Curried Pasta Salad
EASIER THAN TAKEAWAY!

Grab a big pot, fill it with water and put it on the stove over high heat. Add a generous pinch of salt to the water – it helps flavour the pasta.

While the water heats up, finely chop your celery stalk. Keep your fingers tucked in like a claw, and go slow. No need to rush, mate.

Finely slice your spring onion. Use the green and white parts. Again, take your time.

Once the water is boiling rapidly (like, really bubbling), add the 250g of dry pasta. Give it a stir straight away so it doesn't stick together. Cook according to the packet directions, usually 8-12 minutes, until it's al dente (a fancy word for 'firm to the bite', not soft and mushy).

While the pasta cooks, grab a large mixing bowl. Add the 0.5 cup of mayonnaise, 1 tablespoon of curry powder, 0.25 cup of sultanas, the chopped celery and spring onion, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

Once the pasta is cooked, CAREFULLY drain it in a colander in the sink. The steam will be super hot, so stand back. Run cold water over the pasta for about 30 seconds to cool it down quickly – this stops it from cooking further and keeps it from clumping.

Add the cooled, drained pasta to the mixing bowl with all the other ingredients. Use a spoon to gently mix everything together until the pasta is completely coated in the creamy curried sauce. Make sure all those sultanas and veggies are spread evenly.

Taste a bit of it. Need more salt? More pepper? A little extra curry powder if you're game? Adjust to your liking. Remember, you're the chef here!

Cover the bowl and pop it in the fridge for at least 30 minutes. This lets the flavours really get to know each other. It tastes even better the next day!