• 4 rashers of streaky bacon
• 250g chestnut mushrooms
• 1 clove garlic
• 1tbsp olive oil
• 1 glass white wine
• 1 chicken stock cube
• 100ml double cream
• 100g parmesan cheese
• 6 sprigs of tarragon
• 2 egg yolks
Cook spaghetti in boiling salt water for around 12 minutes.
Slice your bacon into lardons and slice your mushrooms and crush your garlic.
Bring a large frying pan up to a medium to high heat and crisp up your bacon.
Remove bacon and add mushrooms and garlic into the same frying pan.
Add a little olive oil and sauté for a couple of minutes then turn heat to high.
Add the wine and crumble in the stock cube and reduce by half.
Turn heat down to medium, add cream and parmesan and half the chopped tarragon cook for 4-5 minutes until thickened.
Drain your spaghetti and add to your frying pan mix together or toss. Now serve in large bowls.
Sprinkle with the crispy bacon, add the egg yolk in the centre and sprinkle with the remaining tarragon.
Serve to eat. Break the egg yolk and mix in, as this gives a richer taste to the dish.
(Please note I have not used any salt because the parmesan and bacon act as the seasoning)
CHILLED CUCUMBER SOUP WITH MINT
• 2 cucumbers chopped with skin on
• Half a pint of sour cream
• Half a pint of plain yogurt
• 450ml chicken stock
• A handful of fresh mint chopped
• Whipped cream
• Paprika for sprinkle
In a blender puree the chopped cucumber with the sour cream and yogurt.
Add the stock, chopped mint and salt to your taste, stir well to mix.
Chill in your fridge.
Serve with a dollop of whipped cream and a sprinkle of paprika.
Ian’s quick kitchen tips
• This is a must – make sure you sharpen your knives every time you use them. Most cuts happen because of a dull blade
• When you cook rice for a dinner make double and you can keep the rest in the fridge for salads or stir fries. Always eat within 24 hours though and heat until steaming right through.
• Make sure before you fry meat that it is dry by patting down with kitchen paper
• Store your salad greens in a resealable plastic bag with a sheet of kitchen paper – this absorbs the moisture and keeps your greens crisper for longer
Ian Duff is a Big Issue vendor in Bath