CREAMY MUSHROOM PASTA

The dried porcini mushrooms in this dish guarantee your pasta will be packed with flavour, while the cream and lemon at the end ensure it's light and fresh.

SERVES 6

30g dried porcini mushrooms

350g parpadelle pasta

50g butter

1 tbsp olive oil

500g mixed mushrooms, roughly chopped

2 garlic cloves, chopped

1 tbsp lemon thyme leaves

zest 1 lemon, plus a squeeze of juice

½ cup pure or double cream

handful flat-leaf parsley, chopped

Soak the dried porcini in 75ml of boiling water for 15 minutes. Drain, reserving the soaking liquid and roughly chop the porcini.

Cook the pasta according to packet instructions. While the pasta cooks, heat the butter and oil in a large non-stick frying pan over a high heat. Add the mixed mushrooms and fry for 3 minutes. Tip in the soaked porcini, garlic and thyme and cook for a further 2 minutes.

Strain the reserved porcini liquid into the pan with the lemon zest and juice. Season to taste with salt and pepper, remove from heat and stir in the cream and drained pasta. Sprinkle parsley on top and serve.

Bill's tip
"The bulk of the mushroom flavour in the pasta dish comes from the dried porcini, but I like to use a selection of fresh mushrooms for extra texture and freshness."

PEAR AND SOUR CHERRY STRUDEL

Nothing beats the crunch you hear when cutting into a strudel – it's the promise of great things to come.

SERVES 4

5 pears, peeled, cored and chopped

2 tbsp plain flour

1 tsp ground cinnamon

zest 1 lemon

75g sour cherries

75g dark chocolate, cut into chunks

6 sheets of filo pastry

50g butter, melted

icing sugar, for dusting

pouring cream, to serve

Preheat oven to 200ºC. In a large bowl, toss the pears in the flour and cinnamon. Stir in the lemon zest, sour cherries and chocolate, set aside.

Brush a sheet of filo pastry with butter then lay another sheet on top. Continue this process until you have 6 layers of buttered filo pastry.

Pile all the filling in an even line down the centre of the pastry. Fold over both edges, and do the same with the ends to enclose the filling. Carefully flip the strudel over and lay seam-side down on a baking tray lined with baking paper. Brush all over with butter and cook for 30-35 minutes or until the pastry is golden and crisp. Dust with icing sugar and serve with cream.

Food preparation by Rosie Reynolds. Props merchandising by Rachel Jukes.