Wild Garlic Macaroni Cheese (6)

I love foraging for wild garlic on my local walks and am always looking for new ways to use it. This green and cheesy pasta from Thomasina Miers is also a great way to use up odds and ends of different cheeses- the more variety the better. If you like crisp pancetta or melted anchovies can be added to the sauce. If wild garlic is hard to find then bulb garlic can be used instead and wilted spinach or kale added for colour.

Pasta Alla Norma ( 4)

I am just back from a three week holiday in Sicily, where my vegetarian husband often had little choice other than pasta with tomatoes or this local favourite which originates from Catania. . This very good version, which I have previously cooked at home, is from ” Simple” by Yotam Ottolenghi . The aubergines are cooked in the oven which I find far less time consuming than frying in batches.

Lobster Macaroni Cheese (4)

A luxurious version of Macaroni cheese from ” The Seafood Shack ” by Kirstie Scobie and Fenella Renwick. I visited Ullapool in the 1980s but this makes me want to return to try out the original version and other good things this restaurant serves.