Use 2 tiers of a steamer:
In the lower pan place 2 oz wild garlic tagliatelle with half a diced onion, 2oz cut green beans, 2 tsbp frozen garden peas, half tsp salt and half pint boiling water.
Scoop out the contents of a can of sardines in tomato sauce into a handled vessel and place Into the second steaming pan.
Put the lid on top, bring to boil and turn heat down to simmer for 10 - 12 minutes.
Use a cooking protective glove to carefully remove the vessel with sardines in and loosely mash up the sardines in a serving bowl with a fork with some white pepper.
Drain the tagliatelle with veg and add all to the bowl using a spoon and fork to coat the tagliatelle and veg.
Sprinkle grated cheese over the top before serving. Serves one.
My latest pudding recipe
No butter chocolate pudding
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Prepare veg:
Cut a small carrot and a 3" piece of red and orange bell peppers in matchsticks
Dice half an onion
Slice a green chilli pepper into rounds
Crush half a garlic bulb
Shred 2 savoy cabbage leaves
Halve 3 mushrooms
Rinse 3 pak choi leaves and a handful of spinach
Place 2 oz dried egg noodles cover with boiling water
Cube 1 Aberdeen Angus quarter pounder beef burger.
Brush your wok all over with oil using a pastry brush. Heat on high hob.
Add the cubed Aberdeen Angus quarter pounder beef burger, stir to cook lightly on all sides. Remove from wok.
Add carrot, peppers, and onion and keep stirrring for 2 minutes.
Add garlic and chilli pepper and fry 1 minute.
Mix in a small bowl place 1 tsp garlic salt, dried chilli peppers, fresh black pepper, 1tbsp soy sayce. Sprinkle over wok mixture..
2tbsp water around the inside edge of the wok, then add the cabbage, mushrooms, spinach and drained noodles into the middle of the wok.
Place the pak choi leaves around the side of the wok around the mixture.
Put a lid on the wok, turn off the heat and leave for 5 minutes.
Serve with additional soy sauce.
