There is a fabulous competition to win a kitchen on Philadelphia UK's Facebook page.
I know I entered straight away, would love more worktops to cook on and definitely more cupboards for even more ingredients.
All you have to do is watch the video and answer a very simple multiple choice question.
The video is the one where Nicola Bryans makes her Philly Meatball Pasta
This is a gorgeous dish, a gorgeous savoury and creamy taste too I like it for a fast midweek dish.
Philly Meatball Pasta
300g linguine pasta
6 large sausages (Cumberland sausages are particularly delicious)
1 dtsp sunflower oil
1 large onion, finely chopped
1 clove garlic, thinly sliced
150g Light Philadelphia
2 tsp whole grain mustard
Approx. 75ml beef stock
1 tbsp chopped parsley, optional
Did you know……? It takes 12 Olympic swimming pools full of milk to make all the Philadelphia we eat in the UK each year. Every year we produce as many tubs of Philly as there are people in France. Philadelphia was first made in New York in 1872 and came to the UK in 1960.
Enter the competition here