Spaghetti Tetrazzini alla Tomo

This is a really tasty pasta bake, but not as you know it. Rich, full of flavour and if you're anything like us, you won't be able to leave the leftovers for tomorrow.

Serves 4

Ingredients:
4 chicken thighs cut into 2cm pieces
2 garlic cloves - grated or crushed
350g mushrooms
20g dried porcini mushrooms
300ml vegetable stock
400g creme fraiche
200g grated parmesan cheese
Olive oil
A handful of basil leaves - torn into pieces

First preheat your oven to about 200degrees C.

Put the porcini in a cup and pour over just enough boiling water to cover them. Leave them to soak for a few minutes.

Bring a pan of water to the boil and start cooking your spaghetti according to packet instructions (usually 10-11mins).

At the same time, heat a little olive oil in a big saucepan and brown the chicken pieces. Once browned, drain the porcini (saving the now deep brown water) and add to the saucepan with the garlic and fresh mushrooms.

Now pour in the vegetable stock and the reserved water from the porcini and stir it all together. Turn the heat down a bit and simmer gently for about 5 minutes to evaporate some of the liquid.

Add the creme fraiche to the pan, stir through and turn off the heat.

Your spaghetti should now be ready. Drain it and then stir it into the chicken mixture. Stir in three quarters of the Parmesan and all of the basil leaves.

Now transfer into an oven-proof dish, sprinkle the remaining Parmesan over the top and bake in the oven until the top is golden brown and bubbling.

Serve onto plates and if its not delicious enough already, you can always sprinkle a bit more Parmesan and olive oil on top.