The editor’s choice.

You will need:

2 cups seashell pasta
1 green & 1 yellow pepper
.5 cup of white button mushrooms
small tomatoes
150g lean bacon
300g lean beef biltong (sliced)
1 tub of cream
100g of grated cheddar cheese.
salt & blackpepper to taste.

Preparation instructions:

1. Boil water; add pasta with pinch of salt and 1 tbsp olive oil. Cook to al dente. Drain. Rinse. Drain.
2. Slice greenpeppers, dice tomatoes and mushrooms, mix, add dash of olive oil to med heated skillet and lightly fry.
3. Dice bacon into bits, add to frying peppers & mushrooms.
4. Add sliced biltong, mix well.
5. Add skillet’s contents to pasta – mix well (with salt & blackpepper to taste).
6. Add cream, allow to simmer for 5-10 mins.
7. Sprinkle cheddar over dish, let it simmer until melted. Serve with a Merlot?
8. Keep copies of recipe at hand to give to guests demanding your secret.