recipe

Serves 4 300g paglia e fieno ('flattened spaghetti') 2 tablespoons butter 1 teaspoon finely chopped fresh sage or 1/2 teaspoon dried sage, plus fresh sage leaves to garnish (optional) 120 g gorgonzola 3 tablespoons mascarpone cheese 5 tablespoons milk 1/2 cup walnut halves, ground 2 tablespoons freshly grated Parmesan cheese freshly ground black pepper Cook the pasta in a large pot of salted boiling water, according to the instructions on the package. Meanwhile, melt the butter in a large skillet or saucepan over low heat, add the sage and stir it around.

Serves 4 3 cups farfale ('motylki') 180 g gorgonzola cheese, any rind removed, diced 2/3 cup of heavy cream pinch of granulated sugar 2 teaspoons finely chopped fresh sage, plus fresh sage leaves to garnish salt and ground balck pepper Cook the pasta until al dente: 8-10 minutes or according to the instructions on the package. Meanwhile, put the gorgonzola and cream in a medium saucepan. Add the sugar and plenty of ground black pepper and heat gently, stirring frequently, until the cheese has melted. Remove the pan from heat.

Serves 4 1 tbsp corn oil 2 garlic cloves, crushed 1 red pepper & 1 green pepper, deseeded and diced 1 celery stalk, diced 1 tsp hot chilli powder 400g can chopped tomatoes, 325g can sweetcorn, drained 215g can kidney beans, drained and rinsed 2 tbsp chopped fresh coriander salt and pepper tomato and avocado salad, to serve Topping: 125g cornmeal 1 tbsp plain flower 1/2 tsp salt 2 tsp baking powder 1 egg, beaten 100ml milk 1 tbsp corn oil 125g grated mature Cheddar Heat the oil in a large frying pan and gently fry the garlic, peppers and celery for 5-6 minutes or until just softened.