Spaghetti bolognese

Ingredients

200g beef mince
70g spaghetti
250 tomato pasta sauce
Half a red onion, chopped
Beef stock cube dissolved in 200ml water
1tsp worcestershire sauce
Parmesan shavings
Dried oregano
Dried basil

1. Fry the mince and onion until both are cooked

2. Add worcestershire sauce the pour the beef stock over and bring to the boil

3. Add the spaghetti and boil until it has softened

4. Add the tomato sauce and herbs, mix well and simmer for about 10 mins until sauce has thickened

5. Serve and sprinkle parmesan shavings over

Serves 1

Cheese and bacon potato salad

Ingredients
150g small potatoes (or larger ones cut up)
3 slices bacon
5 tbsp mayonnaise
2 tbsp parmesan, grated
1 tsp poppy seeds
1 tsp parsley
1 tsp chives

1. Boil the potatoes for 20-25 minutes until cooked. Meanwhile fry the bacon

2. Mix the mayonnaise, parmesan, poppy seeds, parsley and chives together in a bowl

3. Add the potatoes and bacon and mix well

Serves 1

Fish in tomato and onion sauce

Ingredients
600g white fish fillets
500g jar tomato pasta sauce
2 small onions, chopped
100g parmesan
dried parsley
dried basil

1. Preheat oven to 190°C / 375°F / gas 5

2. Fry the onions until soft then place in a baking dish.

3. Pour the sauce over the onions and stir well, stir in the herbs.

4. Place the fish in the middle of the dish and cover with some of the sauce.

5. Sprinkle the parmesan over the top and bake for 20-25 minutes

Serves 4

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

Prawn risotto

Ingredients
75g risotto rice
1 vegetable stock cube
200ml water
1tbsp olive oil
25g butter
60g frozen (cooked and peeled) prawns
1 small onion
parsley
dill
parmesan

1. Put stock cube in water and boil.

2. Heat butter and oil in a pan and fry the onions until soft. Add the rice

3. Pour stock over rice and cook until all liquid is absorbed

4. Add the prawns and cook for 10 minutes, stirring

5. Sprinkle with herbs and parmesan, stir and serve

Serves 1

Cheesy leek and ham bake

Ingredients
1 small leek (cut in half)
4 slices ham
100ml creme fraiche
30g parmesan
breadcrumbs

1. Preheat oven to 200°C / 400°F / gas 6

2. Boil the leeks in a shallow pan for 5 minutes until soft. Remove from water

3. Wrap each leek in 2 slices of ham and place in a small baking tin

4. Mix creme fraiche with 50ml of the water reserved from the leeks, stir in the parmesan and bread crumbs

5. Pour over the leeks in the tin and bake for 15 minutes

Serves 1

Fish and tomato couscous

Ingredients
1 fillet of white fish (I used pollock) cut into chunks
50g couscous (dry, uncooked)
1 vegetable stock cube
400ml water
4 tbsp tomato puree
parsley, chopped
50g parmesan, grated

1. Fry the fish in oil and season with salt/pepper

2. Dissolve stock cube in water and bring to the boil. Add the couscous and cook until the water is soaked up

3. Stir tomato puree into the couscous. Add the fish, parmesan and parsley and stir

4. Serve

Serves 1