Josh's Pasta

Serves 1 normal family of 4, or 1 very hungry Josh

Ingredients:

4 chicken breasts or 1 packet of streaky bacon or both, cubed

Olive oil

Juice of 1 lemon

1 red onion, sliced

400g courgettes, sliced

250g mushrooms, I like using a mixture, but just button mushrooms work just as well

200g Rosa tomatoes

500ml cream

100ml basil pesto

Salt and pepper

500g linguine or tagliatelle cooked

Fresh basil and parmesan to serve

Method:

Heat a large frying pan to smoking point, splash in a little olive oil, and add the chicken, lemon juice and a tablespoon of pesto. Add about a cup of water and bring to the boil. Let the water reduce until the pan in completely dry and then fry the chicken until golden brown. (Poaching it first will prevent it from drying out before it has cooked through).

Remove the chicken from the pan and add the bacon.

Once the bacon is golden brown, remove it from the pan and add the onions. Once the Onions are caramelized, remove them from the pan and add the courgettes. When the courgettes are golden remove them and add the mushrooms and cook until dark golden, then remove them from the pan.

Bring the pan back up to the heat and add more olive oil, when smoking add the Rosa tomatoes, and cook until they burst and begin to colour. Now add all the separately cooked ingredients back into the pan.

Add the cream and bring it to the boil, allow to reduce until it has thickened a little then add the pesto. Season well with salt and pepper, and if you like you can add a little more pesto to taste.

Mix the pasta with the sauce and allow to stand for a few minutes before serving - I have been told it’s just not as good if you don’t. Garnish with fresh basil and some parmesan shavings.

Posh Potatoes

Serves 4

Ingredients:

750g Nicola potatoes

125ml Mascarpone, or for a healthy version- this also works really well with yogurt

45ml mayonnaise

Zest of 1 lemon

15g chives, finely chopped

10g parsley, finely chopped

2 spring onions, finely sliced

½ red onion, finely chopped

Maldon salt

Black Pepper

Method:

Cut the potatoes into three, and place in a pot of cold, salted water. Bring the water to the boil, and cook until potatoes are just cooked.

Remove the potatoes from water, and allow to cool completely.

In a small bowl mix the mascarpone and mayo until smooth. Add the lemon zest, chives, parsley, spring onions and red onion. You can also add a little of the lemon juice if you like.

Pour the mascarpone mixture over the cooled potatoes and gently mix them together.

Season well with salt and pepper and allow to stand for 2-3 hours for flavours to infuse.

Yummy Breakfast Crumpets

Serves 6

Ingredients:

4 cups plain flour

1 ½ cups granulated sugar
2 tablespoons baking powder
6 eggs
2 cups milk
4 tablespoons butter, melted 

Your favourite toppings :)

Method:

Mix all of the ingredients together.

Grease a flat bottomed frying pan and heat on a medium heat.

Place teaspoons of batter in the pan and cook on a medium heat until you see bubbles in the centre of the crumpet. Flip it over and cook the other side until golden brown

Remove from heat and cover with a clean damp tea towel while you are cooking the rest.

 Some of my favourite toppings for Crumpets include fresh berries, BACON and golden syrup (this may sound weird, but you will so not regret it if you try it), NUTELLA, jam and just plain butter

Peanut Butter Icing

Covers 12 cupcakes

Ingredients:

60g butter

250g superior cream cheese

1 cup icing sugar

1/3 cup crunchy peanut butter

Method:

Using an electric mixer beat the butter until light and fluffy. Add the cream cheese and peanut butter and beat until smooth.

Add the icing sugar and fold together. If the mixture becomes too thick, thin it down with a little milk or hot water.

Use to ice you favorite chocolate cupcakes

Chocolate and Orange Mousse

Ingredients:

160g 70% lindt chocolate, broken into small pieces

40 ml orange liquor or orange juice

10g butter

Pinch of salt

2 egg, separated

Method:

Melt the chocolate with water, butter and salt over a baine marie of hot water.

Remove from the heat and beat in the egg yolks one at a time. Allow to cool and thicken.

 Whisk the egg whites stiffly and stir 1/3 briskly into the chocolate, then fold in the remaining 2/3.

Spoon the mixture into 4 serving ramekins or small glassws and place in the fridge to set.

Garnish with orange zest and a little gold dust.