Paglia e Fieno with Walnuts and Gorgonzola

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.

Farfalle with Gorgonzola Cream

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.

Mexican Chilli Corn Pie

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.