This vegetarian take on a Sicilian fishy spaghetti is ideal for using up what's in the store cupboard, yet with its magically synchronised sweet, salty and sour flavour, doesn't at all taste like a ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. This is an intense and lusciously textured pasta. As the liquid reduces and concentrates, the time ...

This is the perfect pasta dish for an easy summer supper, I also make it for lunch or if I am doing a buffet, as the recipe doubles up very well and you can serve it at room temperature too. Reset ...

Has the fresh taste of lemony salmon, but uses that last of the winter kale to create a wonderful pasta dish for early spring. Did you know with a Digital Subscription to Lancashire Evening Post, you ...

Superfast, supertasty: We’ve got daily recipes to help you get iftar on the table without too much work Serves 4 Prep and cook Time: 40 minutes Ingredients 1 onion, finely chopped 2 garlic cloves, ...

A useful little pasta recipe, where the sauce is made in less time than it takes the pasta to cook. Cook 150-200g of conchiglie in boiling salted water, then drain briefly and tip back into the pan.

1. Boil the sausages in water for 2-3 minutes. When they are cool enough to handle, slice them into thin rounds. 2. Pour 4 quarts of water into a large saucepan or pot and place over high heat. 3.

Tom, Mark and Sam at Ottolenghi in Islington came up with these extraordinary croquettes. Untypically, they taste healthy and fresh, yet still have that addictive, moreish streak of all fried things.