Sausage Fusilli

Fennel seeds, 2 heaped tsp
Red chillies, 2 dried and crumbled
Olive oil
Good quality sausage, 600 g
Dried oregano, 1 tbsp
White wine, a wineglass
1 lemon, juice and zest
Fusilli or penne, 500 g
Sea salt and freshly grounded pepper
Butter, a couple of knobs
Parmesan cheese, a handful plus extra for serving
Flat-leave parsley, a small bunch of leaves picked and chopped

• Bash up the fennel seeds and chili in a mortar. Set aside.
• Heat a splash of olive oil, in a frying pan (heavy bottom).
• Squeeze the meat out of the sausage into the frying pan, breaking them up with the back of a spoon. Fry for a few minutes until the meat starts to color.
• Add the fennel seeds and chillies.
• Cook in medium heat for 10 minutes, until the meat starts to caramelize.
• Stir in the oregano.
• Add the wine and allow it to reduce by half.
• Add the lemon zest and juice.
• Turn the heat down to low while you cook the pasta.
• Drain the pasta after cooked. Reserve part of the cooking water.
• Stir the pasta into the meat.
• Add the butter, Parmesan, parsley and a few spoons of the reserved water.
• Taste and check for seasoning.
• Serve with grated Parmesan on the top.

Wine suggestion: Italian Red

Chocolate cake in the cup

You can mix the ingredients with a fork inside the cup and take it to microwave for 3 minutes.

Ingredients:
egg, 1
milk, 4 tbsp
oil, 3 tbsp
chocolate powder, 2 tbsp levelled
sugar, 4 tbsp levelled
flour, 4 tbsp levelled
baking powder, 1 tsp levelled

Instructions:

1. Beat the egg on the cup with a fork.
2. Add the oil, sugar, milk, chocolate powder to the cup and keep beating.
3. Add the flour and baking powder to the cup and mix carefully.
4. Bake it on the microwave for 3 minutes on maximum power.

Tips:

• The cup's capacity should be 300ml.
• Spoon measure is always levelled.
• This cake can be served with toppings, sauces, nuts and ice cream.
• You can also eat it warm.