Pasta is the perfect midweek dinner – warm, comforting and delicious in the drizzly autumn months. But there’s no need to always rely on jarred pesto to whip up a quick meal in under 20 minutes. These are five simple recipes to add to your rotation; from my storecupboard staple anchovy option to new recipes from our favourite chefs and classic food writers.
Bigoli in salsa
This is my ultimate store cupboard pasta, asking for little more than onions, anchovies and pasta but delivering a multi-faceted punch from the sweet and soft onions and salty, oily anchovies.
Slice two large onions and fry them in 2 tbsp olive oil in a heavy-bottomed pan. Take your time; they should slowly sweat until meltingly soft, and make sure you don’t burn them. Add a small glass of white wine and a tin of anchovies, oil and all, and stir to combine so that the anchovies fall apart into the onions.

How to be more grateful for daily life in five easy steps
The world feels like a difficult place at the moment, and it can feel very hard sometimes to find things to be thankful for; when we are overwhelmed, we have less capacity to notice and reflect on the good things. Yet, ironically, proactively cultivating gratitude is one of the things that can actually help us feel less stressed.
NHS GP dR RADHA

The science
Research has shown that feeling or expressing thanks can actually alter our brain.
- The balance of neurotransmitters change; more serotonin and dopamine (feel good chemicals) are produced.
- This can be long lasting if we make gratitude a regular habit.
- We also get a decrease in our cortisol (stress hormone) levels which helps lower anxiety.
- Being grateful can strengthen the nerve pathways which triggers positive emotion.
How can we build gratitude?

Change your words
Instead of seeing something as a problem, try to see the opportunities within it.
Our brains are very receptive and what we read or write can alter our emotional system.


Express it
This will not only make you feel good, but you will also get a positive response from others.
How can we build gratitude?
Notice more
Throughout your day, try to notice all the things that are going well; has someone opened a door for you, or smiled?


The basics
By being thankful for the small things every day, we are far more likely to be and stay healthy so that we can enjoy them.
What to do
Gratitude can lead to feelings of optimism, lower our blood pressure, and improve sleep quality.
- Write down what potential good aspects there are to the things you don’t feel like doing, or even what could be worse about it.
- Spend a few minutes writing down three things that you are looking forward to that day, or the good things that have happened to you that day.
- Say thank you to yourself for the things you have achieved, or managed to get through and changed that day.
Sales of battery
electric vehicles hit a record high last year.

Starts at £22,995 for the smaller battery
Available with either a 40kWh battery or a larger 52kWh pack, that offers almost 255 miles, the latest, retro-inspired Renault 5 is both a joy to behold and a hoot to drive.
The interior has been lavished with a level of detail that’s typically reserved for more expensive cars.

A champion of EV efficiency

It offers a remarkable 491 mile range on a single charge from the 85kWh battery.
It is a technological masterclass inside with the ability to option screens that span the entire width of the dashboard, including an optional display for the front passenger.
Priced from £37,400

It’s a lot of money to part with, but this is arguably all the car you will ever need.
The £89,000 Macan is a premium SUV that somehow manages to blend Porsche’s reputation for dynamics and sporty driving with everyday practicality.
The 95kWh batteries can go from 10 to 80 per cent in as little as 21 minutes from the fastest public charging outlets.
With the business class-style six seat configuration costing a staggering £76,995, it is by far the most expensive Kia ever made, but it backs up its financial demands with a suite of genuinely useful and impressive onboard technology.


It’s fast, goes a long way between stops and charges relatively quickly but the interior is bland, the onboard technology is infuriating and the experience is devoid of emotion.
All of its gadgetry can’t disguise the fact that performance is weak, even for a typically zippy EV, the ride is fussy at slower speeds and it’s not in the least bit enjoyable to drive on a country road.

- While good value (prices start at £17,935) for the 200-mile max range, there are more interesting options from Hyundai, Citroen and Renault for similar money.

The kitchen gadgets under £25

Victorinox paring knife
It’s comfortable to hold, with a point sharp enough for scoring pastry.
ProCook cast iron pan
For unbeatable searing and heat-retention, cast iron is the top choice.


Tesco chopping board
Priced at just £22, I’ve yet to find another board that matches it for sheer value and quality.
The kitchen gadgets under £25
Pyrex jug
It is the perfect vessel for blending smooth sauces, melting butter, or warming stock. It won’t stain like plastic and the red measurements never fade.


Salter scales
“I’ve had my slim little set of Salter Disc Scales for over a decade, and I’m delighted to see they are still made to exactly the same reliable design today.”
Microplane grater
It uses photo-etched stainless steel teeth that stay razor-sharp for a decade, something the lookalike copycats simply can’t match.
Braun hand-held blender
It’s an essential for everything from making velvety soup to getting the lumps out of white sauce.
Bodum cafetiere
As well as delivering great results, cafetieres are easy to clean and there’s no ongoing filter paper costs or pod recycling to deal with.
The kitchen gadgets under £25
Oxo peeler
What truly sets it apart is the chunky, rubberised handle that absorbs pressure and stays completely non-slip, even if your hands are wet. It is inexpensive and incredibly durable.


Falcon pie dish
Made by fusing porcelain onto heavy-gauge steel for smooth durability, it is dishwasher, freezer, hob, air-fryer and oven-safe.
The golden rules for a happy, secure relationship
Psychiatrist and neuroscientist Dr Amir Levine, author of bestselling book , explains why we behave the way we do in love.

Golden rules for happy relationships
Start with your own behaviours
The foundation of a secure, connected life is being what I call CARRP: that means being consistent, available, responsive, reliable and predictable. All of these qualities can be enacted in small gestures every day.


Express your needs
People need consistency and connection to feel safe. This is not, ‘You hurt my feelings by never replying to me’, it’s more ‘this is the kind of contact that helps me feel secure’.
Golden rules for happy relationships

The appendix ‘inflammation’ rule
If a relationship repeatedly inflames your nervous system, you need to disengage and deprioritise it.
Lean on community
You don’t need hundreds of friends. You need people and places that regularly remind you that you belong.


Stop blaming childhood
Humans are much more complicated than: ‘this happened to you, therefore you are doomed to be anxious’.

Reach for a
secure script
When something unsettles you in a relationship, your first reaction is not always the most accurate one.
If you’re anxious, your brain may jump very quickly to: ‘this is the beginning of the end’. If you’re avoidant, your brain may say: ‘this person wants too much from me, I need to get away’. So one very practical thing you can always do is pause and ask: ‘What would a secure person do here?’
Loneliness elsewhere
When people talk about loneliness, they often assume it means you don’t have enough people in your life. But you can be surrounded by people and still feel lonely if those relationships leave you feeling excluded, ignored or disconnected.

What to do
- Build a community that works for your temperament and gives you regular, reliable moments of connection.
- You can still be kind to people while not treating them as someone who belongs in your inner circle.
- Explain what you need. Sometimes people simply don’t realise how you are experiencing them.
- Check in with people: does this person actually feel that I’m reliable? Do they experience me as predictable? That’s the only way that you can start to become more secure.

Do some foods leave
you feeling hungry rather than satiated? Experts say there are…
Foods that leave you hungrier
A bowl of cereal and glass of orange juice
More refined cereals are digested quickly, and fruit juice, whilst one of your five-a-day, contains less fibre than whole fruit. This might mean you find yourself hungry again within 1-2 hours of eating this breakfast.


Swap the orange juice for a whole orange, the cereal for oats and milk or serve it with Greek yoghurt or a boiled egg. This would increase the fibre and protein content; two nutrients strongly linked with fullness.
Foods that leave you hungrier

These pastries are made primarily from refined flour and butter, and are relatively low in protein and fibre.
Toast and jam


Shop-bought packs can contain a lot of white rice, which is digested quickly, and the protein content is often modest.
Foods that leave you hungrier

Vegetable soup
On its own, it is often very low in protein and calories, so hunger can return quickly.
Unless it’s loaded with veggies, it’s probably pretty low in fibre.


Liquids are generally less filling as they require little chewing which may not trigger satiety signals.
Foods that leave you hungrier

Snack bars
They are ideal for a quick pick-me-up, but if reducing hunger is what you’re after, it’d be better to swap it out.
Low-fat yoghurt
A full-fat plain Greek yoghurt with berries and seeds tends to be much more filling due to the protein, fat and fibre.


On an empty stomach, it can actually increase your appetite.
What to eat instead
Instead of thinking about avoiding foods, think about what you can add to them.
- Add beans, lentils or shredded chicken to your vegetable soup and pasta.
- Thicken your smoothies with Greek yoghurt, chia seeds and oats.
- Apple slices with peanut butter, yogurt with berries and hummus with oat biscuits are better snack options than a pre-made snack bar.
- Have alcohol alongside a balanced meal containing protein and fibre.
How to age well
without pain
Will Harlow, a physiotherapist
for the over-50s and author of Independence for Life, shares
the key signs you’re ageing
badly – and what to do about it.

How to know
Ageing well is maintaining the ability to do what you want you want for as long as you want without needing help. Everyone is talking about longevity but what’s the point in living longer if the last decade is painful and you’re [totally] reliant on people?”

The signs to look out for

- The most obvious early warning sign of bad ageing is pain says Harlow.
- Another is losing confidence in doing daily tasks, which can quickly lead to a lack of independence.
- One call Harlow often receives is people calling after having a fall and struggling to get up.
How to age without pain

Not just stopping
When people retire, they often put their feet up and stop. Your body really is use it or lose it.
Throughout our entire lives, Harlow says we need between seven and nine hours of sleep.


Social isolation
The lack of connection can increase the risk of premature death by
as much as 29 per cent.
Strength training
It really is the proxy for
overall independence.
The more muscle mass you have, the less chance of heart disease, diabetes, falls and even anxiety, depression and dementia.

The brain can be linked to muscle mass too, Harlow says. It’s not just about being able to lift things. It gives you more energy, better sleep and you’ll look and feel better.
How to age without pain
Daily habits
Do short bursts of exercise, between 30 and 60 seconds, in otherwise dead time during the day.


Stretch in bed
Take joints through a full range of motion for five minutes to loosen it before getting up.
Don’t crash diet

How to age without pain

Harlow advises 1.6 grams per kilogram of body weight to stop muscle loss alongside resistance training.
Don’t wait
Harlow finds that many patients put off making a change to their lifestyle until their lives are consumed by pain.


For most people, it’s about reducing the number of times per week you’re exercising, not reducing intensity.
The three ageing tests to do
- Lie completely flat on the floor and get back up to a standing position using any technique. This should take less than 10 seconds.
See how many times you can sit on the chair and stand back up again in 30 seconds. Men should be aiming for more than 14 times and women 12.
The single-leg stand, which involves standing on one leg and balancing for 10 seconds. Everyone should be able to do that and for those under 65, Harlow asks them to do it with their eyes closed.
Despite the job market hiring fewer entry-level roles, employers are still looking for grads…
But you should be prepared to keep an open mind.
We’ve compiled the sectors hiring graduate roles, what degree is required, and what they pay.

The degrees to choose for a career
Hiring in the UK could
finally be on the up
47%
of employers offered entry-level
positions from July.
That is up nearly 15 per cent from the same period last year.
700,000
But graduate unemployment rose to six per cent in 2025 and 700,000 jobless graduates were claiming benefits.
Finance and insurance
- Around 42 per cent of UK finance and insurance employers say they will be open to graduate roles this summer.
- Business loan company Portman Finance Group has taken on 50 graduates over the past four years.

Portman graduates start on £36,000 for the two-year programme and the education you need to apply is a minimum “ABB” of A-levels, and a 2:1 or above university degree. But not in a specific subject.

Trade and logistics
What makes it particularly rewarding is that there’s always something to learn.
Nearly half (47 per cent) of trade and logistics companies will be giving graduates a go this year.
Salaries start at £30,000 with an uncapped bonus, rising to £50,000 plus a company car as a senior account partner.
Public sector, health
and social services
46 per cent of public sector, health and social services organisations are also ready to take graduates, according to a survey by Manpower.

- For example, Police Now runs a graduate programme into policing. They recruit graduates from any degree field, as long as they achieve a 2:2 or above. Starting salaries range from £31,164 to £42,210 depending on location and rising each year.
Can we treat guests without blowing our budget?
According to Waitrose, a dinner party revival is underway led by younger people trying to reduce the cost of getting together.

Always have bread
People will feast on the
ELLA RISBRIDGER, AUTHOR OF THE KITCHEN BOOK – GOOD FOOD FOR EVERY DAY
bread, and then need less fish/steak/expensive whatever. All small plates restaurants know this: this is why the first thing on the menu is always artisan bread and butter.

Use vegetables as centrepieces


Add pantry items
Graham’s recipes include a braised cabbage with a preserved lemon sauce, a roast cauliflower with saffron, and harrisa roast carrots with mango labneh.
How to host on a budget

Improve the everyday
Guests will always appreciate a stellar interpretation of the ordinary. Think lasagna or curry.
Cooking dinner for your guests is spoiling them – you’re being generous with your time, your effort, and your home. So don’t feel the need to go overboard elsewhere.


Ask for help
Ask friends to bring a contribution, be it a nibble or a pudding.
Big platter energy
[Presentation] can be the key to elevating something . Spaghetti and tomato sauce suddenly looks like a feast when tumbled on a lovely big plate, dressed with olive oil and parmesan and placed in the middle of the table.
Food writer and editor Eleanor Steafel

How to host on a budget
Taco party
Have one expensive filling, like shredded chicken, and two cheaper options, like refried beans, says Ella Risbridger.


Shop-bought ice cream is so easily zhuzhed up with the help of handy toppings, says Eleanor Steafel.
Bigoli is a long pasta, similar to spaghetti but fatter. It’s often homemade but you can substitute it with spaghetti or bucatini, and this sauce is an especially good partner for wholemeal spaghetti.
Once your pasta is ready, add it to the sauce and stir to combine. Add pasta water if you want a slightly runnier, silkier sauce. Taste for seasoning, but as the anchovies are already so salty, you will only need a little, if any.
Ricotta & Rigatoni by Jacob Kenedy

While the cheese and black pepper sauce cacio e pepe has become a cult pasta dish in the UK over the past decade, chef and restaurateur Jacob Kenedy aims to challenge its primacy with a recipe from his brand-new cookbook Pasta Tricolore: Recipes in Green, White and Red, which is published this week.
“Both [ricotta and cacio e pepe] are creamy, lush, cheesy emulsions on pasta, but where cacio e pepe is all about bastardish, violently strong flavours, ricotta provides a delicate, billowing foil,” Kenedy writes in the section on white sauces.
Kenedy’s recipe, which serves four, can be cooked in just 20 minutes. And if you’re a die-hard cacio e pepe fan, he has a recipe for that too.
- Blend 400g ricotta with 1tsp black pepper, the grated zest of half a lemon, 4 tbsp extra virgin olive oil and 175ml water until smooth. Transfer to a large heatproof bowl and season to taste.
- Boil 400g rigatoni in well-salted water.
- Set the bowl of ricotta above this to warm, stirring every so often and removing from the heat before it is hot or cooked in any way.
- Drain the pasta when just undercooked, reserving some pasta water. Add to the ricotta sauce.
- Stir to combine and add a splash of pasta water if necessary; it should be creamy, not claggy.
- Stir in fresh basil leaves at the last moment, along with pecorino Romano if you used sheep’s ricotta (his first choice), Parmesan if buffalo or cow’s milk ricotta, or olive oil.
Pasta Tricolore: Recipes in Green, White and Red by Jacob Kenedy is out 15th October (Bloomsbury Publishing, Hardback, £18.99). Photography by Howard Sooley
Fusilloni alla Norma
Pasta alla Norma is a Sicilian dish and the ideal transitional pasta, bringing the bright summer flavours of aubergine and tomato into a punchy, warming dish.
This version is from Big Mamma Pasta: 150 of the best Italian pasta recipes, published last week by the Big Mamma restaurant group. Each recipe comes with a soundtrack, and for Fusillioni alla Norma, Big Mamma explains: “It is said that this Sicilian dish was named in honour of Vincenzo Bellini, a native of Catania and composer of the opera ‘Norma’,” So, of course, play the aria ‘Casta Diva’ in Maria Callas’ spellbinding version.”
- To serve four, use two large aubergines and 400g pasta. Wash the aubergines, cut into cubes, salt and drain in a colander for at least 30 minutes. Pat dry and fry in hot oil until tender and golden brown. Drain on kitchen paper and keep warm.
- Now fry two crushed garlic cloves in a generous dash of olive oil, add 700g peeled tomatoes or 600ml passata and simmer gently for 20 minutes. Add a little fresh basil at the end and season with salt and pepper.
- Cook the fusilloni al dente in boiling salted water, drain, add to the tomato sauce and mix. Arrange on a deep serving dish and top with the aubergine and 150g crumbled ricotta salata.

Big Mamma Pasta: 150 of the best Italian pasta recipes, White Lion Publishing, £26, Recipe photography: Lucile Casanova
Garlicky roast squash with radiatori
Roast squash and pasta is one of my favourite autumn combos and works especially well with a kick of chilli.
You can use any kind of squash or pumpkin. My hot tip for making the very worst part of any squash recipe – peeling and chopping the damn thing – easier is to not bother with the peeling part. Butternut squashes are fairly easy to peel, but anything with a thicker skin will take forever and you’ll lose precious flesh if not an actual finger.
- Chop and deseed your chosen vegetable. I use a whole butternut squash or small pumpkin, such as crown prince or kabocha. Add to a large roasting pan with three or four unpeeled garlic cloves and toss in two tbsp olive oil, 1 tsp dried chilli flakes (optional) and plenty of salt and pepper.
- Roast at 180C fan for 30 minutes and set aside to cool slightly while you cook your choice of pasta. As this will be a smooth sauce, I’d go for something with ridges to hold onto it, such as radiatori or penne, or perhaps pretty frilled blankets of mafalde.
- Squash and pumpkin vary so much in size but I recommend 80-100g of flesh per person eating. Save the rest for lunch. Blitz with the garlic cloves, peeled, and around 200g cream cheese, cottage cheese or sour cream. From here, add the pasta water, 50ml at a time, and blend to a thick, saucy consistency.
- Taste for seasoning. Drain your pasta and add back into the pan with the sauce, stirring to combine as you gently heat through. Serve with olive oil, more chilli flakes, and some of the roast squash, diced, if you want to add more texture.
Nigella’s Dreamy, Creamy Peanut Butter Pasta
If you’re a newly minted Nigella fan thanks to her judging role on The Great British Bake Off, I recommend trying her cult peanut butter pasta dish. It’s cheap, quick to make and filling. What’s more, while Nigella famously scolded Paul Hollywood on Bake Off for describing food as “naughty”, it definitely feels indulgent.
All you need is a packet of spaghetti, smooth peanut butter, a bag of baby spinach, an unwaxed lemon and dried thyme and chilli flakes.
She wrote the recipe for Ocado a few years ago, when energy prices began to soar. It aims to provide pasta portions for a pound each and reduce the power used by part-steaming the spaghetti.
- Bring a large pan of water to the boil, salt and add 320g spaghetti. Add the pasta and stir so it doesn’t stick together. Cook for two minutes before taking off the heat and covering with a tea towel and tight lid. Leave to steam for eight minutes. Meanwhile, empty your spinach into a colander in the sink.
- After eight minutes, take the lid from your pasta pan and extract 500ml of the cooking water. Drain the pasta into the spinach-filled colander to wilt the leaves. Take the pan back to the hob and add 75g smooth peanut butter and 125ml pasta water, stirring well. Don’t worry if it clumps up at first.
- Add two cloves of garlic, minced, 1 tsp dried thyme, ½ tsp chilli flakes, 2 tsp lemon juice and keep stirring. Add in another 125ml of the pasta water, and stir until incorporated.
- Now add your pasta and spinach. Keep stirring to coat the spaghetti with your peanut butter sauce, adding in more pasta water, a little at a time, until you have used most of the 500ml and are left with a smooth and rich sauce.
- Taste and add more salt or lemon if necessary before serving.







