Ready in 15 minutes

Ingredients
12 streaky bacon rashers
2 large courgettes, coarsely grated
Finely grated zest of 1 lemon
250ml tub crème fraîche
500g pack fresh tagliatelle
Fresh Parmesan shavings, to serve (optional)

1. Put a large saucepan of water on to boil. Dry-fry the bacon in a large, hot frying pan over a high heat for 5 minutes, turning halfway, until golden and crispy. Set aside on kitchen paper to cool, then roughly chop.

2. Reduce the heat slightly and add the courgettes to the frying pan. Cook for a few minutes, stirring, until just wilted. Stir in the lemon zest and crème fraîche. Simmer for a few minutes – it will look quite runny. Season to taste and keep over a low heat.

3. Meanwhile, add the tagliatelle to the boiling water and cook for 2 minutes, until al dente. Drain well, return to the pan and add the courgette mixture. Toss well until the pasta has soaked up the sauce, then stir in the bacon. Divide between shallow bowls and scatter with the Parmesan, if you like.

Takes 50 minutes to make, plus soaking and cooking the beans

Ingredients
3 tbsp extra-virgin olive oil, plus extra for drizzling
2 fresh rosemary sprigs, leaves picked and roughly chopped
100g dried cannellini beans, soaked and cooked until very tender (for tip)
2 tbsp chopped SunBlush tomatoes
4 slices day-old bread from a Pugliese or sourdough loaf
1 garlic clove, halved

1. Heat the oil in a frying pan over a low heat. Add the rosemary leaves and cook for a few seconds, until it starts to sizzle. Drain the cooked beans, reserving their liquor, then add to the pan. Cook for about 20 minutes, stirring and adding some of the cooking liquor to stop the beans drying out, until they begin to break down. Mash with a fork to a rough purée or blitz in a food processor for a smoother houmous-like consistency. Season to taste with salt and pepper and fold in the chopped tomatoes.

2. Grill the bread slices in a griddle pan (or toast them). Rub the warm bread with the garlic halves and drizzle generously with some olive oil. Sprinkle lightly with sea salt, top with the bean mixture and lightly drizzle again with oil. Serve topped with slices of Parma ham, if you like.

Note: To cook the beans: Soak in plenty of water for at least a couple of hours, preferably overnight. Drain thoroughly and rinse, then transfer to a saucepan and add cold unsalted water to cover the beans by a few centimetres. Bring to the boil and cook rapidly for 15 minutes, removing any scum. Reduce the heat and simmer until tender. Keep the cooked beans in their stock, unseasoned, until you wish to use them.

Ready in 45 minutes

Ingredients
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, crushed
300g risotto rice
125ml French white wine
2 handfuls each fresh flatleaf parsley, oregano and basil, chopped
600ml vegetable stock, hot
25g butter
4 medium leeks, diagonally sliced
2 x 100g Chevre Blanc slices, cut into wedges

1. Heat half the oil in heavy-based pan over a low heat. Add the onion and garlic and gently fry for about 5-8 minutes, until soft.

2. Stir in the rice and cook for a further 2-3 minutes, until the grains begin to turn translucent.

3. Increase the heat slightly and stir in the wine, allow to bubble away for about a minute. Stir in half the herbs and gradually add the stock, a ladleful at a time, allowing the liquid to be absorbed before adding the next. Stir frequently to give the rice a creamy consistency. Continue cooking until the rice is just al dente.

4. Meanwhile, in a frying pan, heat the remaining oil and half the butter. Add the leeks and fry for about 5 minutes or until tender and golden.

5. Add the leeks, remaining herbs and butter and half the cheese to the risotto, stir and turn off the heat. Season and cover for 1 minute. Serve topped with the remaining cheese.

Ready in 40 minutes

Ingredients
3 tbsp olive oil
200g oyster mushrooms, shredded (not too finely)
30g cold unsalted butter
1 red onion, finely chopped
2 garlic cloves, roughly chopped
6 fresh sage leaves, roughly chopped
300g risotto rice
125ml white wine
1 litre vegetable or light chicken stock, hot
1 round Venetian radicchio
or 2 trevisse or tardivo radicchios, finely shredded
100g freshly grated vegetarian Parmesan

1. Heat the oil in a wide pan over a medium-high heat. Add the mushrooms and stir-fry, until golden. Remove with a slotted spoon and set aside.

2. Lower the heat to medium-low and add half the butter to the pan. Add the onion, garlic and sage and cook, stirring occasionally, for 6-8 minutes, until the onion is soft and translucent. Add the rice and stir a few times until it is coated with the buttery mix.

3. Add the wine and stir until it has almost been absorbed. Add just enough of the stock to cover the rice and cook gently, stirring frequently, until the stock has been absorbed. Continue gradually adding and stirring in the stock for about 20 minutes or until the rice is just al dente. If it isn’t ready, add a little more stock and continue to cook until it is.

4. Fold in the mushrooms and most of the radicchio. Season and stir in the remaining butter. Set aside, covered,
for 5 minutes, then fold in two-thirds of the Parmesan. Serve with the remaining radicchio on top and the remaining cheese on the side.

Ready in 21/4 hours

Ingredients
25g dried porcini mushrooms
2 tbsp olive oil
2 carrots, finely chopped
2 celery sticks, finely chopped
1 large onion, finely chopped
200g pancetta, finely chopped
3 garlic cloves, crushed
1 sprig fresh rosemary, leaves picked and finely chopped
1kg beef chuck steak, finely chopped
4 tbsp tomato purée
Good pinch of dried chilli flakes
150ml red wine
400g can chopped tomatoes
300ml fresh beef stock, hot

1. Soak the porcini mushrooms in 200ml boiling water for 30 minutes. Drain, reserving the liquid. Chop and set aside.

2. Meanwhile, heat the oil in a casserole over a medium heat. Add the carrots, celery, onion, pancetta, garlic and rosemary and cook for 5 minutes, stirring occasionally. Increase the heat to high and brown the steak for 5 minutes. Stir in the purée and chilli and cook for 1 minute. Add the wine, mushroom liquid, tomatoes, stock and porcini. Bring to the boil, cover and simmer over a very low heat for 2 hours, stirring occasionally.

Takes 20 minutes to make, plus cooling and at least 2 hours’ setting

Ingredients
3 sheets leaf gelatine
300ml sambuca liqueur
2 tbsp light muscovado sugar
50ml freshly made, strong coffee, hot
1 tbsp whiskey
200ml double cream
Handful chocolate coffee beans

1. Put the gelatine sheets in a bowl and pour over 150ml cold water. Once they have softened, microwave on High for 30 seconds and stir to dissolve. Mix in the sambuca, then pour into 8 liqueur or shot glasses and leave in the fridge to set overnight, or for at least a couple of hours.

2. Put the sugar in a medium bowl, pour over the hot coffee and stir to dissolve. Leave to cool, then stir in the whiskey and cream and whip until slightly thickened.

3. Pour a thin layer of the coffee cream on top of the jellies and sprinkle with the coffee beans. Chill for 2 hours. Remove from the fridge 15 minutes before serving.

Takes 20 minutes to make, plus making the rigatoni (see recipe).

Ingredients
25g pine nuts, toasted
1 garlic clove, halved
25g sun-dried tomatoes in oil, drained
2 tbsp grated fresh vegetarian Parmesan
Handful fresh basil leaves
2 tbsp olive oil
Juice of 1 lemon
1 tbsp tomato purée
1 quantity fresh rigatoni
Small sprigs of basil leaves and Parmesan shavings, to serve (optional)

1. Place the pine nuts, halved garlic, sun-dried tomatoes, Parmesan, basil leaves and the olive oil in the Multi-Mill and pulse until coarsely chopped, or a little longer if you prefer a smoother sauce. Stir in the lemon juice and tomato purée. Set aside while you cook the pasta.

2. Place the rigatoni in a pan of boiling lightly salted water and cook for 2–3 minutes, if fresh, until al dente. Allow 6-8 minutes if you have dried the rigatoni completely.

3. Drain the pasta, then return to the pan. Add the red pesto and toss well to coat the pasta.

4. Divide the pasta between warm serving bowls and garnish with the basil sprigs and shavings of Parmesan to serve, if you wish.

Ready in 30 minutes

Ingredients
2 onions, quartered
1 garlic clove
8 tbsp olive oil
1kg ripe tomatoes
600ml vegetable stock
2 tbsp tomato purée
12 fresh basil leaves

1. Using the Food Processing Attachment, fitted with the Knife Blade, chop the onions and garlic. Add to a saucepan and fry gently in 2 tablespoons oil for 5-10 minutes.

2. Using the Food Processing Attachment, chop the tomatoes and add to the pan with the stock and purée. Bring to the boil, cover and simmer for 15 minutes.

3. Blend the basil and remaining oil in the Multi-Mill, until smooth. Using the Sieve fitted with the Fine Screen, rough side uppermost, sieve the soup. Reheat, season and serve drizzled with the basil oil.

Note:This recipe is made using the Kenwood Chef and its attachments.

Ready in 35 minutes

Ingredients
100g piece salami, roughly chopped
1 small onion, chopped
1 celery stick, finely chopped
100g chestnut mushrooms, thickly sliced
125g arborio risotto rice
100ml dry white wine
500-600ml chicken or vegetable stock, hot
Small handful chopped fresh flatleaf parsley, plus extra to serve
40g Parmesan, grated, plus shavings to serve

1. Heat a large, deep saucepan over a high heat. Add the salami and cook for 2-3 minutes, until turning golden and the oil has been released from the meat. Remove with a slotted spoon and set aside.

2. Reduce the heat to medium-low, add the onion and celery to the pan and cook for 5 minutes, stirring, to soften. Add the mushrooms, cook for 2 minutes, then stir in the rice. Add the wine and bubble until evaporated.

3. Add one-third of the hot stock and cook, stirring, until absorbed. Continue to add the stock, stirring occasionally, until the rice is cooked but still al dente – this should take about 20 minutes.

4. Stir the salami, parsley and Parmesan into the risotto and season to taste. Divide between bowls and top with Parmesan shavings and extra parsley to serve.

Note: If you don’t fancy salami, use 130g chopped pancetta or streaky bacon instead.

Ready in 20 minutes

Ingredients
400g small baby new potatoes
2 steaks, such as rib-eye or sirloin, about 2cm thick
1 tsp Dijon mustard
1 tbsp balsamic vinegar
1 tbsp capers
2-3 tbsp extra-virgin olive oil
1 tbsp finely chopped fresh tarragon
50g rocket leaves

1. Boil the potatoes until tender, then drain. Allow to cool slightly.

2. Meanwhile, sear the steaks in a hot, dry frying pan for about 2 minutes each side (this will leave them rare, so if you prefer medium-rare, make it 3 minutes each side). Rest the steaks once they are cooked.

3. Make the salad. Cut the still-warm potatoes in half (or break them up with your hands) and toss with the mustard, vinegar, capers, 2 tablespoons of oil and the tarragon.

4. Slice the steak as thinly as you can, toss it into the salad with the rocket and season. You may wish to add the last bit of oil (I’d probably add more!).

Note: You could switch your favourite leaf for the rocket, or use a mixture. Hunt down some good beef, properly aged balsamic vinegar and early Jersey Royal potatoes to make this really special.