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Leek and Chorizo Fusili

We're having a New Year's Eve party tomorrow and so this is an 'empty the fridge to make way for the booze' recipe.

I've spent lots of the day in the kitchen preparing the food we're having tomorrow night, so something quick and uncomplicated was a must. This recipe is so, so straightforward and you can throw in any meat or vegetable you have in your fridge.

I hope you all have a lovely New Year's Eve!

Leek and Chorizo Fusili
250g fresh fusili
10g butter
25g chorizo
1 leek
200g half fat creme fraiche
150g frozen peas
1 handful fresh parsley
Cheese, to serve (parmesan or any other hard cheese would work)

1. Boil a pan of water and cook the pasta according to packet instructions.
2. Meanwhile, thinly slice the chorizo and put in a large saute pan over a medium high heat. When it starts to crisp, add the butter.
3. Slice the leek and add this to the pan. When it starts to soften, stir in the creme fraiche and frozen peas. Turn down the heat and allow to cook gently until the peas are cooked.
4. Stir in the chopped parsley and cooked pasta. It's as easy as that!

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Asparagus, Pea and Pesto Lasagne

The other half is going to visit family tomorrow so I wanted to make him something nice for our last evening together before Christmas; however, at this time of year, isn't everyone manically busy? All I can think about is wrapping paper, waking at night in a blind panic about presents I haven't bought. So, I needed something extremely quick.

He loves lasagne, and so I decided to make one. When I thought through what makes a lasagne time consuming, I realised it's the prep before it goes in the oven. Even in my Veggie Butternut Squash Lasagne the veg needs roasting in the oven first.

With this lasagne, the filling simply gets mixed together; you layer it up and top it with goats' cheese then throw it in the oven. What could be easier? Not much of a looker but boy is it tasty!

Asparagus, Pea and Pesto Lasagne
250g fresh lasagne sheets
1 onion
150g asparagus spears
100g frozen peas
140g green pesto
400g half fat creme fraiche
300g goats' cheese

1. Preheat the oven to 200 degrees.
2. Finely chop the onion and cut the asparagus into inch pieces. Mix together the onion, asparagus, peas (bash them up so that they're not stuck together), pesto and creme fraiche in a large bowl.
3. In a large oven proof dish, layer lasagne, asparagus mix, lasagne, asparagus mix, lasagne. Spread the goats' cheese over the top layer of lasagne.
4. Pop in the oven for 20-25 minutes and it's done!

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