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Spaghetti with Anchovies, Mushrooms and Olives (Delia Smith)

8 oz (225g) spaghetti
3 tbsp + 1 tsp olive oil
8 oz (225g) mushrooms, thinly sliced
2 onions (I prefer red), thinly sliced

3 rashers lean bacon, chopped
2 cloves garlic, crushed
5 tinned anchovy fillets, halved
2 tbsp chopped parsley

6 stuffed Spanish green olives, sliced
salt and freshly-ground black pepper
2 tbsp grated Parmesan cheese

(personally, I prefer black olives)

Heat oil in a heavy-based frying pan and gently cook the mushrooms, onions and bacon for about 10 minutes, stirring occasionally. Add garlic and anchovies,  parsley and olives and heat through. Season with salt and pepper (remember you are using anchovies and bacon - you may not need salt). Cook the spaghetti, drain, pour mixture on top and serve with parmesan.


Sri Lankan Chicken and Tomato Curry (BBC Good Food Magazine, May 1996)

4 chicken breasts
2 cloves
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
2 tsp paprika

1 tsp salt
2 tsp wine vinegar
1 cinnamon stick
3 tbsp oil
1 onion, finely chopped
curry leaves
1/2 stem lemon grass

1" cube ginger, grated
2 garlic cloves, chopped
1 fresh green chilli, chopped
1 can tomatoes
1/4 pt coconut milk
juice of 1/2 lime
fresh coriander to garnish

Crush cardamoms and cloves, stir in chilli, coriander, cumin, turmeric, paprika, salt and vinegar. Mix and rub into the chicken breasts. Add cinnamon stick. Leave 30 minutes or longer.

Heat oil, fry onion gently for 5 minutes. Add curry leaves, lemon grass, ginger and chilli. Cook for 3 minutes. Add chicken and cook for 3 minutes. Add tomatoes and coconut milk, bring to a boil and simmer gently for 25-30 minutes. Sprinkle on lime juice and coriander leaves to garnish.


Linguine with Lemon, Garlic and Thyme Mushrooms (Nigella Lawson, Nigella Express)

225g chestnut mushrooms
80ml extra virgin olive oil
1x15ml tbsp Maldon salt or 1½ tsp table salt
1 small clove garlic, crushed

zest and juice of 1 lemon
leaves from 4 sprigs of fresh thyme
500g linguine

1 bunch fresh parsley, chopped
2-3 tablespoons freshly grated parmesan (more if you like)
freshly ground pepper

Slice the mushrooms very thinly and put them in a large bowl with the oil, salt, crushed garlic, lemon juice and zest and thyme. Cook the pasta and drain loosely - don't shake out QUITE all the water! Add to mushroom mixture and toss well. Then add parsley, cheese and pepper to taste. Toss well again. Eat.


Chicken Breasts with Shallots, Orange Juice and Horseradish Sauce (BBC Good Food Magazine 1995) .

2 oranges
1 tbsp flour
4 chicken breasts
1 oz butter

1tbsp sunflower oil
12 shallots, peeled and larger ones halved
2 tbsp dry sherry

4 oz crême fraiche
1 tbsp horseradish sauce
1 tbsp chopped tarragon

Grate the zest from one orange, mix with the flour and some salt and pepper. Coat chicken breasts with mixture. Squeeze the juice from both oranges (do NOT use commercial orange juice unless it is genuine fresh orange juice!).

Heat the butter and oil together and fry shallots gently until they are soft. Remove shallots. Add chicken, brown on both sides, stir in orange juice and sherry. Bring to a bubble and then simmer for 10-12 minutes, covered, until the chicken is cooked.

Return shallots, add crême fraiche, horseradish and seasoning. Stir well and simmer gently for a few minutes. Stir in tarragon. Serve with potatoes and something green (broccoli or green beans work well).


Jambalaya (Knorr Recipe Leaflet, adapted) .

2 tbsp oil
1 tbsp paprika
150g chorizo sausage, skinned and diced
black pepper
225g chicken, cubed
1 large onion, sliced
2 sticks celery, chopped

1 green pepper, deseeded and chopped
1 red pepper, deseeded and chopped
1-2 red chillis, deseeded and finely sliced
2 cloves garlic, crushed
225g raw tiger prawns

300g white long-grain rice
900ml chicken stock
1 bouquet garni
2 bayleaves
2 spring onions, chopped

Heat the oil and stir in the paprika. After a few seconds add the seasoned chicken and sausage and fry until golden brown. Stir in onion, celery, peppers, garlic and chillis. Fry until the vegetables colour. Add the prawns and rice and stir for two minutes. Then add the stock, bouquet garni and bayleaves. Bring to the boil, cover tightly and simmer for ten minutes. Then turn off the heat and leave for 20 minutes until all the liquid has been absorbed. Serve garnished with the chopped spring onions (I actually don't bother with them).

This version gives you a slightly liquidy jambalaya which is how I like it. Use slightly less liquid if you want a drier dish.


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