Lemon and Prawn Pasta

A quick midweek meal which is easy on the wallet and the stomach.

Serves 2

150g Linguine

Small Carton of Double Cream

100g Frozen Peas

Handful of Parsley

1 Lemon

200g Prawns

Parmesan, grated

1 Egg Yolk

Salt and Pepper

1. Put the pasta in a pan and boil according to the instructions.

2. In a bowl put the egg yolk, zest and juice on a lemon, cream, parmesan, salt and pepper. Mix well.

3. A few minutes before the pasta is cooked, add the prawns and peas to the pan. Drain the water and put pasta, prawns and peas back in the pan. Put the sauce in the pan and mix over a low heat for about a minutes. Serve with parmesan on top. 

Bruschetta (V)

A simple starter which is easy to make. Doesn't need any cooking in the oven or on the hob, just prep work and toasting.

Serves 4

300g Tomatoes, finely chopped
1 Red Onion, finely chopped
10 Basil Leaves, torn up
1 Red Pepper, de seeded and finely chopped
2 Garlic Cloves, crushed
Shake of olive oil
Lettuce
Baguette Bread, sliced
Balsamic Vinegar


1. In a mixing bowl, put the basil, garlic, pepper, tomato, red pepper, red onion and olive oil in.

2. Put the baguette bread in the toaster.

3. Put the lettuce leave on the plate, then the bread and put the tomato mixture on the bread. Then shake some balsamic vinegar over the food.