ZUCCHINI SAUCE FOR PASTA
Adapted from another Hugh Fearnley-Whittingstall recipe. I have yet to try a recipe of his that I haven't liked.

3 Tbs. olive oil
4 small to medium zucchini, sliced very thin
4 cloves garlic, smashed and minced
a couple pinches of salt
3 Tbs. cream
1/2 c. shredded Parmesan cheese
freshly-ground black pepper to taste

Heat the olive oil and add the zucchini slices and garlic. Salt to taste and cook at a slow sizzle for 30 to 45 minutes, or for as long as it takes for them to get completely soft and cook off almost all their moisture. They should be falling apart.
Add cream and Parmesan and bubble for a few minutes. Grind in some pepper. Stir in freshly-cooked chunky pasta of your choice (it should take about 1/3 to 1/2 lb. dry weight of pasta).

PIZZA SCONES
I think I invented these. If anyone has any evidence to the contrary, let me know! They're really good and I'm very proud of them.

1 1/4 c. all-purpose flour, plus a bit for dusting
3 Tbs. wheat germ
1/3 c. shredded mozzarella cheese
a handful of pepperoni, julienned
2 tsp. baking powder
1/2 tsp. dried basil
1/2 tsp. salt
1 c. heavy cream

Preheat oven to 425 degrees F.
In a bowl, combine flour, wheat germ, cheese, and pepperoni. Toss well, making sure the cheese and pepperoni don't clump. Add the baking powder, basil, and salt and mix well.
Pour in the cream and stir gently with a fork just until a soft dough forms. On a lightly floured surface, knead three times (no more!) and pat into a 7- or 8-inch circle. Cut into six wedges and place on a nonstick baking sheet.
Bake 15 minutes, or until golden-brown. Serve warm.