Smoked Salmon Carbonara

Cook spaghetti for 2 people.
In a bowl, combine around 120g smoked salmon bits, 150ml double cream, 2 beaten eggs, 1.5 tbsp parmesan cheese and add some black pepper.
Once the spaghetti is cooked, drain it and add the creamy mixture.
Snip some chives into the food and allow the sauce to thicken slightly.
Serve sprikled with another 1.5 tbsp parmesan cheese.

Chicken Biryani

(serves 2)

• Approx 175g basmati rice
• 15g butter
• 1 smallish onion, thinly sliced
• 1 bay leaf
• 3 cardamon pods, seeds removed
• small cinnamon stick
• 1/2 tsp turmeric
• 2 skinless chicken breasts cut into large chunks
• 2 tbsp curry paste
• 40g raisins or sultanas
• 450ml chicken stock
• handful of spinach
• 4-5 mushrooms
• chopped coriander and toasted flaked almonds to serve

Soak the rice in warm water and then rinse in cold water until it runs clear.

Heat the butter in a saucepan and fry the onions, bay, cinnamon and cardamon for 10 mins. Add the turneric, chicken, mushrooms and curry paste and cook for 1 minute or so.

Stir in the rice and raisins and pour over the stock. Bring to the boil, then cover and simmer for 5 minutes. Turn off the heat and leave it without lifting the lid for 10-15 mins.

When the rice is soft, stir in the spinach and half of the coriander. You may to give it a quick reheat to ensure it's hot and then serve, scattered with the remaining coriander and almonds.