Beryl Tate the Kitchen Doctor E-mail:

INGREDIENTS to serve 2 people :-

1 litre (2 pt) water

1 dessertspoon salt

150 g (6 oz) dry pasta (spaghetti, macaroni, pasta shapes)


1 stick celery - thinly sliced

2 spring onions - thinly sliced

1 Cox apple - diced

1 tablespoon olive oil

150 ml (5 fl oz) apple juice

110 g (4 oz) seedless grapes - halved

110 g (4 oz) broccoli

1 teaspoon cornflour

75 g (3 oz) Stilton cheese or any other English cheese

pepper to taste


Bring the salted water to a boil in a large pan with the lid on.

Add the pasta and bring back to a boil quickly.

Stir briskly to ensure it does not stick to the pan.

Let it boil uncovered for 5 minutes.

Turn off the heat, cover the pan with a lid, and leave for 5 minutes.

Remove a piece of the pasta to taste. It should be al dente or slightly under cooked.

Different types of pasta can take more or less time to cook.

If not cooked to your liking, leave it covered for another 5 minutes.

Meanwhile, cut the celery and spring onions into thin slices. Core and dice the apple.

Gently fry the celery, spring onion, 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.

Add the cooked and drained pasta to the sauce, toss well, and serve.