Feeds - 4

Preparation time - 10 minutes
Cooking time - 20 minutes

Ingredients - 
generous glug of olive oil
1 onion - finely diced
2 cloves of garlic - minced

350g pork mince or sausages - OR whatever vegetarian/vegan sausages you like - roughly chopped or removed from skins (the best quality you can afford)
2 heaped tsp fennel seeds - roughly muddled
1/2 tsp chilli flakes (optional, if you like spice)

large glass of white wine
bunch of spinach / around 100g - washed
generous sprinkle of sea salt flakes 
several turns of freshly ground black pepper
small bunch of parsley - finely chopped 
zest of 1/2 lemon

400-500g pasta of your choice - I use orecchiette 

30g - Pecorino/parmesan or a vegetarian/vegan alternative 
Optional - Garlic crumb Ingredients 
2 slices of stale bread - blitzed or roughly chopped into small crumbs
generous glug of oil
2 cloves of garlic - grated/minced
sprinkle of sea salt flakes

Instructions - 
Begin by bringing a large pan of generously salted water to the boil for your pasta.

In a small frying pan heat a glug of olive oil, place over a medium to low heat and add in your finely diced onion. Allow to cook for 6-7 minutes until translucent and soft. When it’s almost done add in the the grated garlic.

In a large frying pan or casserole dish add several glugs of olive oil and heat over a medium to high heat. Once hot add in your sausage/mince/mushrooms and cook until golden brown and beginning to darken and crisp up. Next add in the muddled fennel seeds and chilli flakes plus the white and black pepper. You can now add in your cooked onions along with your glass of white wine. Stir and bring to boil, cooking off any alcohol and scrapping the bottom of the pan to remove anything that’s stuck, this will be full of flavour. Allow to cook for 3-4 minutes then reduce the heat and add in spinach, kale, broccoli or any greens of your choice, allow to wilt and cook through. 

For the garlic crumble, heat a generous glug of oil in a pan over a medium heat and add in one large crushed clove of garlic and flavour your oil. Next add in your breadcrumbs, a little sea salt flakes and once the breadcrumbs turn crunchy and golden brown add in some finely chopped parsley or fresh thyme. Remove the clove of garlic and set to one side ready to add to your pasta.

Once the pasta is cooked, add it to your pan with the sausage, onion and greens. Add a splash of the pasta water, pour in the garlic herb crumb and combine. Finish with a generous helping of grated pecorino or parmesan, the zest off half a lemon and season to taste.

 Feeds - 4
Preparation time - 10 minutes
Cooking time - 20 minutes

Ingredients - 
generous glug of olive oil
1 onion - finely diced
2 cloves of garlic - minced

350g pork mince or sausages - OR whatever vegetarian/vegan sausages you like - roughly chopped or removed from skins (the best quality you can afford)
2 heaped tsp fennel seeds - roughly muddled
1/2 tsp chilli flakes (optional, if you like spice)

large glass of white wine
bunch of spinach / around 100g - washed
generous sprinkle of sea salt flakes 
several turns of freshly ground black pepper
small bunch of parsley - finely chopped 
zest of 1/2 lemon

400-500g pasta of your choice - I use orecchiette 

30g - Pecorino/parmesan or a vegetarian/vegan alternative 
Optional - Garlic crumb Ingredients 
2 slices of stale bread - blitzed or roughly chopped into small crumbs
generous glug of oil
2 cloves of garlic - grated/minced
sprinkle of sea salt flakes

Instructions - 
Begin by bringing a large pan of generously salted water to the boil for your pasta.

In a small frying pan heat a glug of olive oil, place over a medium to low heat and add in your finely diced onion. Allow to cook for 6-7 minutes until translucent and soft. When it’s almost done add in the the grated garlic.

In a large frying pan or casserole dish add several glugs of olive oil and heat over a medium to high heat. Once hot add in your sausage/mince/mushrooms and cook until golden brown and beginning to darken and crisp up. Next add in the muddled fennel seeds and chilli flakes plus the white and black pepper. You can now add in your cooked onions along with your glass of white wine. Stir and bring to boil, cooking off any alcohol and scrapping the bottom of the pan to remove anything that’s stuck, this will be full of flavour. Allow to cook for 3-4 minutes then reduce the heat and add in spinach, kale, broccoli or any greens of your choice, allow to wilt and cook through. 

For the garlic crumble, heat a generous glug of oil in a pan over a medium heat and add in one large crushed clove of garlic and flavour your oil. Next add in your breadcrumbs, a little sea salt flakes and once the breadcrumbs turn crunchy and golden brown add in some finely chopped parsley or fresh thyme. Remove the clove of garlic and set to one side ready to add to your pasta.

Once the pasta is cooked, add it to your pan with the sausage, onion and greens. Add a splash of the pasta water, pour in the garlic herb crumb and combine. Finish with a generous helping of grated pecorino or parmesan, the zest off half a lemon and season to taste.

Feeds 4-6

250g macaroni/your fave small pasta shape

3 heaped tbsp butter
3 heaped tbsp plain flour
2 tsp Dijon mustard
sea salt flakes
freshly ground black pepper
1.25 ltrs milk
2 fresh bay leaves
3 spring onion – finely sliced
100g sliced pickled jalapeños (amend depending on how spicy they are) 
small bunch of fresh coriander – chopped
130g extra mature cheddar – grated
100g parmesan grated
1 ball of mozzarella (optional)

Chilli Guac topping – 

1 large or 2 regular ripe Hass avocados 
1 clove of garlic – grated/minced
juice of 1 lime plus zest of ½
half a bunch of coriander
sprinkle of sea salt flakes

Chilli flakes optional

Instructions -

Begin by bringing a large pan of salted water to the boil. Once boiling add in the your pasta cooking until al dente then drain and set to one side.

In another saucepan add your milk and bay leaves and bring to a gentle simmer over a medium heat.

In your third saucepan melt your butter over a medium heat. Once melted add in your flour thoroughly combining and allow to cook for a good 5-6 minutes to create a roux. Add in your Dijon mustard plus a little seasoning.  Once your milk is warmed through begin to add in a ladle of milk at a time, ensuring it combines with the roux fully before adding the next. Continue this until all the milk has been incorporated and you have a lovely thick, smooth sauce. If it’s a little on the thin side turn up the heat slightly and allow to thicken. Next add two thirds of your grated cheese plus a generous amount of freshly ground black pepper and stir until smooth. Once your sauce tastes delish and you’re happy with the seasoning add in your chopped spring onions, pickled jalapeños and roughly chopped coriander. Stir through the sauce then add in your pasta again stirring until fully combined.

Pour into an ovenproof dish, add the remaining cheese and place under a hot grill for 5-10 minutes until golden and crisp on the top.

For the guacamole, combine the minced garlic, sea salt flakes and ripe Hass avocado. I like to muddle in a pestle and mortar. I start by creating a paste with the garlic and salt then add in the avocado and roughly muddle keeping quite a rustic texture. If you prefer you can blitz together or simply mash with a fork instead. To finish add in juice of a lime, a little zest, some roughly chopped coriander and leave as is or throw in a glug of your favourite chilli sauce or a quarter tsp of dried chilli flakes or fresh chilli.

Serve the hot macaroni cheese together with your guacamole and if there’s leftovers fry up the next day and serve in a bun for the ultimate mac ‘n’ cheese burger, extra chilli sauce recommended!