Ruth can Cook

WHAT YOU NEED 2 x Pigeon breasts 1 x Tin of Carrots 1 x Tin Chopped Tomatoes 1 x Tsp Dried Basil 1 x Tsp Dried Oregano 1 x Cooking Onion Olive Oil 2 cups of Conchiglie pasta Salt and Pepper to season. HOW TO MAKE IT In a frying pan place a little oil to seal and brown off the seasoned pigeon breasts. remove and place to one side. Using the same pan add Onion, Tomatoes, Carrots, Basil and Oregano, salt and pepper to season.  Reduce the liquid slightly and return the Pigeon  to the mixture and cook on a low heat to ensure the flavours have infused together. Add salt to boiling water and then add the pasta cook as per packet instructions. TO SERVE Place cooked pasta in a bowl and nestle the Pigeon on top with the ragu. TIP!! I served it with some added garlic bread to soak up the wonderful juices.. hmmn...

WHAT YOU NEED 2 x Portions of Ox Cheek 2 x Medium Onions 1 x Ready to Roll Puff Pastry 1 x Bottle of Hobgoblin Ruby Ale 3-4 Button Mushrooms (Sliced) Salt and Pepper to Season. Cornflour and a little water for thickening How To Make It. Dice the Ox Cheek portions into mouth sized chunks. Roughly chop the onions into decent sizes that will hold the shape when cooked. Into a pan add a little oil and brown off the chunks of meat. Add the onions and mushrooms and cook them down slowly, then add the Ale, simmer slowly for about half an hour. allowing the chunks of meat to cook slowly in the Ale. Add seasoning. At this point i added a little cornflour in some water to aid the thickening and continued to reduce the liquid so that the sauce was just right mixture for the pie. Roll out the puff pastry to fit your pie tin, add the pie mixture to the tin and place the pastry on top. place in the oven on medium heat until the pastry has risen and cooked. TIP!! Ox Cheek can be to...

WHAT YOU NEED: 2 x Small Onions 4 x Cloves of Garlic 2 x Salmon Cutlets 1 x half of Green Chilli Pepper (chopped) 1 x Small Tub of Single Cream 1 x knob of Butter Tbsp olive oil Salt and Pepper HOW TO MAKE IT. Finely chop and dice the onions and Garlic. Place into a frying pan and allow them to sweeten not brown in the knob of butter, sweating them down,  mixing continuously on low heat. Add cream and the half of Green pepper, This is the sauce complete.Add salt and pepper. Lightly oil your salmon cutlets, place into a colander over a pan of hot water and steam cook.cover with saucepan lid this should only take about 8 minutes. To serve Place Salmon on warmed plate and add sauce over the top. I served the salmon with sauteed potatoes and peas.