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This recipe involves using a base roast tomato sauce which came about when I accidentally bought six punnets of tomatoes online. The base sauce can be frozen and used for any tomato based dish.

Base Sauce;

Roast Tomatoes
Salt
Sugar
Pepper
Olive Oil
Garlic

1. Line up tomatoes and garlic cloves, sprinkle with a teaspoon of sugar, a couple of teaspons of sea salt or rock salt, grind over some black pepper and coat with olive oil.

2. Roast at 180 degrees for an hour, or until tomatoes are soft.

3. Remove tomatoes and oil, blend, sieve and freeze until use.

Spaghetti;

Base Sauce
Half an onion
Garlic
White Wine
Tabasco
Spaghetti

1. Dice the onion and fry in a little olive oil, add garlic and a glug of wine, then reduce.

2. Add base sauce, a couple of drops of tabasco and cooked spaghetti.

Parmesan Chicken;

Slice of Bread
Chicken Breast
Parmesan
Egg

1. Blend bread (the end works well) and mix with grated parmesan on a plate.

2. Beat an egg and put on a plate.

3. Dip chicken into egg and then parmesan breadcrumbs, shallow fry until golden.

4. Place chicken onto baking tray and pour the rest of the breadcrumbs over and around, put in the oven at 180. Bake for around 10-15 mins.

Serve spaghetti with parmesan chicken and sprinkle left over breadcrumbs all over for extra crunch