This is a version of a classic Indian dish which I rather like. I make no claims for authenticity, but it is definitely very tasty!

This dish works best with lamb shanks, which are quite full of bones but are often available very cheaply from the supermarket. It also is a good one to make up in larger quantities, cooked and then frozen. Re-heating seems to enhance rather than detract from the flavour.

For this, you need a really large pan with a well-fitting cover which can be used in the oven or on the gas/electric ring on the top of the cooker. You could always use aluminium foil instead of a lid.

Put four tablespoons of vegetable oil into the pan, and heat up. Wash the lamb shanks and put in the pan - they will sizzle and brown quickly, so just turn then over a couple of times to make sure every surface is sealed. Remove the shanks and put on a plate for a few minutes.

Finely-slice a large onion (or two smaller ones) and add to the oil left in the pan. Add a clove or two of garlic (optional), and a sliced green chilli (again, optional). Fry the onion for a few minutes until it is all soft. Add a tablespoon of chilli powder, a tablespoon of coriander leaf, and half a teaspoon of ground ginger. Stir thoroughly for no more than a minute.

Disolve a lamb stock cube in half a pint of boiling water, and pour over the onions. Also add half a pint of Greek-style yogurt. Return the lamb shanks to the pan and bring to the boil, stiring gently. Also add four or so cardamom pods and a few strands of saffron. Finally, add a dozen or so of whole cherry (or other small) tomatoes.

Put the lid on the pan and stick it in the oven at gas mark 4 (170C). It will need to cook for at least two and a half hours, and can be cooked longer. Check occasionally to make sure that it is not drying out - if it looks as if it is, add a splash of hot water from the kettle.

This one is really quick and tasty, and works best with the whole Chorizo sausages you can sometimes find in the supermarkets. It is best done with small pieces of pasta - Penne, for example, rather than long thin pieces, like spagetti.

Fill a large saucepan half-full of cold water, and add lots of salt and a tablespoon of olive oil (to prevent the pasta from sticking). Bring to the boil and then, and only then, add the pasta. Cook at a fast boil for 8 minutes, or whatever it says on the packet.

Meanwhile, finely slice half an onion, and cook for a few minutes in a tablespoon of olive oil in a frying pan. Chop the Chorizo into rounds about an eighth of an inch (3mm) thick, then add them to the frying pan. Stir for a few minutes, making sure that the sausage is cooked on every side. Then add a tablespoon of pesto (from a jar!) and (optionally) a few chopped sun-dried tomatoes (also from a jar).

When the pasta is cooked, add several pints of cold water from the tap and then drain - this also helps to prevent the pasta from sticking. Return the pasta to its pan, and tip in the entire contents of the frying pan. Stir centry, until all of the pasta is overed by the sauce. Transfer to two warmed bowls and serve with a little grated parmesan cheese.

Use a shallow oven-to-table dish, and wipe the inside with a teaspoon of vegetable oil, just to prevent the sausages from sticking. Wash and separate the sausages, and arrange in the dish. Place in the oven at gas mark 6 (200C) for about 40 minutes.

Meanwhile, roughly slice a large onion (or two smaller ones). Cook the onion very gently in a saucepan in a tablespoon of vegetable oil. The trick with this dish is to cut the onion into thick slices and cook them for a long time, until they are extremely soft and slightly browned.

When the sausages are nearly cooked, drain off the fan and juices which have collected in the dish. Put three or so tablespoons of the juices into the pan with the onions; any remaining should be discarded. Return the sausages to the oven to finish off cooking.

This is a recipe I remember enjoying with Tracey many years ago, and I have re-created here.