Curry Paste

Ingredients
50g Coriander seeds
4 Tablespoons Cumin Seeds
2 Tablespoons Fennel Seeds
2 Tablespoons Fenugreek seeds
4 Dried red Chillies
5 Curry Leaves
1 Tablespoon Chilli Powder
1 Tablespoon Ground Turmeric
150ml White Wine Vinegar
250ml Vegetable Oil

Equipment
1 Wok
1 Mixing Bowl
1 Spoon
2 Air Tight Jam Jars
Pestle and Mortar/Spice Mill

The Good Bit

1. Grind all the whole spices using the mill or mortar, then place in your mixing bowl along with the rest of the powdered spices and mix well, stir in the wine vinegar and add 5 tablespoons of water.
2. Heat the oil in the wok then pour in the spice mix and cook for about 10 minutes until all the water has been absorbed, when the oil rises to the top, it's done. allow to cool and then pour into your jars and keep in the fridge.

Makes 2 jars

Tikka Paste

Ingredients
2 Tablespoons Coriander seeds
2 Tablespoons cumin seeds
1 1/2 Tablespoons Garlic Powder
2 Tablespoons Paprika
1 Tablespoons Garam Masala
1 Tablespoons Ground Ginger
1 Tablespoon Dried Mint
2 Teaspoons Chilli Powder
1/2 Teaspoons Turmeric
Pinch of Salt
1 Teaspoon Lemon Juice
150ml White Wine Vinegar
150ml vegetable Oil
A Few Drops Red and Yellow Food Colouring

Equipment
1 Wok
1 Mixing Bowl
2 Air Tight Jam Jars
Pestle and Mortar/Spice mill
1 Spoon

The Good Bit

1. Grind the coriander and cumin seeds until they make a fine powder, add to the mixing bowl, add the rest of the spices and stir well. Mix in the lemon juice and a few drops of each food colouring, then add 2 tablespoons of water and the vinegar until you have a thin paste.
2. Now transfer the mixture to the wok with the oil in it and heat, stirring occasionally and cook for about 10 minutes, once the oil floats to the top the sauce is done, spoon into the jars once cool and store in the fridge.

Makes 2 Jars

Saffron Bows

Ingredients
300g Pasta Bows
150ml Double Cream
25g Butter
75g Parmesan (grated)
1/2 Teaspoon Saffron Threads
Salt and Pepper

Equipment
1 Large Pan (2/3rds full with boiling salted water)
1 Sauce Pan

The Good Bit

1. Cook the pasta according to packet instructions (usually around 10 minutes), in the meantime, heat the butter in the saucepan, add the cream and saffron and bring to a gentle simmer.
2. Drain your pasta and serve, season your sauce, stir well and pour over the pasta, now sprinkle over a little parmesan.

Serves 4

Pasta Shapes with Pepperoni, Onion and Balsamic Vinegar

Ingredients
3 Large Onions (thinly sliced)
250g Pepperoni (sliced)
375g Pasta Shapes
300ml Vegetable Stock
4 Tablespoons Fresh Chopped Parsley
1 Tablespoon Balsamic Vinegar
Olive Oil
Salt and Pepper

Equipment
1 Large Pan (2/3rds full with boiling salted water)
1 SHARP Knife
1 Chopping Board
1 Frying Pan

The Good Bit

1. Start by chopping your onions and gently frying them in a splash of oil for about 40 minutes until they are very soft and just beginning to colour.
2. OK now cook your pasta according to the packet instructions, usually about 10 minutes but that does depend on the shape! I always try a piece to see if it needs longer, do your best not to over do the pasta.
3. Now whilst the pasta is cooking, chuck the pepperoni in with the onions and turn up the heat a little, cook for about a minute, now pour in your stock and add the parsley and vinegar and season with salt and pepper.
4. Drain your pasta and return it to the pan, toss in the pour and give a good stir to make sure it is well mixed, serve.

Serves 4

Red Wine Risotto

Ingredients
300g Risotto Rice (long grain will do)
450ml Red Wine
600ml Chicken Stock
125g Butter
250g Mushrooms (sliced)
175g Parmesan (grated)
2 Red Onions (thinly chopped)
2 Cloves Garlic (thinly chopped)
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Large Frying Pan
1 Spatula

The Good Bit

1. Pour the red wine and stock in your pan and bring to a gentle simmer, in the frying pan, heat up a little oil and add half the butter, gently cook the onions and garlic until they are soft (don't brown them)
2. Add the rice to the frying pan and stir well, now add the stock from the other pan until you just cover the rice, keep the liquid simmering and keep stirring, as the liquid soaks up, add a little more stock and keep stirring, keep this up, adding a little stock at a time until all the stock has been absorbed.
3. When you've got the point when you are half way through your stock, add in the mushrooms and season with salt and pepper, finally add in the butter when all the stock is gone and most of the parmesan, stir in and serve. sprinkle over the remaining parmesan.

Serves 4

Gnocchi and Pesto

Ingredients
1 Portion Pesto (made in september 2008 or in sauces)
500g Potatoes
175g Plain Flour
1 Egg (beaten)
Pinch of Grated Nutmeg
Salt and Pepper
Butter
Parmesan (grated)

Equipment
1 Pan (2/3rds full with boiling salted water)
1 Colander
1 Potato Masher
1 Slotted Spoon
1 Serving Bowl (lightly buttered)

The Good Bit

1. Make your pesto first then get the potatoes on the boil for 10-15 minutes until they are soft enough to mash.
2. Drain the potatoes and the leave the pan on the heat a little longer to get rid of as much moisture as you can, mash them as well as you can so there are no lumps then beat in the flour and egg and season with nutmeg and salt and pepper.
3. Mix until you have a good dough, then with floured hands turn the dough out onto a floured surface and start to make little sausages about the the size of your thumb upto the first joint.
4. Add a couple of gnocchi to the water at a time and cook for 2-3 minutes until they float then remove them with a slotted spoon and and drain. Place all your gnocchi in a buttered serving bowl and dot a little butter on to them, sprinkle over the parmesan and then top with the pesto.

Serves 4

Pasta 'n' Pesto

Ingredients
1 Amount of pesto (as described in September 2008 or stocks and sauces)
500g Tagliatelle
50g Parmesan
Salt and Pepper

Equipment
1 Large Pan

The Good Bit

1. Make up the pesto, and cook your pasta for about 10 minutes (follow packet instructions) now drain the pasta, toss in the pesto, season and serve sprinkled with grated parmesan.

Serves 4