Pasta with Brussels Sprouts, Cheese and Potato (8-12)

When my better half and I were in Italy recently he ate a dish called Pizzoccheri on a number of occasions. That dish originates from Valtellina in Lombary and includes buckwheat tagliatelle, potatoes, savoy cabbage and Taleggio or Fontina Cheese. I have not yet managed to find a local source of the pastaand though it can be ordered online I am sure the dried version is not the same. This is Nigella Lawson’s Anglo version from her book ” Nigellissima”.

Bath Soft Mac ‘N’ Cheese (4)

Park Farm in Kelston is the home of the Bath Soft Cheese Company and I will always call in there- usually for an ice cream- if walking in the area. This recipe uese the lovely cheeses they make which you can buy there and in local farmers markets. I found the recipe in ” The Bristol and Bath Cookbook”