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Add the sauce to the linguine and shake the saucepan to coat each strand of pasta with the sauce. Finally stir in the basil and rocket. Nutrition Info (per serving): 509 calories, 21 g fat. 38 Lemon, Lime and Peppermint Sorbet Prep and cook time: Up to 30 mins Serves: 4 Ingredients 200g sugar 275ml water Zest and juice of 5 limes Zest and juice of 5 lemons 1 bunch of peppermint Method Place the sugar and water in a pan bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool for a while.

Lay the quesadillas on baking trays, making sure not to stack them on top or over each other. Bake until golden and melted. Cut into quarters. Serve with the salsa, guacamole and soured cream. 51 Quick Apple and Pecan Strudel with Cinnamon Prep and cook time: 30 mins to 1 hour Serves: 4 Ingredients 4-5 small, sweet and eating apples Juice of 1/2 a lemon 80g butter 4 sheets of filo pastry 150g pecans, chopped Some ground cinnamon 150g dark muscovado sugar 60g caster sugar A handful of dried cranberries Method Preheat the oven to 180°C, 350°F, gas mark 4.

Return all the lamb to the pan and turn the heat down. Add the onion, celery, garlic, cinnamon, walnuts and bay leaves to the pan. Put the lid on and cook very gently for 3-5 minutes, until the onion is softened, stirring often to make sure nothing sticks. Cut your pomegranates in half and juice them as you would an orange or lemon. You should get 500ml or so of bright pink juice (if you can't find pomegranates, cranberry juice works well instead). Add the juice to the lamb, reserving some pomegranate seeds.

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