Tomato and mascarpone gnocchi bake

Ingredients
500g gnocchi
400g tin of chopped tomatoes
1tbsp tomato puree
250g mascarpone
50g parmesan
Basil
Oregano

1. Boil the gnocchi according to instructions on pack then drain

2. Pour over the tomatos and tomato puree and stir

3. Add the mascarpone, parmesan and herbs. Stir

4. Transfer to an ovenproof dish and bake for 10 minutes

Serves 4

Sausage and bean hotpot

Ingredients
8 sausages
1 chicken stock cube
200ml water
1 tin of baked beans
Cheddar cheese, grated

1. Fry the sausages until cooked

2. Dissolve stock cube in water and boil. Pour the hot stock over the sausages

3. Stir in the baked beans and cook for 5 minutes until heated through

4. Serve with grated cheese scattered on top

Serves 4

Cheese and bacon pasta bake

Ingredients
200g pasta, boiled
200g smoked bacon, chopped
4 eggs
200ml creme fraiche
100g mature cheddar

1. Preheat oven to 180°C / 350°F / gas 4 and grease a baking tin / dish

2. Fry the bacon until crisp. Put bacon and pasta into tin

3. Beat the eggs and creme fraiche together and add the cheese. Stir.

4. Pour mixture over the past and bacon in the tin and stir

5. Bake for 40-45 minutes

Serves 4

Corned beef and potato pie

Ingredients
225g plain flour
50g butter
50g lard
30ml water
pinch of salt
340g tin of corned beef
300g potatoes, boiled

1. To make the pastry mix flour and salt then rub in the fat to make breadcrumbs. Add cold water and mix into a stiff dough.

2. Preheat oven to 190°C / 370°F / gas 5. Grease a 20cm / 8 inch ovenproof plate

3. Divide pastry in half and roll out. Line the plate with one half.

4. Mash potato and corned beef together and place it in the pie.

5. Wet edges of pastry and cover the pie with the other half of the pastry. Seal edges

6. Brush with egg or milk and bake for 35-40 minutes