Smoked Salmon Pasta

1 Pack of Smoked Salmon. As much as you fancy.

1 small pot of single cream

1 medium onion

1 small gherkin (about 4 cm long) sliced finely

2 slices of picked green jalapenos, chopped finely

1 medium tomato chopped finely

A little rice or other white wine.

Parmesan

Dill

Mixed Herbs

Tagliatelle (5 nests, or personal preference)

Chop the onion finely, and fry up in a little oil until translucent. Add the tomato, jalapeno and gherkin. and fry for a few minutes. Add the wine, mix well and cook until the wine has reduced. Sprinkle dill over the pan, and add a little mixed herbs. Stir in the single cream. Turn the heat right down and simmer gently.

Prepare the pasta as per the pack.

After only a minute add the salmon (sliced roughly). Stir occasionally. Grate in a little Parmesan (about 3/4 cm off a block). Stir and cook until the pasta is done.

Once the pasta has cooked, mix in with the sauce and serve.

Serves 2.

Spicy Pepper Pasta

3 bell peppers - red, yellow & orange work best.

1 large onion

1/4 pint single cream

3 handfulls of pasta (shells, twists, etc)

Veg Stock

Ketchup

Lea & Perrins

Cajun seasoning

Garlic Italian Seasoning

Olive Oil & Cooking oil

Chop the peppers up into large squares (1-2cm a side).

Put them in a dish lined with foil and cover in olive oil. Mix them thoroughly so they are all covered in oil. Put in a hot oven (as hot as you can get it for about 1/2 an hour or until they are just starting to scorch.

Meanwhile chop the onion into small squares, and fry in plenty of oil, slowly. Stop just before they start to brown, but when they are soft and translucent.

Add the peppers to the onions.

Make up a teaspoon of vegetable stock in a little boiling water and add to the vegetables. Add in a small squirt of ketchup, and a couple of dashes of worcestershire. Add a generous sprinkling of cajun seasoning, and a little garlic italian.

Cook on medium heat until the stock is reducing down.

Meanwhile, cook the pasta according to instructions - but stop a minute or two before it's finished and drain.

Once the stock has reduced, take it off the heat, leave to cool for a minute, and add the cream, slowly, stiring all the while. Once all the cream is added, return to the heat and cook down until it's starting to thicken.

Add the pasta and stir until covered by the creamy sauce, and cook for the last two minutes the pasta needs.

Serves 2.