Chickpea recipes

Spicy chorizo and chickpea salad

Oven-baked chicken with blistered tomato and bacon

Gnocchi recipes

Anchovy, olive and tomato gnocchi

Deboned leg of lamb with herb rub

45 minutes

Egg recipes

Fluffy ricotta and olive-baked eggs

20 minutes

Cauliflower recipes

Cauliflower with anchovy and olives

10 minutes

Aliums

Caramelised onion pissaladiére with anchovies and olives

1 hour

Calamari

Crusty calamari salad

5 minutes

Flattened chicken with caponata

15 minutes

Minestrone with smoked ham rasher

1 hour 10 minutes

Confit of rabbit and green olive in saffron tortellini

overnight for the rabbit + 3-4 minutes for the pasta + 15 minutes for the sauce

Roast vegetable puttanesca with wholegrain penne

Roast vegetable puttanesca with wholegrain penne

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

3 red peppers
2 T olive oil
2 thinly sliced cloves garlic
6 baby marrows
1 T olive oil
1 T olive oil
2 chopped cloves garlic
1 chopped fresh chilli
1 chopped red onion
1 x 400 g can whole tomatoes
1 T caperberries
1/4 cup black olives
6 smashed anchovy fillets
Al dente wholegrain penne

Method

Preheat the oven to 180°C.

Halve red peppers, drizzle with olive oil and scatter over thinly sliced cloves garlic. Roast for 30 to 35 minutes.

Chop baby marrows into chunks and toss in olive oil. Season and roast for 20 minutes.

Place a saucepan over a medium to low heat, add olive oil, chopped cloves garlic, chopped fresh chilli and 1 chopped red onion and fry gently for 5 minutes.

Add can whole tomatoes, bring to a simmer and reduce for 10 to 15 minutes.

Add caperberries, smashed and pitted black olives and smashed anchovy fillets.

Remove the skins from the roast peppers and fold through the flesh, along with the baby marrow.

Season serve on top of al dente wholegrain penne, drizzled with olive oil.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Spicy chorizo and chickpea salad

Oven-baked chicken with blistered tomato and bacon

Anchovy, olive and tomato gnocchi

Deboned leg of lamb with herb rub

Fluffy ricotta and olive-baked eggs

Cauliflower with anchovy and olives

Caramelised onion pissaladiére with anchovies and olives

Crusty calamari salad

Flattened chicken with caponata

Minestrone with smoked ham rasher

Confit of rabbit and green olive in saffron tortellini

Roast vegetable puttanesca with wholegrain penne

Roast vegetable puttanesca with wholegrain penne

Ingredients

Method