NORTHERN PLANNER

This recipe is just ridiculously easy.

You need:

A decent size punnet of open cup mushrooms

TBLSP on butter

I clove crushed garlic

teaspoon dried tarragon

5 nests of tagliatelli

Pr-heat the oven to 200 degrees

Roughly chop the mushrooms – but not too small. But the butter in a bowl with the garic and tarragon, mix well until smooth.

Put the mushrooms in a baking tray, smear all over with the butter mixture. Pop in the oven. It will take fifteen minutes for the mushrooms to roast and go all juicy.

While that’s cooking, get a big pan, fill half full with water and bring to the boil. Then chuck the pasta in and cook until it’s soft with just  a little bit of bite – that should be around fifteen minutes from start to finish. Drain the pasta, put it back in the pan, empty the contents of the baking tray into it and toss well – on the heat for 30 seconds or so.

If you’re feeling saucy, it’s worth adding a dollop if cream at this stage.

Done. Bloody tasty, sod all washing up.