Gnocchi recipes

Anchovy, olive and tomato gnocchi

Sugar-and salt-cured beef fillet

Pizza recipes

Herbed tomato-vegetable soup with spaghetti and meatballs

1 hour

Baked creamy tomato with dunking toasts

20 minutes

Roast tomato and ricotta toasts

20 minutes

Upside-down roast chicken with farm-style vegetables

1 hour

Pepper recipes

Roast pepper panzanella with pancetta

5 minutes

Goats-cheese mousse with semi-dried and pickled tomatoes

25 minutes

Fish recipes

Fish in parchment

By Abigail Donnelly

Difficulty Easy

Cooking Time 15 minutes

Ingredients

Fresh hake or a fillet of kingklip
Black olives
Cherry tomatoes
Sliced garlic
Fresh basil
Olive oil

Method

Place a portion of fresh hake or a fillet of kingklip on a piece of tinfoil or parchment paper. Top with stoned black olives, squashed cherry tomatoes, sliced garlic, fresh basil and a drizzle of olive oil.
Season to taste, fasten the edges of the foil or parchment to seal and bake in a hot oven for 15 minutes, or until the fish is opaque and tender but firm. Pour all of the juices and steamed goodies over al dente linguine and enjoy.

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage