Simple Pesto Chicken Spaghetti Recipe

Hey readers,

If you’re looking for a quick, easy, and delicious dinner that doesn’t require loads of ingredients, this simple pesto chicken spaghetti could be just what you need.

It combines tender chicken, spaghetti, and creamy pesto to make a comforting meal that can be on the table in around 30 minutes. 

It’s perfect for busy weeknights when you want something filling without spending ages in the kitchen.

One of the best things about this recipe is how easy it is to adapt. 

You can add vegetables, change the type of pasta, or use leftover cooked chicken. 

It’s also a great recipe for those days when you don’t want to spend a fortune on dinner.

Why You’ll Love This Recipe.

There are plenty of reasons to add pesto chicken spaghetti to your regular meal rotation.

It’s:

* Quick and easy to make.

* Budget-friendly.

*Made with simple ingredients.

* Filling and satisfying.

* Great for families.

* Easy to adapt.

* Perfect for using leftover chicken.

* Ready in around 30 minutes.

The pesto does most of the work when it comes to flavour, so you don't need a cupboard full of herbs and spices.

Ingredients.

For approximately 4 servings, you will need:

* 300 g spaghetti.

* 2 chicken breasts.

* 3–4 tablespoons green pesto.

* 2 tablespoons olive oil.

* 2 cloves of garlic, optional.

* 100 ml double cream or cooking cream.

* 50g grated Parmesan or another hard cheese.

* Salt and black pepper.

* A splash of pasta water.

You can also add vegetables if you like. 

Peas, spinach, mushrooms, sweetcorn, broccoli, or cherry tomatoes all work particularly well.

If you’re trying to keep the cost down, you don't need to buy Parmesan specifically. 

A cheaper grated hard cheese can work perfectly well.

How to Make Pesto Chicken Spaghetti.

1. Cook the spaghetti.

Start by bringing a large saucepan of salted water to the boil.

Add your spaghetti and cook according to the instructions on the packet. 

Stir occasionally to prevent the pasta from sticking together.

Before draining, scoop out a mugful of the pasta water and put it to one side.

The starchy pasta water is useful because it helps loosen the sauce and gives it a lovely consistency.

Drain the spaghetti and leave it aside for a moment.

2. Prepare the chicken.

While the pasta is cooking, cut the chicken breasts into small bite-sized pieces.

Heat the olive oil in a large frying pan over medium heat.

Add the chicken and cook for approximately 6–8 minutes, turning regularly, until the chicken is cooked through and no longer pink in the middle.

If you’re using garlic, add the finely chopped garlic during the final couple of minutes of cooking.

Season with a little salt and black pepper.

3. Add the pesto.

Once the chicken is cooked, reduce the heat.

Add the pesto to the pan and stir it through the chicken.

You don't need to cook pesto for a long time.

 Gently warming it is enough.

Add the cream and stir everything together until you have a creamy green sauce.

If the sauce looks too thick, add a small splash of the reserved pasta water.

4. Add the spaghetti.

Add the cooked spaghetti directly to the frying pan.

Use tongs or two forks to gently toss everything together, making sure the pasta is coated in the pesto sauce and mixed with the chicken.

Add a little more pasta water if necessary until you reach the consistency you like.

5. Add the cheese.

Sprinkle in the grated Parmesan and stir again.

Taste the sauce and add a little more black pepper or salt if needed.

Remember that pesto and Parmesan can already be quite salty, so it's worth tasting before adding lots of extra salt.

Serve immediately with another sprinkle of cheese on top.

Easy Ways to Change the Recipe.

The beauty of this recipe is that you don't have to follow it exactly.

Add vegetables.

Adding vegetables is an easy way to make the meal go further.

Try adding:

* Frozen peas.

* Sweetcorn.

* Spinach.

* Broccoli.

 * Mushrooms.

* Cherry tomatoes.

* Peppers.

Frozen vegetables are particularly useful when you're trying to save money because you can use exactly what you need and put the rest back in the freezer.

Use leftover chicken.

If you have leftover roast chicken, this is a brilliant way to use it up.

Simply shred or chop the cooked chicken and add it to the pesto sauce to warm through.

Because the chicken is already cooked, you can make the meal even faster.

*

You don't have to use cream.

For a lighter version, simply mix the pesto with a little pasta water and Parmesan.

The result will be less creamy but still full of flavour.

Make it vegetarian.

Leave out the chicken and add extra vegetables instead.

Mushrooms, spinach, broccoli, and peas make particularly good additions.

You could also add chickpeas for extra protein.

Making This Recipe on a Budget.

Pesto chicken spaghetti doesn't have to be expensive.

Look for supermarket own-brand spaghetti and pesto rather than premium versions. 

Own-brand products can be considerably cheaper while still working brilliantly in recipes like this.

Chicken thighs can also be a cheaper alternative to chicken breasts. 

Remove the skin and bones if necessary and cut the meat into small pieces.

You can also make the meal stretch further by adding vegetables.

Adding a handful of frozen peas or some sliced mushrooms means you can use slightly less chicken while still having a filling dinner.

Another great money-saving tip is to check your fridge before shopping.

 You may already have ingredients that can be added to the recipe.

What to Serve With Pesto Chicken Spaghetti.

This spaghetti is filling enough to serve on its own, but if you want something alongside it, garlic bread is an obvious choice.

A simple side salad can also work well.

If you're trying to keep the meal cheap, there's no need to buy additional side dishes. 

The pasta, chicken, and sauce already make a complete and satisfying meal.

Storing Leftovers.

If you have leftovers, allow them to cool and place them in an airtight container in the fridge.

Use refrigerated leftovers within a couple of days and make sure they are reheated thoroughly until piping hot.

You may find that the pasta absorbs some of the sauce while sitting in the fridge. 

Adding a small splash of water or milk when reheating can help loosen it.

Frequently Asked Questions.

Can I use jarred pesto?

Yes. Jarred pesto is perfect for this recipe and makes it particularly quick and convenient.

Can I use frozen chicken?

Chicken should be completely defrosted before cooking unless the packaging specifically states that it can be cooked from frozen.

Can I use another type of pasta?

Absolutely. Penne, fusilli, tagliatelle, or whatever pasta you already have in the cupboard will work.

Can I freeze pesto chicken spaghetti?

It can be frozen, although creamy pasta can sometimes change texture slightly after freezing and reheating. 

For the best result, make only as much as you need or enjoy the leftovers within a couple of days.

Simple recipes are often the ones we return to again and again, and pesto chicken spaghetti is a perfect example.

With just a handful of everyday ingredients, you can create a comforting dinner without complicated cooking techniques or hours spent in the kitchen.

It's also incredibly flexible. 

Add vegetables, use leftover chicken, swap the pasta, or leave out the cream depending on what you have available.

Whether you're cooking for the family, trying to save money, or simply need a quick dinner after a busy day, this creamy pesto chicken spaghetti is an easy recipe worth keeping in your collection.

Cheers for reading X

Creamy Chicken Spaghetti Carbonara Recipe

Hey readers,

If you’re looking for a quick, comforting and filling dinner that the whole family can enjoy, this creamy chicken, bacon, mushroom and garlic spaghetti carbonara is a great choice.

It combines tender pieces of chicken, crispy bacon, earthy mushrooms and plenty of garlic with spaghetti coated in a deliciously creamy sauce. 

It’s simple enough for a weeknight dinner but feels like a proper homemade treat.

Traditional carbonara is usually made without cream, but this version is deliberately creamy and comforting. 

Using single cream makes the sauce wonderfully smooth and helps bring all the flavours together.

Why You'll Love This Recipe.

There are plenty of reasons to add this recipe to your weekly dinner rotation.

It's easy to make: You only need a handful of everyday ingredients and a few simple cooking steps.

It's filling: The combination of pasta and chicken makes this a satisfying meal that keeps you full.

It's family-friendly: The flavours are simple, creamy and comforting without being overly spicy or complicated.

It's flexible: You can easily adjust the ingredients depending on what you already have in your fridge.

It's great for leftovers: Any leftovers can be stored in the fridge and reheated for another meal.

Ingredients.

For approximately 4 servings, you will need:

* 350g spaghetti.

* 2 chicken breasts.

* 150g bacon.

* 200g mushrooms.

* 2–3 garlic cloves.

* 200ml single cream.

* 50g grated Parmesan cheese.

* 1 tablespoon olive oil.

* Salt and black pepper.

* 1 teaspoon dried parsley (optional).

You can also add a small amount of pasta water to loosen the sauce if it becomes too thick.

How To Make Chicken, Bacon, Mushroom & Garlic Carbonara.

1. Cook the spaghetti.

Bring a large saucepan of salted water to the boil.

Add the spaghetti and cook according to the instructions on the packet until tender.

Before draining, save around a mugful of the pasta cooking water. This is useful for loosening the sauce later.

Drain the spaghetti and set aside.

2. Prepare the chicken.

Cut the chicken breasts into small bite-sized pieces.

Heat the olive oil in a large frying pan over a medium heat.

Add the chicken and cook for around 6–8 minutes, turning regularly, until golden on the outside and completely cooked through.

If you're unsure, cut into the largest piece to make sure no pink chicken remains.

3. Add the bacon.

Cut the bacon into small pieces and add it to the frying pan with the chicken.

Cook for several minutes until the bacon is nicely cooked and beginning to turn crispy.

The bacon adds a lovely salty, smoky flavour to the creamy sauce.

4. Add the mushrooms and garlic.

Slice the mushrooms and add them to the pan.

Cook for approximately 4–5 minutes until the mushrooms have softened.

Add the finely chopped or crushed garlic and cook for another minute.

Be careful not to burn the garlic, as it can become bitter.

5. Make the creamy sauce.

Reduce the heat to low and pour the single cream into the pan.

Stir everything together so that the cream coats the chicken, bacon and mushrooms.

Add the grated Parmesan and stir until it melts into the sauce.

Season with black pepper and a little salt if needed. Remember that the bacon and Parmesan are already quite salty, so you may not need much additional salt.

6. Add the spaghetti.

Add the cooked spaghetti to the frying pan.

Use tongs to toss everything together until the spaghetti is completely coated in the creamy sauce.

If the sauce is too thick, gradually add a little of the reserved pasta water until you reach your preferred consistency.

7. Serve.

Once everything is hot and well combined, divide the spaghetti between four bowls.

Finish with an extra sprinkle of Parmesan and a little black pepper.

For an extra touch, sprinkle over some dried or fresh parsley.

Serve immediately while it's warm and creamy.

Tips For The Perfect Creamy Carbonara.

Don't overcook the chicken. Cut it into fairly small pieces so that it cooks quickly and evenly.

Save your pasta water. The starchy water is perfect for loosening a thick sauce and helping it cling to the spaghetti.

Don't boil the cream. Keep the heat relatively low once you add the cream. A gentle heat will give you a smoother sauce.

Taste before adding salt. Bacon and Parmesan can both be salty, so taste the sauce first.

Use freshly grated Parmesan if possible. It melts more easily and gives the sauce a lovely cheesy flavour.

Easy Ingredient Swaps.

This recipe is very adaptable.

Don't have chicken breast? You can use leftover cooked chicken instead.

You can swap the bacon for bacon lardons, pancetta or even leftover cooked bacon.

If you don't like mushrooms, simply leave them out.

You can also add vegetables such as peas, spinach or sweetcorn if you want to make the meal go further.

For an even cheesier sauce, add a little extra Parmesan.

What To Serve With Carbonara.

This spaghetti is filling enough to serve on its own, but you can add a few simple sides.

A slice of garlic bread is perfect for mopping up the creamy sauce.

You could also serve it with a simple side salad or some steamed vegetables.

If you're cooking on a budget, however, you don't need to add anything. The spaghetti, chicken and bacon make this a satisfying meal by itself.

Storing Leftovers.

Allow any leftovers to cool before transferring them into an airtight container.

Store in the refrigerator and eat within 2 days.

When reheating, add a small splash of milk or water to the pasta before heating. This helps loosen the creamy sauce because it will thicken as it cools.

Make sure the chicken and pasta are piping hot throughout before serving.

This creamy chicken, bacon, mushroom and garlic spaghetti carbonara is the kind of comforting dinner that's easy to make without needing complicated ingredients.

The combination of creamy Parmesan sauce, tender chicken, crispy bacon, mushrooms and garlic makes every mouthful delicious.

Best of all, it's a straightforward recipe that can be adapted to suit your family's tastes and whatever ingredients you already have at home.

Whether you're looking for a quick weeknight dinner, a comforting weekend meal or an easy recipe to use up ingredients in the fridge, this creamy chicken carbonara is definitely worth trying.

Cheers for reading X 

Easy Autism-Friendly Nachos Recipe.

Hey readers,

Nachos are one of those meals that can be incredibly easy to make while still feeling like a proper treat. 

They are also easy to adapt, which can be especially helpful for autistic people who may have particular preferences around taste, texture, smell or how foods are presented.

 Of course, there is no single recipe that is suitable for every autistic person.

 Food preferences are highly individual, and some people may enjoy strong flavours and mixed textures while others prefer foods that are mild, predictable and kept separate.

 The great thing about these nachos is that you can adjust them to suit your own preferences.

 This version uses familiar ingredients: tortilla chips, minced beef, onion, garlic, sour cream and a very mild amount of spice. 

There is no need for hot chilli or complicated seasoning. 

The result is a comforting, savoury meal with plenty of crunch and a creamy topping.

 Why These Nachos Can Be Autism-Friendly.

 For some people, predictable foods can make mealtimes more comfortable. 

Nachos are useful because the ingredients can easily be prepared separately before being combined.

 If you prefer crunchy tortilla chips, you can keep some chips away from the mince and toppings so they stay crisp.

 If you prefer everything mixed together, you can layer the ingredients and add plenty of sour cream.

 The recipe can also be made with very little seasoning.

 This means you can start with a mild flavour and add more seasoning later if you want it.

 Another benefit is that the ingredients are easy to recognise. 

There are no complicated sauces or unexpected ingredients hidden in the dish. 

You know exactly what is going onto your plate.

Ingredients.

 For approximately 2–3 portions, you will need:

 * 1 large bag of plain tortilla chips.

* 400g minced beef.

* 1 small onion.

* 1–2 cloves of garlic.

* 1–2 tablespoons of mild taco seasoning or another very mild spice mix.

*  A small amount of cooking oil.

* Sour cream.

* A little grated cheese, if you enjoy it.

* A pinch of salt, if needed.

 The seasoning is completely flexible. 

If you are particularly sensitive to spicy flavours, use only a small amount. 

You could even leave it out and simply season the mince with a little salt.

Preparing the Mince.

 Start by preparing the mince because

 this is the main cooked part of the recipe.

 Finely chop the onion. 

If you do not like pieces of onion in your food, you can chop it extremely finely or cook it until it becomes very soft.

 Alternatively, you can leave it out altogether.

 Heat a little oil in a frying pan over a medium heat. 

Add the onion and cook gently for a few minutes until softened.

 Next, add the minced beef. 

Break it up with a wooden spoon or spatula as it cooks. 

Continue cooking until the mince is completely browned and cooked through.

 Add the garlic towards the end of cooking. 

Fresh garlic can have quite a strong smell and flavour, so start with a small amount if you prefer milder food.

 Finally, add your mild seasoning. 

Start with a small amount rather than adding lots at once. 

Stir everything together and allow the mince to cook for another minute or two.

 Taste it before serving. 

If it already has enough flavour, there is no need to add anything else.

Building Your Nachos.

 Now comes the fun part: putting everything together.

 Preheat your oven according to the instructions on your tortilla chip packet. 

Spread a layer of tortilla chips onto an ovenproof tray or dish.

 Add some of the cooked mince over the top.

 If you are using grated cheese, sprinkle a small amount over the mince and chips.

 You can then add another layer of tortilla chips, followed by more mince and cheese. 

Alternatively, keep everything in separate sections if you prefer being able to control how much of each ingredient you eat.

 Place the tray in the oven for several minutes, just long enough for the cheese to melt and the nachos to become warm.

 Keep an eye on them because tortilla chips can go from nicely toasted to overly browned quite quickly.

 Once they are ready, remove the tray carefully and allow the nachos to cool for a couple of minutes.

 

Adding the Sour Cream.

 Sour cream makes a lovely mild topping for nachos.

 It is cool, creamy and helps balance the savoury mince.

 However, you do not have to put it directly onto the nachos.

 If you prefer foods not to touch each other, put the sour cream into a small bowl on the side.

 This allows you to dip individual tortilla chips into it and control how much you have.

 This is one of the easiest ways to make the meal more flexible. 

You can decide whether you want crunchy chips, mince and sour cream together or separately.

 Keeping the Spice Very Mild.

 Nachos are often associated with chilli, jalapeños and hot sauces, but none of these is necessary.

 For a very mild version, choose a taco seasoning labelled mild and use only a small amount.

 Avoid chilli flakes, fresh chillies and hot sauces unless you already know you enjoy them.

 You can also create a completely mild mince using just onion, garlic and a little salt. 

This gives you the savoury flavour without introducing heat.

 Remember that you can always add more seasoning later, but you cannot easily remove it once it has been mixed into the food.

 Making the Recipe More Predictable.

 One of the best things about homemade nachos is that you can prepare the components in a predictable way every time.

 You might decide that the tortilla chips always go on one side of the plate, the mince goes into a separate bowl and the sour cream stays in its own dish. 

Or you might prefer everything layered together.

 There is no wrong way to eat them.

 You can also prepare the mince in advance and keep it in the refrigerator, then make fresh nachos when you want them. 

Having familiar ingredients ready to use can make preparing a meal feel much easier.

 A Simple Meal With Plenty of Choice.

 These mild nachos are proof that comfort food does not need to be complicated. 

With just tortilla chips, mince, onion, garlic, mild seasoning and sour cream, you can create something warm, filling and satisfying.

 Most importantly, the recipe can be changed to suit the person eating it. 

Leave out the onion if you dislike the texture. 

Use less garlic if the flavour is too strong. 

Keep the sour cream separate.

 Use no spice at all. Or add a little more seasoning if you want extra flavour.

 Autism-friendly cooking is not about creating one perfect menu for everyone.

 It is about recognising that people can have different sensory preferences and giving them control over their food.

 So whether you like your nachos loaded, separated into individual ingredients, extra crunchy or covered in sour cream, make them in the way that works best for you. 

Sometimes the simplest meals are the most enjoyable.

Cheers for reading X 

Homemade sausage and egg muffin recipe.

Hey readers,

Here’s a simple homemade sausage and egg muffin recipe, just like the classic McDonalds breakfast muffin.  

Ingredients (Makes 4 muffins) .

For the sausage patties.

  
* 250g sausage meat (or 4 sausages with skins removed).

  
* ½ tsp salt.

*  ½ tsp black pepper.

* ½ tsp smoked paprika.

*  ½ tsp dried sage (optional).

*  ¼ tsp garlic granules (optional).

For the muffins.

  
* 4 English muffins.

  
*  4 medium eggs.

 
*  4 slices of cheddar cheese.

  
* 1 tbsp butter.

* 1 tbsp vegetable oil. 

Instructions.

Making the patties. 

1. In a bowl, mix the sausage meat with salt, pepper, smoked paprika, and sage.  

2. Divide into 4 equal portions and shape into round patties, slightly wider than the muffins (they will shrink when cooked).  

3. Place in the fridge for 15 minutes to firm up.  

 Cook the sausage patties.

1. Heat a frying pan over medium heat and add a little oil. 

 
2. Cook the patties for about 4–5 minutes per side until golden brown and cooked through. 

 
3. Remove from the pan and keep warm.  

Cook the eggs.

1. Melt butter in the pan over low-medium heat.  

2. Crack the eggs into egg rings or a greased metal cookie cutter. to get a round shape.  

3. Cook for **3–4 minutes**, covering the pan with a lid for a more set yolk. 

 
Assemble the muffins.

1. Toast the English muffins until golden.  

2. Place a slice of cheese on the bottom half while warm so it melts slightly.  

3. Add the sausage patty, then the fried egg. 

 
4. Top with the other half of the muffin.  

Serve & Enjoy!

Best served hot! Wrap in foil if you’re taking them on the go.

 You can also add ketchup or brown sauce for extra flavour.  

Cheers for reading X

How to Cook a Whole Chicken in the air fryer

Hey readers,

Roast chicken is one of those timeless comfort meals: crispy skin, juicy meat, and that irresistible golden-brown finish. 

Traditionally, it requires a hot oven and a fair bit of patience, but with an air fryer, you can achieve the same results in a fraction of the time.

If you’ve ever wondered how to make roast chicken in your air fryer, this step-by-step guide will walk you through it.

Why Roast Chicken in the Air Fryer?

Time-saving: An air fryer cooks faster than an oven, making it perfect for weeknight dinners. 

Healthier option: Less oil is required, but you still get that crispy, golden skin.

Consistently juicy: The circulating hot air locks in moisture.

Ingredients. 

* 1 whole chicken (about 3–4 pounds, small enough to fit in your air fryer).

* 2 tablespoons olive oil or melted butter.

* 1 teaspoon salt.

* 1 teaspoon black pepper.

* 1 teaspoon garlic powder.

* 1 teaspoon paprika (for colour and flavour).

* ½ teaspoon onion powder.

* Fresh herbs (optional: rosemary, thyme, parsley).

*Lemon wedges (optional, for serving).

Instructions.

1. Prepare the Chicken.

* Pat the chicken dry with paper towels. Dry skin = crispy skin.

* Rub the chicken all over with olive oil or melted butter.

* Mix your seasonings in a small bowl, then coat the chicken generously inside and out.

2. Preheat Your Air Fryer.

* Set your air fryer to 360°F (180°C) and let it preheat for about 5 minutes.

3. Cook the Chicken.

* Place the chicken breast side down in the air fryer basket.

* Cook for 30 minutes, then carefully flip it breast side up.

* Continue cooking for another 25–30 minutes, or until the internal temperature.

* Temperature reaches **165°F (74°C)** at the thickest part of the thigh.

4. Rest Before Carving.

* Remove the chicken and let it rest for 10 minutes before carving. This helps the juices redistribute for maximum flavour.

Tips for Success.

Check the size of your fryer: Not all air fryers fit a whole chicken.

If yours doesn’t, you can spatchcock (butterfly) the chicken to make it fit.

Avoid overcrowding.

Air circulation is key to that golden crispiness.

Experiment with flavours: Swap paprika for smoked paprika, or try a lemon-herb rub for something fresh.

Serving Ideas.

Pair your air fryer roast chicken with:

* Roasted vegetables (you can make them in the air fryer too!).

*A crisp side salad.

* Garlic mashed potatoes.

* Fresh bread for soaking up those juices

Making roast chicken in the air fryer is a game-changer.

It’s fast, fuss-free, and the results are every bit as delicious as oven-roasted. 

Once you try it, you may never go back to the traditional way.

Cheers for reading X 

Mini eggs Easter fudge recipe

Hey readers,

As Easter approaches, it's time to embrace the festive spirit and treat yourself to some delicious sweet treats.

 

What better way to celebrate the season than with a delightful and indulgent Mini Eggs Easter Fudge? 

This easy-to-make recipe combines the rich and creamy goodness of traditional fudge with the colourful and crunchy Easter favourite, Mini Eggs, to create a mouthwatering treat that is sure to impress your family and friends.

Ingredients.

* 400g white chocolate.

*1 can of sweetened condensed milk.

* 1/4 cup butter.

* 1 teaspoon vanilla extract.

* 200g Mini Eggs, crushed.

Instructions.

1. Line a square baking dish with parchment paper, leaving an overhang on the sides for easy removal later.

2. In a medium saucepan, combine the white chocolate, sweetened condensed milk, and butter over low heat. 

Stir continuously until the mixture is smooth and well combined.

3. Remove the saucepan from the heat and stir in the vanilla extract.

4. Gently fold in the crushed Mini Eggs, reserving some for topping.

5. Pour the fudge mixture into the lined baking dish, spreading it out evenly.

6. Sprinkle the remaining crushed Mini Eggs on top of the fudge and gently press them into the surface.

7. Chill the fudge in the refrigerator for at least 2-3 hours, or until set.

8. Once set, remove the fudge from the dish and cut it into squares.

9. Serve and enjoy this delightful Easter treat with your loved ones!

This Mini Eggs Easter Fudge recipe is not only delicious but also a fun and colourful addition to your Easter celebrations. 

The combination of creamy white chocolate, sweet condensed milk, and crunchy Mini Eggs creates a delightful texture and flavour profile that is sure to satisfy your sweet tooth.

Whether you're looking for a festive treat to enjoy with your family or a homemade gift to share with friends, this Mini Eggs Easter Fudge is a perfect choice. 

It's simple to make, requires minimal ingredients, and is sure to bring joy and sweetness to your Easter festivities.

So, why not whip up a batch of this irresistible Mini Eggs Easter Fudge and indulge in the magic of Easter with every creamy, crunchy bite? 

Get ready to delight your taste buds and spread joy and sweetness this Easter season with this delectable fudge recipe.

Cheers for reading X