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This recipe is a classic, but enhanced with a mix of 7 different herbs such as sage, marjoram and thyme

10mins | Cook: 40mins | Serves: 4 Ingredients Sausage Seasoning Blend: 1tsp fennel seeds 1tsp dried sage

Charcoal Butter Peppers (adult version) 2 cloves of garlic finely chopped or crushed Dried Parsley Dried Sage there is no difference between making the dough by hand or using machines, it comes out exactly the same Add a knob of butter and the garlic to the same pot you boiled the spaghetti, and let it melt whilst I recommend you make the pesto whilst the dough has been left to rise to save you time.

In the same frying pan add a little oil, and cook the sliced shallot for 5 minutes on a medium heat until Leave to sizzle and brown for a few minutes then turn them over and do the same. (The meat is safe to eat when the outside is browned).

Into the same skillet, toss in the onions and cook until softened and transparent.

To the same frying pan, add a little oil again and on a high heat, fry the green beans for 2 minutes.

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Then add and melt the butter into the same pan.

(You may want to do this before to save time). 5. Using the same pan, fry the onions and capsicums until they have softened only slightly as you will want