TV dinner

Recipes chosen: Pasta with bacon and wilted spinach. Lemon chicken with garlic and potatoes.

Chef's CV: Seven chefs (no information).

Ready, steady, cook: Both recipes easy to make. I didn't have to spend hours in the kitchen preparing food. That is why I chose them.

Taste test: I found the pasta bland. I would have preferred this dish cold with uncooked spinach and a vinaigrette dressing. I served with fresh crusty bread which was a good accompaniment. The chicken and potatoes were well flavoured with the lemon and garlic.

Verdict? To summarise, I had to adapt both recipes for two people. The pasta recipe didn't say how many people it served so was difficult to judge. Next time I make the chicken dish I will use breast only, because I prefer white meat. The time given is 45 minutes for cooking, but for best results I cooked for over an hour. I have also adapted this recipe without the chicken for a dinner party. The potatoes make a change from roast potatoes and were a hit with my dinner guest. I left them even longer in the oven and covered them for a time so they really soaked up the flavour. I also peeled the garlic. This book is definitely for those who enjoy cooking, are adventurous and keep a stock of spices and ingredients for flavouring. Some of the recipes I would never tackle and wouldn't want to because of the very different flavours. The book is aptly titled. It is very well presented with plenty of colour photographs. I like to see what the food I am cooking should look like. I certainly would use this book every day.

Pasta with bacon and wilted spinach

Bacon, garlic and spinach are mellowed in a cream sauce. Don't overcook the fresh spinach - it should still be vivid green and full of flavour.

Ingredients:

450g/1lb dried spaghetti, tagliatelle or linguine.

Salt and pepper.

4 tbsp olive oil.

8 slices pancetta or unsmoked streaky bacon, chopped.

2 garlic cloves, finely chopped.

900g/2lb spinach leaves, stalks removed.

150ml/ pint double cream.

Freshly grated nutmeg.

3 tbsp pine nuts, toasted.

Method:

1 Bring a large pan of salted water to the boil. Add the pasta and cook until al dente.

2 Meanwhile heat the oil in a large pan, add the pancetta or bacon and fry until just turning golden. Add the garlic and cook for one minute.

3 Stir in the spinach and cook over a high heat for a very few minutes or until the leaves are just wilted. Pour in the cream, turning the spinach to ensure it is well coated. Season with salt, pepper and nutmeg to taste. Heat until boiling.

4 Drain the pasta, keeping back two tablespoons of water in the pan. Immediately toss the pasta with the hot sauce. Serve sprinkled with the pine nuts.

Lemon chicken with garlic and potatoes.

Try this as an alternative to the traditional Sunday roast - it's all done in one dish.

Ingredients:

8-12 chicken pieces (thighs and drumsticks).

Salt and pepper.

Finely grated rind of one lemon.

2 tbsp chopped fresh thyme.

900g/2lb small new potatoes.

1 lemon, very thinly sliced.

12 large garlic cloves (unpeeled).

150m/ pint olive oil.

Method:

1 Preheat oven to 180C/fan oven 160C/Gas 4. Put the chicken in a large bowl, season well and add the lemon ride and thyme. Toss well to coat and spread in a large baking dish.

2 Crack each potato by tapping sharply with a rolling pin. Add to the chicken. Tuck the lemon slices around. Scatter the garlic cloves over the chicken. Drizzle with olive oil evenly over the top.

3 Bake for about 45 minutes, stirring occasionally, until golden brown and cooked through. Serve with courgettes or broccoli.