Blue Cheese Pasta (V) & Fruit & Nut Squares

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Blue Cheese Pasta (V)

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400g penne pasta

25g butter

1 onion, thinly sliced

2 garlic cloves, crushed

1 tbsp fresh chopped sage, or 1 tsp dried

100g stilton cubed

handful of walnuts, chopped

Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the onion, garlic, stilton and 2 tbsp cooking water, then sprinkle with toasted walnuts and serve.

 

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Fruit & Nut Squares with Chocolate Dip

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200g porridge oats

25g desiccated coconut

140g butter

50g light muscovado sugar

5 tbsp golden syrup

175g mixed nuts, pistachio, unsalted cashews, chunkily chopped

50g dried cranberries or cherries

100g bar milk or dark chocolate

Heat the oven to 180C fan. Butter an 18 x 28 cm cake tin and line base with baking parchment. Mix the oats and coconut together in a large bowl. Melt the butter in a pan over a med heat with the sugar and syrup. Give it an occasional stir until the sugar has dissolved and the butter has melted. Take the

pan off the heat and stir in the oat mix, nuts and dried fruit. Leave to get cold. Cut or break two thirds of the chocolate into chunks and stir into the oat mix. Tip and spread the mixture into the tin. Bake for 25 – 30 mins until pale and golden. When completely cold, melt the remaining chocolate, drizzle over the top and cut into bars

 

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