BBC

1. Heat the oil in a large pan, add the bacon and onion and saute over a medium heat for 4-5 mins or until pale golden

2 tsp cumin seed. large pinch chilli flakes. 1 tbsp olive oil. 1 red onion, chopped. 140g red split lentils

1 tbsp oil. 1 large onion. 1 red pepper. 2 garlic cloves, peeled. 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)

Ingredients 4 tablespoons olive oil 1 large onion, peeled and finely chopped 1 carrot, peeled and finely chopped 1 courgette, finely chopped 500g minced beef ½ glass red wine 1 tablespoon tomato purée 5 fresh basil leaves 350ml passata (sieved tomatoes) 12 ready-made fresh pasta sheets to taste salt and pepper For the pesto 30g pine nuts 100g fresh basil leaves 1 garlic clove, peeled 170ml extra virgin olive oil 30g freshly grated parmesan cheese For the béchamel sauce 50g butter 50g plain flour 500ml semi-skimmed milk 50g freshly grated parmesan cheese

Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together