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Enough Spaghetti for 2 people (4oz or whatever that is in metric)
8 spring onions
About 120g of Gorgonzola ( the piccante variety is my favourite)
2 tablespoons of double cream (substitute 0% fat Greek yoghurt if you must)
2 tablespoons White Wine (I like a slightly acidic Sauvignon Blanc for this – but anything will do)
Butter
Salt
Pepper
A small bunch of chives.

Set off the pasta – cook it according to the instructions on the packet. Naturally Spaghetti isn’t the only option, but this is a thin sauce so choose a fine pasta. Linguine would be awesome.

Meanwhile heat a frying pan – non stick if that’s your style, I used my incredible “de Buyer” carbon steel pan bought for me by my wife. Its never seen a non stick coating in its life, yet nothing has ever stuck to it. Melt a knob of butter and throw in the chopped spring onions. Keep the pan at a low heat and let the spring onions soften – don’t let them colour. If the pan is low enough this should take about 5 minutes and should make barely a sizzle.

Add to the spring onions the cheese, but break it up before you add it to the pan. Let it melt slowly – again this takes about 5 minutes. Stir it a bit and add the cream and the wine. Bring it to a simmer and then season with salt and pepper.

By now the pasta should be cooked. The Italians get terribly exciting about adding the pasta to the sauce and not the sauce to the pasta. This is all well and good, but my pan isn’t big enough of all that pasta – so I added the pasta to the sauce (having drained it) and then gave it the stir of its life. Spaghetti is quite rugged stuff, so its not going to get damaged.

Finally split the dinner between two bowls. This is surprisingly filling for something which tastes so light and the cheese, despite being the dominant flavour, really doesn’t overpower things. It matches the rest of the bottle of wine beautifully.

150g pasta (e.g. tagliatelle)
1 shallot – finely chopped
1 garlic clove – finely chopped
1 courgette – grated
knob of butter (haha – I said knob)
tablespoon of capers
salt and pepper
handful of parsley
75g of Parmesan – finely grated

This is really very simple. Cook the pasta according to the instructions on the packet (or if you’re hardcore and made it yourself, then cook it how you’re ’sposed to). Whilst the pasta is cooking, heat a fairly large frying pan with a touch of oil and before it gets too hot add the shallot, the garlic and the courgette. Let them gently fry for about 5 minutes, siring occasionally. Finally add the capers, the Parmesan and the parsley and stir for a minute or two. Drain the Pasta, add to the sauce, and serve immediately. Serves 2.

Dutchy original were acknowledged for their smell, however the texture of the pastry and a general lack of flavour let them down. It was felt that Waitrose offered a better filling to pasty balance and on the whole a better quality of both ingredients.