A Grand Day Out … take a tip

… pack a picnic or at the very least a packed lunch. Having just been banging on about wheels I'm not suggesting you trail round lugging a hamper from a certain grocers in Piccadilly!

Why might I make this suggestion I hear you ask – because there are very few places where you can purchase a snack, sandwich, call it what you will. There are other improvements in that there's more seating than previously so you can rest your legs and get your second wind. It's not an attractive look when you have no option but to sit on the floor – I jest not.

Back to the picnic idea. The choices for said snack at the Show were few and far between. We did actually consider signing up for the BBC Good Food Magazine offer – try 5 issues for £5 which gained entry into BBC Good Food Magazine Subscribers' Lounge but you can't sign up without your Bank details and I don't walk around with that information in my handbag. So, with limited choices we chose a crepe from a concession near the picnic areas – sweet or savoury – we opted for the savoury @ £6 per crepe – expensive, although tasty enough. What I didn't realise until it was too late was that the two small bottles of water purchased at the same time – at £2 each – gasp - was from Costco – for those not familiar, a membership based cash and carry which bears the Kirkland name. I can't tell you yet exactly how much they cost per bottle but rest assured I'll be backing up my mouth as soon as possible – if I had to guess probably in the region of 20p per bottle – watch this space.

I wouldn't have minded a concession for food – they must have made an absolute fortune. You'd like to think that whoever organises this gig and for the most part very well – might take another look at the “fast food” options and ensure that people get value for money.

Please don't think me a miser – it's a day out and I'd be the first to pay over the odds for a halfway decent sandwich in decent artisan bread or just more choice.

Old fashioned or not, I'm taking my own food and drink next time even if it means investing in a larger version of my wheels - at least they'll be lighter on the way home (in theory at least) although the more space you have, the more you fill with “can't live without” purchases!

Don't misunderstand me it's a great day out especially if you're interested in all things food related – my mission here is to make sure you get the absolute best out of your day and at least you set out knowing what to expect and if it's better, then yippee!

A Grand Day Out …

… in the words of the indomitable Wallace and Gromit, although it was Birmingham (the NEC to be precise) not the Moon, specifically a pilgrimage to the Good Food Show Summer. I hope you realise what a sacrifice I make on your behalf, for research purposes you understand.

This was my first visit to the Summer version - what was a bonus though, for anyone considering a day out in the future, your ticket entitles you to Gardeners' World Live too if that's your bag.

Which reminds me, speaking of “bag” allow me to pass on the downside to spending the day at a food show – you buy stuff – it matters not that you have a will of iron – wave goodbye to it as you enter the hall. It's as if one becomes devoid of all sense of reason, the practical consequence of which – apart from a huge dent in your credit card – is you have to carry these purchases that you cannot possibly live without.

I speak from experience - the last time it took me two days to recover the feeling in my arms!

I was determined not to suffer for my art the next time and invested in a crate on wheels – so much more acceptable than a shopping trolley – I know I'm no youngster but I cannot yet face the phrase. I think I purchased mine from Lakeland but they are readily available and not expensive – check out your favourite search engine.

A really neat piece of kit – it takes up no space at all and even a klutz like me can release the clips at the sides, flatten down the base and away you go – it's like a “carry on” - the best money I've ever spent and I love the colours. I am happy to report that my arms are fine, thank you for asking.

Check out my secret weapon – actually not so secret since most everyone I saw had the same idea – have a look. Three photos to follow, one showing storage and the other two “wheels up” and the cover.

The other piece of advice – again if it's up your alley – is book your ticket ahead. If you do this you can also book a ticket for the Supertheatre (at different times) during each day of the Show for your favourite celebrity chef. You can probably try and get a ticket on the day but the Show I went to looked very busy and there didn't appear to be too many seats left. More about the Supertheatre experience later.

It's not expensive – tickets cost £3 and there may be last minute availability but if you want to avoid disappointment book ahead. Total cost £19.50 entrance and £3 for the Supertheatre – great value.

If you shop at Waitrose and read their Magazine keep your eyes open for a money off voucher – I got £5 off my tickets and I'd expect that you'll find the same for the November Show.

Plenty of time therefore to buy your wheels!

A splendiferous snack …

… and seasonal

Another childhood memory. We didn't have a huge garden but Mum would usually set peas. We would go and pick them – which was when my addiction to fresh peas began. I was banned from harvesting the crop because I never brought any indoors – I podded and ate as I went. There is truly nothing more delicious.

As a grown up and visiting Mum she'd forget my “passion for peas” - we'd sit at the kitchen table and she'd watch as I took the pod from the colander split it open and eat the contents, placing the empty pod on newspaper ready for the compost – perpetual motion – it took a few minutes before she realised she wasn't likely to finish up with any peas at all!

Moving on to present day I don't try and pretend any more. Thankfully, if you see what I mean, the season isn't a long one so to hell with it, I'll pod and eat peas to my heart's content and I don't care who knows it.

So much so that I purchased my first “hit” last week.

Think about the process – you pod, you release probably about six baby peas by however many pods in a consignment – it's hardly what you'd call over indulgence – how virtuous can you get – you could even stretch a point and call it a work-out!

Ahem – you want the health benefits – don't say I didn't warn you - how healthy can a person be – a shortened list – vitamin K, manganese, dietary fibre, vitamin B1, copper, vitamin C. I could go on but it's a long list.

Here's an idea – if you've children or grandchildren who are anti veggies or anti green buy a bag of peas, wash them and put them in an attractive bowl in the centre of your table, say nothing. As you pass the table, plunder a pod – demolish the contents and leave the empty pod by the bowl – repeat!

Just a little experiment.

A seasonal thought for the day …

… roast your rhubarb

If you're lucky enough to grow rhubarb in your garden then you'll know that this year's crop is beyond good.

I don't grow it but I have a friend who does and last week he gave me over a kilo picked from his garden that morning.

Such a present deserves with respect and because I knew I'd never use that quantity freezing sounded like a plan – I needed to consider how best to treat my present.

Some of you out there may remember the traditional “stewed rhubarb” when it's thrown into a saucepan with sugar and water and cooked within an inch of its life. “Stewed” is such an unpleasant word and evokes for me, nightmare visions like sprouts cooked in October for eating on Christmas Day – I know that's extreme but hey, if you are of a certain age you'll know exactly what I'm saying.

Roast Rhubarb

550g rhubarb

85g demerara sugar

Pre-heat oven 200c/180fan/Gas 6

Top and tail the rhubarb and wash, wipe with kitchen roll. You can cut the rhubarb how you like either lengthways, as a guide if you have slim stalks you can cut to the length of your index finger - approximately 5-6 cms. If you have thicker stalks then chop into pieces of 3cms – try to make sure they are of a similar size so they cook evenly.

Cover with foil and roast for 15 minutes. Remove the foil shake and roast for another 5 minutes – you should finish up with tender fruit and syrupy juices. Test with a sharp knife – it should be tender and keep its shape. Cool.

Freeze in the “pour and store” bags – with the usual proviso - always freeze in small portions – you won't waste any precious treasure.

Serve with or without a crumble topping and the home-made no-churn vanilla ice cream mentioned on the blog.

You're ready to rumble – or should I say crumble. I'm so sorry.

Beautiful bread

In an ideal world where I had nothing else to do I'd make bread every day, except that if I did make bread every day I'd eat it!

I've never been able to walk past a bakery without this magical force dragging me in so I can (as my friend once put it) rescue a roll.

Hey, I can think of worse things.

Here's a question – how many of you out there possess a bread maker – how many of you use it – how many of you have used it once and then committed it to the darkest depths of the garage or shed where it will gather dust, never to see the light of day again.

I did have one years ago that was a gift. I did use it from time to time but, as with most gadgets and gizmos its not the end product that's the problem it's all the faffing and messing around with humungous pieces of kit. I liken it to ironing – it's not the ironing I hate it's getting out the board and assembling all the kit to do the job and then to add insult to injury you have to clear up afterwards!

Anyway, bread making generally speaking is time consuming too so, here's my antidote – make soda bread – in 30 minutes.

Soda bread – rapido

170g self raising wholemeal flour

170g plain flour

½ tsp salt

½ tsp bicarbonate of soda

290ml buttermilk – you may need

an extra drop and so purchase in a 300ml pot

is convenient.

Pre heat your oven 180fan/200c/Gas 6.

Tip the flours, salt and bicarb into a large bowl and mix.

Make a well in the centre, pour in 290ml of buttermilk and mix quickly with a large fork until you have a soft dough formed. You may need an extra drop if your dough is too stiff but take care it should not be too wet or sticky.

Turn the dough onto a lightly floured surface and knead briefly.

Form the dough into a round a flatten slightly. Place on a lightly floured baking sheet.

Slice an “x” on the top of the loaf and bake for 30 minutes – the base should sound hollow when tapped.

Just to confuse the issue I've found buttermilk in different weights. A low fat version weighing 284ml and a full fat version weighing 300ml.

Stress ye not – either weight will do the job but if pushed I think I'd prefer the full fat version.

Here's the result :

Happy baking.

Serious stuff… be safe

I suppose most of us have suffered with food poisoning at some time or another. It is caused by eating contaminated food – most of us have heard of salmonella or Escherichia coli (E.coli) to name but two.

Food poisoning occurs not just from restaurants and fast food places – in fact you are just as likely to catch it from badly prepared food in the home.

I've already mentioned hand hygiene and washing down workshops and dishcloths too. Cross contamination is the transfer of bacteria from contaminated foods, for example, raw chicken to direct contact with food already cooked. By storing raw foods incorrectly for example storing raw chicken breasts in your fridge not in an appropriate container and allowing it to drip onto cooked food. You can also transfer – cross contaminate – by not washing your hands or via a dirty dishcloth.

Do I have your attention? When “fridging” raw meat and poultry ensure it is contained properly. Store the raw meat and poultry on the lowest shelf of your fridge. Store cooked foods away from raw.

I know this will sound ridiculous but I always think of raw meat and poultry as dirty – in fact it is since until you've cooked raw foods you've not destroyed the bacteria.

Whilst we're on the subject of poultry – under no circumstances ever wash meat and in particular poultry before cooking. Think of CSI – you've seen the investigators use Luminol which highlights blood, invisible to the naked eye at a crime scene – your kitchen will look just the same – except it won't be blood it'll be bacteria you've spread all over your kitchen!

Ensure that cooked foods are cooled and “fridged” as soon as possible.

Follow cooking instructions properly particularly where meat and poultry products are concerned.

Make sure your fridge is at the correct temperature – i.e. below 5c. By keeping your food cold you prevent the food poisoning bacteria from growing – fridge thermometers are not expensive.

Use by and best before dates – what is the difference?

A “Use by” date is on foods that go off quickly, smoked fish, meat products, ready prepared salads with dressings – always follow instructions with such products and keep them in the fridge. You can “suspend” use by dates by freezing and therefore extend the life of a product – provided of course that you check that it can be frozen. It can also avoid wasting food. Make sure though, that if you do freeze any such product that you pay attention to how it should be defrosted (or not) and cooked.

A “Best before” date usually applies to a much larger range of foods – i.e. tinned, dried or frozen and is more about quality than safety issues. Having said that I wouldn't purchase tinned foods where the tin is bumped or damaged in any way – just my personal foible!

Chopping boards. It's difficult to understand that there might a “chopping board fashion” - it's a bit like saying that red wine is good for you for a time and suddenly it's not – the same applies to chocolate (albeit dark chocolate). Wooden boards were considered to be taboo and you should use plastic and so it goes on. What you can get nowadays are boards that are dishwasher safe – take care when choosing sizes. Ideally you should have six different boards of different colours for raw meat, raw fish, cooked meat, salad & fruit, vegetables and finally bakery & dairy.

There are deals out there!

Serious stuff… food hygiene in the kitchen

Soooo boring – I can hear you groaning from here!

Tough – it's the time of year when you do all sorts of crazy things, like eat outside – that is if we ever get any summer weather.

I know before I begin that you'll already be aware and observe what follows, anyway, humour me and who knows, there might be something on the list that you hadn't thought of.

This is not meant to be an exhaustive list, just a few basic bits and pieces :

You don't have to use fancy expensive antibacterial sprays. You can't beat hot, soapy water for your work surfaces. If you want to use a spray and I do from time to time I use Milton – if it's good enough for babies it's good enough for me – check out the baby aisle.

I hate and detest (you get my drift) dishcloths, that is to say the type that has to be washed. If you use your washing machine daily then fair enough. If you don't then it makes no sense on any level that a cloth sits and breeds all kinds of yuk. I know that you'll call me names when I say I use disposable dishcloths. I know that it might be considered wasteful and expensive but in this day and age of competitive “supermarkets” and “pound shops”, that's my excuse and I'm sticking to it.

Tea towels – yep I get that they have a place but the best way of “drying pots” is to air dry. If you have a “magic box” (aka dishwasher) you'll know that when your cycle is complete and you open the door if you wear specs they completely steam up and the contents is too hot to handle. You'll not get any more hygienic since the washing cycle is at such a temperature the contents is squeaky clean.

Did you know … that the kitchen sink contains more germs than in a bathroom? Bacteria are on our hands, on raw food and on our pets too. It's imperative that you begin with hand hygiene i.e. washing after touching pets, waste bins, before and after touching raw food and obviously before cooking.

Recently I mentioned in A bit of red wine about the lack of kitchen hygiene shown by celebrity chefs – I do appreciate that it doesn't look trendy to talk about boring stuff like education of the food/kitchen sort – may be the celebrity chefs could consider giving something back and include a nugget of knowledge – after all they reach massive audiences.

Vanilla Black - The Book

I know you'd be disappointed if I didn't invest in a Vanilla Black cookery book and so this is what it looks like – complete with tabs to date!

This book – unusually – contains “Vanilla Black recipes adapted for the home kitchen.” Put another way “...from the people behind Vanilla Black, but the food is not from the restaurant. Well, not entirely, anyway.” “...this is a book for home cooks”.

I can see both sides of this coin – i.e. adapting recipes that may be technically challenging – yep, got it. On the other hand I'd expected and looked forward to giving the breads a shot and the butter too.

I must confess to being a smidge disappointed.

However, Andrew Dargue and Donna Conroy got my attention with “Apologies in advance, no pasta bake or vegetable curry”. Hurray and thank you!

There's nothing wrong with the book at all, in fact there are some points made in the introduction that made me giggle and cheer. For example, “...we have a couple of guys washing up constantly. We are guessing that...you do not have...in your kitchen”. At last – somebody out there with some savvy!

The best comment though, is “you don't have to be vegetarian. Just try this food … if you want to serve it with a piece of grilled chicken, be our guest.”

Check out the number of tabs – looks like I'm going to be busy.

A Birthday Treat - Pudding

I'm not a dessert fan but, in the interests of my readers – I hope you realise what a great sacrifice I make in the interests of balanced food feedback for your good selves.

Here are the options :

I have to be honest, I didn't like the long winded and, what I also thought, unappetising vision in my head of option 1. To be fair we did the decent thing and we took one of the desserts each and tasted.

Here's a photograph of the winner and …. how utterly wrong can you be.

I still need to think about the title, it messes with my head and unless I'm getting this entirely wrong it seems to say it can't make its mind up whether it's sweet or savoury. More importantly I don't think it does itself justice.

I suppose what I'm saying is that if I'd have been lunching on my own I would not have ordered it and would have missed an absolute smash. Truthfully, not blown away by the alternative but it just goes to show.

How about the candle and the birthday message – in chocolate of course. It was only mentioned briefly in conversation – nice touch.

Excellent value : £21.50 for 2 Courses and £26.50 for 3.

A Birthday Treat - Mains

The best way I can illustrate how difficult the decision was from the choices is to show you both :

I'm a mushroom girl but, mindful of seasonal choices two hits – asparagus and Jersey Royals, it's easy. The final push would be the Baked High Cross. For those who aren't quite sure what High Cross is, it's a cheese. Hook, line and sinker.

Just cast your eyes over this wondrous plate of food :

Now I know that there are those out there who eat meat and feel deprived and hungry if it isn't on a plate. This main course was probably the best vegetarian main course I've ever eaten in a restaurant. It ticked all my boxes, seasonal ingredients cooked beautifully and cheese. My friend eats meat and her comment was “you don't need it”. Don't knock it until you've tried it.

A Birthday Treat - Decisions, decisions

I just have to say that as a vegetarian (for some 30+ years) it gladdens my heart that I can actually go out to eat and anticipate fantastic food. I'm not exaggerating when I say that I stopped eating out long ago because I became so sick and tired and being served yesterday's tomato sauce tipped over yesterday's pasta – not helped by the fact that I loathe tomatoes – much to the amusement of my meat eating friends.

Anyway – shall it be the chilled pea soup or the sweet potato and puy lentil dhal – hmmm. The dhal wins for both of us.

This is what it looked like :

The presentation was spot on and we were not disappointed on any level. The textures and flavours were perfectly balanced, particularly the soft lentils in the dhal and crispy ones garnishing the dish with the oil. I have to confess – I did something I'd never normally do – even at home – I mopped up the remaining sauce with the artisan breads and I don't care who knows it. I apologised to my friend before I indulged and her exact words were, “thank goodness for that” as she followed suit!

The best compliment I could ever give any chef/cook – I'm not a “mopper” or a “dunker” for that matter – it shouldn't be allowed, but that's another story – rules are meant to be broken.

A Birthday Treat

Now I know what the Queen feels like – two birthdays in a year!

A while back my friend asked, “would I like a day in London with lunch at Vanilla Black for my birthday present?” Erm, give me a nano second - yes please!

Before we landed for our 1pm reservation on the day I'd had a look at their website where you can find sample set lunch menus et al. For starters – so sorry - their information is Vanilla Black 17-18 Tooks Court, London EC4A 1LB 020 7242 2622 www.vanillablack.co.uk.

First impressions are good. Friendly and helpful staff and the ambience is great – have a look see

and then comes the menu – such high expectations!

Initially I can't help but think that clearly the current trend is to produce artisan breads and posh butter or mayo as an appetiser. Don't get me wrong – this is not a complaint - I could sit and just eat the bread and butter and be a very happy bunny!

This ain't any old bread and butter – the taller of the two is the cherry with (from memory, I think) sultana – it matters not in flavour terms – it was divine. The shorter offering was quinoa and soy seeds. Better than divine however was the caramelised lemon butter – on a scale of 1-10 – 20!

This is a great start.

By the way, I happened to notice on our way through to our table – a display of Vanilla Black cookery books - the day just gets better.

Confession time

… how much food do you waste?

Whether you do your shopping by trolley in a supermarket or on line and delivered how many times have you succumbed and been sucked into deals that on the face of it sound great without actually thinking through whether you're going to eat the food?

We all fall for it, even if you plan your meals ahead in an attempt to limit waste and not throw money into your recycling bin.

How often have you found, lurking in the depths of your crisper drawer, wizened carrots?

Shamefully, in my case, I recently bought a 300g punnet of mini portabella mushrooms, they were a great deal. They are a particular favourite of mine so I was a pushover. A few busy days later I happened to check the date on said mushrooms and by now they were at least two, if not three days over their “best before date”.

Drat and double drat.

Here's my rescue recipe for the 300g punnet :

melt a glug of rapeseed oil together with

a generous knob of unsalted butter in a large

saucepan (or frying pan if you prefer)

add a tsp of garlic paste or even two if you're

a fan

ensure the mushrooms are clean and slice

them thickly

add the mushrooms to the oil and butter, season

with salt and black pepper

add a generous pinch of oregano (or

garlic Italian seasoning)

add a glug of either dry sherry or red wine

add a vegetable stock pot and let it melt into

your mushrooms

add a drop of water – 100ml

and cook the mushrooms on a medium heat for

2/3 minutes

Let the mushrooms cool and then transfer

to a pour and store bag for the freezer or an ordinary

container with lid if you prefer

freeze until required

Rescue mission complete, here's a few ideas for your frozen mushrooms when you're ready.

Use as :

a base for a soup

part of a pie filling (with chicken for example)

a Crostini topping – really handy if you have unexpected

visitors

a filling for a savoury pancake, adding a glug

or two of double cream

I've mentioned in a previous post that older mushrooms have more flavour and adding a drop of dry sherry or red wine enhances the flavour.

Phew – waste crisis averted!

P.s. Oh and by the way the rescue recipe is not meant to be swamped in liquid, it's meant to be an intense stock with mushrooms in it. When you're ready to use in whichever way you choose you'll add stock or cream to suit your recipe.

Summer Squeak

New potatoes and asparagus are both in season as I write, closely followed by broad beans and peas.

I think it's true to say that we associate bubble and squeak as an autumn/winter dish using leftover veggies. Why not have a summer squeak with leftover new potatoes and asparagus. Ingredients in season are usually reasonably priced and good deals available.

I appreciate that Jersey Royals are expensive and in my neck of the woods they don't seem to vary that much during their short season. There are however loads of other varieties of new potato out there for example, Cornish new potatoes and your summer squeak could include meat or fish if you wish.

Here's a recipe off the top of my head – this is one of my “fly by the seat of your pants”/”live dangerously” versions! One small tip – when you're doing your shopping ensure that you take account of the extra new potatoes and asparagus or any other veggies needed that you'd like to include in your squeak.

Here goes :

Summer Squeak

Serves 2

350g (ish) cooked new potatoes

1 medium onion, finely diced

200g cooked asparagus, chopped into bite sized pieces

OR

200g fresh peas – raw or cooked

OR

200g broad beans, podded, blanched

and popped from the outer thick skin

OR

a mixture of all three!

Salt and black pepper

30g unsalted butter & glug of rapeseed oil

Melt the oil and butter in a large frying pan, add the diced onion and sauté on a medium heat for 2/3 minutes. Add the potato and mix together, sauté for a further 2/3 minutes. Add the asparagus/peas/beans, combine thoroughly and cook for a further 2/3 minutes.

Serve in a warmed bowl, topped with a poached egg.

As an option if you prefer to add meat. Omit the oil and butter and sauté 200g of finely diced chorizo or diced smoked back bacon and then add the onion and potatoes, followed finally by the veggies.

Hope your squeak is scrumdiddlyumptious!

Many moons ago …

… my Mum worked full-time which included Saturday. My sister and me helped out with chores. Even then I loved to cook – perhaps to strong a word – but in those days we were taught to cook etc., at school – then it was called Housecraft - nostalgia is a wonderful thing.

Anyway I digress. To give perspective I think I should point out that I am going way back almost to the Dark Ages – 1967 ish. The gas cookers of the day were basic and mostly made by a company called De La Rue – by today's standards of the fashionable “range” style they would look like a cooker you'd put in a dolls house despite the fact that they did make different sizes!

Moving on with my story. Mum didn't arrive home from work until 6pm and so we would do what we could towards “tea” as it was called in those days.

One Saturday afternoon I decided I'd make a cake for after “tea”. Full of enthusiasm I opened the box – yep, add an egg, stir and away we go. Obviously I needed a cake tin - found a perfect circular one and the rest, as they say, is history.

It's wasn't rocket science and into the oven went the cake. At the appropriate time I opened the oven door, so excited and oh so horrified to be greeted with the sight of a grotesque mess - it had completely melted – as it would do, since the cake tin I'd chosen with such care was in fact plastic – a twisted molten mess that would qualify as an candidate for an exhibit at Tate Modern! A combination of molten white plastic and a biscuit coloured cake mix all over the oven rack and there was nothing I could do about it …..

except wait for Mum to get home.

When you eventually get to be a grown-up and you've had these little hiccups along the way we should perhaps remind ourselves of how fear clutches at your heart when you're a youngster.

How many times have you heard, “things are never as bad as they seem” - YES THEY ARE I'M LOOKING AT MY MUM'S WRECKED OVEN. Two hours seemed like two weeks until she arrived home and I was able to confess.

How lucky was I – she took one look at it – by now a cooled monster - carefully removed the rack from the oven and consigned it to an outhouse – when she'd stopped laughing – and that is where the expression “a wicked sense of humour” comes from - our Mum had the best!

To finish off my story, some several days later I was summoned to the outhouse where said rack with the twisted Tate Modern offering lay, still in tact. “Stand back” was the command and I watched as Mum swung a very large hammer and whacked the rack and the molten mess split right in two and the rack was as clean as a whistle.

P.s. The rack lasted for years as did Mum's sense of humour.

Scrumdiddlyumptious

To coin a word from the late great Roald Dahl and one that forms part of his Dictionary – there's nothing better than nonsense words to explain what you're trying to say.

This word describes perfectly the Alfredo sauce mentioned in My Quest and, to do the sauce justice, I feel I should elaborate on the flexibility of said sauce apart from using with pasta.

To begin, I served it to my Ladies in a recent class, as a warm dip with rice crackers. I wanted them to taste the sauce in its most simple form – they said “one to be used again and again”, “beautifully smooth velvety sauce” and “so simple and versatile”. As is always the case you can mess with it if you so wish by adding garlic paste.

Its other uses :

Add sautéed mushrooms to the sauce and serve with a smoked chicken breast

Add sautéed mushrooms to the sauce and serve as a crostini topping

Remember the recent Stromboli recipe – use the sauce on the base for a change

instead of tomato paste and add bits and pieces of your choice

- vegetarian or not - whatever takes your fancy

Serve with smoked haddock and asparagus

The sauce, in a covered container, will keep in the fridge for up to 3 days. You can freeze it – but give some thought to the quantities that you'd generally use and freeze accordingly. Note to self – remember the small pots from the baby aisle in your supermarket. These pots are really useful and come in bright colours – easy to see in your freezer but don't take up unnecessary space.

The pots shown in the photograph below are by Vital Baby and come in packs of four. You'll see from the photograph that these little beauties have a tiny non-slip circle on the base so the pots stay where they are put when you are filling them and don't end up on the floor!

I will now shut up about the Alfredo sauce – I hope you love it as much as I do!