Ingredients:

• Rice
• Leek – sliced
• Mushrooms – diced
• Pepper – diced
• Gammon steak – diced
• Onion – sliced
• garlic salt
• Vegetable oxo (roughly 1 per 2 person serving)
• Chives
• Mixed herbs
• Basil
• Milk

How to make it:

In a large pan put the relevant amount of rice needed for the amount of people, add to this a decent amount of water covering the surface with an additional cm of water

To this crumble in the oxo cube, place a lid onto the pan and simmer for a few minutes before adding the onion, leek and gammon steak, stir thoroughly and re-cover for a further 5 minutes

One that time has passed add the mushrooms, herbs and chives excluding the basil, add more water if necessary and re-cover

Finally the risotto should be nearly done, add the basil and pepper along with a good helping of freshly ground black pepper, a small dash of milk and some garlic salt, (this milk makes the risotto taste slightly creamier, add the desired amount to taste) continue to stir for a further few minutes to reduce water content left in the pan,

Before serving check the rice is thoroughly, and add seasoning to taste

Serve with a few extra fresh chives and enjoy!!!

Ingredients:

• Tagliatelle
• Gammon steak – diced
• Yellow pepper – diced
• Garlic – finely chopped
• Onion – sliced
• Garlic salt
• Chives (optional and preferably fresh)
• Fresh basil – finely chopped/torn
• Philadelphia (or any soft cheese product)
• Milk
• Mushrooms – diced

How to make it:

Start by filling a small pan with water and adding about 2 balls of tagliatelle per person, an cook for 8-10 minutes

Meanwhile in a wok, brown the onions in some olive oil, then add the gammon steak to cook through (you may want to add a little water to stop the meat from sticking and to release some of the flavour in the meat)

Then add to the wok, the philadelphia and a dash of milk and allow it to melt and thin, coninually stirring the mixture to avoid sticking

Now add the garlic, herbs, chives, mushroom and pepper and continue cooking for about 3-5 minutes

The tagliatelle should be done by now, drain the water and rinse ready to mix with the sauce

For the finishing touches to the sauce, add 1/2tsp of ground black pepper, some garlic salt and about 5 leaves of fresh basil (torn into small pieces) then add the tagliatelle to the wok

cook for a further 1-2 minutes to ensure the pasta is piping hot

The dish is now ready to serve, season to taste and Enjoy!!!