Cacio e Pepe

My favourite pasta recipe is Cacio e Pepe. It’s so simple to make but the flavours are out of this world- lemony, peppery, cheesy, smokey… soooo good! I’ve saved this recipe to my highlights 🙌

Serves 4


400g dried spaghetti

250g diced pancetta

1 tbsp olive oil

2 cloves of crushed garlic

1 pinch of chilli flakes

Ground pepper

Juice of 2 lemons

70g rocket (arugula)

30g grated Parmesan


1. Cook the spaghetti in boiling water for 11 minutes.

2. Fry the pancetta in the olive oil for 6-7 minutes until it starts to brown.

3. Add the garlic, chilli and pepper and fry for a further minute.

4. Turn the heat down and add the lemon juice.

5. Drain the spaghetti (reserving some of the water) and toss into the fried pancetta mixture.

6. Add the grated cheese and a little of the pasta water and stir.

7. Finally add the rocket and toss into the spaghetti until wilted.

Sausage Cassoulet

I’ve adapted @tescofood Sausage Cassoulet recipe by using @morrisons time saving frozen soffritto mix. It’s chopped carrots, onion and celery ready to cook straight from frozen. My recipe is below and @tescofood recipe is linked in my bio.


1 tbsp olive oil

12 pork sausages, I used @alfturner

80g diced pancetta

200ml white wine

200g @morrisions frozen soffritto mix

2 cloves of garlic, crushed

1 tsp oregano, chopped

1 tsp thyme leaves

1 tbsp tomato purée

1/2 tsp smoked paprika

@merchantgourmet tomatoey french lentil

400g mixed beans in water, drained

400g chopped tomatoes

150ml chicken/vegetable stock



1. Fry the sausages and bacon in the oil on a high heat until the sausages have browned.

2. Add some wine a little at a time if it starts to catch and scrap the caught bits off the pan as you go- don’t take these out- they’re extra tasty!

3. Add the frozen soffritto mix and stir until softened.

4. Lower the heat and add the herbs and garlic and cook for a further minute.

5. Next add the paprika and tomato purée and stir.

6. Now pour in the lentils, beans and tomatoes and stir gently.

7. Now turn up the heat to medium and add the stock. Simmer for 20-30 minutes until the sauce has reduced.

Bolognese Sauce

The @morrisons frozen soffritto mix in this easy bolognese sauce is a game changer. Onions, celery and carrot all diced and ready to cook, makes cooking time so much quicker. I use it in a number of other dishes too when I’m in a rush like minestrone soup and sausage cassoulet which I’m making later this week.

Serves 6


2 tbsp olive oil

140g diced pancetta

750g beef and pork mince

350g frozen soffritto mix

2 cloves of garlic, crushed


150ml red wine


2 bay leaves

3 400g tins of chopped tomatoes

150ml semi-skimmed/full fat milk


1. Fry the pancetta in the olive oil until golden.

2. Add the mince and break down with a spoon. Cook on a medium heat until the meat has browned.

-Spoon out some of the fat if you feel there is surplus in the pan.

3. Stir in the frozen soffritto mix and cook for 10 minutes.

4. Add the crushed garlic and cook for a further minute. Season.

5. Turn up the heat to high and pour in the red wine.

6. Then add the thyme, bay leaves and 3 tins of chopped tomatoes and stir.

7. It will seem quite a lot of tomatoes at this point but allow it to simmer for 10 minutes and the sauce will reduce.

8. Pour in the magic ingredient- milk and stir. This takes the sauce to another level making it richer.

9. It will again seem very saucy 🤣 but cover and reduce the heat to low and simmer gently for up to 1 hour (keep an eye on it, stirring occasionally to stop it catching.)

10. Taste and adjust seasoning.

11. Serve with spaghetti and a good grating of Parmesan.