Posh Pasta: Over 70 Recipes, from Perfect Pappardelle to Tempting Tortellini

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Heat the oil in a frying pan over a medium-low heat. Cook the garlic very gently until just beginning to colour, then add the anchovies and stir to dissolve. Stir in the chilli flakes, then the olives and capers, and turn up the heat slightly until you can hear them sizzling.

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Place the cooked pasta in a skillet. Add a small amount of water or broth then reheat the pasta over medium-low heat for a few minutes until the pasta is heated through and the liquid is fully absorbed. In the same skillet, add a small amount of oil if needed. Cook the onion on medium heat until soft, for about 4 minutes. In her new book Mary Berry Cooks the Perfect, er, Mary Berry cooks the perfect..well, lots of things.Chorizo.Use Spanish chorizo in mild, sweet, or spicy variations. Spanish Chorizo is a cured, hard sausage made from coarsely chopped pork and heavily seasoned with paprika. Pour in the double cream and enough pasta cooking water to make a sauce that will coat the pasta strands. The consistency should be creamy.

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Drizzle the pasta with a small amount of broth/pasta water/water (about 1-2 tablespoons) then cover the dish with a microwave-safe lid. Add the diced tomatoes. Use a spatula to crush most of the tomato chunks and gentlyscrape any brown bits from the bottom of the pan to prevent burning.

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Pour the remaining 2 tbsp oil into the frying pan and add the mushrooms and garlic. Fry over a medium heat for 3-4 mins until the mushrooms are golden. Take off the heat and set aside.