Broad Bean and Prosciutto Pasta

Days are getting warmer and we want something quick and easy to make. Can make it for 2, just add more beans, 1 or 2 slices of proscuitto, and an extra bit of creme fraiche

Serves 1

75g Tagliatelle
About 8-12 Pods of Broad Beans, Beans out of Pod (There is usually 3-6 Beans per pod so I got about 25)
1 - 2 tbsp Creme Fraiche (you can use reduced fat Creme Fraiche)
3 Slices of Prosciutto,  cut up
Olive Oil
Salt and Black Pepper
2 tbsp Grana Padano

1. Boil water in a pan and add the pasta to the boiling water and follow cooking times for the pasta. 3 mins before pasta is finished booking add the broad beans

2. Meanwhile fry the prosciutto in a frying pan with oil. Cook until it crisps. Take off heat and put on kitchen roll and dab.

3. Drain the pasta and bean pan of water and return to a low heat and add the prosciutto, creme fraiche, salt and pepper and 1 tbsp grana padano. Give a stir and heat through.

4. Serve by topping with the rest of the grana padano.

Beef Wellington

Valentines Day is approaching... Want to impressing your significant other with your hidden culinary skills. Then look no further. This looks delicious, has steak and simple to make.

Also for you single people (such as myself) who want to treat themselves to this then its easy to make for yourself too. As a great queen says 'If you can't love yourself, how in the hell you gonna love somebody else?  Can I get an amen?'

Serves 1/2

Fillet Steak 8oz x 1/2 (best from local butcher)
1/2 Tbs of Dried Porcini Mushrooms (Soak before cooking)
1/2 Handful of Chestnut Mushrooms. sliced
2/4 Slices of Prosciutto
Ready Roll Puff Pastry
1 Egg, beaten in a bowl
Butter
Olive Oil

1. Preheat the oven to 200c/180c fan assisted. Line a baking tray with baking paper. Roll out the puff pastry and layer the prosciutto onto the pastry.

2. Heat some butter in a frying pan over a medium heat. Add the mushrooms and cook for 5 minutes or until softened. Put onto kitchen roll. Then put on top of the prosciutto.

3. Then add olive oil to the pan and butter if it needs it. Season the fillet. Add the fillet steak to the pan. Cook until browned all over. Then remove from the pan and rest for 10 minutes.

4. Add the steak on top of the mushrooms and wrap the pastry round the steak. Place the sealed side onto the baking sheet on the tray. Egg wash and put in the oven for 20 minutes. The outside should be golden brown. Leave to rest for 10 minutes.

I recommend serving with Dauphinoise potatoes and seasonal green vegetables. Wine accompiant I go for a full body red wine.