Many years ago I took over the role of catering the annual 6th Northwood summer camp. It’s a big task – nine days and up to thirty people is a lot of food. A couple of years in I started to bring my own recipes in to replace some of the older less successful. I compiled all Keith’s original recipes and my new ones in a handy recipe book we could use year after year. Here is one of my first creations, quick and simple and the Scouts seem to love it.
150g Garden Peas
500g Cream Cheese
3 tsp English Mustard
500g Fusilli Tricolour Pasta
Cut each sausages into five meatballs.
Slice the mushrooms and dice the onion.
Put pasta on to boil.
Fry the sausages, mushrooms and onion gently for 10 minutes, until the sausages are cooked through and the onions are just browning.
Spoon in the cream cheese and allow to melt.
Add the mustard and peas and allow to simmer for 5 to 10 minutes until the cheese begins to thicken to coat the sausages and vegetables.
Drain the pasta.
Stir sauce into pasta and serve.