Pasta e fagioli

This classic Italian pasta dish is a good one for the pressure cooker, and substantial enough to serve as a balanced one-pot meal.

Tip: if you want to make a large quantity and freeze/reheat some, extract the part you are going to keep before you add the pasta. If you don’t, it will soak up too much liquid and go all stodgy.

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Tarte à la moutarde

Ever since I discovered it in one of those 50p recipe books from Sainsbury’s, this has been one of my favourite recipes. It features fairly often in our repertoire — great for days when you are short of ideas or time for shopping, because most of the ingredients are generally hanging around in the storecupboard or fridge. And we never get tired of it. Extra bonus: it’s vegetarian.

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