James May: Oh Cook! - Season 1 Episode 3

Coeliacs take cover, it's pasta time. And what better way to start than with a lasagne double header: one beef, one vegetarian. Key to the latter are aubergines and lentils – perhaps not traditional, but certainly delicious. This recipe also gives James the opportunity to wax lyrical about his rotary parmesan grater, a gadget he's lovingly maintained since he was a student. Next, James tackles the perennial problem of what to do with leftover spaghetti. After being attacked with a pair of herb scissors, and with the addition of a few extra ingredients, they can be fried into rosti, great for a quick lunch. Another tasty snack follows, combining the unusual holy trinity of white toast, pesto, and tinned spaghetti hoops. Perhaps misguidedly, James then decides to open the pandora's box that is a British person cooking the Roman staple, Carbonara. In an attempt to mitigate the diplomatic fallout, he decides to make two, one with cream, and one without. To share the burden of responsibility he recruits Nikki for a quick taste test. By way of revenge, she creates a pasta based jelly monstrosity.