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Original Recipe Ingredients 350g dried pasta 350g broccoli 2 cloves of garlic, crushed 6 anchovies, chopped 1 tbsp butter 2 fresh red chillies, seeded and finely chopped Parmesan cheese Directions: Cook the spaghetti in boiling salted water, according to packet instructions. Cut the broccoli into small florets and put aside. Thinly slice the thick stalks and cook in a pan on low heat with anchovies, butter, chillies, and garlic, for about 8-10 minutes. Cook the florets with the pasta for 4 minutes. Drain the pasta and broccoli florets, reserving some pasta water, and add to the pan. Stir gently and add 2 tbsp reserved water and a sprinkling of parmesan cheese. Salt and pepper to taste. Serve hot and with another sprinkling of parmesan.

Original Recipe Ingredients 8 medium-large tomatoes 1 medium yellow onion, peeled and halved 2 large cloves garlic, peeled but left whole 2 tablespoons extra-virgin olive oil 1 teaspoon dried oregano Pinch of red pepper flakes (optional, omit if sensitive to spice) Salt, to taste (if necessary) Directions In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano and red pepper flakes (if using). Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed. Remove the pot from the heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired). Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch). Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.

Original recipe Ingredients 1/4 cup (30 grams) all purpose flour 1/4 cup (50 grams) granulated sugar 2 tablespoons (12 grams) unsweetened cocoa powder (I used Hershey’s) 1/2 teaspoon baking powder Pinch of salt 3 tablespoons (43 grams) unsalted butter, melted 3 tablespoons (45ml) whole milk 1 smallish egg, (weighing around 43 grams out of the shell) 1/4 teaspoon vanilla extract (or 1/2 teaspoon if using imitation vanilla flavoring) A couple of pieces of chocolate of your choice (I use dark chocolate, but anything from chocolate truffles to Nutella are great additions) 1 tablespoon (15ml) water Directions In a 2-cup capacity microwave-safe mug or bowl, whisk together with a fork, the flour, sugar, cocoa powder, baking powder and salt until well combined. Add in the melted butter, milk, egg and vanilla. Whisk well to combine, making sure to mix in the flour mixture in the bottom. Place the chocolate pieces in the center of the mug. Do not push down; it will sink as it bakes. Drizzle the tablespoon of water right on top of the batter. Cook in microwave on full power for 1 minute and 15 seconds to 1 minute and 30 seconds (1 minute and 15 seconds is my magic number), or until the cake rises to the top, the edges look set but the surface of the center looks slightly wet and shiny, and sticks to the finger when touched. It will set up as it sits. Timing will vary according to your microwave, so you’ll have to experiment until you find your perfect cooking duration. Do NOT overbake to ensure that saucy, molten-y interior. If the center still looks raw then give it another 5 to 10 seconds. The cake will fall after it comes out of the microwave. Let it cool for about 5 minutes so you don’t burn your tongue, and the waiting will also help thicken the sauce in the bottom.

Original Recipe Makes 2 serves Ingredients 1 tsp oil 80g chestnut mushrooms, sliced 50g ham, diced 80g bag spinach 4 medium eggs, beaten 1 tbsp grated cheddar Directions Heat the grill to its highest setting. Heat the oil in an ovenproof frying pan over a medium-high heat. Tip in the mushrooms and fry for 2 mins until mostly softened. Stir in the ham and spinach, and cook for 1 min more until the spinach has wilted. Season well with black pepper and a pinch of salt. Reduce the heat and pour over the eggs. Cook undisturbed for 3 mins until the eggs are mostly set. Sprinkle over the cheese and put under the grill for 2 mins. Serve hot or cold. Notes I add in red onion and whatever other veg I feel like Goes well with a light drizzle of sriracha or chili oil Freezes well Divides and multiplies easily