Mushroom & Leek Spaghetti & Vanilla Apple Sponge

Mushroom & Leek Spaghetti

2 tbsp olive oil
350g leeks, sliced
380g mushrooms, sliced
2 garlic cloves, crushed
1/2 tsp dried oregano
50g, crusty white bloomer, blitzed into breadcrumbs
300g spaghetti
1/2 lemon, zested and juiced
10g fresh basil roughly chopped

Heat 1 tbsp oil in a large frying pan over a medium heat, add leaks and fry for about 5 – 6 minutes until softened. Add mushrooms, increase heat and fry for about 8 mins until golden and tender and any water has evaporated. Stir in the garlic and oregano, season and fry for about 1 min until garlic is fragrant. Meanwhile heat the remaining oil in a separate pan and fry the breadcrumbs over a medium heat for 3-4 mins, stirring frequently until crunchy and golden. Season and set aside on a plate. Cook the spaghetti as per pack instructions. drain well. Stir into the mushroom and leeks and toss to combine well. Stir in the lemon zest and juice, then scatter with the basil leaves and breadcrumbs. Serve with crusty bread if you like.

 

Vanilla Apple Sponge

250g unsalted butter, softened plus extra for greasing
250g golden caster sugar
4 large eggs
250g SRF
1 vanilla pod, split, seeds removed and reserved
3 small Bramley apples, peeled, cored and cut into wedges
2 tbsp demerara sugar
1/4 tsp ground cinnamon

Heat oven to 180C. butter a 20cm spring form tin, then line the base with baking paper. Using a mixer beat the caster sugar and butter together until mixture turns pale and fluffy. Add the eggs, flour and vanilla seeds then beat together quickly to make a smooth batter. Tip into the prepared tin, then lay the apple wedges on top, poking them halfway into the mix. Don’t worry if the apples look crowded-they will sink as they cook. Sprinkle with the demerara sugar and the cinnamon, then bake for about 1 hr 5 mins or until a skewer inserted into the centre comes out clean and the sponge is risen and golden. Leave to cool for a few minutes, release the tin and place on a wire rack to cool completely. Serve with a good dollop of double cream.