Marion’s, from the book. The recipe which she said blew up her food channel and if one is to make only one recipe from this book, let it be that. So I made it for lunch today. I can’t honestly say that it is as mind blowing as the recent discovery of crispy pancetta drizzled with honey

(oh, yes!), but Florek finished his in minutes and said he would definitely have it again. It’s a bit like olio e aglio, one always has all those ingredients in the cupboard.

First thing done were garlic chips, a delightful addition to any dish, I think! Thinly sliced garlic cloves, mine were big, so I used 2, gently cooked in olive oil until golden brown, then off the heat.

Spaghetti was cooking, while a large chunk of butter went into the pan, when melted 2 further garlic cloves, chopped, a tsp of chili flakes, then 2.1/2 tbsp of soy sauce and oyster sauce went it, nicely combined, off the heat until the pasta was al dente. Once it was, in with it, a couple of minutes until the sauce gently coated the pasta, some pasta water in and a good handful of parmesan. Spring onions on top, those lovely garlic chips and we were sticking our forks in.

I’ve been doing yoga for the last 3 weeks, to get ready for summer, to keep fairly fit and not give up on attempting to have a fairly flat stomach ( congratulations to myself on the choice of words! :-). I’ve done my daily exercise this morning, this plate was fairly calorific, but very, very satisfying. A keeper. 🙂