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ARRABBIATA SAUCE: In a pan, fry 2 chopped garlic cloves in a little olive oil. Add 2 tins chopped tomatoes and finely sliced red chillies. Season and simmer for 20-30 mins over medium. Toss with cooked pasta, then serve scattered with chopped parsley and parmesan #recipeinatweet
BEETROOT DIP: Put 180g full-fat cream cheese, 80g cooked and chopped beetroot, the zest of ½ lemon, a small crushed garlic clove and a handful of fresh mint leaves into a food processor and pulse until well combined but coarse textured. It’s as easy as that! #recipeinatweet

FETA AND SAGE PORK CHOPS:
Heat the oven to 200°C/gas 6. Sear pork chops in a hot pan for 3-4 minutes on each side, then put in a roasting tray. Scatter with crumbled feta and chopped sage, then roast for 15-20 minutes until the pork is cooked and the feta golden. #recipeinatweet
INDIVIDUAL FRITTATAS:
Beat 2 eggs with a splash of milk, add a small handful of wilted spinach, half-a-teaspoon smoked paprika and a pinch of cayenne pepper, then season. Spoon into ramekins, top with pecorino shavings, bake at 180˚C for 15 mins. #recipeinatweet
EASY YOGURT DIP: Mix 2-3 tbsp harissa with 200g greek yogurt and a squeeze of lemon juice. Stir in freshly chopped coriander and season with salt and pepper for a spicy dip or serve with a roast. #recipeinatweet
CLAM PASTA: Heat a glug of olive oil in a pan, fry some crushed garlic. Pour in a glass of sherry & add handfuls of scrubbed live clams. Cook, covered, on high 'til all the clams have opened, then toss through some chopped pickled peppers & parsley. Stir in pasta. #recipeinatweet
EASY FETA STARTER:
Heat the oven to 200°C/180°C fan/gas 6. Put 200g feta in a small ovenproof serving dish, drizzle with olive oil and sprinkle with black pepper and crushed garlic. Bake for 10 minutes, then sprinkle with dukkah and serve with crusty bread. #recipeinatweet
AFFOGATO AND THEN SOME: Add a scoop of vanilla ice cream to a small bowl, then pour over a shot of espresso (& a splash of rum or brandy). Serve with a few sponge fingers on the side to scoop up the ice cream and soak up any leftover coffee. #recipeinatweet
MONT BLANC: Whizz cooked chestnuts w/ sugar & enough water to create a thick purée. Whip cream w/ a little sugar & vanilla 'til stiff, spoon over a meringue nest to create a dome. Pipe spiral of chestnut purée over cream to cover, finish w/ hazelnuts & icing sugar #recipeinatweet
GOAT'S CHEESE CANAPES: Chop leftover goat’s cheese into bite-size cubes. Dust in flour, then coat in egg & roll in breadcrumbs. Fry in plenty of oil over a high heat until crisp on the outside and gooey in the middle. Drizzle with honey & sprinkle with thyme. #recipeinatweet
WINTER SOUP: Chop & fry a few slices of bacon 'til crisp. Fry chopped onion & 2 garlic cloves for 7 mins 'til soft, add 200g cooked chestnuts, 500ml stock, thyme & a bay leaf. Simmer for 30, discard herbs, whizz 'til smooth. Add cream, salt, pepper. Top with bacon #recipeinatweet
SHROOMS: Beat goat’s cheese w/ a little cream cheese, stir in a finely grated garlic clove, thyme & plenty of black pepper. Coat portobello mushrooms in oil, spread the mixture over flat sides. Top w/ breadcrumbs & lemon zest, bake in a 160°C oven for 15-20 mins #recipeinatweet
CELERIAC ROASTIES: Simmer peeled chunks of celeriac for 10 mins until just starting to soften. Drain, tumble in oil & roast at 180°C fan/gas 6 'til golden and crisp. Garnish with a good squeeze of lemon juice & some chopped dill for a refreshing side dish. #recipeinatweet
CREAMY ORZO: Cook 500g orzo in veg stock, then drain, reserving 100ml liquid. Fry chpd onion, carrot & celery in butter 'til soft, then add 1 crushed garlic clove, cook for 1 min. Add the orzo, 100ml cream & reserved liquid with a handful of peas. Simmer, season. #recipeinatweet
BACON JAM: Finely chop 500g bacon, fry 'til crisp. Add a finely sliced onion & cook until soft. Add 6 tbsp dark brown sugar, 250ml freshly brewed coffee & 50ml cider vinegar. Simmer vigorously 'til thick. Leave to cool. Add jam to stews/sauces or spread on toast #recipeinatweet
MAC CHEESE UPDATE: Melt 25g butter in a pan, stir in 25g plain flour. Gradually add 250ml milk to make a béchamel sauce. Stir in 250g mashed butternut squash & 150g grated cheese. Cook 300g macaroni, drain, then mix into the sauce and put under the grill to brown. #recipeinatweet
SPICY SQUASH SOUP: Fry a sliced onion in oil 'til soft, then add 1 tbsp curry powder. Stir in 250g mashed squash, then top up with veg stock 'til it’s your desired consistency. Finish with a swirl of coconut milk or double cream and sprinkle with chilli flakes. #recipeinatweet
STILTON PASTA: Boil 200g pasta. With 5 mins left, add head of broccoli florets. Fry 2tbsp pine nuts in oil 'til toasty, crumble in 100g stilton. Drain pasta/broc – reserve cup of water – toss with cheese & nuts, add water to make sauce. Szn & add squeeze of lemon. #recipeinatweet
MICROWAVED BASMATI: Put 250g Basmati rice in a large heatproof serving dish with 600ml boiling water. Cover with pierced cling film or a microwave lid. Cook on high (900W) for 6 mins, then medium (500W) for 8 mins. Leave for a few minutes to stand, then serve. #recipeinatweet

SCHNITZEL: Flatten 2 free-range chicken breasts using a rolling pin. Coat each breast evenly in seasoned flour, then dip in egg wash & roll in breadcrumbs, making sure the chicken is thoroughly covered. Shallow fry both schnitzels on each side 'til cooked through. #recipeinatweet

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