Nigel Slaters recipes for noodles with breadcrumbs, and panna cotta with passion fruit

In tune with the changeable weather, dinners this week have veered between substantial winter casseroles and lighter, more uplifting dishes. A typical dinner was one of a spicy noodle dish glowing red with chilli followed by a pale and gently flavoured panna cotta. A sort of whip-and-kiss effect that followed that of the week’s see-saw between icy mornings and blissful afternoons with the sun on our backs. I used two hits of chilli for the noodles – a thick, brick-red Korean paste in which to toss the strings of noodles hot from their steaming water and then flakes of dried

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