With a focus on cutting down on the time spent cooking, while still maximising the flavours, all-time classics and old standbys, such as lasagne, pasta, curries and desserts, can be given a new lease of life.
SILKY PARMESAN PASTA WITH CRISPY CRUMB
400g dried spaghetti
1 cup pure cream
4 egg yolks, lightly beaten
1 cup finely grated parmesan, plus extra to serve
sea salt and cracked black pepper
100g wild leaf rocket (arugula), chopped, plus extra to serve
2 tsp finely grated lemon rind
CRISPY CRUMB
2 cups fresh sourdough breadcrumbs
2 tbsp extra virgin olive oil
2 tsp dried
