If your catering clients request this dish, it should be served to no more than 10 guests as you start to loose some of the flavours when catering for larger numbers.

• 3oz (75g) wholewheat pasta shells
• 3oz (75g) well cooked haricot beans (freshly prepared, leftovers or tinned)
• 1 large carrot
• 1 large leek
• 1 large onion
• 1 large potato
• tablespoonful vegetable oil 275 ml water
• tea spoons full mixed herbs 2 tea spoons full of tomato puree Seasoning to taste

Method

1. Peel and slice the carrot and onion; chop the leek into V2 in. sections; peel and cube the potato.

2. Heat the vegetable oil in a pan and gently saute the prepared vegetables for a few minutes.

3. Add the water, herbs and tomato puree; bring to boil, then cover and simmer the vegetables for no more than 10 minutes.

4. Add the beans and pasta and cook for 10 minutes longer, or until all the ingredients are just tender.

5. Season to taste and serve.

This is ideal for catering as it can be served chilled and works get in the summer months as a starter as parties and weddings.

• 4oz (lOOg) wholewheat spaghetti rings
• Half of a small white cabbage
• 1 medium green pepper
• 2 medium carrots
• Chives
• 2 tablespoonsful mayonnaise
• 2 tablespoonsful soured cream
• 1-2 teaspoonsful caraway seeds
• optional Seasoning to taste

Method

1. Cook the pasta until just tender; drain, and rinse well under cold running water.

2. Shred or grate the cabbage finely, and slice the pepper; peel, then grate the carrots.

3. Combine the vegetables; add the spaghetti rings.

4. Mix together the mayonnaise and soured cream so that they are thoroughly blended; add the chopped chives.

5. Pour the dressing over the mixed vegetables; season to taste; sprinkle with seeds if using them. Serve to party guests chilled.