@nikittalouise1: I cannot tell you how amazing this feeling was…an ACTUAL hob to cook on, proper worktops to prep on and a bright, cosy place to eat it in is something I will never take for granted again!! For the first meal it just had to be steak & we had it with this gorge creamy mushroom pasta and a side of asparagus. To make this for two people you will need: 2 steaks (I used sirloin but any will do) 150g pasta 1/2 onion diced 200g chestnut mushrooms sliced 150g double cream 1 oxo stock cube 1 tbsp pepper 2 tsp parsley Bring the steak out of the fridge pan dry with some kitchen roll then season with salt, pepper and a drizzle of oil on both sides then all to sit for at least half an hour to bring to room temp. Place the pasta on to cook as per the packet instructions. To a pan add a drizzle of oil and the diced onion. Fry off on a medium heat for a few mins then add in the mushrooms. Cook for another 5 mins then add in the parsley, pepper, stock cube and cream. Turn down to a low heat and bring to a simmer. Whilst the sauce heats through get a pan hot on a high heat and then add the steaks and cook for 3-4 mins on either side for medium rare. Once cook set to one side to rest for 5 mins. Once the pasta is cooked add a ladle of the pasta water to the sauce then drain off the pasta. Add the pasta to the sauce and stir through until fully coated. Serve the pasta immediately and top with the steak, some asparagus on the side and garnish with fresh parsley.
