SIMPLY DELICIOUS

USE EVERYDAY INGREDIENTS TO CREATE SENSATIONAL DISHES

- VICTORIA GRAY

Perfect pesto and spaghetti

SERVES 2

INGREDIENTS

50g pine nuts

80g basil, plus a few extra leaves to garnish

60g fresh Parmesan, grated, plus a few shavings to garnish

50ml olive oil

2 garlic cloves

250g dried spaghetti

Salt and pepper to season

1. Heat a small frying pan over a low heat. Add the pine nuts and dry fry until golden and toasted.

2. Add the toasted pine nuts, basil, Parmesan, olive oil and garlic cloves to a food processor and whizz until smooth, then season to taste.

3. Cook the spaghetti according to the packet instructions.

4. Add 4 tablespoons of the basil pesto to the cooked spaghetti and stir well to coat. Any leftover pesto can be stored in the fridge for a few days.

5. Scatter the spaghetti with a few basil leaves and some shaved Parmesan.

Chicken with creamy mushroom and white wine sauce

SERVES 2

INGREDIENTS

3 tbsp olive oil

2 chicken breasts

A few sprigs of thyme

1/2 red onion, finely sliced

1 garlic clove, crushed

100g closed cup white mushrooms

100ml white wine

150ml chicken stock

Freshly milled salt and pepper

150ml double cream

A couple of handfuls of fresh watercress to serve (optional)