Just in case you’re thinking about getting something big, chunky and creamy inside you tonight, here’s another option you might want to try…

Fusilloni with Mushrooms & Mange Tout in Taleggio Cream.

Get yourself down to your favourite local Fruit & Veg bloke and grab a handful of of the biggest and meatiest mushrooms you can find. Very, very carefully break them into bitesize chunks and sweat them down in a little butter and olive oil. Spice them up with a fiery little chilli to taste.

While that’s happening quickly blanche some Mange Tout for a minute or two then add them to the mushrooms to finish in the juices, but don’t over-do it, we’re looking to keep a fresh crunch and bite to the veg at the end. You should also have some big chunky pasta coming on too by the way. Add the slightly under-done Fusilloni to the mushrooms and Mange Tout with a small pot of thick cream and some broken up Taleggio. Season and adjust to taste.

While it’s gently simmering, warm some bread, lay the table and open a nice dark and strong Italian to complement the food.
Plate up, drink copious wine and have a wonderful evening.
Buon appetito e salute.