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: 20 minutes Cook: 20 minutes Serves: 4
Ingredients 500g lean turkey breast mince 1 red pepper, deseeded and finely diced 1 large courgette, trimmed and finely diced 1 large carrot, grated 1 x 500g jar original bolonese sauce 200g fusilli 50g frozen peas Parmesan to serve
Method Cook the turkey mince in a large nonstick pan over a medium heat for 3 minutes, using a wooden spoon to break up any lumps. Increase the heat to high and cook for a further 2 minutes until the cooking juices have mostly evaporated and the turkey is golden. Add the pepper, courgette and carrot to the pan and cook, stirring for 2 minutes. Pour in the bolognese sauce and bring to the boil. Cover and simmer over a low heat for 10 minutes. Meanwhile, bring a large pan of water to the boil, add the pasta and cook for 5 minutes. Add the peas and corn and cook for a further 3 minutes until tender. Drain. Stir the drained pasta corn and peas into the sauce, then season and serve topped with the grated parmesan.

Prep Time: 30 minutes Cook: 2 hours Serves: 4
Ingredients 100g/3½oz smoked, dry-cured lardons 2 carrots, roughly chopped 2 sticks celery, sliced 1 onion, roughly chopped 2 garlic cloves, crushed 2 sprigs fresh rosemary, needles finely chopped 1 tsp dried thyme 1 tbsp tomato purée 400g/14oz can chopped plum tomatoes 1.2 litres/2 pints good-quality chicken stock 400g/14oz can cannellini beans in water, rinsed and drained 50g/1¾oz spaghetti, snapped into short lengths 100g/3½ head baby leaf or spring greens, thickly shredded Salt and freshly ground black pepper 2 tbsp extra virgin olive oil 25g/1oz parmesan, grated (optional)
Method Put a large frying pan over a low heat, add the lardons and cook for 10 minutes until crisp, golden and the fat has run from the meat. Transfer onto a plate. Tip the carrots, celery and onion into the bacon fat and fry for two minutes before adding the garlic, herbs and tomato purée. Cook for 1 minute, then add the tomatoes and most of the stock. Bring to the boil. Carefully transfer the soup to a slow cooker, cover with the lid, then cook on high for 4 hours until the vegetables are tender. Stir the beans and pasta into the soup, adding the rest of the stock if it seems overly thick. Scatter the shredded greens over the top of the soup, then re-cover with the lid. Cook for 30 minutes until the pasta is tender. Stir in the greens, season with salt and pepper, then serve in bowls with a drizzle of oil and plenty of parmesan.