Linguine with Lemon, Garlic and Thyme Mushrooms

Serves - 4- 6 people

Ingredients

• 4 cups finely mushrooms (any type you desire. - I often do a mixture)
• 1/3 cup extra-virgin olive oil
• 1 1/2 teaspoons table salt
• Small clove garlic, minced
• 1 lemon, zested and juiced
• 4 sprigs fresh thyme stripped to give 1 teaspoon leaves
• 500g linguine
• 1 bunch fresh parsley, leaves chopped, to give 1/2 cup
• 2 to 3 tablespoons freshly grated Parmesan, or to taste
• Freshly ground black pepper

Directions

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and thyme leaves.

Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

Toss everything together well, and then add the parsley, cheese and pepper before tossing again.

Hint: You can use any type of unfilled pasta you desire for this.

Recipe courtesy of Nigella Lawson - Express

Roast Chicken

Simple yet delicious. A roast chicken should be plump and juicy.

Ingredients:

1 free range whole chicken
1 fresh lemon or preserved lemon slices
Butter

Method:

1. Rinse the inside of the chicken
2. Place the lemon inside the chicken cavity
   
3. Push slices of butter between the skin and the breast meat of the chicken - don't be too shy. Then rub a bit more butter over the skin of the chicken.
4. Cook in an oven or weber according to size and/or directions for your appliance.
5. To check if chicken is cooked: juices will run clear at the leg joint

Recipe by Katherine Quirke