Perfect Pasta

Smoked salmon 100-175g

Single cream 300 ml

Spaghetti 225 g

Salt To taste

Butter 15 g

Freshly ground Black pepper

Method: Put the smoked salmon pieces into a bowl with the cream and set aside. Cook the pasta in a plenty of salted boiling water. Drain and put back into the pan over a low heat with the butter and salt and pepper, stirring with wooden spoon until the butter melted. Strain the cream, now salmon flavored, into the pasta and allows it to warm through over a very low heat- the cream must not be allowed to boil. Add the smoked salmon at the last moment before serving to ensure it does not cook and go mushy, so losing its delicate and delicious quality.

Spinach Cannelloni

Cannelloni tubes 16-20

Single cream 150 ml

Cheddar cheese 50g

Parsley To garnish

Spinach filling:

Onions 275g

Garlic cloves 2 crushed

Olive oil 2 tbsp

Butter 25g

Spinach 750g

Single cream 50 ml

Eggs 2

Lemon 1 rind grated

Parmesan cheese 25g grated

Cottage cheese 350 g

White Sauce:

Butter 50g

Flour 50 g

Milk 750g

Mustard powder 1 tsp

Black pepper

Cheddar cheese 100g grated

Method: Stew the onions and garlic in the oil and butter in a covered pan over a low heat for 20 minutes, removing the lid and stirring rigorously every few minutes. After washing the spinach, force out excess water through a sieve. Remove the onions from the heat and mix in the spinach. Put the onion and spinach mixture into a food processor for a couple of minutes until it is finely chopped. Beat the eggs, cream, flour, salt, and pepper, nutmeg and lemon rind together in a bowl. Combine this mixture and the parmesan and cottage cheese with the onion and spinach mixture. For the white sauce; melt butter slowly in a heavy bottomed pan, taking care no to let it burn. Mix in the flour, stirring well with a wooden spoon. Add the milk, a little at a time, stirring constantly until the lumps disappear and sauce thickens. Then add mustard powder and grated cheese at the last minute. Precook the cannelloni for a few minutes in salted, boiling water. (Some manufacturers recommend using it uncooked, but in my experience there is real danger the pasta will not absorb enough liquid). Stuff the cannelloni with the spinach mixture, and lay the pieces in an oven proof dish, spreading any reaming on the top. Add the white sauce over the whole dish. Cover tightly with foil and cook in preheated moderately hot

Oven for about an hour, removing the foil after 45 minutes. If the dish is not sufficiently browned on top, place under a hot grill for another few minutes before serving.

Pasta Bows with fennel and Walnut Sauce:

Walnuts ½ cup chopped

Garlic clove 1

Cottage cheese ½ cup

Parsley 1 ounce

Fennel bulbs 1 lb

Pasta bows 1 lb

Method: Place the chopped walnuts, garlic and parsley in a food processor. Pulse until roughly chopped. Transfer to a bowl and add in cottage cheese. Boil the pasta and drain well. Slice the fennel thinly and steam for 4-5 minutes until just tender but still crisp. Return the pasta to the pan and add the walnut mixture and the fennel. Toss well sprinkle chopped parsley and walnuts. Serve immediately.