Winning with food

Evening readers,

I’m just back from London! I say just back: I came back, slept and now that I’m awake, I consider myself definitely back in Glasgow. I had such a lovely 3 days, and I have things to write about, which sounds ominous, but is good I promise.

However, I am still a bit frazzled and spacey from travelling, so I’m just going to post a recipe before I go to bed (this is a ‘One I Made Earlier’ job.) I won a competition with this one! Huzzah! It was a Farmison competition, and I entered to hone my recipe writing skills, really. But then I got an email and they actually liked my recipe and I won a £20 voucher!

My problem with winning is spiralling out of control. I’m turning into one of those people who call themselves ‘one of life’s winners’. Well, I am really.

So I’m going to need people to eat the food I will buy with my voucher. It’s a tough job, I know, but I’d be so grateful. Volunteers on a postcard, please. Or in a comment. Or an email. Or just grab me on the street. Actually, if you do that last one, warn me first.

So here’s the recipe. It’s an adaptation of one my mum makes. Note, I said adaptation, Mum.


Chestnut Pasta with Pancetta and Roasted Cherry Tomatoes
Prep time: 5 mins |Cooking time: 30 mins| Serves: 2| Difficulty: Easy


  • 200g whole cooked chestnuts (I use vacuum packed ones, but feel free to roast and peel from scratch.)
  • 300g cherry tomatoes
  •  130g pancetta cube
  • 250ml dry cider
  • Enough tagliatelle for 2 people
  • Olive oil
  •  Parmesan (to serve)


  1. Pre-heat your oven to 200°/gas 7. In a roasting tin, tip your cherry toms and drizzle liberally with olive oil. Season well. Put in the oven.
  2. Heat a small amount of olive oil in a pan. When hot, fry the pancetta till it’s just starting to crisp; keep the heat high,
  3. Turn the heat down and add the chestnuts. Stir well, so they’re well-mixed with the bacon and oil.
  4.  Pour in the cider and simmer until it has reduced and you have quite a thick sauce. The chestnuts should still be whole(ish) but soft.
  5.  Meanwhile, cook your tagliatelle in a large pan of salted boiling water, as per packet instructions. When cooked, drain and set to one side.
  6. The tomatoes should be roasted by now. In the sauce pan, add the pasta and the tomatoes to the chestnut bacon mix. Stir well.
  7. Serve with grated parmesan and crusty Italian bread. 


So there you have it! It’s tasty and so filling.

Right, I have to go back to sleep; my left eyelid is twitching insistently. It’s rather annoying.

Caitlin x

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