Hugh Fearnley-whittingstall's (part 6) - Pesto fusilli with courgettes

Pesto fusilli with courgettes

Aromatic basil (used to make the pesto) is believed to calm the nervous system.

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves 4 (with pesto leftovers)

Easy/prepare ahead

Pesto fusilli with courgettes

300g (10oz) fusilli

1 potato, peeled

2 courgettes, sliced

85g (3_1/2oz) frozen peas

For the pesto

85g (3_1/2oz) basil, leaves only

50g (2oz) pine nuts, toasted

50g (2oz) Parmesan, plus extra to serve

Juice 1/2 lemon

1 garlic clove, roughly chopped

6tbsp olive oil

1. To make the pesto, whizz all the pesto ingredients with 2_1/2tbsp water in a food processor until you have a thick paste. Depending on how thick it is, you may want to add an additional 2_1/2tbsp water. Season well and set aside.
2. Cook the pasta according to the pack instructions (with the potato in the water - the starch from the potato helps the pesto to cling) until al dente.
3. Meanwhile, steam the courgettes for 5 to 8 minutes. Add the peas and cook for another couple of minutes. Drain the pasta (discarding the potato) and toss through with 6tbsp pesto (or a little more depending on how you like it), and the courgettes and peas. Serve with extra Parmesan grated over.

Per serving: 611 calories, 31g fat (6g saturated), 69g carbohydrate

Thai-Style Quorn mince with lettuce "cups"

This is a really quick supper, and makes an excellent low-fat alternative to meat.

Preparation time: 10 minutes

Cooking time: 5 minutes

Serves 3 to 4

Easy

Thai-Style Quorn mince with lettuce "cups"

2tbsp oil

2 garlic cloves, crushed

1 lemongrass stalk, bashed and finely chopped

Thumb-sized piece root ginger

350g (12oz) Quorn mince

2tbsp sweet chili sauce

4tsp soy sauce

1tbsp Thai fish sauce

1tbsp rice vinegar

Juice 1 lime, plus extra wedges to serve

2 red chilies, deseeded and finely chopped

Small handful each chopped mint and coriander, plus sprigs, to decorate

4 spring onions, finely sliced

Cooked basmati or jasmine rice, to serve

3 little gem lettuces, leaves separated

1. Heat the oil in a frying pan and add the garlic, lemongrass and ginger. Fry for a couple of minutes on a medium heat until they are fragrant. Turn the heat up and add the Quorn, along with the chili, soy and fish sauces, the rice vinegar and lime juice, and fry for a couple of minutes, until the Quorn is cooked through. Stir through the chilies, herbs and spring onions, and allow everything to wilt slightly.
2. Serve the Quorn on the cooked rice with the lettuce cups (to scoop up everything), and the lime wedges, for squeezing over, on the side. Decorate with a few sprigs of coriander.