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Hot weather demands food that is packed with gusty flavours and this wonderful pasta recipe made with garlic, anchovies and capers won't disappoint!
The Americans invented meatballs to go with spaghetti, and there are lots of ground rules, but the main criteria for any meatball is that it should have a kind of melt-in-the-mouth lightness and not be heavy and bouncy. These, I think, are just right
The triumvirate of salty Gorgonzola cheese and pancetta, plus the texture of wilted rocket all work together beautifully in this easy recipe, ideal for a midweek supper.
Good old tinned sardines are fashionable again and are an ideal storecupboard ingredient, great for serving on toast sprinkled with a little balsamic and lots of seasoning. This is also the perfect storecupboard meal for two.
Sometimes the simplest recipes are the best: this one is also brilliant if you're eating cheaply as the ingredients are all very economical and you'll probably have them in the storecupboard already.
If you like lots of gutsy flavour in food, you'll like this recipe, which should be made with the very best olive oil and served with lots of fresh Parmesan.
For me, mussels are still a luxury food that cost very little money. I don't think anything can match their exquisite, fresh-from-the-sea flavour. In this recipe every precious drop of mussel juice is used, which gives a lovely, concentrated flavour.
Ricotta and Gorgonzola make the perfect combination for this dish but, if you can't find ricotta, cottage cheese will make an excellent alternative. This is quick, simple and delicious.
In this recipe the pasta, along with the other ingredients – aubergines, tomatoes, Mozzarella amongst other things – are finished off for a few minutes in the oven.
If you want a light meal in a hurry, then this will take you barely fifteen minutes from start to finish. If you're extra hungry, I suggest you use 2 oz (50 g) of pasta.
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