Avocado Pasta

This pasta recipe is fresh and creamy, very filling thanks to the avocado, and very adaptable: I make it without parmesan if I don’t have any at hand (leaving out the cheese makes it dairy-free), and use whatever fresh herbs I may have instead of basil. Feel free to use only half a lemon’s juice if you’re not big on lemons. It’s also an extra fast recipe, as by the time the penne are cooked, the other ingredients are ready for them.

Penne Express

A very quick and very satisfying pasta dish. I use the cherry tomatoes whole: this way they cook without releasing their juices, and you get that burst of flavour in your mouth instead. Penne or other short pasta are well-suited for this, but any pasta you have at hand is fine.

Cocoa-Glazed Mushrooms

This is one of my own original recipes. Don’t be put off by the odd combination of ingredients: this doesn’t taste sweet, or even chocolatey, but brings out the deep earthiness of the mushrooms (simple white mushrooms, or chestnut, work just fine). Just don’t go over the quantities indicated (particularly with the vinegar), to keep the flavours in balance.

Instead of rice, you could serve this with sourdough toast if you like.

Roasted Veg Risotto

My very first signature dish, at the age of 8, was something we called “risotto” but was in fact, looking back, a rather embarrassing affair of mixing tomato paste and canned frankfurters, mushrooms, peas into cooked rice. When I got back into cooking as an adult, it never occured to me to attempt it again, just like it would never occur to me to eat pasta with ketchup again (ugh!)On a recent visit to my brother and sister-in-law, I offered to cook for them. Was there anything particular they would like? To my amazement, his answer was, “There’s that risotto you used to make…”This recipe, then, is a grown-up version of that childhood favourite.

A few notes:

  • I made this recipe both with risotto (arborio) rice, which is the “proper” way, and with basmati rice. To my taste, the difference was not worth making a fuss about, and it tastes just as good. Therefore, if you don’t fancy standing over the stove stirring for 20 minutes, then use regular rice and in step 6 just pour all the stock in there, cover and let absorb.
  • The wine gives a real depth to the taste, but if you object to it, replace with more vegetable stock.
  • Omit the optional chorizo to make this dish vegetarian. Omit the parmesan to make it dairy-free and vegan.