1 Onion

2 Celery Sticks

2 Carrots

4tbsp Oil

400g can of Chickpeas

200g can of Cannellini Beans

1/4pt Passata

120ml Water

2 1/2pt Vegetable Stock

7oz Dried Pasta

Handful of Parmesan, grated

1. Cook and drain the pasta, for half as long as according to the packet
2. Finely chop all the vegetables, and place with the oil in a large saucepan, and cook on a low heat for 5 to 7 minutes
3. Drain and rinse the chickpeas and beans, add these to the pan and cook for a further 5 minutes
4. Stir in the passata and water, then cook for another 3 miuntes
5. Add a third of the stock, and season if needed. Bring to the boil, cover and simmer for an hour, stirring occasionally.
6. Add the remaining stock & the pasta, bring to the boil again, stirring frequently
7. Lower the heat and simmer for the remainder of the pasta’s cooking time

Try adding paprika for another little something

“I’d much rather eat pasta and drink wine than be a size 0″

8oz Dried Pasta

10oz Cherry Tomatoes

6oz Asparagus Tips

2tbsp Oil

1. Cook and drain the pasta according to the packet, and stir in 1tbsp of the oil
2. Whilst the pasta is cooking, place the tomatoes in a single layer on a baking tray, slice the asparagus down the middle, brush with the rest of the oil
3. Grill on a medium heat, until the tomatoes are on the brink of collapse, and the asparagus is tender
4. Toss together the pasta and vegetables

Try adding a small handful of ripped basil, for a fuller flavour

“A world without tomatoes is like a string quartet without violins”

14oz Dry Penne

3 Egg Yolks

7tbsp Parmesan, grated

7oz Ricotta Cheese

4tbsp Double Cream

3tbsp Butter

Nutmeg, grated

1. Cook and drain the pasta, according to the packet
2. Mix the egg yolks and both cheeses together, add the cream, and mix well
3. Grate in some nutmeg and season with a sprinkling of salt & plenty of black pepper
4. Melt the butter in a large saucepan, over a medium heat, add the pasta, and stir to coat
5. Remove from the heat, and add the cheese sauce, making sure all the pasta is covered

For children, Try different shaped pastas, and a drop or two of food colouring, to liven up the meal

“Age is something that doesn’t matter, unless you are a cheese”

for every 3 oz (85g) of cooked, chopped Meat;

1 large Potato, peeled & grated

1 Onion, peeled & grated

1 Egg, beaten

1oz (30g) Self Raising Flour

Oil

1. Mix together the potato and onion, then beat in the egg
2. Add the flour & meat, and mix well
3. Heat some oil in a heavy frying pan on a medium heat.
4. Make the meat mixture into reasonably sized patties, and fry them until brown on both sides

Try adding a pinch of mixed herbs, or some chilli, for a little extra something

“Heaven sends us good meat, but the devil sends us cooks”

2 large Onions, diced

1 large Aubergine, diced

3 Potatoes, scrubbed & diced

3 Courgettes, diced

2 Red Peppers, diced

6tbsp Oil

Two 425g cans of Chopped Tomatoes

1/2 head of Garlic, peeled & crushed

Handful of Parsley, chopped

1. Pre-heat oven to 180C/350F (160C/320F for a fan oven)
2. Mix all the raw vegetables, parsley and half of the garlic in a bowl, season, and toss to coat
3. Empty into a large, oven-proof dish, level off, season again and then pour over the oil
4. Mix together the remainder of the garlic and the chopped tomatoes, and pour this over the vegetables, making sure to coat everything evenly
5. Bake until the tomatoes are blackened at the edges, checking every half hour

This is the traditional Tumbet recipe, but you can try any vegetables you want!

“A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables.”

1 Onion, finely chopped

1 Garlic Clove, sliced

425g can of Butter Beans, drained

1tbsp Tomato Purée

Juice of 1/2 a Lemon

1. Fry the onion in some oil for about 5 minutes, and then add the garlic and fry for another 5 minutes
2. Stir in the beans, purée, lemon juice and a good helping of salt and pepper
3. Stir fry for 2 minutes
4. Remove from the heat, stir in the parsley, and let rest, covered, for at least half an hour

Try adding a little cayenne pepper for an extra kick!

“People eat to live. The Greek live to eat”

Bananas

Golden Syrup

Ground Cinnamon

Ground Ginger

1. Pre-heat the oven to 180C/350F (160C/320F for a fan oven)
2. Place one or two bananas for each person in tinfoil, and drizzle over with golden syrup
3. Sprinkle over each banana a large pinch of ground cinnamon, and a dusting of ground ginger
4. Cover with another sheet of tinfoil, and bake for 15 minutes, then remove the top tinfoil, and bake for further 5 minutes
5. After placing the bananas in bowls, carefully shape the tinfoil to a spout shape, and use this to drizzle any remaining syrup over the bananas

Try adding some honey or extra spices to create your own unique style

“Time flies like an arrow. Fruit flies like a banana”

2oz (50g) Dark Chocolate, in small pieces

1 or 2 tsps of Ground Ginger

4oz (110g) Self Raising Flour

1/2oz (15g) Cocoa

1tsp Bicarbonate of Soda

2oz (50g) Butter

1 1/2oz (40g) Sugar

2oz (50g) Golden Syrup

1. Pre-heat the oven to 180C/350F (160C/320F for a fan oven)
2. Mix together the flour, cocoa, ginger and bicarb, then rub in the butter
3. Stir in the sugar and chocolate, then add the golden syrup
4. Form the dough into ball, and divide it into 16, and roll each portion into a ball
5. Line a baking tray with greaseproof paper
6. Flatten each ball, and place on the baking tray with a little space around each one
7. Bake for 15 to 20 minutes, until deep brown and crisp

Try adding some other spices, like ground cinnamon or cloves, for a more Christmasy biscuit

“A little too much chocolate is just about right”

3 large Potatoes

3 medium Leeks

2pts of Water or Weak Stock

1. Cook potatoes and leeks in 1/2 pint of the water/stock for 20 minutes
2. Liquidise the vegetables and add again to pot
3. Stir in the rest of the water/stock, season if needed, cover, and simmer for 25 minutes

Try adding some swede, for a sweeter taste and extra colour

“Only two things in this world are too serious to be jested on, potatoes and matrimony”

1lb (450g) Carrots, grated

1 Onion, grated

1 stick Celery, sliced

1 1/2pt Vegetable Stock

1oz (30g) Butter

1/2tsp Sugar

2tbsp Milk or Single Cream

1. Melt the butter in a large saucepan, add the vegetables, cover, and cook on a low heat for 10 minutes
2. Then add the sugar, 1pt of the stock, and simmer for 15 minutes
3. Liquidise, or push through a sieve, add the rest of the stock, and season if needed
4. Bring to the boil, then stir in the milk/cream, and do not allow to boil again

Try using a chicken stock, for a heartier taste, and serve with crusty bread

“The day is coming when a single carrot, freshly observed, will set off a revolution”