Walnut and parsley pesto

Try this pesto as an alternative to the traditional pesto. It is great with pasta and also works well served on the side of grilled lamb chops or steak. 

INGREDIENTS

Serves four

100g walnuts

1 fat garlic clove garlic, peeled and roughly chopped

100g hard, mature goat's cheese (or Parmesan), grated

50g flat-leaf parsley leaves

About 150ml good olive oil (or extra-virgin rapeseed oil)

Juice of ½ lemon

Sea salt and freshly ground black pepper

METHOD

Put the walnuts and garlic into a food processor and process until finely chopped - but still with some granular texture. Add the cheese and process again briefly. Add the parsley and blitz again to chop the leaves, then begin trickling in the oil, while the processor runs. Stop when you have a sloppy purée. Taste, season as necessary with lemon juice, salt and pepper. If you don't have a food processor, you can make the pesto with a large pestle and mortar, crushing the ingredients together in the same order.

Store in the fridge - if you completely cover the surface of the pesto with oil so all air is excluded, it should keep for a couple of weeks.

Sweet chilli sauce

This sweet chilli sauce is delicious used as a dipping sauce, on a burger or just to dunk your chips/potato wedges in.

INGREDIENTS
6 fresh tomatoes, diced

2 medium onions, chopped

4 whole jalapeño peppers, chopped

190mls red wine vinegar

2oz sugar sugar

1/3 teaspoon salt

1/2 teaspoons red chilli flakes

METHOD:

1.Simply throw everything into a stockpot or heavy skillet and bring it to the boil whilst stirring. Boil for around 15-20 minutes.

2. Allow the mixture to cool then process it in a blender. Return to the heat and gently simmer for another 30 minutes or until it reaches the desired consistency.

Easy Chilli Sauce Tip: if you have the time, peel the tomatoes first by soaking them in boiling water for a minute.

Tomato sauce - for pasta

(prep: 10 minutes, cooking time: 60 minutes)

2 tbpns olive oil

1 clove garlic, finely chopped

1 heaped tbspn tomato puree

200mls red wine

2 tins of chopped tomatoes

1 tsp sugar

salt and pepper

1, Heat the olive oil in a saucepan and add the garlic. Cook until golden brown.

2. Add the tomato puree and wine. Cook for 1-2 minutes, then add the tins of tomatoes, plus half tin of water.

3. Add 1 tsp sugar (helps break up the acidity of the tomatoes) and season well.

4. Bring the sauce to the boil, then turn the pan down to a low heat and cook for 45-60 minutes.