Spaghetti with a ginger and basil sauce and brie crostini
	Serves 6 Make the sauce and crostini in advance and you will have the benefit of having a dish you can serve up at a moments notice. Substitute your favourite cheese if you don't want to use brie.		rice and pea Mushroom wellington spaghetti and crostini red thai curry goats cheese tart tatin roast vegetable waffle

	Ginger, basil and tomato sauce Dash of olive oil 1 small onion 2 cloves garlic 1 thumb of ginger 400g (14oz) can of chopped tomatoes 1 dessertspoon tomato puree 1 teasoon salt 1 desertspoon honey 1 small bunch of fresh basil 1 cup of water	Heat the olive oil in a pan and add the onion, crushed garlic and grated fresh ginger. Saute until they are soft but only just starting to brown. Do not burn the garlic. Add the tomatoes and the remaining ingredients. Simmer very slowly for about thirty minutes. Cool the sauce then whizz it up until smooth in the blender.
	For the spaghetti 6 portions of cooked spaghetti A little butter Handful of olives 1 jar of sun dried tomatoes 1 handful of toasted pine nuts 1 glass of white wine Tomato sauce from above	Heat the butter in a large pan and add the pine nuts, olives, sun dried tomatoes and the white wine. Simmer for a couple of minutes and then add some of the tomato sauce. Simmer it up and then add the spaghetti and warm it through. Season with a little more salt and black pepper and serve. To serve pour over a little more of the tomato sauce, sprinkle with parmesan and finish with the crostini below.
	Brie crostini 12 slices of your favourite bread 12 thin slices of brie 1 clove of garlic 75g (2oz) butter 12 teaspoons of basil pesto	Crush the garlic and mix it with the softened butter. Use the garlic to spread on the slices of bread. Spread the bread with a little basil pesto and finish with a slice of brie. Toast the crostini and serve with or on the spaghetti.
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