Anchovy recipes

Anchovy-buttered crostini with poached eggs

10 minutes

Roast tomato and ricotta toasts

20 minutes

Vegan recipes

Fresh dragon fruit shakes

Asian recipes

Tempura squid with sweet chilli sauce

5 minutes

Vanilla meringues with plum sauce

10–15 minutes

Gnocchi recipes

Gnocchi with a creamy cider and bacon sauce

15 minutes

Avocado recipes

Chickpea falafel pitta breads on lemony avocado

15 minutes

Tomato and feta bake

10 to 15 minutes, bake for 20 minutes

Chicken wontons

Fish recipes

Pan-roasted fish with smashed tomatoes and green olives

15 minutes

Fish recipes

Crispy vegetable dippers

Gnocchi recipes

Gnocchi with ricotta and anchovies

Gnocchi with ricotta and anchovies

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

2 handfuls of chopped tomatoes
½ cup olives
4 chopped anchovies
2 T capers
200 g ricotta cheese
400 g al dente gnocchi
Olive oil
Crusty bread

Method

Fold handfuls of chopped tomatoes, olives, chopped anchovies, capers and ricotta cheese into al dente gnocchi.

Drizzle with good-quality olive oil and serve with warm, crusty bread.

Cook's note: you can buy ready-made gnocchi or try our recipe for handmade gnocchi with burnt butter and garlic glaze, replacing the glaze with this delicious Italian sauce.

Harissa-rubbed chicken with heirloom tomato salad

Stone fruit burrata salad

Chocolate mousse breakfast dessert

Anchovy-buttered crostini with poached eggs

Roast tomato and ricotta toasts

Fresh dragon fruit shakes

Tempura squid with sweet chilli sauce

Vanilla meringues with plum sauce

Gnocchi with a creamy cider and bacon sauce

Chickpea falafel pitta breads on lemony avocado

Tomato and feta bake

Chicken wontons

Pan-roasted fish with smashed tomatoes and green olives

Crispy vegetable dippers

Gnocchi with ricotta and anchovies

Gnocchi with ricotta and anchovies

Ingredients

Method