FDRrecipes

Ingredients:
* 150 g (5 oz) pasta bows
* 1 shallot, very finely chopped
* 1 x 200 g (7 oz) can tuna, drained and flaked
* 4 cherry tomatoes, quartered
* 50 g (2 oz) cooked frozen or canned sweetcorn
* 1 small avocado, peeled, stoned and cut into small cubes

Dressing:
* 2 tbsp mayonnaise
* 2 tbsp olive oil
* 2 tap fresh lemon juice
* a pinch of cayenne pepper

Ingredients:
* 1 chicken breast
* 1.3 litres (2 pints) chicken stock
* 100 g (4 oz) egg noodles
* 75 g (3 oz) frozen or canned sweetcorn
* 3 spring onions, thinly sliced

Marinade:
* 2 tbsp soy sauce
* 1 tsp sesame oil
* 1/2 tsp grated fresh ginger
* 1 tbsp honey
* 1 clove garlic, crushed

Ingredients:
* 600 ml (20 fl oz) chicken stock
* 2 small chicken breasts, cut into bite-sized pieces
* 100 g (4 oz) pasta shapes, cooked and cooled
* 100 g (4 oz) canned or cooked frozen sweetcorn
* 18 small cherry tomatoes, cut in half
* 2 spring onions, finely sliced
* 1/2 baby gem (cos) lettuce, shredded

Dressing:
* 3 tbsp olive oil
* 1 tbsp white wine vinegar
* 1/2 tsp Dijon mustard
* 1/2 tsp sugar
* salt and pepper
* 1 tbsp from the chicken stock used to poach the chicken

Ingredients:
* 250 g (8 oz) white fish fillets, such as cod, cooked and flaked
* 2 canned anchovies, drained and pounded
* 30 g (1 oz / 1/4 cup) grated Parmesan cheese
* grated peel and juice of 1/2 a lemon
* 1 egg yolk
* pepper
* freshly grated nutmeg
* 3-egg quantity Pasta Dough
* chopped fresh parsley, blanched
* shredded leek and strips of lemon peel, to garnish

Leek sauce:
* 60 g (2 oz / 1/4 cup) butter
* 500 g (1 lb) leeks, cleaned and sliced
* 155 ml (5 0 oz / 2/3 cup) fish or chicken stock
* 155 ml (5 fl oz / 2/3 cup) thick sour cream

Ingredients:
* 5oz (150g) Barilla lasagne

Far the meat sauce:
* 1 tablespoon sunflower oil
* 1lb (450g) minced beef
* 1oz (25g) rindless streaky bacon, chopped
* 8oz (225g) onion, chopped
* 4 sticks celery, chopped
* 1/2 oz (15g) flour
* 1/2 pint (300ml) stock
* 3 1/2 oz (90g) can tomato puree
* 2 cloves garlic, crushed
* salt and freshly ground pepper
* 2 teaspoons soft brown sugar
* 1/4 teaspoon dried mixed herbs

For the white sauce:
* 1 pint (600ml) milk
* 3oz (75g) beurre manie
* salt
* freshly ground black pepper
* a little ground nutmeg
* 1/2 teaspoon Dijon mustard
* 8oz (225g) well-flavoured Cheddar cheese, grated

Ingredients:
* 2 tsp active yeast
* 1 tsp sugar
* 1/2 tsp salt
* 1 tbsp olive oil
* 125 ml (4 fl oz) warm water
* 185 g (6 1/2 oz) strong white plain flour (plain white flour)
* 1 egg, lightly beaten

Topping:
* 1 tbsp tomato puree (paste)
1/4 tsp garlic puree (paste)
* 1 tbsp red pesto

Decoration:
* 150 g (5 oz) mozzarella cheese, grated
* 1/4 red pepper (capsicum), de-seeded and cut in to strips
* 1 x 25 g (1 oz) pepperoni

Ingredients:
* 250 g (8 oz/4 cups) wholewheat pasta spirals
* 6 canned anchovies, drained
* 30 g (1 oz/2 tablespoons) black olives
* 220 g (7 oz) can tuna fish
* 3 teaspoons chopped fresh parsley
* 3 teaspoons chopped fresh chives or mint
* wedges of hard-boiled egg, to garnish

Dressing:
* salt and pepper
* 1 teaspoon Dijon mustard
* 1 clove garlic, crushed
* 3 teaspoons wine vinegar
* 75 ml (2 1/2 fl oz / 1/3 cup) olive oil

Ingredients:
* 300 g (10 oz) salmon, cut into small cubes
* 1 tbsp vegetable oil
* 1 clove garlic, crushed
* 1/4 tsp grated ginger
* 4 small spring onions, thinly sliced
* 100 g (4 oz) beansprouts
* 100 g (4 oz) sugar snap peas
* 75 ml (2 1/2 fl oz) fish stock
* 1 tbsp cornflour
* 150 g (5 oz) fine egg noodles

Marinade:
* 2 tbsp rice wine vinegar
* 2 tbsp dark brown sugar
* 2 tbsp soy sauce
* 1 tbsp sesame oil

Ingredients:
* 375 g (12 oz) monkfish
* 60 ml (2 fl oz / 1/4 cup) dry white wine
* 250 g (8 oz/4 cups) green pasta spirals
* 90 g (3 oz) smoked salmon trout
* 125 g (4 oz / 3/4 cup) peeled prawns
* 2 teaspoons chopped fresh dill weed
* lemon slices and sprigs of dill, to garnish

Salad dressing:
* 1/2 teaspoon Dijon mustard
* salt and pepper
* 1 clove garlic, crushed
* 3 teaspoons lemon juice
* 75 ml (2 1/2 fl oz / 1/3 cup) olive oil

Ingredients:
* 225 g (8 oz) frozen spinach
* 15 g (1/2 oz) butter
* 50 g (2 oz) ricotta cheese
* 25 g (1 oz) Parmesan cheese, grated
* 40 g (1 1/2 oz) mozzarella cheese, grated
* pinch grated nutmeg
* salt and freshly ground black pepper
* 8 no pre-cook cannelloni

Tomato sauce:
* 1 onion, peeled and finely chopped
* 1 clove garlic, crushed
* 1 bay leaf
* 1 tbsp olive oil
* 500 to 600 ml (17 to 20 fl oz) passata (tomato puree)
* salt and freshly ground black pepper
* 25 g (1 ox) Cheddar cheese, sliced

Decoration:
* 8 sauteed button mushrooms
* 20 stoned black olives
* 75 g (3 oz) fine egg noodles
* 1 carrot, peeled
* 1/4 red and green pepper (capsicum), de-seeded