First up is lasagne. This is quick version, we'll do a slow, deep and unctuous one another time. This is in no way authentic, just really comforting - it's about a quick loving hug. You need:
Dry lasagne sheets
Pint of milk
Heaped teaspoon of flour
Decent block of cheddar cheese grated
Big knob of butter
Make the meat sauce first (or even better, you'll have made a big vat in one go, divided into portions from the freezer whenever you need them).
Then make this easy white sauce. Put the butter in small pan and melt gently over a hob. Then whisk is all the flower - you'll have a thick paste. Pour in all the milk and whisk it like crazy until it all goes smooth. Turn the hob up to a moderate heat and keep whisking briskly until it comes to the boil and thickens. That's it. You MUST do it slowly, or the milk will burn and stick to the pan. 5 minutes all told.
Now put it all together in a square lasagne dish. Smooth a thin layer of meat sauce over the bottom, then a layer of pasta. If you like lasagne runny, make sure it doesn't go to the very edges. Sheets never fit, so you'll have to snap some to fit.
Put on another layer of meat sauce. If you like it runny, use half the sauce left, if not, use a third. Dot all over with white sauce, but not too much, and add a layer of pasta. If you're going for the runny version, do just once more. If not, twice more.
Then pour the rest of the white sauce over the final layer of pasta, spreading evenly with a wooden spoon. Finally, cover the mixture with grated cheese.
Cover the dish with foil and put in the oven for half an hour at 180 degrees C. Then take off the foil and leave for another ten minutes. It's ready, and it's marvelous. In case you were wondering, the foil stops the cheese burning and keeps the top layer of pasta moist, making sure the middle is piping hot.
The second recipe is an simple chilli spaghetti. Quick, packed with carbs and fiery enough to fuel some action.
Put a big pan of salted water on to boil. While it's heating up, chop up a clove of garlic, and two red chillis. If you don't like too much fire, remove the chilli seeds.
Once the water's boiling put in a good fistful of spaghetti. It will take ten minutes to cook.
Put a tblsp of olive oil into small pan and gently fry the garlic and chilli. While it starts to bubble, half the cherry tomatoes and throw them in. Add a glug of white whine, turn the heat up until the wine starts to bubble.
The pasta should be about done. Drain in in colander and return to the pan, over a moderate heat. Straight away, pour in the tomato and chilli mixture and stir it all in as hard as you can. Serve straight away, preferably with grated Parmesan. Done.