Chicken & mushroom pasta bake (Spaghetti tetrazzini)

Ingredients
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pieces 20 g dried porcini mushrooms olive oil 4 higher !el"#re chic$en %highs& 'oned& s$inned #nd cu% in%o 'i%e si(ed

se# s#l% "reshl) ground 'l#c$ pepper 2 cloves o" g#rlic& peeled #nd "inel) sliced *+0 g mi,ed "resh mushrooms& cle#ned #nd %orn 200 ml !hi%e !ine *20 g dried sp#ghe%%i *00 ml single cre#m -+0 g .#rmes#n cheese& gr#%ed - sprig o" "resh '#sil& le#ves pic$ed

Method
I remember meeting a lovely old couple outside my parents' pub and when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini I hadn't a clue what they were talking about and then, by chance, I saw a recipe for chicken tetrazzini in an old Italian cookbook and it's great really tacky but gorgeous! Here's my version... Preheat the oven to 200C/400F/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5fl oz). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash

of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add threequarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

Roasted cauliflower with cumin, coriander & almonds

Ingredients
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- he#d c#uli"lo!er& ou%er green le#ves removed& 'ro$en in%o "lore%s se# s#l% olive oil - $no' 'u%%er 2 %e#spoons cumin seeds 2 %e#spoons cori#nder seeds - 2 dried red chillies - h#nd"ul 'l#nched #lmonds& sm#shed

(es% #nd /uice o" - lemon

Method
When most people think of ways to cook cauliflower they will come up with either boiling or gratinating - I'm sure this is the same for you. It may seem strange, but cauliflower is absolutely fantastic when lightly roasted, especially with herbs, spices, cheeses or breadcrumbs. It develops a really incredible flavour that I'm well impressed by. Here's a recipe I made up that is Indian-ish in style. But, hey, it's not about points for authenticity - it's about whether it's delicious or not and I think it is! Please try this one. Preheat your oven to 200C/400F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.