Looking for some easy recipes, please share some, going out of mind cooking the same foods every week 
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Lemon Linguine
Mix together an egg yolk, grated parmesan cheese, the juice & peel of a lemon and cream in a bowl.
Cook some pasta in salted water (I love linguine for this but any thick type pasta would work).
When the pasta is cooked, drain the water and put the pasta back in the pot (be sure you don't have the pot of pasta over heat at this point)
Mix in some knobs of butter to the pasta. (I use three small cubes)
Once butter has melted, coating your pasta, mix in your lemon/cheese mix and give it a good stir and you're done. Finish it off with some more grated parmesan and you're done
super quick, super easy!
It's actually one of Nigella's recipes, you can watch her make it in the video I linked. I never really measure out anything when making this, I do it by eye.
Mix together an egg yolk, grated parmesan cheese, the juice & peel of a lemon and cream in a bowl.
Cook some pasta in salted water (I love linguine for this but any thick type pasta would work).
When the pasta is cooked, drain the water and put the pasta back in the pot (be sure you don't have the pot of pasta over heat at this point)
Mix in some knobs of butter to the pasta. (I use three small cubes)
Once butter has melted, coating your pasta, mix in your lemon/cheese mix and give it a good stir and you're done. Finish it off with some more grated parmesan and you're done
super quick, super easy!It's actually one of Nigella's recipes, you can watch her make it in the video I linked. I never really measure out anything when making this, I do it by eye.
Our veggie roast option
We make it with Quorn sausages, but meat would work as well.
Here's my cottage pie (vegetarian) recipe, it's for one person, but you can double it to serve 2 and so on.
Ingredients :
500g Soya Mince
130ml Double Cream
1 Tablespoon Marmite
1 Vegetable Stock Cube
1 Tabslespoon Thyme
1 1/2 Onion
2 1/2 Cloves Of Garlic
1 Carrot
1/4 Of a Turnip
1 Stick Of Celery
1 Teaspoon Rosemary
2 Tablespoons Of Cooking Oil
10 1/2 Potatoes
220g Grated Vintage Cheddar
4 Tablespoons Butter
2 1/2 Tablespoons Of Salt
1/2 Teaspoon Of Parsley
2 1/2 Teaspoon Of Black Pepper
1 Tablespoon Of Tomato Puree
Method:
Chop the carrot, & turnip in to half tablespoon size pieces and finely dice the celery, onion and garlic.
Add oil to a pan and add the onions, celery, carrot & turnip. Fry for 10 minutes, stirring thoroughly three times during this.
Boil 400ml of water and mix the stock cube in to it.
Add the tomato puree and garlic and stir in.
Fry for one minute.
Add the mince and fry for 2 minutes to seal, stirring thoroughly once.
Add the Marmite, vegetable stock, salt & pepper, chopped thyme, rosemary & parsley and stir in thoroughly.
Cook for 10 minutes and stir thoroughly again.
Cook for a further 5 minutes and stir thoroughly.
Cook for a further two minutes.
Remove the mixture from the pan and place in to a baking tray.
Preheat the oven to gas mark 7.
Leave the mixture aside to cool.
Peel the potatoes and chop them in to quarters. Add them to a full pan boiling water, ensuring that they are full submerged.
Boil the potatoes for 10 minutes.
Grate the cheese.
Stir thoroughly after 10 minutes and boil for a further 10 minutes.
Stir thoroughly again and boil for a final 15 minutes.
Drain the potatoes and add the butter, some of the salt and pepper, cheese and double cream. Mash thoroughly and stir thoroughly, ensuring the seasoning is thoroughly mixed in.
Allow to cool.
Then, add the mash to the mixture, spreading evenly to ensure the entire mixture is covered.
With a fork, run across the mashed potato in contrasting straight lines, to create a criss cross appearance.
Place in to the oven and bake for 15 minutes.
Serve and enjoy.
Ingredients :
500g Soya Mince
130ml Double Cream
1 Tablespoon Marmite
1 Vegetable Stock Cube
1 Tabslespoon Thyme
1 1/2 Onion
2 1/2 Cloves Of Garlic
1 Carrot
1/4 Of a Turnip
1 Stick Of Celery
1 Teaspoon Rosemary
2 Tablespoons Of Cooking Oil
10 1/2 Potatoes
220g Grated Vintage Cheddar
4 Tablespoons Butter
2 1/2 Tablespoons Of Salt
1/2 Teaspoon Of Parsley
2 1/2 Teaspoon Of Black Pepper
1 Tablespoon Of Tomato Puree
Method:
Chop the carrot, & turnip in to half tablespoon size pieces and finely dice the celery, onion and garlic.
Add oil to a pan and add the onions, celery, carrot & turnip. Fry for 10 minutes, stirring thoroughly three times during this.
Boil 400ml of water and mix the stock cube in to it.
Add the tomato puree and garlic and stir in.
Fry for one minute.
Add the mince and fry for 2 minutes to seal, stirring thoroughly once.
Add the Marmite, vegetable stock, salt & pepper, chopped thyme, rosemary & parsley and stir in thoroughly.
Cook for 10 minutes and stir thoroughly again.
Cook for a further 5 minutes and stir thoroughly.
Cook for a further two minutes.
Remove the mixture from the pan and place in to a baking tray.
Preheat the oven to gas mark 7.
Leave the mixture aside to cool.
Peel the potatoes and chop them in to quarters. Add them to a full pan boiling water, ensuring that they are full submerged.
Boil the potatoes for 10 minutes.
Grate the cheese.
Stir thoroughly after 10 minutes and boil for a further 10 minutes.
Stir thoroughly again and boil for a final 15 minutes.
Drain the potatoes and add the butter, some of the salt and pepper, cheese and double cream. Mash thoroughly and stir thoroughly, ensuring the seasoning is thoroughly mixed in.
Allow to cool.
Then, add the mash to the mixture, spreading evenly to ensure the entire mixture is covered.
With a fork, run across the mashed potato in contrasting straight lines, to create a criss cross appearance.
Place in to the oven and bake for 15 minutes.
Serve and enjoy.