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The clocks went back this weekend and suddenly it was winter. Time to lay down some much needed winter fat* to sustain us through the long chill months ahead, and what better way then eating refined carbohydrate swimming in cheese and cream.

Preparation time: 10-15 minutes
Cooking time: 10-15 minutes
Skill level: easy

Ingredients

• cicatelli (or some other good pasta) - 250g
• fresh spinach - 250g
• garlic - 2 cloves - crushed
• cream (or crème fraîche) - 200ml
• gorgonzola - 150g
• 5 anchovy fillets
• olive oil
• pepper

Wash the spinach and place in a large pan without any water. Put on a lid and place over a medium heat for 3-5 minutes until cooked. Leave to cool a little, squeeze out as much water as you can and set aside.

Pour some olive oil** in a saucepan, add the garlic and anchovies and gently cook for a few minutes until the anchovies have melted. Add the cream and cheese and bring up to a gentle simmer stirring all the time. When the cheese has melted, add the spinach, season with pepper and set aside.

Meanwhile, cook your pasta as instructions on the packet, drain and add to the sauce. Bring up to temperature and serve immediately.

*Ha
**If your anchovies are in olive oil, use that.

Verdict: Very, very, very rich and creamy. There is a lot of sauce for the pasta, so there is ample opportunity for bread dunking.

Drink: Still recovering from a boozy weekend in Oxford.

Entertainment: We’re now at the end of the third series of ‘Waking the Dead’. In tonight’s double episode there are mummified bodies, Notting Hill gangsters, Mafia, Spence’s dad and a rare cameo by Ken Russell. Preposterous but great fun.