My Favourite Waste of Time

I did some ironing yesterday. So what? I hear you ask. Well, what an utter waste of life that is. Some people find it therapeutic I understand, but not me. I also understand some people think that way about cooking too, though it’s beyond me why.

Creating something to eat from scratch isn’t just a hobby, or a passion, or what I start to think of as soon as I wake up, but its also as I can see a necessity. Its probably a lot to do with the way I was brought up, the fact that I read my sister’s Mrs Beeton’s Cookbook (all 487 pages) from cover to cover as a child, but I can’t help but think – why wouldn’t you? Why wouldn’t you want to create the plate in front of you, why wouldn’t you be interested in every ingredient that you put into your food? OK, I understand this may not be as important to you, but I rather hoped I could make you think otherwise. Maybe in time!

But ironing (except on demand), I just don’t get it.

People often ask how I can get in from work as late as I do and start cooking. For me it helps me lose the stresses of the day and allows for some creativity and I just enjoy it. If you don’t feel that way, here is something to get you started; this is our speedy supper, a firm favourite in our house.

Courgette & Chorizo Farfalle (serves 4)

Start by lightly toasting 3 table spoons of pine nuts and set aside. I do this in a dry frying pan.

Next, add 250g Chopped Chorizo (my lovely friend Emma and I decided dried was best but you can use any chorizo you have in) to the frying pan. Once cooked add 3 grated courgettes and 1 red chilli finely chopped. Cook for a minute or two and add 150g Mascarpone. Stir off the heat until melted. Keep off the heat.

Cook 4 helpings of De Cocco Farfalle – you know how much you eat so this is up to you, in a pan for 12 minutes as directed. I cook my pasta in chicken Stock to add to the flavour and add a splash of rapeseed oil to prevent sticking.

Once the Pasta is cooked, drain off all liquid and add the pasta to the sauce on a low heat . If the sauce needs to be a little wetter, add Double Cream. Heat through but do not overcook your pasta, it should still be al dente. Season and serve with freshly shaved parmesan and the toasted pine nuts.

This is fool proof and a real winner to all that have tasted it. It can be done in 20 minutes from chopping board to plate. About the same time it takes you to heat through a ready meal and about the same time it takes me to iron a shirt. I know which I prefer.