Brinjal recipes

Baked brinjal-and-tomato polenta

1 hour

Italian recipes

Squid-ink pasta

30 minutes

Cheese recipes

Three-cheese cannelloni

1 hour

Zucca e funghi al forno (roast pumpkin and mushrooms)

45 minutes

Italian recipes

Crunchy fennel truffle salad

30 minutes

Great value

Sardine-and-raisin fettucine

15 minutes

Risotto recipes

Baked mussel risotto

50 minutes

Citrus recipes

Lemon-braised pork neck with gremolata

4 1⁄2 hours

Chickpea recipes

Chickpea-and-artichoke dip

Italian recipes

Braised lamb shoulder with basil-and-pistachio pesto

41⁄2 hours

Gnocchi recipes

Baked rosemary lamb sausage and spinach gnocchi

45 minutes

Steak recipes

T-bone with parsley-and-walnut salad

10 minutes

T-bone with parsley-and-walnut salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

1 T extra virgin olive oil
2 T-bone steaks
sea salt and freshly ground black pepper, to taste
30 walnuts, toasted and roughly chopped
30 g Italian parsley, roughly chopped
12 Kalamata olives, pitted and chopped
5 anchovy fillets, roughly chopped
1 lemon, juiced

Method

Heat the oil in a heavy-based pan over a high heat. Pat dry the steak using kitchen paper, season, then cook for 3 minutes on each side, or until cooked to your liking.

Remove the steak from the heat and rest for 10 minutes before slicing.

Toss the walnuts, parsley, olives and anchovies and dress with olive oil and lemon juice.

Slice the steak, arrange on a serving platter and serve with the parsley salad.

Browse more steak recipes here.

Cook's note: You’ll seldom find a large chunk of meat in Italian restaurants. Instead, they serve ‘tagliata’ – or sliced steak.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Baked brinjal-and-tomato polenta

Squid-ink pasta

Three-cheese cannelloni

Zucca e funghi al forno (roast pumpkin and mushrooms)

Crunchy fennel truffle salad

Sardine-and-raisin fettucine

Baked mussel risotto

Lemon-braised pork neck with gremolata

Chickpea-and-artichoke dip

Braised lamb shoulder with basil-and-pistachio pesto

Baked rosemary lamb sausage and spinach gnocchi

T-bone with parsley-and-walnut salad

T-bone with parsley-and-walnut salad

Ingredients

Method