Beryl Tate the Kitchen Doctor E-mail: beryl@tatewise.co.uk
PLENTY PASTA FIVE

INGREDIENTS to serve 2 people :-

150

g

5

oz

spaghetti

1

stick

celery

2

spring onions

1

Cox apple

1

tablespoon

olive oil

125

ml

5

fl oz

apple juice

110

g

4

oz

seedless grapes

110

g

4

oz

broccoli

1

teaspoon

cornflour

75

g

3

oz

Stilton cheese or any other English cheese

pepper to taste

METHOD :-

Place the spaghetti in boiling salted water for 10 - 12 minutes or until just tender.

Cut the celery and spring onions into thin slices. Core and dice the apple.

Gently fry the celery, spring onions, and apple in the olive oil for 2 - 3 minutes until soft.

Pour in the apple juice and bring the sauce mixture to the boil.

Halve the grapes, and break the broccoli florets into grape sized pieces.

Add the grapes and broccoli to the sauce and simmer for 3 minutes, stirring constantly.

Mix the cornflour with a little cold water to form a smooth creamy paste.

Stir the cornflour paste into the sauce to thicken it slightly, then remove from the heat.

Dice the cheese and stir it into the sauce, then season to taste.

Drain the spaghetti and add it to the sauce, toss well, and serve in two bowls.