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Cook the bacon and sliced mushrooms in a little pork fat (use oil if not available). Add the garlic and marjoram.

Make a Bechemel Sauce by melting the butter in a saucepan and add the plain flour. Add the milk and a little ham stock a little at a time, stirring all the time until it cooks and thickens. Add the crumbled cheese, a dash of white wine, the double cream and stir. Finally add the mustard powder, pepper and nutmeg.

Now transfer the cooked bacon and mushroom into the sauce, but keep any cooking juices so they can be simmered to reduce them, before pouring into the sauce.

Pour onto cooked pasta (a flat variety). The finished sauce may be frozen.

Cook the bacon pieces in a saucepan until the fat runs, then drain off the fat and reserve the bacon.

Now cook the red pepper until it is softened, then add the spinach and garlic. Stir from time to time until cooked. Reserve with the bacon.

Put the butter, flour and a little of the bacon fat into the saucepan and stir while heating gently for a few minutes, to form a roux.

Add the milk a little at a time, stirring between additions, and finally simmer gently for 5 minutes.

Now add the cheeses and stir until they are blended into the sauce.

Return all the other ingredients into the sauce.

Add chopped parsley and season with pepper and five spices.

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