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<Pooja> 
Ingredients:
225 g dried pasta shells or spirals
115 g chopped cooked ham, beef or turkey
25 g par-cooked mixed vegetables, such as carrot, cauliflower, beans, etc a little oil
For the Cheese Sauce
25 g butter
25 g plain flour
300 ml milk
175 g grated cheddar cheese
1-2 tsp mustard
Salt and ground black pepper
Method:
Cook the pasta according to the instructions on the packet. Drain and place in a flameproof dish with the chopped meat, the vegetables and 1-2 tsp oil. Melt the butter in a saucepan, stir in the flour and cook for 1 min, stirring. Remove from the heat and gradually stir in the milk. Return to the heat, bring to the boil, stirring and cook for 2 min. Add for half the cheese, the mustard and seasoning to taste. Spoon the sauce over the meat and vegetables. Sprinkle with the rest of the cheese and grill quickly until golden and bubbling.
Ingredients:
225 g dried pasta shells or spirals
115 g chopped cooked ham, beef or turkey
25 g par-cooked mixed vegetables, such as carrot, cauliflower, beans, etc a little oil
For the Cheese Sauce
25 g butter
25 g plain flour
300 ml milk
175 g grated cheddar cheese
1-2 tsp mustard
Salt and ground black pepper
Method:
Cook the pasta according to the instructions on the packet. Drain and place in a flameproof dish with the chopped meat, the vegetables and 1-2 tsp oil. Melt the butter in a saucepan, stir in the flour and cook for 1 min, stirring. Remove from the heat and gradually stir in the milk. Return to the heat, bring to the boil, stirring and cook for 2 min. Add for half the cheese, the mustard and seasoning to taste. Spoon the sauce over the meat and vegetables. Sprinkle with the rest of the cheese and grill quickly until golden and bubbling.
<Pooja> 
Ingredients:
8-10 lambs kidneys
1 tsp sunflower oil
2 tsp butter
2 tsp paprika
5-10 ml mild grainy mustard
Salt, to taste
Chopped fresh parsley, to garnish
225 g fresh pasta to serve
Method:
Cut the kidneys in half and neatly cut out the while cores with scissors. Cut the kidneys again if very large. Heat the oil and butter together. Add the kidneys and cook, turning frequently, for about 2 min. blend the paprika and mustard together with a little salt and stir into the pan.
Continue cooking the kidneys, basting frequently, for about a further 3-4 min. Cook the pasta for about 10-12 min, or according to the instructions on the packet. Serve the kidneys and their sauce, topped with the chopped fresh parsley, and accompanied by the pasta.
Ingredients:
8-10 lambs kidneys
1 tsp sunflower oil
2 tsp butter
2 tsp paprika
5-10 ml mild grainy mustard
Salt, to taste
Chopped fresh parsley, to garnish
225 g fresh pasta to serve
Method:
Cut the kidneys in half and neatly cut out the while cores with scissors. Cut the kidneys again if very large. Heat the oil and butter together. Add the kidneys and cook, turning frequently, for about 2 min. blend the paprika and mustard together with a little salt and stir into the pan.
Continue cooking the kidneys, basting frequently, for about a further 3-4 min. Cook the pasta for about 10-12 min, or according to the instructions on the packet. Serve the kidneys and their sauce, topped with the chopped fresh parsley, and accompanied by the pasta.
<Pooja> 
Ingredients:
450 g dried pasta
75 g whole almonds
50 g flaked almonds
25 g freshly grated
Parmesan cheese
Pinch of salt
For The Sauce
40 g fresh parsley
2 garlic cloves
45 ml olive oil
45 ml lemon juice
1 tsp sugar
250 ml boiling water
Method:
Cook the pasta in plenty of boiling salted water, according to the instructions on the packet, until al dente. Toast the whole and flaked almonds separately under a moderate grill until golden brown. Set the flaked almonds aside. For the sauce, chop the parsley finely in a blender or food processor. Add the whole almonds; reduce to a fine consistency. Add the garlic, oil lemon juiced, sugar and water. Combine to a sauce. Drain the pasta and combine with half the sauce. ( the remainder of the sauce will keep in a screw-top jar in the fridge for up to ten days). Top with parmesan and flaked almonds.
Ingredients:
450 g dried pasta
75 g whole almonds
50 g flaked almonds
25 g freshly grated
Parmesan cheese
Pinch of salt
For The Sauce
40 g fresh parsley
2 garlic cloves
45 ml olive oil
45 ml lemon juice
1 tsp sugar
250 ml boiling water
Method:
Cook the pasta in plenty of boiling salted water, according to the instructions on the packet, until al dente. Toast the whole and flaked almonds separately under a moderate grill until golden brown. Set the flaked almonds aside. For the sauce, chop the parsley finely in a blender or food processor. Add the whole almonds; reduce to a fine consistency. Add the garlic, oil lemon juiced, sugar and water. Combine to a sauce. Drain the pasta and combine with half the sauce. ( the remainder of the sauce will keep in a screw-top jar in the fridge for up to ten days). Top with parmesan and flaked almonds.
<Pooja> 
Ingredients:
1 garlic clove, crushed
1 celery stick, finely sliced
115 g sun-dried tomatoes, finely chopped
½ c red wine
8 plum tomatoes
350 g dried tagliatelle
Salt and ground black pepper
Method:
Put the garlic, celery, sun-dried tomatoes and wine into a large saucepan. Gently cook for a about 15 min. slash the bottoms of the plum tomatoes and plunge into a saucepan of boiling water for 1 min, then into a saucepan of cold water. Slip off their skins. Halve, remove the seeds and cores and roughly chop the flash.
Add the plum tomatoes to the saucepan and simmer for a further 5 min. season to taste. Meanwhile, cook the tagliatelle in plenty of boiling salted water for 8-10 min, or until al dente. Drain well. Toss with half the sauce and serve on warmed plates, with the remaining sauce.
Ingredients:
1 garlic clove, crushed
1 celery stick, finely sliced
115 g sun-dried tomatoes, finely chopped
½ c red wine
8 plum tomatoes
350 g dried tagliatelle
Salt and ground black pepper
Method:
Put the garlic, celery, sun-dried tomatoes and wine into a large saucepan. Gently cook for a about 15 min. slash the bottoms of the plum tomatoes and plunge into a saucepan of boiling water for 1 min, then into a saucepan of cold water. Slip off their skins. Halve, remove the seeds and cores and roughly chop the flash.
Add the plum tomatoes to the saucepan and simmer for a further 5 min. season to taste. Meanwhile, cook the tagliatelle in plenty of boiling salted water for 8-10 min, or until al dente. Drain well. Toss with half the sauce and serve on warmed plates, with the remaining sauce.
<Pooja> 
Ingredients:
250 g Capellini or angel hair pasta
225 g mange-touts
75 g rocket leaves
50 g pine nuts
30 ml finely grated parmesan cheese
30 ml olive oil
Method:
Cook the Capellini or angel hair pasta in plenty of boiling salted water, according to the instructions on the packet, until just al dente. Meanwhile, carefully top and tail the mange-touts, and discard any that are damaged. As soon as the pasta is cooked, drop in the rocket and mange-touts. Drain immediately. Toss the pasta with the roasted pine nuts, and parmesan and olive oil if using. Serve at once.
Ingredients:
250 g Capellini or angel hair pasta
225 g mange-touts
75 g rocket leaves
50 g pine nuts
30 ml finely grated parmesan cheese
30 ml olive oil
Method:
Cook the Capellini or angel hair pasta in plenty of boiling salted water, according to the instructions on the packet, until just al dente. Meanwhile, carefully top and tail the mange-touts, and discard any that are damaged. As soon as the pasta is cooked, drop in the rocket and mange-touts. Drain immediately. Toss the pasta with the roasted pine nuts, and parmesan and olive oil if using. Serve at once.
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