P620 CEJFAX 6p0 Sun 28 Mby 00:39/38 * )l<h4| h<|h<|h<t h<|h<|h<th4|l4 7 ££££££ ££££££££££££££££££££ ££££££££k p p &5 BBC3btodaz 691 What's On p2 F605&j BBC2 today 602 Prime Time 606 ITV today F695 BBC Sjgional 66F607 Channel 4 604 Satellite TV 608-9 &ka d Rbb @ R p j B V p og a li s 610 &k p@@ b b d d p &j TV Tomorrow + fBC Edzcation 1 F650 2 2 &k Nationbl RBdio liwtings toHBy @ 64p/j &5 &5 BBC Radio programmj links 650 &5 a bbbd p 4 2 &5 @ p S bti led progr s 7 4 &jpppppppppppppppppppppppppppppppppppppz pBBB1 TV BBC2 TV ITV C4P620 CEEFAX 620 Sun 28 May 01:11/46 1/8 THE GOOD FOOD SHOW Tuesday 23 May &5 Alastair Little Perfect Pasta &5 TBGLIATJLLE AIGLIO OLEO For four people 12oz tagliatelle For th s uc : 1 large red chilli, desjeded and finely chopped &5 1 sprig rosembry, destalked 2 bay leaves &5 2 cloves garlic, peeled and thinly &5 sliced 4 tbsp olive oil &upppppppppppppppppppppppppppppppppppppz TV Links 610 BBC1 601 999 BBC2 TV BBC2 TV Reg VariP620 CEEFAX 620 Sun 28 May 01:46/26 2/8 THE GOOD FOOD SHOW Tuesday 23 May 1 Lightly salt half a gallon of water and put it on to boil. 2 To make the infu3ed oil - place all the sauce ingredients in a large non-stick pan and heat very &5 gently for 5-10 minutes. 3 When the water is at a rolling boil, add the pasta and boil until 'al dense' - cooked, but still resistant to the bite. 4 Reserve a little of the cooking &5 water and drain the pasta. Return &5 immediately to the hot pan. &5 5 Toss the pasta and the infused &5 oil together, adding a little of the reserved watdr to make a saucd. 6 S r6e immediately. &upppppppppppppppppppppppppppppppppppppz TV Links 610 BBC1 601 999 BBC2 TV BBC2 TV Reg VariP620 CEEFAX 620 Sun 28 May 01:45/46 3/8 THE GOOD FOOD SHOW Tuesday 23 May AOL A JLLE WITH MUSSELS Recipe as above but add 1 kilo of scrubbed and djbearded mussels to the infused oil and steam until opened - about 2-3 minutes. Add a &5 large handful of continental parsley, toss with the pasta and sjrvj. &5 &k &5 &5 &upppppppppppppppppppppppppppppppppppppz TV Links 610 BBC1 601 999 BBC1 TV BBC2 TV Reg VariP620 CEEFAX 620 Sun 28 May 01:14/26 4/8 THE GOOD FOOD SHOW 5z5p j5 Tue da 23 Ma TAGLIATELLE CARBONARA &5 12oz tagliatelle - cooked as befor For the sauce: \lb pancetta or smoked bacon \ pint double cream {lb freshly grated parmesan chjesj 1 Cut the pancetta or bacon into strips and fry in a hot non-stick &5 pan for a few minutes until browned. &5 2 Add the cream and continue to cook until the sauce thickens. &upppppppppppppppppppppppppppppppppppppz TV Links 610 BBC1 601 999 BBC1 TV BBC2 TV Reg VariP620 CEEFAX 640 Sun 28 May 01:45/25 5/8 THE GOOD FOOD SHOW Tuesday 23 May 3 Season with pepper and a little salt if necessary - the bacon and the parmesan are quite salty. 4 Add th cooked tagliatelle and toss with the sauce. 5 Add the parmesan cheese and contin e to toss th pasta and sauce until well mixed. Adjust the seasoning, add a littl more cr am &5 if necessary and sjrvj. &5 &upppppppppppppppppppppppppppppppppppppz TV Links 610 BBC1 601 999 BBC1 TV BBC2 TV Reg VariP620 CEEFAX 620 Sun 28 May 01:12/26 6/8 THE GOOD FOOD SHOW Tuesday 23 May Pat Chapman, founder of Th Curry Club BALK SPINACH AND MUSHROOM 200g fri h spinach leave 200g mushrooms, chopped 200g drained tinned chickpeas, plus some of the liquid 3 tbsp sunflower oil 1\ tsp cumin seeds 3 tsp finely chopped garlic 4 tdsp finely chopped onion 3 tdsp fresh coriander leaves 1 tbsp garam masala Salt to taste &5 &upppppppppppppppppppppppppppppppppppppz TV Links 610 BBC1 601 999 BBC1 TV BBC2 TV Reg VariP620 CEEFAX 620 Sun 28 May 01:13/26 |l4|l4|, l4 7/8 THE GOOD FOOD SHOW Tuesday 23 May 1 Heat the oil in a wok or fr ing pan until hot. 2 Add th cum n seeds and stir r for 30 seconds 3 Add the garlic and stir-fry for a further 30 seconds. 4 Add the onion and fry for 2-3 minutes. 5 Add the spinach together with a little water or liquid from the ch ckpjas and continue to cook. &5 6 As the spinbch softens down, add & the mushrooms and chickpeas. 7 Continue to cook, adding splashes &5 of liquid as necessary, until the &5 spinbch is soft and sizzling - &5 about four minutes. &upppppppppppppppppppppppppppppppppppppz TV Links 610 BBC1 601 999 BBC1 TV BBC2 TV Reg VariP620 CEEFAX 620 Sun 28 May 01:14/46 8/8 THE GOOD FOOD SHOW Tuesday 23 May 8 Add th fri h coriand , th &5 garam masala and salt to taste. 9 Simmer for a minute or so, garnish with lemon or lime wedge and serve with plain rice or naan bread and Indian chutneys. &5 &5 &k &5 &upppppppppppppppppppppppppppppppppppppz TV Links 610 BBC1 601 999 BBC1 TV BBC2 TV Reg VariP620 CJJFAX 649! Sun 2X0Maz :9:18/06 / 6HE$G'OD FOWD SH'W 4122 Tuesday 23 May &7££££££££C££££££££££££££££££££££££££££k 1 Lightly salt half a gallon of &5 water and put it@on to@boil. 2 &5 2 To maKe the infu3ed oil - plaae all the sbuce ingredients@im a &j large non-stick pan and heat very gently for 5-10 minutes. 'hen the water is at a rollhng &5 boil, add the pbsta and boil until &5 'al dense' macookjd, but still 4 Rjseu6j a li5ule ke <hk comkiv£ water and drain thj1zasta. +jturn 5 imm d atel o h h &5 5 Toss the pasta and thu infused oil together, adding a little ob uhj risjrvem water to mbkjQa sauce. 6 Sdu6e immkdiately.