William Chong

This was one of our “stay in and cook” date nights. A bit of freeform, recipeless cooking with a few favourite ingredients as guidelines.

This was in our fridge:

So we had mushroom, 2 carrots, some apples, fresh fettuccine, and some pork chops in the fridge. In our pantry was some packet white sauce, and there was some basil in the garden.

Between us, we like mushrooms. And cheesy sauces. So we included those in our dinner plan.

INSTRUCTIONS

1. Cut the apples into slices to try and fry it alongside the pork loins.

2. Crush basil leaf into little bits and throw them into the dish at random intervals.

3. Chop mushrooms and grate the carrots. We were lazy so we served them raw on the side.

4. Fry the pork and apples on medium. Our end result was more pork-flavoured apples than apple-flavoured pork – we really should have done the pork chops first, then added the apple.

5. Boil the tricolore pasta with a pinch of salt and some oil until soft and cooked. Incidentally, the green colour comes from spinach, and the red is tomato – the pasta’s meant to evoke the colours of Italy.

6. The end result: a very tasty meal!

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