Great at breakfast - or suppertime!

- Smoked haddock (preferably undyed)
- milk
- Onions
- Turmeric
- Curry powder (such as Garam Masala)
- lemon juice
- Basmati rice
- eggs

Put the basmati rice on to cook, and chuck an egg in the pan, one for each person. Poach the haddock in some milk (or milky water).

Fry the onion with the turmeric and curry powder, adding the juice of at least one lemon when it’s really sizzling. This should smell great. When the rice and the haddock are cooked, add them to the frying pan, stirring as you go. Check seasoning, chop the eggs and add them, serve. Tastes great with George Watkins’ Mushroom Ketchup.

I’ll always remember a colleague of mine throwing a colour supplement across the newsroom in disgust.
“Anyone can make fine food with expensive ingredients. I want ALCHEMY!”
Well, this recipe is alchemy - it tastes better than the sum of its parts. And it’s for you, Frank. (Adapted from Jamie Oliver).

- Farfalle
- Anchovies
- Garlic
- Olive oil
- Chili flakes
- Broccoli - chopped finely, stalks and all
- Pine nuts

Fry the garlic, a few anchovies, chili flakes and broccoli in some olive oil in a pan with the lid on. Add water from the farfalle pan as needed to stop it burning. Cook until the broccoli is soft and the farfalle cooked. Drain farfalle and combine with the sauce. Throw some toasted pine nuts on top. Delicious.

Simplified from Delia and Jamie - pasta puttanesca - a regular fave.
- spaghetti
- tin of tomatoes or roast tomato sauce
- fresh basil
- olive oil
- garlic
- tinned or jarred anchovies
- capers
- small tin of sliced black olives
Fry the garlic, basil and anchovies in a little olive oil. Add tin of tomatoes, small tin of sliced pitted black olives and some capers. Simmer on low heat until nice and thick. Dollop over freshly cooked spaghetti and add black pepper and parmesan to taste.