Smoked salmon pasta

150-200g pasta

Quarter onion, very finely chopped

butter

pack smoked salmon

small pot of single cream

1 clove of garlic, chopped

2 tbsp fresh dill

black pepper

Cook pasta.

Soften onion and garlic in butter. Stir in smoked salmon, cream, dill and pepper.

Drain pasta and combine. Sprinkle with freshly grated Parmesan.

Version of a Sussex Smokey

50g macaroni per person

2 peppered smoked mackerel fillets, flaked

75-100g cheddar cheese, grated

20g butter

flour

milk

4 tbsp horseradish sauce

Preheat the oven to 180°c.

Put a pan of water on to boil. Once boiling add the macaroni to the pan. Cook as per pack instructions.

Meanwhile, melt the butter in a pan. Add enough flour to make a roux. Add enough milk to form a sauce and whisk until smooth. Add the cheese until the sauce is thick, shiny and smooth. Mix in the horseradish sauce.

Strain the pasta and put in a dish layering the flaked mackerel with it. Pour over the cheese sauce, top with more grated cheese and bake until the cheese is melted and golden.

Pumpkin gnocchi with butter and sage

1kg wedge of pumpkin, skin attached

350g peeled potatoes, cut into large chunks

2 whole Amaretti biscuits

50g freshly grated Parmesan

salt and pepper

100-140g plain flour

100g butter

2 large cloves garlic, crushed

12 sage leaves

Preheat the oven to 180°c.

Cut the pumpkin into large rough cubes, skin on, and place in a baking tin. Cover with foil and bake for an hour. Switch off the oven, take off the foil and leave in the oven for 40 minutes to dry out. Meanwhile steam the potatoes. Mash and leave to dry out also.

Cut the skin off the pumpkin, put in a tea towel and squeeze out as much juice as possible. Place the flesh in a food processor with the Amaretti biscuits, parmesan and seasoning and blitz until smooth. Tip out onto a floured surface and add the potato. Put a large pan of water to boil.

Sift the flour a little at a time into the pumpkin/potato and work it into the mixture, kneading it until it feels like scone dough. Tear off large pieces and roll each into long sausage shapes. Cut off small chunks, using a sharp knife.

Drop the gnocchi into the pan, a dozen at a time. Once they float to the surface, allow another 30 seconds, remove and put on a plate, keep warm until all cooked.

Gently heat the butter with the garlic until light gold. Remove garlic and add sage leaves, fry until crisp until the butter is light brown.