The sauce that floats your boat

I know that I've mentioned Alfredo on many occasions – it really is the quickest and most amenable sauce you'll ever make. It only has one downside and that is that you cannot microwave it – it will split. Don't say you haven't been warned! In my view it's a price worth paying.

Alfredo Sauce

2 tbsp unsalted butter (50g)

400ml double cream

100g freshly grated Parmesan

freshly ground black pepper

Gently heat the butter and the cream together, stirring, until the butter has melted, then stir in the Parmesan. Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce.

The sauce can be made ahead and fridged or you can freeze it too.

A note or six

Half the recipe given serves 2 with 225g of uncooked pasta.

Traditionally there are no additions to Alfredo although sometimes

it may be served with peas.

Add to mushrooms to serve on toast

Use as a sauce over chicken or fish

Pour over roasted veggies – especially leftovers

Serve drizzled over asparagus

If you decide to freeze the sauce use small containers

(check out the baby aisle in the supermarket)

you won't waste it – you can always take out another

I mentioned getting into the habit of cooking extra veggies – cut them into similar size chunks, pour over the Alfredo sauce and complete with the 3p topping. (See “An even faster fish pie” coming next) Bake for 20 minutes – 180fan/200c/Gas 6 until golden brown.

Perfect for a vegetarian meal but could be served with meat or poultry if the mood takes.

I hope this planning malarkey is starting to make sense. In my defence I can only tell you that by spending a little time planning your shopping list to produce quick, easy and tasty food not only saves you time it saves you money too – you're less likely to throw random stuff into your shopping trolley real or virtual - that you'll never use … any bells ringing?