Pasta

Fresh Pasta (makes 1kg)

Tipo “00” pasta flour/extra for dusting	500g
Maldon salt	1 tea sp
Eggs	4 large
Egg yolks	6 large
Semolina flour for dusting	50g

Put flour and salt in processor. Add eggs and egg yolks, pulse until the pasta comes together into loose ball of dough. Knead dough with semolina or extra flour for 3 minutes. If stiff add another egg and processor again. Cut dough into 8 equal sizes and knead, wrap in cling-film and rest in fridge for 20 minutes – 2 hours.

Spaghetti Carbonara

Dust work bench with flour, roll pasta to fit widest setting and roll at least 10 times, folding dough and turning each time. Reduce the setting gradually until long sheets 2-3mm minimum or No 1 on machine cut 2-3mm wide strips and lightly douse with flour, use ASAP. Boil water with little salt aldente’. Spaghetti as tagliatelli: change setting to suit.

Carbonara (serves 2-3)

Onion	¼
Cooked ham/pancetta	1 slice
Garlic	I small clove
Egg	1 yolk
Double cream	3 fluid oz
Parmesan	1 oz
Parsley	1 sprig
Butter	1 oz

Chop onion, garlic, pancetta, parsley and grate parmesan. Separate egg and whip 1 oz cream to soft peak. Add onion, garlic and pancetta to butter and cook. Add double cream, cooked pasta parmesan and parsley. When pasta hot, add egg yolk and thickened cream together into pasta and glaze under hot grill until slightly brown.

Cannelloni with Ricotta and Herbs (serves 2-3)

Ricotta	250g
Fresh herbs	To choice
Egg wash	1 egg

Make lasagna size sheets, cook and refresh quickly.

Mix ricotta well with chopped selected herbs and season with ground block pepper. Put mix in piping bag without nozzle. Roll pasta sheet to tube and egg wash ends to stick. Pipe in softened cheese, mix and place in ovenproof dish. Putting little sauce in first then coat with rest. Bake in oven with parmesan cheese.

Lasagna “al forno” (serves 4)

Roll pasta to sheets 3-4 mm, blanch in salted boiling water, refresh in cold water when cooked.

Bolognese Sauce (makes 4)

Onion	2 oz
Garlic	1 clove
Minced beef	6 oz
Tomato paste	1 oz
Chopped tomatoes	½ 400ml can
Plain flour	1 oz
Red wine	100ml
Oregano	2 sprigs / ½ oz dried

Chop onion, garlic and oregano (fresh), put minced beef in hot pan and season. Seal until fat renders and brown. Add onion, garlic and oregano (if dried). After 2 minutes add flour, stir for 1 minute and add red wine, tomato puree and chopped tomatoes; bring to boil and simmer for 15-20 minutes (mix in fresh oregano)

Bechamel Sauce (serves 4)

Plain flour	4 oz
Butter	4 oz
Full fat milk	2 pints

Melt butter and add flour to mix (roux), boil milk and add after 3-4 minutes, pour little at a time mixing to paste then sauce. Season.

To complete the dish – Pour a little bechamel on bottom of dish, then place cooked/cold pasta. Layer sauce Bolognese then sauce the pasta and again finishing with Bechamel. Bake in pre-heated oven 180 deg C for 30 minutes with generous helping of grated parmesan.

Mushroom Ravioli  (makes 4 large ravioli)

Mushrooms	6 oz
Onions	¼
Garlic	1 clove
Rosemary	½ sprig
Butter	2 oz
Garlic	1 clove

Chop mushroom, rosemary, onions and 1 clove of garlic. Put butter in pan and cook mushrooms, onions and garlic. Take off and add rosemary – cool. Roll ravioli pasta through as for lasagna 3mm. Place mixture over halfway and fold; cut and crimp in between mixture.  Poach gently in water till starts to float. Pat dry..

Tomato sauce (makes 2-3)

Chopped tomatoes	1 can (400ml)
Tomato paste	1 table spoon
Garlic	1 clove
Onions	½
Celery	1 stick
Herbs	To choice
Butter	1 oz

Chop onion, garlic, celery and herbs. Cook celery, onions and garlic in butter, add tomato paste and chopped tomatoes and boil. Simmer for 30 minutes then add herbs, blend and season.

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Bread – Italian & Indian

Garlic & Coriander Nan (serves 6)

Water	300ml
Caster sugar	1 teaspoon
Dried yeast	1 teaspoon
White bread flour	500g
Melted butter	For brushing
Salt	1 teaspoon
Lemon	A squeeze
2 cloves garlic	Finely chopped
Coriander	10 sprigs

Warm the water then add the sugar and stir to dissolve. Sprinkle on the yeast and whisk well. Place the pan somewhere warm until there is froth on top of it – about 15 minutes. Mix the flours, salt, coriander and garlic. Sprinkle over the lemon juice, then pour in the yeast mix. Add more water as necessary. Make a pliable dough, knead for 100 strokes. Cover and put in the fridge for at least 1 hour. When ready to cook them (just before serving) knead for another 50 strokes. Form into a ball then flatten into a oval about 1/2 cm (1/4 inch) thick. Preheat a tray under the grill, once hot, place the nans on it. Brush with butter and cook until puffed up and browned.

Kulcha Bread (makes 8-10)

Water	300ml
Caster sugar	1 teaspoon
Dried yeast	1 teaspoon
White bread flour	500g
Melted butter	For brushing
Salt	1 teaspoon
onion	1 large
Cumin	1 pinch
Garam masala	1 pinch
Fresh chili	1
Fresh coriander	1 sprig
garlic	3 cloves
Vegetable oil	Splash

Warm the water then add the sugar and stir to dissolve. Sprinkle on the yeast and whisk well. Place the pan somewhere warm until there is froth on top of it – about 15 minutes. Mix the flours, salt, coriander and garlic. Sprinkle over the lemon juice, then pour in the yeast mix. Add more water as necessary. Make a pliable dough, knead for 100 strokes. Cover and put in the fridge for at least 1 hour. When ready to cook them (just before serving) knead for another 50 strokes. Form into a ball then flatten into a oval about 1/2 cm (1/4 inch) thick.

Slice the onion. Chop the garlic. Heat a pan with oil and brown the onions over a low heat. Add the garlic and spices. Cook over a low heat for 20 minutes until caramelised. Add chilli and coriander. Let cool.

Place the cold onion mixturein the middle of the rolled dough. Fold ove4r. Roll again to form a ball. Brush with melted butter and bake in the oven at 200degC/Gas Mark 6 for 20 minutes turning halfway.

Pizza (makes 6 medium pizzas)

00 Flour	500g
Water	300ml
salt	¼ teaspoon
Dried yeast	1 ½ teaspoons

Sieve the flour. Heat the water to tepid. Put the flour, salt and yeast in a bowl. Mix slowly for 2 minutes adding the water. When the dough forms mix it fast for another 4 minutes then slow again for 2 minutes. Knead for 5 minutes and keep min a warm place for 1 hour until it doubles in size. Then bash the dough and form it into 6 balls and prove to 30 minutes.

To make a pizza, flatten the dough, stretching outwards from the middle, using clenched firsts. Flour a tray and put the pizza discs on top. Add the toppings and bake in an oven at 200degC/ gas mark 6 for 5-10 minutes or until topping is melted and the edges are crispy.

Mushroom Calzone (makes 6)

00 Flour	500g
Water	300ml
salt	¼ teaspoon
Dried yeast	1 ½ teaspoons
mushrooms	225g
passatta	To spread
mozzarella	175g

Sieve the flour. Heat the water to tepid. Put the flour, salt and yeast in a bowl. Mix slowly for 2 minutes adding the water. When the dough forms mix it fast for another 4 minutes then slow again for 2 minutes. Knead for 5 minutes and keep min a warm place for 1 hour until it doubles in size. Then bash the dough and form it into 6 balls and prove to 30 minutes.

Flatten the dough, stretching outwards from the middle, using clenched firsts.

Spread passatta, mushroom and cheese on half the dough. Fold. Flour a tray and put the calzone on top. Bake in an oven at 200degC/ gas mark 6 for 5-10 minutes or until topping is melted and the edges are crispy.

Rosemary & Sea Salt Foccaccia

Plain flour	400g / 14 oz
Warm water	375ml / ¾ pt
rosemary	1 sprig
Dried yeast	2 teaspoons
Olive oil	112ml / ¼ pt plus     3 tablespoons
Caster sugar	1 pinch
Maldon sea salt	2 teaspoons

Warm 225ml/ 1/2pt water. Mix the yeast with the water. Add the sugar. Rest for 5 minutes. In a bowl mix the flour and 1 teaspoon of salt. Add 3 tablespoons of oil and mix till a dough forms. Add more flour if necessary. Knead for 5 minutes. . Cover for 45 minutes. Punch dough and knead five more times. Cover and rest in a warm place for 30 minutes. Using your thumbs, press out onto a greased tray and pour over 1/4pt oil and 1/4pt water. Bake for 20-30 minutes at 200degC/Gas Mark 6 until the water has evaporated. Sprinkle with rosemary and sea salt.

Garlic Bread (makes 1 baguette)

strong flour	350g / 12 oz
salt	1/2 teaspoon
easy blend yeast	1 packet
olive oil	4 tablespoons
tepid water	250ml
Egg white	For glaze
maldon salt	1 tablespoon
lemon	½
parsley	3 sprigs
paprika	½ teaspoon
butter	112g/4oz
garlic	4 cloves

First, make the dough. Sieve the flour and salt into a large bowl.  Stir in the yeast. Pour in 2 tablespoons of the olive oil and all the tepid water. Mix to form a dough and knead for 5 minutes. Now put in a greased (or oiled ) bowl and prove in a warm place for 1 hour. Once this is done, knock back the dough and knead for another 2 minutes. The dough is now ready to shape. Shape the dough into baguettes. Glaze with an eggwash. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes at 200 deg C.

Leave the bread for 20 minutes. Then slice, but not down to the bottom.

Juice the ½ lemon. Chop the garlic. Mix the butter till white then add the lemon juice, parsley, paprika and garlic. Butter the slices of bread. Return to the oven for 3-4 minutes until the butter melts.

Italian – 2

Minestrone Soup (per person)

Dried spaghetti	30g / 1oz
Potato	¼
Celery	1 inch stalk
Garlic	1 clove
Cabbage	30g / 1oz
Flat leaf parsley	1 sprig
Small carrot	¼
Small onion	¼
Tomato	1
Stock	112ml / ¼ pt
Tomato puree	1 teaspoon
butter	60g / 2oz
Bacon	1 slice

Chop the potato, celery, onion, and tomato. Shred the cabbage. Heat the butter in a pan. Add all the vegetables and puree, except the garlic, add the stock and bring to the boil. Simmer for 10 minutes. Wrap the spaghetti strands in a tea towel and break into small pieces. Add the spaghetti and simmer for 5 minutes. Fine chop the bacon, parsley and garlic to paste and drop into soup to cook

Caprese Salad (per person)

Large tomato	1
Mozzarella cheese	30g / 1oz
basil	2 sprigs
Olive oil	drizzle

Slice the tomato and cheese. Shred the basil. Arrange the romato, cheese and basil in layers, overlapping each other. Drizzle with olive oil.

Basil Pesto

Garlic	1 clove
Pine nuts	2 table spoons
Basil	8 leaves
Parmesan	2 table spoons
Olive oil	To cover

Place all in a container then blend.

Classic Italian Meatballs (serves 6)

Vegetable oil	2 tablespoons
Garlic	4 cloves
Onion	1/2
Celery	1 stalk
Basil	2 sprig
Oregano	1 sprig or ½ tablespoon
Thyme	1 sprig
Parsley	3 sprig
Tomato paste	2 tablespoons
Chopped tomato	2x14oz can
Water	5 cups
Mince beef	225g / 1lb
Mince pork	112g / 8oz
Egg	1
Bread crumbs	1 cup

Chop garlic. Finely chop celery and onion. Chop herbs. For the meat balls add some water to the bread crumbs and moisten. Mix together the pork and beef mince, half the garlic, half the parsley, 2/5 parmesan, and egg with the breadcrumb mixture. Shape into golf sized balls. Roast in oven for 30 minutes until cooked. For the sauce, add the celery, and half the garlic and cook over medium heat. Add paste, water, tomatoes and half the chopped parsley. Bring to the boil. Season. Simmer for 15 minutes.  stirring occasionally. Add extra water as needed if the sauce becomes too thick. Add oregano add end. Before serving, stir in the rest of the parsley. Pour over the meatballs. Sprinkle with parmesan.

Chicken Marsala (per person)

chicken	1 breast
Butter	2 Knobs
Dry Marsala	60ml / 2 fl oz
pancetta	30g / 1oz

Place the chicken on a baking tray in the oven at 200 deg for 8 minutes. Melt the butter in a pan. Pour in the Marsala wine and cook over a low heat. Pour the sauce over the chicken. Serve with potatoes parmigiani.

Potato Oregano (serves 8)

potatoes	24 baby potatoes
butter	60g / 2oz
oregano	4 tablespoons
Parsley	sprig

Slice the potatoes across but only three-quarters of the way down. Melt the butter. Coat the potatoes with the melted butter and season. Place on a roasting tray and bake for 30-40 minutes at 220 deg C / Gas mark 7. Remove from oven and check. Return to the oven for another 10 minutes. Garnish with chopped parsley.

Chocolate and Orange Baked Risotto

(serves 1)

Arborio rice	60g / 2oz
Double cream	¼ pt
Milk	112 ml / ¼ pt
Icing sugar	½ tablespoon
orange	¼
Chocolate buttons	30g / 1oz

Put the rice, double cream, milk and sugar into a ramekin. Cook in the oven at 170 deg C for 45 minutes. Peel the orange. Juice the orange. Melt the chocolate. Remove the risotto from the oven and stir in the orange juice. Top with melted chocolate.

Italian – 1

Butternut Squash Soup (serves 1)

Butternut squash	¼ large or ½ small e
Onion	¼
Garlic	½ clove
Orange	¼
Parsley	sprig
Vegetable stock	150ml / 1/3 pt

Peel and chop the squash. Chop the onion and garlic. Sauté the onion and squash in a pan with a little oil for 3 minutes. Add the garlic. Add the stock and bring to the boil. Cook for 10 minutes. Squeeze in the orange. Put into a blender. Garnish with parsley.

Stuffed Zucchini (serves 1)

Courgette	½  or 1 small
Cherry tomatoes	3
Spring onion	1
Basil	2 leaves
Mozzarella	30g / 1oz

Halve the courgette longways. Chop the tomatoes, spring onion and basil. Slice the cheese. Scoop out the courgette flesh. Saute all the ingredients (except the cheese) together for 1 minute. Put the cooked ingredients back into the courgette and put the the cheese on top. Cook in the oven at 180 deg C for 10 minutes.

Panna Cotta (serves 6)

Milk	3/4pt
Double cream	1/4pt
Vanilla	Teaspoon
Gelatine	4 sheets
Sugar	200g / 7oz

Combine four-fifths of the milk and all of the cream and the sugar. Heat till simmering. Sprinkle gelatine over the remaining milk. Remove the milk from the heat and stir in the vanilla and softened gelatine/milk mixture. Pour into small cups and chill for two hours.

Chicken Saltimbocca Crostini (serves 1)

Chicken breast	½ breast (boneless)
Bacon (or Parma Ham / Proscuitto)	1 slice
Sage	1 leaf
Butter	7g / 1/4 oz
Bread loaf	1 thin slice

For the crostini place a sliced piece of bread with a little olice oil in the oven until crusty brown. Melt the butter. Cut your chicken breast in half. Using this half breast, place your palm over the chicken; with your knife gently saw through the chicken half way up. Stop before cutting all the way through. Fold out this cut piece of breast. Lay the chicken on top of the crostini. Place on a flat tray and lay 1 leaf of sage on top. Cover the chicken with a slice of ham or bacon. Pour over the butter. Roast for 10 minutes in oven at 180-200 deg / Gas mark 6 till the bacon is crisp.

Cozze Napoli (Mussels in Napoli sauce)

Garlic	1 ½ cloves
Fresh mussels	8oz / 225g
Napoli sauce	225ml / ½ pt
Onion	½

Dice the onion and chop the chives. Heat a thick bottomed pot. In a bowl, put the mussels, wine, garlic and onion. When the pot is hot simply pour the contents of the bowl into the pot and cover with a lid. When all the mussels have fully opened, remove with a slotted spoon. Pour Napoli sauce over the cooked mussels.

Classic Lasagne (serves 6)

Minced beef	500g
Chopped tomato	2 x 14oz tins
Red wine	splash
butter	50g
flour	50g
Bay leaf and nutmeg	1
milk	750ml
parmesan	100g
Salt and pepper
Vegetable oil	2 tablespoons
Lasagne sheets	10
Celery	1 inch
carrot	1 small

Chop celery and carrot. Heat 2 tablespoons of oil in a heavy based pot and fry the mince till browned, drain off any excess oil then add the red wine and reduce until evaporated, add carrots, celery and the tomatoes and simmer till tender (approximately 15 minutes at least).

To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves and nutmeg and gently bring to the boil.
In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.

Blanch the pasta in salted boiling water for three minutes. Put the bechamel sauce at the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some of the parmesan, and sprinkle over freshly ground black pepper. Follow with a layer of bolognaise. Repeat this step twice until all the ingredients have been used up. Cook in the oven for 30 minutes. Serve.