried penne pasta 4 tbsp freshly grated Parmesan salt and freshly ground black pepper Method Melt the butter in a saucepan and add the rosemary and tomatoes. Season with salt and pepper and add the sugar.Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes.Slice the sausage into 5mm/¼in rounds and add to the pan with the crushed chillies.Add the cream and two tablespoons of parsley and allow to bubble for 3–4 minutes, stirring frequently until the cream has reduced by half. Remove the pan from the heat and set aside. Cook the pasta according to packet instructions until it is 'al dente'. Drain and stir into the sauce with the grated Parmesan.Sprinkle with remaining parsley and serve. Melt the butter in a saucepan and add the rosemary and tomatoes. Melt the butter in a saucepan and add the rosemary and tomatoes. Season with salt and pepper and add the sugar. Season with salt and pepper and add the sugar. Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes. Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes. Slice the sausage into 5mm/¼in rounds and add to the pan with the crushed chillies. Slice the sausage into 5mm/¼in rounds and add to the pan with the crushed chillies. Add the cream and two tablespoons of parsley and allow to bubble for 3–4 minutes, stirring frequently until the cream has reduced by half. Remove the pan from the heat and set aside. Add the cream and two tablespoons of parsley and allow to bubble for 3–4 minutes, stirring frequently until the cream has reduced by half. Remove the pan from the heat and set aside. Cook the pasta according to packet instructions until it is 'al dente'. Drain and stir into the sauce with the grated Parmesan. Cook the pasta according to packet instructions until it is 'al dente'. Drain and stir into the sauce with the grated Parmesan. Sprinkle with remaining parsley and serve. Sprinkle with remaining parsley and serve.
Goats’ cheese lasagne with warm walnut sauce recipe
 A quick and simple veggie lasagne that isn't cooked in the oven. Perfect for a speedy midweek meal. 100g/3½oz Parmesan 150g/5½oz soft goats’ cheeselarge pinch grated nutmeg1 tsp thyme leaves6 fresh lasagne sheets100g/3½oz baby spinachsalt 100g/3½oz Parmesan 150g/5½oz soft goats’ cheese large pinch grated nutmeg 1 tsp thyme leaves 6 fresh lasagne sheets 100g/3½oz baby spinach salt 1 tbsp red wine vinegar90g/3¼oz walnuts, toasted and chopped2 garlic cloves, crushed1 bunch fresh parsley, chopped1 pinch dried chilli flakes 50ml/2fl oz–100ml/3½fl oz olive oil salt and freshly ground black pepper 1 tbsp red wine vinegar 90g/3¼oz walnuts, toasted and chopped 2 garlic cloves, crushed 1 bunch fresh parsley, chopped 1 pinch dried chilli flakes 50ml/2fl oz–100ml/3½fl oz olive oil salt and freshly ground black pepper Method To make the lasagne, mix the Parmesan, goats’ cheese, nutmeg and thyme together in a bowl. Place into a piping bag.Bring a large saucepan of salted water to the boil, add the lasagne sheets and cook for 1–2 minutes or until cooked through. Drain the sheets thoroughly. Place the spinach in a saucepan with a splash of water and cook until wilted.Pipe the goats’ cheese filling on each sheet of pasta on a serving plate. Top with the spinach and then pile the sheets on top of each other. To make the sauce, place the vinegar, waluts, garlic, parsley and chilli flakes in a food processor and slowly add the oil while running until you have a sauce consistency. Season to taste. Spoon the warm sauce over the lasagne and serve. To make the lasagne, mix the Parmesan, goats’ cheese, nutmeg and thyme together in a bowl. Place into a piping bag. To make the lasagne, mix the Parmesan, goats’ cheese, nutmeg and thyme together in a bowl. Place into a piping bag. Bring a large saucepan of salted water to the boil, add the lasagne sheets and cook for 1–2 minutes or until cooked through. Drain the sheets thoroughly. Place the spinach in a saucepan with a splash of water and cook until wilted. Bring a large saucepan of salted water to the boil, add the lasagne sheets and cook for 1–2 minutes or until cooked through. Drain the sheets thoroughly. Place the spinach in a saucepan with a splash of water and cook until wilted. Pipe the goats’ cheese filling on each sheet of pasta on a serving plate. Top with the spinach and then pile the sheets on top of each other. Pipe the goats’ cheese filling on each sheet of pasta on a serving plate. Top with the spinach and then pile the sheets on top of each other. To make the sauce, place the vinegar, waluts, garlic, parsley and chilli flakes in a food processor and slowly add the oil while running until you have a sauce consistency. Season to taste. To make the sauce, place the vinegar, waluts, garlic, parsley and chilli flakes in a food processor and slowly add the oil while running until you have a sauce consistency. Season to taste. Spoon the warm sauce over the lasagne and serve. Spoon the warm sauce over the lasagne and serve.
Chicken, lime and lemongrass soup recipe
 This fragrant chicken soup is the perfect balance of salty, hot and sour. 2 litres/3½ pints fresh chicken stock2 lemongrass stalks, bruised plus 1 tbsp finely chopped4 slices galangal, each about the thickness of a £1 coin9 Thai shallots, 3 peeled and left whole, 6 thinly sliced2 chicken breasts 6 tbsp lime juice3–4 tbsp fish saucepinch finely chopped bird's-eye chillies1 tbsp lemongrass, finely chopped 1 handful fresh coriander, roughly chopped, to garnish 2 litres/3½ pints fresh chicken stock 2 lemongrass stalks, bruised plus 1 tbsp finely chopped 4 slices galangal, each about the thickness of a £1 coin 9 Thai shallots, 3 peeled and left whole, 6 thinly sliced 2 chicken breasts 6 tbsp lime juice 3–4 tbsp fish sauce pinch finely chopped bird's-eye chillies 1 tbsp lemongrass, finely chopped 1 handful fresh coriander, roughly chopped, to garnish Method Put the stock in a large, lidded saucepan, bring to a boil and cook until reduced by half. Reduce to a simmer and add the lemongrass stalks, galangal and whole shallots and simmer for 10 minutes. Add the chicken breasts, cover with a lid and gently simmer for 10–12 minutes, or until cooked through. Turn off the heat and remove the chicken, shred and set aside. Strain the liquid, retaining the stock and discarding the aromatics. Divide the chicken between 2 bowls and add 3 tablespoons lime juice and 1–2 tablespoons fish sauce to each. Add the sliced shallots, chillies and finely chopped lemongrass and leave to stand for 20 minutes at room temperature.Reheat the stock to boiling and divide between the 2 bowls. Garnish with the coriander and serve. Put the stock in a large, lidded saucepan, bring to a boil and cook until reduced by half. Put the stock in a large, lidded saucepan, bring to a boil and cook until reduced by half. Reduce to a simmer and add the lemongrass stalks, galangal and whole shallots and simmer for 10 minutes. Reduce to a simmer and add the lemongrass stalks, galangal and whole shallots and simmer for 10 minutes. Add the chicken breasts, cover with a lid and gently simmer for 10–12 minutes, or until cooked through. Turn off the heat and remove the chicken, shred and set aside. Add the chicken breasts, cover with a lid and gently simmer for 10–12 minutes, or until cooked through. Turn off the heat and remove the chicken, shred and set aside. Strain the liquid, retaining the stock and discarding the aromatics. Strain the liquid, retaining the stock and discarding the aromatics. Divide the chicken between 2 bowls and add 3 tablespoons lime juice and 1–2 tablespoons fish sauce to each. Add the sliced shallots, chillies and finely chopped lemongrass and leave to stand for 20 minutes at room temperature. Divide the chicken between 2 bowls and add 3 tablespoons lime juice and 1–2 tablespoons fish sauce to each. Add the sliced shallots, chillies and finely chopped lemongrass and leave to stand for 20 minutes at room temperature. Reheat the stock to boiling and divide between the 2 bowls. Garnish with the coriander and serve. Reheat the stock to boiling and divide between the 2 bowls. Garnish with the coriander and serve.
Simple white bean and bacon soup recipe
 This 5-ingredient white bean and bacon soup is so simple to make. Perfect for a thrifty and filling lunch or dinner any day of the week. In November 2023, this recipe was costed at an average of £1 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 235 kcal, 14g protein, 19g carbohydrate (of which 3.6g sugars), 10g fat (of which 3.4g saturates), 6.7g fibre and 3.1g salt. 150g/5½oz smoked streaky bacon, cut into 1cm/½in wide pieces2 garlic cloves, finely chopped2 x 400g tins cannellini beans, drained and rinsed1.2 litres/2 pints hot chicken stock, made from stock cubes200g/7oz bag shredded greens 150g/5½oz smoked streaky bacon, cut into 1cm/½in wide pieces 2 garlic cloves, finely chopped 2 x 400g tins cannellini beans, drained and rinsed 1.2 litres/2 pints hot chicken stock, made from stock cubes 200g/7oz bag shredded greens Method Fry the bacon and garlic together in a large saucepan for 5 minutes until the bacon has started to crisp. Add the beans and stock and simmer for 10 minutes. Using a potato masher, crush the beans lightly, ensuring some remain whole.Add the greens and cook for a further 3–4 minutes before ladling into serving bowls. Serve immediately. Fry the bacon and garlic together in a large saucepan for 5 minutes until the bacon has started to crisp. Add the beans and stock and simmer for 10 minutes. Using a potato masher, crush the beans lightly, ensuring some remain whole. Fry the bacon and garlic together in a large saucepan for 5 minutes until the bacon has started to crisp. Add the beans and stock and simmer for 10 minutes. Using a potato masher, crush the beans lightly, ensuring some remain whole. Add the greens and cook for a further 3–4 minutes before ladling into serving bowls. Serve immediately. Add the greens and cook for a further 3–4 minutes before ladling into serving bowls. Serve immediately. Recipe tips Try adding other ingredients to the soup depending on what you have in the fridge. Diced carrots and potatoes work well or swap the greens for green beans that have been cut into 2cm/¾in lengths. To boost the flavours, add dried rosemary, a pinch of chilli flakes or sprinkle some grated Parmesan over each bowl.
Vegan chickpea and garlic soup recipe
 In an attempt to be more economical, I’ve been batch cooking. The perfect lunch recipe, with chickpeas that provide a great source of protein to keep you feeling full for longer. 1 whole garlic bulb, top removedolive oil1 onion, chopped2–3 large celery stalks, chopped2–3 carrots, peeled and chopped1 small potato, chopped1 tsp cumin1 tsp paprika400g tin chickpeas, drained950ml/1¾ pints vegetable stock1 tbsp lemon juicesalt and freshly ground black pepper 1 whole garlic bulb, top removed olive oil 1 onion, chopped 2–3 large celery stalks, chopped 2–3 carrots, peeled and chopped 1 small potato, chopped 1 tsp cumin 1 tsp paprika 400g tin chickpeas, drained 950ml/1¾ pints vegetable stock 1 tbsp lemon juice salt and freshly ground black pepper Method Preheat oven to 200C/180C Fan/Gas 6.Place the garlic on a small roasting tray, drizzle some olive oil over then roast for 30–35 minutes.Meanwhile, heat some olive oil in a large saucepan over medium-high heat. Once hot, fry the onion, celery, carrots and potato for 10 minutes, until softened. Sprinkle over the cumin and paprika, and cook until fragrant.Add the chickpeas to the pan then pour in the vegetable stock. Reduce to a low heat and simmer for 25–30 minutes.When the garlic is cooked, gently squeeze each clove out of its skin and add to the soup. Stir and simmer for another 10 minutes.Blend using a hand blender while slowly pouring in a little more olive oil to taste.Add lemon juice, salt and pepper to taste and stir before serving. Preheat oven to 200C/180C Fan/Gas 6. Preheat oven to 200C/180C Fan/Gas 6. Place the garlic on a small roasting tray, drizzle some olive oil over then roast for 30–35 minutes. Place the garlic on a small roasting tray, drizzle some olive oil over then roast for 30–35 minutes. Meanwhile, heat some olive oil in a large saucepan over medium-high heat. Once hot, fry the onion, celery, carrots and potato for 10 minutes, until softened. Sprinkle over the cumin and paprika, and cook until fragrant. Meanwhile, heat some olive oil in a large saucepan over medium-high heat. Once hot, fry the onion, celery, carrots and potato for 10 minutes, until softened. Sprinkle over the cumin and paprika, and cook until fragrant. Add the chickpeas to the pan then pour in the vegetable stock. Reduce to a low heat and simmer for 25–30 minutes. Add the chickpeas to the pan then pour in the vegetable stock. Reduce to a low heat and simmer for 25–30 minutes. When the garlic is cooked, gently squeeze each clove out of its skin and add to the soup. Stir and simmer for another 10 minutes. When the garlic is cooked, gently squeeze each clove out of its skin and add to the soup. Stir and simmer for another 10 minutes. Blend using a hand blender while slowly pouring in a little more olive oil to taste. Blend using a hand blender while slowly pouring in a little more olive oil to taste. Add lemon juice, salt and pepper to taste and stir before serving. Add lemon juice, salt and pepper to taste and stir before serving.
Tourin soup recipe
 This smooth and velvety soup is from south west France and makes a deliciously warming lunch. 3 tbsp duck fat 1 onion, diced1 head of garlic, separated into cloves, peeled and chopped 1 bay leaf few thyme sprigs 1 tbsp plain flour 500ml/18fl oz chicken stock 2 free-range egg yolks½ tbsp sherry vinegar salt and freshly ground black pepper 3 tbsp duck fat 1 onion, diced 1 head of garlic, separated into cloves, peeled and chopped 1 bay leaf few thyme sprigs 1 tbsp plain flour 500ml/18fl oz chicken stock 2 free-range egg yolks ½ tbsp sherry vinegar salt and freshly ground black pepper 3 tbsp duck fat 4 garlic cloves, sliced1 tsp chopped fresh thyme1 slice day-old bread, crusts removed and cut into cubes 3 tbsp duck fat 4 garlic cloves, sliced 1 tsp chopped fresh thyme 1 slice day-old bread, crusts removed and cut into cubes Method To make the soup, heat the duck fat in a large saucepan and sweat the onion, garlic, bay and thyme until softened but not starting to colour. Add the flour and stir. Pour in the stock and whisk to thicken. Simmer for 20 minutes, then blend with a stick blender.Mix the egg yolks with the vinegar and pour into the pan, still off the heat. Taste and season with salt and pepper. To make the garnish, heat the duck fat in a frying pan and fry the garlic and thyme until crisp. Remove the garlic and thyme with a slotted spoon and add the bread cubes. Fry until golden. Spoon the soup into warmed bowls and garnish with the garlic, thyme, croûtons and lots of black pepper. To make the soup, heat the duck fat in a large saucepan and sweat the onion, garlic, bay and thyme until softened but not starting to colour. Add the flour and stir. Pour in the stock and whisk to thicken. Simmer for 20 minutes, then blend with a stick blender. To make the soup, heat the duck fat in a large saucepan and sweat the onion, garlic, bay and thyme until softened but not starting to colour. Add the flour and stir. Pour in the stock and whisk to thicken. Simmer for 20 minutes, then blend with a stick blender. Mix the egg yolks with the vinegar and pour into the pan, still off the heat. Taste and season with salt and pepper. Mix the egg yolks with the vinegar and pour into the pan, still off the heat. Taste and season with salt and pepper. To make the garnish, heat the duck fat in a frying pan and fry the garlic and thyme until crisp. Remove the garlic and thyme with a slotted spoon and add the bread cubes. Fry until golden. Spoon the soup into warmed bowls and garnish with the garlic, thyme, croûtons and lots of black pepper. To make the garnish, heat the duck fat in a frying pan and fry the garlic and thyme until crisp. Remove the garlic and thyme with a slotted spoon and add the bread cubes. Fry until golden. Spoon the soup into warmed bowls and garnish with the garlic, thyme, croûtons and lots of black pepper.