Serves 6Ingredients1 cauliflower, trimmed and washed1 tbsp olive oil25g (1oz) butter1 onion, peeled and sliced1 clove of garlic, peeled and chopped1 walnut-sized piece of ginger, peeled and chopped1/2 tsp ground cumin1/2 tsp ground coriander1/4 t sp

lemon100ml (31/2fl oz) olive oil3 garlic clovesA large handful of mixed fresh herbs (such as chives, parsley and basil), leaves tornFreshly grated Parmesan, to serveMethod- First of all, you need to begin cooking the spaghetti. Supervise the children

those other Seventies’ dishes we thought were too uncool to serve a few years ago. There are so many ways you can change a plain sausage and pastry roll. This recipe uses juicy squished tomatoes, but you could also try a spread of wholegrain mustard

We’ve included a recipe for fresh pasta (below). But first, here are some top tips from Carluccio’s to perfect your pasta:-    Whisk the eggs well before adding them to the flour-    Don’t add  all the egg at once – add 75 per cent, then add more

’t.Favourite recipeMuffinsMakes 12 muffinsIngredients50g (2oz) butter300g (10½ oz) self-raising flour2tsp baking powder80g (3oz) golden caster sugar2 eggs110ml (4fl oz) natural yoghurt (or milk)A few drops of vanilla extract2 big handfuls of berries (eg blueberries