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Spaghetti Aglio E olio:-

Cooked spaghetti: 180g
Olive oil: 4-5 tbsp
Sliced garlic: 3-4 cloves
Red chilli flakes: 1 tsp
Salt: to taste
Black pepper: a pinch
Chopped parsley: handful

-Start by boiling your spaghetti in a saucepan. On the side, place a pan on low heat.
-Add the olive oil, garlic and chilli flakes, let them cook on low heat for 7-8 minutes or till the spaghetti is cooked.
-Add the cooked spaghetti into the pan, increase the heat slightly and add some starchy pasta water.
-Toss and move the pasta to emulsify the mixture. Add the chopped parsley, toss again to mix.
-Serve hot on a plate, topped with some more parsley and chilli flakes.

Beer Battered fish:-

Maida: 2 cups
Corn flour: 1 cup
Salt: to taste
Pepper: 1 tsp
Beer/ club soda: 300ml
Dijon Mustard: 2 tbsp
Lean Fish: 2 large fillets

-Mix the flours, salt and pepper in a large dish, add in cold beer or soda, mix everything into a smooth batter.
-Mix in some mustard and add the sliced fish fillets into the batter.
-Coat them properly in the batter, heat oil on medium heat and fry for 3-4 minutes or until lightly golden.
-Once everything is fried, increase the heat to high and flash fry for 30 seconds till a deep golden colour and crispy exterior is achieved.
-Serve hot along with some fries and tartare sauce.

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