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Origin: Gordon Ramsay

Serves 3

Origin: Heston Blumenthal

Origin: Viola

Origin: Ayshea (but not sure where from originally)

The couscous recipe: (serves 2 pretty generously and makes it pretty spicy)

Origin: Marcella Hazan

Serves 6

Origin: Moro cookbook

Served 4

Ingredients (for 2)

• 80g basil leaves, removed from the stalks and carefully washed and squeezed dry
• 1-3 garlic cloves, peeled
• 2-3 tbsp pine nuts
• 6 tbsp olive oil
• 40-80g pecorino or parmesan, or a mixture of the two (use sardo, a Sardinian ewe’s milk cheese for maximal authenticity), grated
• Salt and pepper

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.

Ingredients

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!