Prep Time: 20 minutes Cook: 40 minutes Serves: 4
Ingredients 1/2 tbsp olive oil 85g fusilli or macaroni 1 leek or bunch of spring onions 85g frozen or canned sweetcorn 85g frozen peas 1 red pepper, deseeded and chopped 2 large eggs 150ml semi skimmed milk 1 tbsp fresh thyme leaves (preferably lemon thyme) 50g extra mature chedder cheese, grated 2 tbsp parmesan cheese, finely grated
Method Heat oven to 190C/fan 170C/gas 5. Grease a 1.2 litre baking dish with the olive oil. Cook the pasta in salted boiling water in a large pan for 8 mins. Add all the vegetables and cook for another 2-3 mins until the pasta is tender and the vegetables slightly softened. Drain, then tip into the baking dish and mix well. Beat together the eggs and milk in a jug and add the thyme. Mix the two cheeses together and add most of it to the egg mixture, then season. Pour into the baking dish, stir gently, then scatter the rest of the cheese on top. Bake for 35-40 mins until set and golden. Cool for a few mins, then serve with a green salad.

Prep Time: 5 minutes Cook Time: 10 minutes Serves: 6-8
Ingredients 1 sheet puff pastry, thawed 1 tbsp butter, melted ¼ cup grated Parmesan cheese Italian seasoning
Method Roll out the puff pastry and cut into thin strips Brush the strips with melted butter Sprinkle with parmesan and Italian seasoning Turn the stips over and repeat Twist the strips by turning in opposite directions both both ends Place on a baking tray lined with a baking sheet and cook for about 10 minutes, until golden brown

Prep Time: 20 minutes Cook Time: 15 minutes	Serves: 2
Ingredients Carbonara 225g dried spaghetti 150g sliced smoked pancetta 2 large eggs, plus 2 extra yolks 4 tbsp pecorino romano, finely grated 4 tbsp double cream Olive oil Black pepper Roasted tomato salad 350g cherry tomatoes, halved 2 garlic cloves, thinly sliced 6 large sprigs of fresh basil, shredded 2 tsp extra virgin olive oil Mixed green salad leaves 1/2 Red onion, thinly sliced 1/4 cucumber, thinly sliced 1 Small bulb of fennel, halved and thinly sliced
Method Preheat the oven to 425f / 220c / Gas Mark 7 Place the tomatoes cut side up in a shallow ovenproof dish. Sprinkle with the garlic slices and basil, then drizzle over the olive oil. Season to taste Mix the salad leaves in a serving dish and add the onion, cucumber & fennel. Roast the tomatoes for 10 minutes, when done spoon them, with all their hot juices over the salad Meanwhile: Cook the pasta for 8 - 10 minutes in boiling salted water. Add 1 tsp of olive oil to the water Dry fry the pancetta until it is crisp and golden, about 5 minutes Whisk the eggs, yolks and cream in a bowl and season with black pepper, then whisk in the cheese When the pasta is cooked, drain it quickly and return it to the pan, add the pancetta along with the cream and egg Stir thoroughly and serve into deep plates or bowls, sprinkle over some extra cheese if required