Spaghetti with Pork & Butternut Squash Bolognese

Sometimes I love a good old 'spag bol'. Its not only the ultimate comfort food but also is a nice change during the Christmas period where you end up eating roast dinners for a week.

Last night I knew what I wanted and I was happy that the bolognese took about 10 minutes to put together. Then I left it to happily simmer while I relaxed and the flavours melded into a delicious light but meaty bolognese. Later on, The Bloke cooked the spaghetti and it was ready. Pretty easy, huh?

Ingredients:          (Serves 4)

500g pork mince
1 onion, peeled & chopped
2 cloves garlic, peeled & chopped
200g butternut squash, finely diced
1 small glass white wine
400g tin chopped tomatoes
1 tbsp. tomato puree (paste)
1/2 tsp. dried oregano
1/2 tsp. dried basil
salt & pepper
400g spaghetti
parmesan to serve

Method:

Dry fry the pork mince in a saucepan (it usually has enough fat in it so doesn't need extra oil). When the meat is beginning to brown, add the onion, garlic and squash. Stir and cook on a medium high heat to cook the onions and mince. Then a small glass of white wine and cook on high until liquid mostly evaporated. Then add the tomatoes, herbs and seasoning. Stir, cover and put on a very low simmer for about 45-50 minutes. (It can be ready in 20 but it tastes better the longer it cooks).

Cook the spaghetti to pack instructions and serve with the bolognese. A good grating of parmesan is always nice too.

Note: Rather than spending excess on parmesan - give Grana Padano a try. Its less that half the price and tastes nearly exactly the same.

Pan Fried Gurnard with Peas & Beans

Red Gurnard is a lovely fish that for some reason, is a bit difficult to buy in London without visiting a fishmongers. It such a shame as so many people are unaware of how absolutely delicious it is. Its flavour, to me, is sweet and a little like lobster, with chunky flesh and no hint of the strong 'fishy' smell that you get from some fish. Do try and look out for it - its so good.

You can make this dish with other types of fish though - like hake or cod. Ideally one that breaks into large chunks and holds its own shape. This is a healthy, fresh meal that works for anytime of day.

Ingredients

2 whole gurnard, skinned & gutted
2tbsp. oil
300g baby potatoes
200g tinned broad beans (shelled)
150g frozen peas
150g green beans, cut into 1 cm pieces
1 tbsp. white wine
1 tbsp. paprika
1 tsp. cayenne pepper
1 tsp. garlic powder
4 tbsp. mayonnaise
2 tbsp. flour
handful croutons

Method.

In a bowl, mix the paprika, cayenne pepper and garlic powder. Put a third on a plate with the flour and the remaining in a bowl with the mayonnaise. Mix the mayonnaise with the spices and add enough milk to make loose enough for a sauce. Refrigerate until needed. Mix the flour with the spices on the plate and set aside.

Halve and boil the potatoes in their skins. Drain and set aside. In one pan, add 1 tbsp. oil and stir fry the beans and peas gently for 5 minutes. Add a drizzle of white wine and season. Keep warm while you cook the fish.

In a large frying pan, heat the other tbsp. oil. Dip the fish into the flour mixture and shake off the excess. Pan fry on both sides for about 2 minutes each side, or until cooked.

To serve, lightly crush the potatoes and drizzle with a little of the sauce. Top with the beans and croutons and then break the fish over the top. Drizzle with more sauce and serve.