ASPARAGUS CREAM PASTA

Ingredients:

1 bunch asparagus,
142ml tub double cream,
2 garlic cloves, peeled, but left whole,
50g parmesan (half grated, half shaved) http://www.bbcgoodfood.com/content/knowhow/glossary/parmesan/
250g tagliatelle pasta.

METHOD: To prepare the asparagus, cut off and discard the woody ends,
then neatly cut the tips away from the stalks. Keep the tips and stalks
separate. In a small saucepan bring the cream and garlic to the boil.
Take off the heat, remove the garlic, then set the pan aside.

Cook the stalks in boiling salted water for about 4-5 mins until tender,
drain, then tip into the cream with the grated parmesan. Blitz with a
hand blender until smooth.

Cook the pasta according to pack instructions, then throw in the tips 2
mins before the end of cooking time. Gently reheat the cream, drain
pasta, then tip into a bowl with the cream. Toss, divide into pasta
bowls, top with parmesan shavings and serve.

RHUBARB & DATE CHUTNEY – makes about 5lb

Ingredients:

50g fresh root ginger – grated, 300ml red wine
vinegar, 500g eating apples, peeled and finely chopped http://www.bbcgoodfood.com/content/knowhow/glossary/apple
200g pitted dates – chopped,
200g raisins,
1 tbsp mustard seeds,
1 tbsp curry powder,
400g light brown sugar,
700g rhubarb, sliced into 2cm chunks,
500g red onions.

METHOD:
Put the onions in a large pan with the ginger and vinegar. Bring to the
boil, then simmer for 10 mins. Add the rest of the ingredients, except
the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring.
Simmer, uncovered, for about 10 mins until the apples are tender.

Stir in the rhubarb and cook, uncovered, until the chutney is thick and
jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins,
then spoon into warm, clean jars, and seal. Label the jars when cool.
Keep for at least a month before eating.

Take a look at this great website for some more inspiration: