• p44

    Ingredients:

    Linguine

    400g of linguine, cooked according to packet instructions and drained

    50g of unsalted butter, melted

    1/2 bunch of basil, roughly torn

    Cheddar sauce

    50g of unsalted butter

    50g of plain flour

    300ml of full-fat milk

    150g of mature cheddar, grated

    Tomato and chilli sauce

    4 large ripe tomatoes

    1 tbsp of cumin seeds

    1 tbsp of fennel seeds

    4 tbsp of olive oil

    2 garlic cloves, peeled and thinly sliced

    1 onion, peeled and finely chopped

    1 tsp of dried crushed chillis

    Directions:

    Preheat the grill to a medium to high setting. For the tomato and chilli sauce, place the tomatoes onto a baking tray and sprinkle over the cumin and fennel seeds

    Drizzle over two tablespoons of olive oil, then place under the grill for 7-10 minutes, or until the tomatoes have softened and the skin has blackened in places

    When the tomatoes are cool enough to handle, remove the skin. Place the skinned tomatoes onto a chopping board and chop roughly to a pulp

    Heat the remaining olive oil in a pan over a medium heat. Add the garlic, onion and dried crushed chillies and fry for 4-5 minutes, or until softened. Add the tomato pulp and stir to combine. Set aside and keep warm

    For the cheddar sauce, melt the butter in a separate pan over a medium heat. Add the flour and stir for 2-3 minutes, or until the mixture is smooth and well combined

    Gradually pour in the milk, stirring continuously, until each addition of milk has been incorporated into the butter and flour mixture and its smooth

    Continue to cook stirring continuously until the mixture has thickened to the consistency of double cream. Remove the pan from the heat and stir in the grated cheese until melted. Set aside and keep warm

    For the linguine, drizzle the melted butter over the cooked linguine and stir well to coat the pasta. Sprinkle over the torn basil and stir to combine

    To serve, place a spoonful of the cheddar sauce into the centre of each of four serving plates. Pile a portion of the buttered basil linguine on top, then spoon over some of the tomato and chilli sauce