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Jamies Italian logoHuge thank you to Jamie’s Italian chefs Karl and Sam for their excellent ‘Healthy Cooking’ workshop. They have kindly sent us the recipes for Pasta Genovese and Black Forest Chocolate Mousse, which we have given below. 


Pasta Genovese 

(For one person)


75g x whole meal spaghetti (dried)

2 x baby potatoes (cut into 1/3)

40g x green beans (top & tailed then cut into 2cm strips)

50g x toasted pine nuts

30g x fresh basil

1 x clove of garlic

1/4 x Lemon

30g x grated Parmesan

60ml x olive oil 

Salt to taste


  1. Put a pan of water on to boil and add salt.
  1. When boiling, add the spaghetti and spread evenly, then add the potatoes and beans to the same pot.
  1. Next, grab a pestle & mortar or a food processor and add in the pine nuts, garlic and basil. 
  1. Begin to smash or blitz depending on your equipment.  
  1. When like a paste, add in the juice of your lemon and also the olive oil then continue to work the mixture.
  1. Next add the Parmesan whilst mixing them have a taste, add salt if necessary.
  1. Transfer your freshly made pesto into a mixing bowl.
  1. Check the pasta and potatoes.  (Pasta you can check by taste checking, everybody likes pasta texture differently so check what suits you and put a knife into a potato, if it slides from the knife then that's a good indicator that it's cooked.)
  1. Put the potatoes and beans into a colander to drain but take the spaghetti with some tongs and semi drain naturally before adding it into the pesto (the bit of excess water will loosen up the pesto), add the potatoes and beans and then toss through until the pasta is totally covered.
  1. Grab the pasta and put on to a plate getting some nice height before scattering some more fresh basil and freshly grated Parmesan over the top
  1. Add a drizzle of olive oil to finish.

Click here to download this recipe. 

Black Forest Chocolate Mousse

(For 6 people)


200g x 70% Dark Chocolate

400g x Black Pitted Cherries In Syrup

200ml x Double  Cream

4 x Large Eggs

2 x Tablespoons Golden Caster Sugar


  1. Melt the chocolate in a heat proof bowl over a pan of gently simmering water, then remove to cool for around 10 minutes.
  1. Meanwhile, simmer the cherries and their syrup in a non-stick frying pan on a medium heat until thick.
  1. Whip the cream to soft peaks.
  1. Separate the eggs and add the yolks, with the sugar, to the cream and whisk to combine.
  1. Add a pinch of salt to the whites and, with a clean whisk, beat until super stiff.
  1. Fold the cooled chocolate into the cream, then gently fold the egg whites in with a spatula.
  1. Divvy the Mousse up between 6 glasses or bowls, interspersing the cherries and syrup throughout.
  1. Finish with cherries on top and some grated chocolate.

Click here to download this recipe. 


We'd love to see your versions of these two dishes, please send them to our Twitter - @LPUKOnline and Instagram - @littlepeopleuk for us to retweet and repost. 

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