Sluttishly Savoury: Pesto Potatoes with Broccoli And Bacon

Some days, I'm left with very random things in my cupboards with which to make dinner. Last night was one of those days. I had some baby new potatoes, broccoli and bacon that needed eating but what to do with it?

Cook it all up, add a bit of pasta and pesto and eat it seemed the obvious answer. This may seem a carb-heavy dish but it's surprisingly light and very tasty. And importantly, very quick to make.

This recipe makes enough for 4 or two with leftovers for lunch the next day.

You'll need:

• 500g baby new potatoes
• One head of broccoli - you can substitute green beans for broccoli or have both
• 4-6 rashers of bacon, cut into bits - or some pancetta
• 250g pasta - I used gigli for this one but you could use spaghetti or whatever you have that needs to be used
• One tablespoon pesto

Make it!

• Cut the potatoes into halves and add with the pasta to boiling water to cook for however long the pasta takes. About 10-12 minutes should do it.
• While the pasta and potatoes are cooking, heat up a drizzle of oil in a deep frying pan, or a saute pan if you have one, and add the bacon bits. Once the bacon's started cooking, add the broccoli and stir enough to keep the broccoli from burning.
• When the pasta and potatoes are cooked, drain them and add to the frying pan. Add the pesto and stir through over a low heat until everything is coated. Et voila! Oddments made tasty!

Baking for Beginners: Peanut Butter Bacon Cookies

I am currently slightly obsessed with Man V Food. My current ambition in life is, in fact, to retrace Adam's journey across the weird and wonderful eateries of America.

In a recent episode the eponymous 'Man' visited Voodoo Doughnuts in Portland which sold the most amazing array of doughnuts including their signature Voodoo Doll doughnut which allows you to have a tasty snack whilst inflicting misery and curses on your enemies at the same time. However it was their Bacon Maple Bar, a doughnut featuring maple frosting and a slice of bacon atop, that triggered a memory of a recipe I had seen on Shutterbean last year that I had been meaning to try. The peanut butter bacon cookie.

I am a big fan of both the peanut butter cookie and bacon independently so I was understandably intrigued to discover how this combination would work together. I am pleased to report that the resulting cookie was a perfect blend of sweet and salty nutty harmony.

Peanut Butter Bacon Cookies (Makes approx 24 cookies)

(adapted from Shutterbean)

You will need:

• 285g Peanut Butter (I used crunchy but use smooth if you prefer)
• 85g Caster Sugar
• 85g Demerara Sugar
• 1 egg
• 1 tsp bicarbonate of soda
• 6 slices bacon

Make It!

1. Fry your bacon until it is nice and crispy. Leave to cool on some kitchen roll and then dice.

2. Preheat your oven to 180 C/350 F/Gas Mark 4. Line your baking tray with some parchment paper.

3. Place the peanut butter and sugars in a bowl and beat together for a couple of minutes until well combined. You can do this in a mixer or by hand.

4. Add the egg and bicarbonate of soda and beat well for another couple of minutes.

5. Fold in the diced bacon.

6. Roll the mixture into walnut sized balls, place on the baking tray and flatten with a fork to make a criss cross on top. You can also roll the balls in caster sugar prior to flattening if you like. The cookies do spread when cooking so give them plenty of space.

7. Bake for ten minutes then remove from oven and allow to cool.

You are now in the enviable position to enjoy the unique taste sensation that is a peanut butter bacon cookie. Let me know what you think!