Stilton, Mushroom and Leek Pasta Bake
The quantities are for four. If only two eating then freeze half of the mixture before baking.
Preheat oven to 180C
Cook 500g of dried pasta (penne is good) until al dente.
In a saucepan on a low heat melt a knob of butter with a tbsp olive oil then add 1 sliced leek . Cook for about 5 minutes then add 125g sliced chestnut mushrooms. Put lid on and cook for another 5 minutes until the mushrooms are golden brown. Then add a good splash of white wine, simmer for a couple of minutes then add 75ml double cream. Crumble in 125g blue cheese and stir until the cheese has melted. Season.
Add the cooked pasta and combine. Put into an ovenproof dish and either crumble over a further 30g of blue cheese OR top with a breadcrumb and parmesan mixture.
Bake for 20 minutes, covering with foil if it starts getting too brown.
Beef Marikoff
Quantities are for 2. You can substitute creme fraiche or soured cream for the double cream and lemon juice.
Using the rarest bit of your leftover beef joint, cut 225g into thin strips about 2.5cm long. Thinly slice half a large onion into half moons.
Melt a knob of butter with a tbsp olive oil and cook the onion rings until they are soft and transparent. Add the beef, 1tbsp tomato puree, 75ml double cream and half tsp lemon juice. Season with salt, pepper and a pinch of paprika. Simmer gently for a few minutes.
Serve with boiled rice.
