Leek and Mushroom Tagliatelle

Ingredients

• 15g unsalted butter

• 1 sprig rosemary, finely chopped

• 3 garlic cloves, crushed

• 300g chestnut mushrooms, sliced

• 4 leeks, chopped

• 225ml water

• 45g MAGGI® Béchamel Sauce

• 75ml water

• 10g MAGGI® Vegetable Bouillon

• 200g cheddar cheese, grated

• Cracked black pepper, to taste

• Handful of finely chopped parsley

• 650g tagliatelle, uncooked

Method

1. In a large pan, melt the butter, then add the rosemary and garlic and gently fry for 2 mins.

2. Add the mushrooms and fry over a high heat for 5 mins until they are golden brown and the moisture has evaporated.

3. Add the leeks to the same pan and fry over a gentle heat for 10 mins, until softened.

4. Pour the 225ml of water into the same pan and bring to the boil.

5. Mix the béchamel sauce mix with 75ml cold water until smooth.

6. Once the pan with vegetables and water comes to the boil, whisk in the béchamel sauce mix and simmer for 2-3 mins.

7. Stir in the vegetable bouillon, cheddar cheese, a twist of cracked black pepper to taste and chopped parsley. Set aside.

8. Cook the tagliatelle in boiling water according to pack instructions.

9. Drain, mix through with the sauce and serve.

BETTER ++

A meaty main: add sliced chicken breast for a protein boost and change the vegetable bouillon for chicken. Stir in wholegrain mustard for added flavour.

BEST +++

Smoky tang: add a smoky, salty note. Fry chopped smoked streaky bacon until golden and remove from the pan. Then start step one. Add the bacon back in with the cheese.

GOOD +

Rhubarb and Custard Tart

Ingredients

• 200g rolled sweet pastry

• 250ml whole milk

• 1 vanilla pod, or 1 tsp vanilla extract

• 6 tbsp Carnation®

Condensed Milk

• 3 egg yolks

• 10g cornflour

• 10g plain flour

• 300g rhubarb

• 50g caster sugar

• 50ml water

Method

1. Preheat oven to 180C. Line a 36x12x3cm rectangular tart case with the pastry and blind bake until golden (approx. 20 mins). Leave to cool.

2. To make the custard: place the milk, vanilla and condensed milk in a pan and slowly bring to the boil stirring, then remove from the heat.

3. Meanwhile whisk the egg yolks and flours together in a bowl. Continue whisking and gradually add the boiled milk mixture, a little at a time until combined. Return the whole whisked mixture to the pan, bring to the boil and simmer for 1 minute, whisking constantly. Cool for 5 mins. pair with High acidity soft drinks work well with sweets. Offer J2O Orange & Passionfruit

4. Pour the custard into the cooked pastry case.

5. Cut the rhubarb into equal lengths to fit the pastry case. Pour the sugar and water into a pan and heat until the sugar has dissolved. Place the rhubarb into the sugar syrup. Cook for 1 minute then turn gently and cook for another minute until the liquid is syrupy and rhubarb tender.

6. Place the rhubarb on top of the custard along the length of the pastry case. Brush with the sugar syrup to glaze. Chill for 1 hour before serving.

BETTER ++

BEST +++

Citrus star: orange goes well with rhubarb so stir zest in with the milk. Once the custard is made, sieve to remove any lumps for a smooth sauce.

Pastry pro: make your own shortcrust pastry with real creamy butter for a flavour boost. Add orange zest to the pastry for extra tang.