Espagueti blanco (creamy white spaghetti)

Step 1: Bring a large pot of water to the boil with 1 tbsp salt. Cook 1 ⅛ lb spaghetti for 1 minute longer than the packet says, until soft, as Mexican cooks like it for this dish. Save a cup of the cooking water, then drain.

Step 2: Meanwhile, melt 1 ⅜ oz butter in a pan over a low heat and soften ¼ white onion and 1 clove garlic for 4–5 minutes, until translucent but not browned.

Step 3: Tip the onion and butter into a blender with 6 ½ oz cream cheese, 1 cup single cream and ½ cup whole milk and blend until completely smooth.

Step 4: Pour the sauce back into the pan and warm it over a low heat for 2 minutes, just until steaming, with 5 ½ oz sweetcorn if using. Don't let it boil, which is the usual mistake: the cream cheese splits and the sauce turns grainy. Taste and add a pinch more salt if needed.

Step 5: Take the pan off the heat, add the spaghetti and toss until every strand is coated, loosening with a splash of the pasta water if it is thick. Serve warm. Leftovers keep in the fridge for 2 days; reheat gently with a splash of milk until piping hot.