Origin: Gordon Ramsay
Origin: Ayshea (but not sure where from originally)
The couscous recipe: (serves 2 pretty generously and makes it pretty spicy)
Blend the basil, garlic, pine nuts, olive oil, salt and pepper to a rough puree. Stir in the cheese. Add a few tbsp of the boiling pasta water just before draining and mixing them together to loosen it up a bit.
Origin: The recipe below is mine, but adapted from three recipes.
Origin: Moro cookbook
This is how I remember a recipe I cooked from the Moro cookbook. It's roughly right, and it worked fine cooked like this.
For two large portions
Origin: Alastair Fletcher
Alastair likes to be... efficient in his communications, so here is his jambalaya recipe in full:
Chorizo, red onion, garlic, ginger, chilli, celery, various peppers, chicken, prawns, tomatoes, smoked paprika, port. Put it in a pot and cook. Order probably doesn't matter too much!