1. Bring the milk to almost boil in a large saucepan

2. Stir well while slowly trickling in the semolina

3. Continue stirring until the mixture is thick enough to stand a spoon in it

4. Remove the pan from the heat and stir in half the grated cheese, half the butter and the egg yolks

5. Season to taste with salt and pepper

6. Spoon the mixture into a dampen baking sheet while spreading it and flattening it with a wet spatula

7. Leave the mixture for about 15minutes until it is cool and firm

8. With a dampened biscuit cutter, cut circles from the gnocchi mixture

9. Butter a shallow oven-proof dish and cover the base of the dish with the offcuts from between the circles

10. Sprinkle with half the remaining cheese and cover with the circles of gnocchi , overlapping like roof tiles

11. Sprinkle with the last of the cheese and dot with butter

12. Bake in the top of the preheated oven for about 15minutes until the gnocchi are puffed up, well-browned and crisp on top

13. Serve immediately with a green salad

List of ingredients required:

(serves 6 people)

8 oz (225g) semolina
4 oz (115g) Parmesan or strong cheddar cheese, grated
3 oz (75g) butter
2 egg yolks
Salt and freshly ground pepper
1/2 pints (850ml) milk

The oven should be preheated at a temperature of 450F (230C)

1. Remove the stalk end of the aubergine and wipe it

2. Cut the aubergine into thin round slices and place them in layers in a colander

3. Sprinkle some salt over each layer and leave them for an hour to draw out the excess water

4. Wipe the slices dry on absorbent kitchen paper and cut them into smaller strips

5. Coat the strips lightly with seasoned flour

6. Heat 8pints of water in a large saucepan

7. When the water begins to boil, add 1 level tablespoon of salt and the spaghetti

8. Stir the mixture continuously until the water returns to the boil

9. Continue boiling and stirring occasionally for 9minutes

10. While the spaghetti is still cooking, heat 4 tablespoons of olive oil in a frying pan

11. Saute the aubergine strips in the frying pan until they are crisp

12. Drain the spaghetti, place it in a colander to remove the last of the water

13. warm the remaining oil in a saucepan

14. Transfer the spaghetti into a warm serving dish and pour the warm olive oil over the spaghetti

15. Blend the aubergine strips into the spaghetti

List of ingredients required:

(serves 4 to 6 people)

3/4 lb spaghetti
1 large aubergine
2 level tablespoons salt
6 tablespoons olive oil
Seasoned flour
Black pepper

1. Bring a large pan of slightly salted water to a boil

2. Add the spaghetti and cook, uncovered for about 10minutes until it is tender but still firm to the bite

3. While the spaghetti is cooking , grill the bacon until it is crisp

4. Drain the bacon on kitchen paper then chop them into small pieces

5. Whisk together the eggs, salt and cream

6. Melt the butter in a large saucepan

7. Add the bacon to the butter and heat through

8. Drain the spaghetti, rinse it under a hot tap and drain it thoroughly

9. Add the spaghetti to the bacon in the pan

10. When piping hot, pour on the egg mixture, stir it in then immediately remove it from the heat

11. Sprinkle with the Parmesan cheese and serve

List of ingredients required:

8 oz (225g) lean bacon rashers
1 lb (450g) spaghetti
3 large eggs
1/4 pint (150ml) single cream
1/2 oz (15g) butter
Salt and freshly ground pepper
Grated Parmesan cheese (garnish)