Dead easy, one portion pasta (G.C.P.H. Fusilli Bucati)

I didn’t take a picture of this one because I didn’t think it would be anything special, but it was a damn good little snack/lunch size portion so I decided to share it.

This one was made by me for me as a snack because it was a bit hungry but couldn’t be bothered with a faff. Pretty customisable so just use whatever you have lying about.

Garlic, Cheese, Pine nuts and Herbs Fusilli Bucati (makes enough for 1)


  • 2 1/2 dl Fusilli Bucati (or any pasta you want)
  • 10-20g grated ossau iraty
  • 1 garlic clove, minced
  • 1 tsp pine nuts
  • 2-4 fresh basil leaves
  • 1-2 fresh sage leaves
  • 1 tbsp Creme fraiche
  • Salt/pepper


  1. Bring a pot of water to a boil and then cook pasta per instructions on pack.
  2. Chop up the basil, sage, pine nuts and garlic and mix together with the cheese.
  3. When pasta is boiled drain, but keep a bit of the liquid in the bottom of the pan.
  4. Place pasta back in the pan and add the rest of the ingredients (including creme fraiche, salt and pepper to taste)
  5. Serve with a bit of grated cheese and cracked black pepper on top.

Two to four cheese mac’n’cheese

I’ve had a real issue at not getting final images of the food because I’ve dived in before I think about it! This one is almost there, just in the need of a little time under the grill to make the top all nice and brown and crispy.

In the recipe below I use two cheeses, but I would use any strong cheese or a mixture of multiple strong cheeses to make this.

Inspiration for this one cane because I wanted to give my pregnant wife a ‘Hawksmoor’ at home with steak and some mac’n’cheese. For the cheese sauce, which I didn’t really know how to do I used a slightly modified version of this BBC Good Food recipe.

Two cheese baked mac’n’cheese (makes enough for 4 decent helpings)


  • 250ml almond milk
  • 25g butter
  • 1 tsp paprika
  • 2 tbsp flour
  • 100g cheese cut into 1cm cubes (I used Parmesan and strong raw cheddar)
  • 5dl macaroni/pasta
  • Breadcrumbs and extra Parmesan
  • Chopped fresh basil or parsley


  1. Bring a pot of water to a boil and then cook pasta per instructions on pack.
  2. Heat butter on medium heat in a sauce pan and when bubbling add flour. Stir to form the roux.
  3. When all combined, add almond milk, paprika and salt/pepper.
  4. Bring to a boil and then add cheese.
  5. Continually stir at low/medium heat until combined and smooth.
  6. Turn on the grill at a high temp.
  7. Place macaroni in the oven proof dish.
  8. Cover with cheese sauce, stir together with fresh chopped basil/parsley.
  9. Top with grated Parmesan and breadcrumbs until a later forms on top.
  10. Spray/drizzle a bit of oil.
  11. Place under the grill till golden brown and crispy.

Babish’s Pizza

I’m not even going to pretend that I tweaked this one.  Go over the Binging with Babish here to watch how to do this one and then proceed to get hooked on watching them.  They’re awesome.  He’s awesome.  Usually they’re easy enough to follow.

For this version, I topped it with one Galbani mozzarella and some basil leaves.  I probably should have used less mozzarella as it got all liquidy in the middle, but it still tasted awesome.

I’m going to try some different tweaks to the dough and sauce and if I get any better at it, I’ll update you.


  • I used my bread board as a pizza peel – it worked just fine
  • I didn’t have a pizza stone, so I turned my oven’s baking tray upside down and placed it at the top of the oven
  • I turned the oven up to the max temp
  • I spritzed water in the oven before cooking, but no idea if that really made a difference

Versatile, dead easy flat breads

I love all types of ‘wrap em up’ foods – tacos, falafel sandwich, kebab and plain old sandwiches. My favourite is probably tacos, but that is more a hark back to the old El Paso stuff we had as kids. Still good for something that comes in a yellow box, but I will only use them in an absolute pinch. Instead, I do my best to make everything myself – no powdered, no frozen dough, no preservatives.Now this little one isn’t a taco, but it’s awesome in all sorts like kebabs and to dip into stuff like shakshuka. Also, they’re dead easy.

Flatbreads (makes 4)


  • 200g strong white flour
  • 100ml warm water
  • 1 tbsp olive oil
  • Pinch of salt


  1. Combine everything in a bowl and then knead together on a floured surface.
  2. If it’s too sticky at more flour, too crumbly add more water.
  3. When the dough is smooth cover in cling film and let it rest for 15-20 mins.
  4. Divide into four and then roll out into like 4-6inch round flat breads.
  5. Heat a frying pan with no oil to really hot then throw in one flatbread at a time.
  6. When they’ve puffed up, flip them. About 1-2 mins each side