MAIN COURSES Pasta with Morel, Marsala and Cream recipe

Pasta with Morels, Marsala and Cream

Morels have a rich woody flavour and they are a decadent treat. Like truffle, they should be used simply. Use fresh or dried pasta for this recipe though we prefer the silky texture of fresh – you’ll find it in the chilled section of most supermarkets. Check the pack for timings, fresh pasta takes about 6 minutes to cook and dried pasta between 7-12 minutes depending on the type you choose.

MAIN COURSES Spaghetti Cacio e Pepe recipe

Spaghetti Cacio e Pepe

A Roman speciality – ‘cacio’ is the word used locally for Pecorino, the cheese used in this classic Italian recipe – cacio e pepe is effectively a dish of spaghetti with cheese and black pepper. Those simple ingredients don’t make it any less special – if anything this must surely be one of the dishes that proves why Italian cuisine is up there with master cuisines such as French and Chinese.

MAIN COURSES Cauliflower Gratin or CauliflowerCheese Recipe

Cauliflower Gratin or Cauliflower Cheese

An everyday dish that is technically vegetarian, but that tastes so rich that you won’t believe that it doesn’t contain meat. Cauliflower Gratin is a typical dish in Brittany, France, a place where the simple becomes luxurious. Make it in advance up to a day before and bake it at the last minute.

COOKBOOK RECIPES The Get-Ahead Cook – Slow-braised Short Ribs

The Get-Ahead Cook | Slow-braised Beef Short Ribs

‘This flavourful meat is cooked slowly until succulent and falling off the bone into its dark, deeply rich sauce’, Jane Lovett says in her new book The Get-Ahead Cook. ‘Serve with creamy mashed potatoes and earthy vegetables, such as cabbage, chard, kale, celeriac purée or leeks in white sauce. This is best started at least a day before eating.’

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