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. One is from the recipe book of the Walnut Tree Inn, from back when it was an excellent and highly regarded Italian restaurant, another from the River Cafe cook book, and the last is from Marcella Hazan’s Classic Italian Cooking. I highly recommend all three.
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!