I had attempted to include Tuna & Lemon Pasta in the menu list a month or so ago. However, at that time, the boys in the house weren't at all keen on the idea so I shelved it. This week, I slipped it quietly onto the menu list and hoped for the best - as I had an inkling that it would be lovely.

Well, it must have either slipped under the radar or they just gave up resisting the idea as it not only appeared, but proved to be a sheer delight. Incredibly simple to make (note to self - get Son to make it (supervised) next time), it was just perfect for a Saturday evening when Strictly Come Dancing is trotting towards you on the T.V. horizon.

There were a number of good things involved in this recipe, as the tuna chunks in oil that I used were on special offer at the Supermarket, and I managed to take the two tins home for just £2. I only used the oil from one tin as it was sunflower and I'd have preferred olive oil. I just added some olive oil once everything was combined, which made up for it without losing out on flavour.

The oil from the second tin went into the dogs' bowls and was greeted with much enthusiasm at dinnertime.

We picked up some trimmed fine beans - which were the only fine beans they had - and having just seen one of Nigella's episodes where she cuts her fine beans through the bag, did just that which was genius as the remainder of the bag kept the whole lot under control until you could throw them into the pan to cook.

The whole meal took around 20 minutes to prepare – and most of that was the garlic bread cooking! Basically, you cook the pasta in boiling salted water for 6-7 minutes then add the beans and cook for a further 3 minutes until both the pasta and beans are tender.

In the meanwhile, tip one tin of tuna & its oil into a bowl, plus the other tin of tuna without its oil.

Flake the fish, trying to keep the pieces quite large. Stir in the lemon zest, capers, chilli and pepper. Taste, and add salt and lemon juice as necessary.

Once they’re done, drain the pasta and beans and return them to the pan and toss with the tuna mixture. Add a little olive oil to moisten everything and a squeeze of lemon juice to freshen up the flavours, serve and enjoy!

The second appearance of lemon was when I decided to do a Self-Saucing Lemon Pudding, which regrettably I can’t show a photograph of as I managed to incinerate the top layer.

It was such a shame, which I put down to a combination of getting side-tracked and not checking it often enough and our cooker, which has hot spots that will burn things, given the opportunity.

Still, the top (burned) layer was removable and we happily ate the remainder with some cream. The sponge was as light as a proverbial feather owing to the whipped egg whites that are required to be used and the sauce was more of a lemon curd-like affair, but nonetheless, delightfully softly lemony. I’ll definitely have another go – and be rather more watchful – with the next one!

Anyone who has been following my Jenny Eatwell’s Rhubarb & Ginger Blog will know of my hubby’s journey into becoming a home baker.

We’ve had some spectacular Bagels, some incredibly more-ish bread sticks and some cheese straws that melted in the mouth. However, his best achievement – and I am sure he would agree with me here, is his most recent loaf of bread. A Wholemeal Cob Loaf of such size and irresistibility, it was almost painful to wait until dinnertime to sample some.

However, wait we did and goodness but it was well worth it. Eaten with my homemade Chicken & Vegetable Soup, it was just the perfect bread for dunking.

We had given another loaf of the same type to a friend as a gift and she reported that, alongside some cold meat and sharp cheese, it was a thing of beauty.

The Perfect Loaf. It could be that he’s just found it!