Warm Avocado Boats with Bacon and Brie - Liz Stanley

This is great for a starter and very very easy,

Serves 4

You'll need
2 Avocados - ripe
Non-smoked bacon - thick cut
Decent wedge of brie
Rocket
olive oil

- heat up the grill med-high and put on some jazz

1. Remove all fat from the bacon so you have the main part of it. Grill or fry it until it's cooked but not crispy-cooked.

2. (How to cut your avocado in style) Take the Avocado and cut round them length ways, you will need to cut around the stone. When cut, twist the avocado and pull apart. The stone will remain in one of the half. To remove the stone, take a sharp knife point and dig it in, twist and wiggle until it pops out. You will the have 2 avocado boats with holes in.

3. Stuff the hole with brie, leaving off the mouldy-white bits

4. Take your cooked bacon and a place a slice over the avocado

5. The place a big slice of brie on top (you can leave the mouldy-white bits on if you like)

6. Whack it under the grill on a baking tray untill the brie melts and the avocado is warm

7. Serve with Rocket and olive oil.

In the words of Gordon Ramsey.... DONE.

Penne in a bacon in red wine sauce - Carl Orr

Ingredients:
400 grams of unsmoked streaky bacon or pancetta(cut into matchsticks)
2x medium red onions, diced
2x tins peeled plum tomatoes, chopped
handful of fresh basil
3x glasses full bodied red wine(eg.shiraz cabernet, merlot)
500 grams Penne Rigate

Method:
In a large saucepan fry the bacon in a little olive oil at a high temperature until golden brown. Add the onions and fry for a few more minutes until the onions are clear.
Add the basil, mix it in well and fry for a further minute.
Add one glass of red wine and boil rapidly until almost completely evaporated.
Add the tomatoes and the remaining two glasses of wine, bring to the boil and simmer gently with the lid off for 30 mins.
Season with salt and freshly ground black pepper.
Meanwhile, cook the penne for 10-12 minutes in plenty of salted boiling water.
Drain the penne and combine with the sauce, mixing them well.
Serve with grated parmesan.

Tagliatelle with Bacon and Red Pepper - Carl Orr

Ingredients:
250 gms streaky bacon, chopped into slivers
I large red pepper, finely chopped
1large red onion, finely chopped
4 cloves garlic, coarsely chopped
1 teaspoon of rosemary, finely chopped
1.5 cups of peas
2 cups of vegetable stock
½ cup of double cream
1 bay leaf
Parmesan cheese
500 gms tagliatelle

Method:
In a saucepan, fry the bacon in a little olive oil until brown.
Add the onions, red peppers, garlic and rosemary and fry for a few more minutes; season with salt and black pepper.
Meanwhile, in another saucepan bring the vegetable stock to the boil, add the bay leaf and peas and simmer for around 4 minutes.
While these are cooking, boil the tagliatelle in salted water.
When the tagliatelle is cooked, drain it and combine with the rest of the ingredients in a single pan.
Add the cream and stir it through. Serve with grated parmesan.