Slow Cooked Mac n Cheese

GOVERNMENT HEALTH WARNING!! OH MY!!!!

Slow Cooker Mac and Cheese

• 500 g Macaroni pasta (dried)
• Small tin of evaporated milk
• Small dollop of double cream
• 2 heaped tbsp full fat soft cheese
• 3 heaped tbsp grated parmesam
• Milk if needed
• Fresh shredded parsley
• pancetta cubes
• Garlic powder
• Tsp dried basil

Chuck it all in the slow cooker raw and cook on low for 3 hours.  It looks horrid but really is the dogs bollocks!!

We serve it as a side but if you are feeling brave - get a bowl full and watch some telly!!  Garnish with red leicester.  I dare you!!

Deconstructed Bloody Mary Prawn Cocktail

This is a recipe that speaks for itself - it has a warning - don't drive!!!

BLOODY MARY SAUCE

• Pack of small prawns
• 3 x tbsp light mayo
• 1 inch of tom puree
• generous slug of worcester sauce
• Pinch of cayenne pepper
• tsp balsamic
• 4 shots vodka
• 4tbsp passata
• squeeze of lemon
• Paprika shake to garnish

SALAD

We did this as a starter.  If you want it as a main, butter some brown bread or boil some new potatoes.  I find the following goes best with this fun prawn cocktail!

• Shredded Iceberg
• Shredded yellow pepper
• Halved plum tomoatoes
• Shredded red onion
• cucumber
• Lemon segment on the side

Proper nice and easy! Enjoy!!

Turkey, Sweetcorn and Noodle Soup

Turkey, Sweetcorn and Noodle Soup (colour may vary due to ingredients)

It is all about the left overs - if you didn't make turkey stock and freeze those turkey slices alternatives are covered in the recipe including the veggie option.  I personally got bored of turkey curry, turkey stew (bleurghhh) and other variations.  We needed a healthy meal to counteract the Christmas bloating and this is it!

INGREDIENTS:

2 pints of turkey or chicken or vegetable stock
1 tin of reduced fat coconut milk
1 diced onion
1 can Sweetcorn (or 3 cobs)
1 tsp thai green paste
1 diced green pepper
1 tsp lazy chilli (or 2 chopped chilli's - more if you are brave)
2 tsp lazy garlic
1 tsp pureed ginger
1 tsp fish oil (or salt)
Sliced or diced turkey, chicken (or shitake mushrooms for the veggie option)
100g Rice noodles

METHOD:

Put the stock, onions and pepper into a large pan and cook on a very low heat.  Add the garlic, chilli, ginger, fish oil and paste whilst heating.  Add the coconut milk and simmer for 20 minutes then add the sweetcorn and cook for a further 10 minutes.  At this point you can cool the pan or carry on.  Add the turkey or chicken or mushrooms along with the noodles and turn up the heat without bringing to the boil.  It is ready to serve after 10 mins and it is lush!!

Enjoy!!

If I Did Airplane Food ...

I am so over Christmas and New Year and crave tasty, non-meat related food.  As you can see we have olive oil and raspberry balsamic dip to go with newly baked baguettes and a healthy rocket, tomato, red onion and black olive salad with ranch.  The main event is what the focus is on - anyone can do bread dippers and salad.  I still think the presentation is a little bit too "cabin service" but mix all these flavours and it is awesome.

TOMATO AND MASCAPONE LINGUINI A LA ICELAND - MARINADE

I have dropped all airs and graces with regard to Iceland, Aldi and Lidl.  Iceland do massive frozen prawns to die for.  Marinade as they defrost

• MARINATE THE FROZEN PRAWNS - Half a pack in 2 tablespoons of lazy garlic, 2 tablespoons of oregano and of basil.  Grind some chilli to taste.  Sea salt and pepper to taste and a healthy squeeze of lemon.
• Bake bread
• Prepare salad

SAUCE

The main flavours are infusing with the frozen prawns so the sauce is simple.  Add pack of passata and 3 generous spoons of mascarpone cheese to a pan then add the prawns and marinade.  cook on a low heat for 20 minutes.  Take a mixing bowl and add the sauce, prawns and linguine together and mix.  Season and then - time for serving.  Totally easy and fit as fuck!

Saag Paneer

Saag Paneer is a fabulous veggie dish full of goodness and very tasty!  I was so proud of this one I put it into a foil box.  Yum!

You need:

• A block of paneer indian cheese
• Two handfuls of cherry tomatoes
• Tspn coconut oil
• Roughly chopped brown onion
• Cumin Seeds
• Four frozen cubes of spinach
• Pinch of medium curry powder
• Pinch of Turmeric
• Sprinkle of garam massalla powder
• Generous salt and pepper seasoning

Brown the onion and cumin seeds then add the paneer and spices.  Then add the spinach and reduce.  This recipe works best if you add the tomatoes last then place the saag paneer in the oven for 20 minutes.  Yum!

Linguine Aglio

Sometimes, simple is best.  This is a 20 minute, healthy powerhouse of a meal which I adapted from a dinner in Lake Garda.  We served this recipe together with the Zucchini Swirl as a side.

It serves three to four and its simplicity speaks volumes.  Concentration is required right at the end.

• Pack of linguine
• Two handfuls each of fresh basil and parsley shredded
• Good quality olive oil (don't scrimp)
• Four tbsp of chopped black olives or a tsp of crostini
• Tbsp of lazy garlic
• Half tsp chopped chilli's
• Half a cup of grated parmesan
• Salt and Pepper to season

Whilst cooking your pack of linguine, prepare the fresh herbs and spices in a bowl.  Save the parmesan

When the linguine is cooked simply add to the herbs and whilst stirring add the olives and cheese.  

Serve immediately!!

Loz's Zucchini Swirls (v) (lactose free)

We have more courgettes than anything else from the allotment this year and needed a recipe to get rid of a few in an interesting way.  Cue lil sister in law! I have adapted this amazing recipe and would love to share it! 

Heat the oven to 170 and put on your favourite episode of Jeremy Kyle whilst you curl those courgettes!!

• 8 Zucchinis - peeled into ribbons avoiding most of the seeds and curled into rosettes in the baking dish. (This will take about an hour to do!)
• 3 bulbs of fresh elephant garlic (much sweeter), small cloves halved and spread evenly inside zucchini curls.
• -Large punnet of organic plum tomatoes halved and scattered over Zucchini
• -handful of fresh thyme and parsley leaves scattered over 
• -1 packet of soft goats cheese and the odd sliver of blue goats cheese for flavour scattered over the masterpiece!
• 3-4 Tablespoons of melted coconut oil drizzled over the top.  Or Olive oil as an alternative
• Season with black pepper and drizzle with balsamic if you like!

Bake for around 30-40 minutes and discover the ways of the zucchini.  This is a healthy dish that is so tasty it feels wrong!

Caribbean Cottage Pie with Apple Mash

So here is my vegetarian/lactose free take on a fun cottage pie twist.  Easy bake for busy families or for those just wanting a tasty treat! Don’t fancy “meat free”? Just substitute pork or beef mince (500g)

THE CARIBBEAN BIT:

·      ¾ pack of quorn mince (or pork/beef mince 500g)

·      1 red onion – chopped

·      3 large handfuls of curly kale

·      1 red pepper – chopped

·      1 part boiled and finely sliced carrot

·      1 tbsp jerk paste (tesco is good)

·      1 tbsp lazy garlic

·      Chilli to taste (optional)

Fry lightly in a tbsp of olive oil and spoon into a casserole dish.  Allow to cool whilst working on the mash

APPLE MASH TOPPING:

• ·      Half a jar of apple sauce (or a cup of pre-mashed apple)
• ·      1 handful of lactose free grated mature cheddar  (or just cheddar)
• ·      Splash of lactose free skimmed milk (or normal)
• ·      Salt and pepper to taste

COMBINE AND COOK:

Mash and mix it all together and spread the mash evenly on top of the jerk mixture.  Sprinkle with another handful of cheese and season to your taste.

Place in the middle of a pre-heated ovento 170 degrees oven for 30 mins or until golden.  Serve with veg on the side if you like!

Total prep and serving time – 45 mins

FIT AS A BUTCHERS DOG!!!

Chicken and/or Tiger Prawn Spinach Balti

Scratch Balti (Serving Suggestion)

This is great, you can adjust the temperature according to your audience.  It has took me ages to come up with a decent "indian" curry but here it is.  Lots of fiddly stuff. Lock and load that slow cooker! Serves four - with rice and nan.  (See serving suggestion)

Balti Sauce:

Fry together in coconut oil (any left over oil? Sick it in your hair!)

• 1 pack of Passata
• Fresh coriander (handfuls)
• Lazy Ginger (2 heaps on a teaspoon)
• Lazy Garlic (2 heaps on a teaspoon)
• Squeeze of lemon juice
• Squeeze of tomato puree
• Veg Stock Cube

1/2 teaspoon of the following:

• Fennel
• Crushed chilli
• Cumin
• fenugreek
• Sugar
• Garam Masala

The Curry:

• Diced chicken and/or tiger prawns
• Red Pepper
• Green Pepper
• White onion
• Two handfuls of cherry tomatoes - whole
• More chilli flakes, hot curry powder and add salt (all to taste)
• 3 spoons of indian chutney (homemade ask for recipe)
• Frozen spinach cubes x 5

Method:

After preparing the sauce chuck everything into the slow cooker in a non "Nigella" sexual way and cook on low for 6 hours.  Easy.

Chuck it in shamelessly

Blitz of 6 hours

To Serve:

Cook the rice, heat the nan breads and slap the curry on top.  No frills, just a "back from the pub-worthy" curry!!

Crab and Cherry Tomato Pasta

Yum-tastic!!

Here is a healthy and quick to prepare a two course meal.  So simple but very tasty.  We really enjoyed it and to keep it healthy ditch the garlic bread!  This is for two people, you just double the ingredients to serve more!

STARTER: MOZZARELLA AND TOMATO SALAD

Rocket leaves
A Beef Tomato 
Half a small red onion
Fresh basil leaves
One "ball" of mozzarella
Sliced black olives
Balsamic glaze to finish



Thinly slice the tomato, onion, black olives and mozzarella and place on a bed of rocket.  Tear up the basil and and place on top.  Drizzle the glaze like in the picture just before serving - if you do it earlier it will spread and won't look so pretty!

MAIN COURSE - CRAB AND CHERRY TOMATO PASTA

White Crab Meat (one pot is more than enough
Tin of finest cherry tomatoes (or the equivalent in fresh cherry tomatoes)
4 cloves of garlic (minced)
Teaspoon of dried chilli seeds
One Lemon
Fresh Basil (handful - leaves only)
Spaghetti 




This bit is simple.  Whilst cooking the spaghetti and after draining the juice out of the tin of tomatoes chuck everything in the pan and simmer.  Add the basil and the crab meat at the last moment as well as a squeeze of lemon.  Mix in the spaghetti, sprinkle on dried parsley and parmesan if you want to then serve! 

         

Pea Salad!

Serving Suggestion

As per usual I have come back from Australia brimming with ideas thanks to my lovely lil sis-in-law!  This recipe is made up of a combination of two of her recipes, mainly due to ingredients available here in the winter versus their ingredients in the summer.  We are having salmon, pea salad and some simply salt and pepper baked potatoes on the side for Alex but it is great for bbq's too. 

Here we go!!

PEA SALAD INGREDIENTS:

Half a pack of frozen garden peas (frozen is fresher!!)
One medium red onion chopped finely
Half a cabbage, thinly sliced
Pancetta cubes
Half a pack of feta cheese

Heat for 10 minutes

Cover the peas, cabbage and onion with water (and either semi-dried basil or mint) and simmer for 10 minutes then place in a glass bowl.  Then lightly brown the pancetta and add to the mix.  Let the mixture cool down before adding your tiny cubes of feta.  

THE DRESSING (best made the night before):

Olive Oil or Rapeseed Oil
Two garlic cloves
Cider Vinegar
Wholegrain Mustard
Canadian Maple Syrup
Salt and Pepper to taste

Take a jar and place two parts of olive/rapeseed oil to one part of cider vinegar with the garlic cloves.  Add a teaspoon of wholegrain mustard and two teaspoons of maple syrup along with your personal preference of salt and pepper. 

Finished Salad

As for the salmon, best keep it boring as the dressing will do all the hard work!!

Totally simple and ridiculously yum ... I hate veg, but this is pretty nice!

Orange Pepper Soup (veggie friendly)

Serving Suggestion

Oh yes!!

Easy and effective, this always goes down well with family and guests alike. It makes a classy starter for any dinner party and It's also a healthy (no fat) way to scoff for comfort purposes and works just as well with red peppers and green peppers.  So easy and for most this is a simple store cupboard soup.  We have orange peppers left in the veggie drawer before Mr Tesco visits, hence it is orange pepper soup today!

INGREDIENTS

2 large orange peppers
1 Red Pepper
1 large white onion (red for red pepper soup)
4 cloves of garlic
3 medium potatoes
2 Vegetable Stock cubes in boiling water (or homemade stock which is better)
1/2 can of condensed milk (not the cream stuff you use for desserts and not if you want fat free- try skimmed milk or naff all)
Teaspoon of Basil
Salt and Black Pepper to taste
Fresh Basil for the garnish (optional)

METHOD

All the veg should be chopped roughly don't finely chop anything!!

Chuck it in the pot!!

Lightly soften the peppers in fry light and put into a big pot with the potatoes (uncooked)and garlic and onion (also uncooked).   Cover with the vegetable stock.  If their isn't enough to just about cover the veg, add a splash or two of water to top it up.  

Bring the pan to the boil momentarily then turn the heat right down, put a lid on it and leave to simmer for at least 40 minutes.

Blitz and add Basil, black pepper and condensed milk to taste later on

Blitz the mixture using a hand blender (being careful not to splat yourself with hot soup) then leave settle for a while (or not if you're in a rush).  Just before serving, warm the soup through gently adding salt and black pepper and the dried basil.  Then take the condensed milk and give the soup a healthy swirl. The soup shouldn't be too thick, if you have followed the recipe you will get a lovely consistency.

Serve piping hot with fresh, crusty bread or ciabbata and a sprig of basil. 

PREPARATION: 10 minutes
COOKING TIME: 40 minutes
FINISHING TOUCHES: 5 minutes 

Yum! My soup got a "restaurant rating" from my Mummy so I must be doing something right!

Lil Bro's Chocolate Brownie

This simple recipe has been in our family file for at least twenty years thanks to my little brother who started it all those years ago!

This morning Mum and I worked together on producing this little dirty b*stard (though why she cleaned the prep area first I have no idea as there are still chocolate spray marks up the wall from my last attempt!) Here is how it goes ...

A few tips from me would be to add a few white chocolate buttons, ensure the cocoa and butter mix is hot when mixing with the other ingredients and cook for no more than 20 minutes to ensure it has a proper gooey, dirty consistancy.  As soon as the top crisps, wap it out!!!(Oh and fruits with a sprinkling of icing sugar makes it look nice)

So much history on one piece of paper - Mum worked for Immuno (a decent place) and lil bro's handwriting had finally become legible (shame about the spelling though)!! 

Linguine Carbonara For Busy People

Another quick and simple recipe for those hectic days.  I love this one so much it hurts!


THE SAUCE:

• A small pot of double cream
• A generous blob of Mascarpone
• 2 fist full's of fresh Parmesan
• 1 vegetable stock cube
• 1 pack of pancetta
• Garlic (not too much because it needs to be delicate)
• Heaps of dried parsley if you have it
• Half a pack of diced baby mushrooms (optional)
• Seasoning to taste
• 1 Egg (whisked)

Lightly fry the pancetta and mushrooms in a tiny bit of olive oil and add the stock cube. Then chuck it all in a saucepan (larger the better) and heat through very slowly whilst cooking the linguine.  Add the linguine and stir into the sauce making sure all the pasta gets coated evenly.  It is important not to burn the sauce whilst you gradually add the egg.  Keep the hob low to stop the eggs becoming scrambed - it is minging!

Quickly serve along with ciabatta and a green salad.  Totally yum!!

SERVES 2-3

PREPARATION TIME: 5 MINS

COOKING TIME: 20 MINS

That Fast Classic - Pasta bake

There are so many ways to prepare a pasta bake and on my maiden voyage there was a lot of controversy as to whether you boiled the pasta first and wether you make a runny sauce or one with texture.  I don't usually mind being given advice in the kitchen but on this occasion I was having none of it! The pressure for it to work was quite stressful as I really didn't want to here those punch-worthy words "Told You So!".  

So here is what I did and though I say it myself, it was pretty good.  I decided on a tuna bake and did a rather good job of concealing the offending article!

THE TOMATO SAUCE:

• One pack of Passata (you can add a shop bought tomato sauce if you like too)
• Loads of Basil and Oregano
• A sprinkling of chilli seeds (literally a tiny amount)
• Parsley (dried)
• Seasoning
• Half of a large tin of sweetcorn
• 1 tin of tuna

So easy, bung it all in a pan and put on a low heat whilst you move onto the veg

THE VEG:

• 1 large onion
• Garlic (you decide how much)
• 1 green pepper
• Diced Courgette (optional)
• Carrots (optional)

Soften all these in a wok being careful not to caramelise the onions and chuck it all into the sauce pot.

Whilst all this is going on you should prepare your pasta.  Cook it properly.  I went for shells but penne would suffice.  Spaghetti wouldn't work as well as the others.

Stick the pasta into a pyrex type dish then pile the sauce on top.  Mix well then add a little pepper and Italian seasoning.

THE CHEESE TOPPING:

• Half a block of reduced fat strong cheddar
• Parmesan
• 1 slice of grated bread (optional)

Grate the lot and top your bake.  

PREPERATION TIME: 15 minutes

OVEN TIME: 30 minutes

SERVES 4-5

Too easy and very effective.  Serve with salad and/or garlic bread.  Great if you are in a hurry.  Yum!!

Med Veg a la Jo

Sandy-Goodey Roast

I really do have a distinct dislike for cooked vegetables.  I shudder at the thought of soggy carrots, chewy cauliflower and the snot-like texture of spinach.  I am a total salad fiend, I love all that but your standard veg I cannot eat without heaving.  Yuk.  I also find bland food impossible to ingest (unless its a good old Corned Beef Hash).  Veg are important for all kinds of reasons, we have to make sure we have our 200 a day apparently, so I like to put my own spin on the traditional Sunday Roast.  Items are added and deleted depending on whats in the fresh food compartment in the fridge.

Lemon Myrtle, Garlic and Pepper Chicken Ready for Cooking

Timing is everything with a roast.  We recently upgraded our cooker and can now fit everything into the two ovens with ease.  The chicken preparation was simple but effective.  I like to make stock for soups so flavouring the chicken as it cooks seems the sensible way to go.  I like fun ingredients and opted to use Lemon Myrtle from its native Australia in the form of flakes, a dusting of garlic salt and some cracked black pepper.  Lemon Myrtle, when used properly is a very fragrant ingredient that permeates through the chicken.  Use too much and you may as well suck on lemons!

With that cooking, Alex prepares his totally disgraceful (in a good way) roasties whilst I move on to the part that makes the difference between bog standard and pretty damned tasty!

MED VEG: 

1 Courgette sliced
1 Red Onion roughly chopped
2 Fresh Beetroot (part boiled)
1 Red Pepper chopped
Handful of Carrots (cut into batons)
1 Cooking Apple chopped
Black Olives (up to you how many)
Some cloves of slow roasted garlic

Once chopped etc, add a healthy glug of good olive oil, a drizzle of Balsamic Vinegar, some herbs de provence, a sprinkling of chilli flakes and a healthy grind of black pepper.  Mix it up then roast along with the roasties and stuffing.  On this occasion we lean on Paxo and that comfort food classic sage and onion stuffing.  I do have a very naughty recipe for a lemon based stuffing that will blow your mind, but we went for simple this time!  Pick your gravy ... we made onion gravy but its up to you .....

Nothing like a bit of Paxo!!

Green beans are always a great accompaniment but the med veg works great if you want to disguise a myriad of boring.  

I understand that most people love a classic roast but this is the way me and my family enjoy it!

Versatile Italian Dough ...

It's all about having a basic recipe that you can tweek.  This is one of mine.  If you get this bit right the sky is the limit.  I did, however, destroy Mum's kitchen as this recipe requires plenty of room and a dustbuster!!

Dough:

12oz Strong White Flour
2 Glugs Olive Oil
1 Sachet of Yeast
8 fl oz Warm Water
Pinch of Salt
Pinch of Dried Herbs (of your choice)

Take a glass mixing bowl and gently warm it in the oven at about 70 degrees.  Add the flour, olive oil, herbs and yeast then mix in the warm water slowly.  Kneed the dough then put back in the oven until risen.  This forms the basis for your pizza or calzone (folded pizza - a bit like a pasty).  

Bread:

On this occasion I made a flavoured bread.  For this you should chop sundried tomatoes, roquefort, onion, sliced garlic and olives and basil leaves  Stuff these ingredients randomly into the dough whilst kneeding then place back in the oven at 170 degrees for 20 minutes on a baking tray.  Easy peasy but an effective accompaniment for pasta or with a ploughman's lunch.  Yum!!

Yummy Bread!

Chorizo and Bean Stew (or beans with beans stew for the veggies)

A delicate, healthy stew

I love beans ... I have made no secret of this and have probably laboured the point at every opportunity possible ... beeeeeeeeenz and not of the baked in tomato dishwater kind (although I won't say no!)

I love making casseroles and stews but only do it when we have guests or it ends up going to waste because you have to make a sheer volume to get all the flavours.  We have a guest, so out comes the casserole dish!

For this recipe I am avoiding the good old staple of kidney beans as they are boring and instantly suggest a chilli con carne type ensemble.  This is a Spanish recipe and it is important to vary ingredients so your basic base mixture can be used as a blank canvass.  It should be of a delicate flavour not spicy or garlicy! 

INGREDIENTS:

Serves 4-6 (half for less)

200g thinly sliced chorizo
(1 can of Berlotti beans if following the vegetarian route)
1 can Haricot Beans
1 can Cannellini Beans
2 x Passata 
4 x Garlic Cloves (minced)
1 x Chilli (de-seeded and minced)
1 x Onion (diced)
Parsley
Healthy shake of paprika (more for the veggies!)
Black Pepper
Veg Stock Cube
Yellow Pepper (finely diced)
1/2 Courgette (finely sliced)
Handful of Black Olives
*Cornflour to thicken if necessary*

Soften the chorizo, onion, garlic and chilli using olive oil then transfer to a casserole dish where you simply chuck all the rest into the pot.  Cook for a further 30 mins on the hob or transfer to the oven for a longer, slower bake on a lower heat.  Finish for five minutes on the hob and thicken with cornflour if needs be.  Simples!!

Serve with good, old fashioned mash with Pure for a healthier version or mash with grated cheese for the shameless out there!! 

Tomato, Mascarpone and Lobster Linguine

Jo's Tomato, Mascarpone and Lobster Linguine

SERVES TWO

As we are running way low on funds, I have been trying to use up some of our cupboard/freezer odds and ends and would you believe it? We had some lobster tails in the deep freeze and following a recent visit to Piccolo Amore, there came the inspiration.  Well the inspiration was "lobster" plus "italian".  They have a lobster dish on their menu that will set you back almost £30.  We got our tails from Aldi for under a tenner and as far as I can make out, no lobsters were harmed in the making of this as it was uncooked for a start!  It is worth mentioning now, that Monkfish appears to be exactly the same as lobster at a fraction of the price.  Once it is chopped up, there would be no telling.  

The sauce is for once not a heavy one, I opted for delicate flavouring rather than all out garlic city.  Originally my post didn't include a creamy feel, but it worked so well in the end.  It is also worth noting that this can never be a health-conscious dish also fresh herbs are best - we didn't as it was a store cupboard meal.

A handy tip is to get your other half to de-shell the lobster meat.  I for one couldn't have eaten this if I was left to do that job.  So we have our lobster chopped into small chunks, lets go with the sauce ... 

All hail Aldi - it may look like a mean portion but it is more than enough for two!

Tomato and Mascarpone Sauce (each ingredient goes straight in the pot)

1 x Passata

2 x deseeded green chilli's (blend them if you have to)

2 x Garlic Cloves (no more than 2 blend also if needs be)

Handful of basil

Handful of Oregano

Tsp Majoram

2 heaped tbsp Mascarpone (or more if you want more creamy decadence) 

1 tbsp parmesan cheese

Black Pepper

Glug of white wine

Tsp sugar (if required)

Blend together over a low heat for about 10 minutes before switching off the hob.  Add the lobster and leave to cool.  I don't recommend any salt be added to this sauce as the lobster flavour is great on its own. 

Simmering Sauce

Altogether now!

After the sauce has cooled, place back on the lowest heat possible whilst boiling your water for the pasta.  Allow 90g of pasta per person and add salt to the boiling water.  Whilst cooking, prepare a nice green or tomato salad with olives and balsamic.  Slice your fresh, crusty bread or garlic bread.  

By this time the sauce will have been cooking slowly for 15-20 mins and will be cooked perfectly at the same time as the pasta.  

I have to say, I was pleasantly surprised at how well this went.  I had never had lobster before and I was most impressed.  We shall be using monkfish until our financial situation improves!  There is no wastage with this one - I have converted the rest of the sauce into a lovely tomato and lobster soup with a little stock.  Bargain!!!!