Pie recipes

Spanakopita pie tray bake

1 hour 10 minutes

Butternut recipes

Asian butternut-and-chicken soup with prawn toast

50 minutes

Steak recipes

Whole roast peri-peri rump

1 hour 15 minutes

Seafood recipes

Fish cakes with watermelon salsa

15 minutes

Cauliflower recipes

Baked leek-and-cauliflower risotto

30 minutes

Beans recipes

Chilli con carne-spiced nacho bean bake

25 minutes

Canned food

10-minute tomato sauce

10 minutes

Salad recipes

Quick pickled baby marrow-and-cashew salad

Chicken recipes

Jammy roast chicken

1½ hours

Brinjal recipes

Easy caponata

15 minutes

Asian recipes

Crispy twice-cooked eggs with sambal oelek and herb salad

10 minutes

Great value

Olive-and-caper pasta sauce

25 minutes

Olive-and-caper pasta sauce

By Sam Woulidge

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

¼ cup olive oil
100 g capers, roughly chopped
140 g pitted olives, roughly chopped
5–6 cloves garlic, finely minced
410 g can tomato purée
sea salt and freshly ground black pepper, to taste
500 g penne, cooked al dente

Method

Simmer all the ingredients except the pasta over a medium heat for 6–7 minutes. Serve with the pasta.

Find more pasta recipes here.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Spanakopita pie tray bake

Asian butternut-and-chicken soup with prawn toast

Whole roast peri-peri rump

Fish cakes with watermelon salsa

Baked leek-and-cauliflower risotto

Chilli con carne-spiced nacho bean bake

10-minute tomato sauce

Quick pickled baby marrow-and-cashew salad

Jammy roast chicken

Easy caponata

Crispy twice-cooked eggs with sambal oelek and herb salad

Olive-and-caper pasta sauce

Olive-and-caper pasta sauce

Ingredients

Method