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2½ hours

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Smooth polenta with Napoletana meatballs

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Anchovy recipes

White anchovy, broccoli and pine nut pasta

10 minutes

White anchovy, broccoli and pine nut pasta

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 T olive oil
3 cloves garlic, crushed
300 g Tenderstem broccoli
1/4 cup white anchovies
50 g pine nuts, toasted
Lemon juice, a squeeze
1/2 cup flat-leaf parsley, chopped
500 g your choice of pasta, cooked al dente
Parmesan grated, for serving
Sea salt and freshly ground black pepper

Method

Heat the oil in a large frying pan. Add the garlic and broccoli and stir-fry for 2 minutes.

Add the white anchovies and toss to coat.

Add the pine nuts, lemon juice and parsley and mix to combine.

Add the pasta and toss to coat, then season and serve with the grated Parmesan.

Cook’s note: Use regular anchovies if you prefer, but use half the recommended amount as they are saltier and stronger.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Seared salmon fillet with roast asparagus and dill tzatziki

Tom yum goong

Chunky Asian tomato and pepper relish with beef strips

Chickpea and spinach frittata

Boerbok rib with tomato bredie

Baked mini-wraps with ham and cheese

Thai crumbed-pork baguette

Prawn and hake pilau

Shaved Gouda and cabbage slaw with cumin seed dressing

Smooth polenta with Napoletana meatballs

Minted spring lamb and vegetable braise

White anchovy, broccoli and pine nut pasta

White anchovy, broccoli and pine nut pasta

Ingredients

Method