\ 1 @ TEX-MEX SW ORN Si KEEP SUMMER GOING! ieccincken Peavns » MALESCRs CHEtStC on crv us FAR eU AY aS aR TT Bel ea BANS LGU Ua. IN| bY PN TTP ‘i Ps THE SOFTEST, SILKIEST TTALIAN MERINGUES EWA TALIG LIKE A SARDINTAN + SABRINA GHAYOUR'S A ahaa ST ALOU a NT CCM YU) EASY way Uea Td PRE erryFRocipe JANINE RATOLIPFE Photograoh ANT DUNCAN, Italian meatball melt 1 HOUR «CHILLING SERVES | ASY SAUCE lve oil ‘arle 3 coves, triny sicad ried chili fakes 1 199 ‘finely chopped tomatoes 2 « 4009 ins balsamic vinegar 1 tbsp ‘sugar {any kn 1 180, pitted black olives 15, ‘capers 2 tsp basil buncn, ton mozzarella 125g bal, siced and cralned fn ktchen panes MEATBALLS, onion 1 Soft white breadcrumbs 759, soakec in 4 tosp mk pork mince 2009, beet mince 2009 pork sausages 2, skinnec parmesan til grated to maa 4 tbsp ‘at-leat parsley ine'y chopped to make 2ibsp ‘ea salt fakes 1 130 ‘clay salt tsp 99 |. beaten TO SERVE ‘cooked rigatoni crusty bread + To make the reaibais, cut the top off the onto, pea! off te skin anc the fist two layers fis gots rid ot ary tough bits). Grate the onion on the coarse sige ofa box grater then squeaze out the excess joe. Measure '3 tbsp ofthe squeezed onion nic a bows * Add ihe ret ofthe ingreceres wih @ ‘900d grind of black pepper, than use clean hard to mix everyting together realy wel Form into 24 meatbals and crilfor a east 20 minutes or untl you want to cook them, * Hoat 1 tsp of olve of in argo, dp, lkded trying pan or shaiow casserole ‘Aas tne meattals in oatcnes ard cook, ‘wing. unt! browned al over. Once browned, scoop cut onto a niet. ‘To make the sauce, acd the gai vo the sere pan wi alitte more ol resdea, and genty 81 for 3-4 minutes. Surin ‘chil Makes and cook for irute, ‘en ad the tomatoes, vineuer and sua ‘Simene (or 15 minutes uri iexered. then ad the meatballs wh the ves and capers. Strand smmer wits on for erother 20 mutes then season and stiri hat the bast ‘Hest the gril to medium, Dot pieces of te rmozzarele allover the pan then side under the afl end cook unt he reese has relied, Scalar over ena bast 10 fh, end serve ith rigatonl end Cusiy breed, Pe SEAMING 86 HLS FATS.36 SAIUHATES 15.35 | ORS 2.56 |SUGAS 11.25. RE .76| PROTE 38.535 /SAT3.45 _Septerer 2020 eavernegazine.conMake the most of tomatoes, sweetcorn, plums, Ccourgettes, beetroot and lamb this month Recipes JANINE RATOLIFFE Photographs LOUISE HAGGER: > . COURGETTE RISOTTO. © sk WITH MINT, LEMON . AND PARMESAN pid % ~ LATE-SUMMER LAMB, TOMATO AND TAMARIND STEW pit ANGELO PORETTI 10 olivernagazine.com September 2PATATAS BRAVAS pia ” i CRUNCHY TEX-MEX-STYLE* ~ - + ‘SWEETCORN SALAD a rE N Se ele yee eLate-summer lamb, tomato and tamarind stew iy 1 HOUR 45 MINUTES. eae SERVES 4 | EASY |) Tamarind paste gives a swaet-saur edge to this soupy stew, Keep the lamb pieces small 50 they ca0k evenly lamb leg steaks 600g, fat trimmed and cut into bite-sized pieces onion 4 large, finely chopped garlic 2 cloves, crushed dried chilli flakes { tsp ground turmeric 1 tsp ‘tamarind paste 2 tbsp runny honey 1 tbsp ‘tomato purée 2 tbsp vine tomatoes (really ripe) 400g, chapped chicken stock 400m! flat-leat parsley 2 hanctul, chopped mint a hanatul, chooped puffy flatbreads to serve + Heat the oven to 200G/fan 180C/gas 6. Putall the ingredients, except the parsley and mint, in a large, heavy liddad casserole, Season and stir well, then put a double sheet of foil under the lid and close it tightly, scrunching the foil around the lid to seal * Bake for 1 hour 30 minutes, then stir in the parsiey and mint, and serve with flatbreads. PER SERVING 323 KCALS |FAT 12.16 SATURATES 5,26]| CARBS 17.56 | SUGARS 15.66 FIBRE 3.76 | PROTEIN 24.26 | SALT 0.96 14 otvemagazna.com September 2020 Courgette risotto with mint, lemon and parmesan ‘50 MINUTES | SERVES 2-3 EASY | vegetable or chicken stock 900m! butter 30g baby courgettes 2009 (about 5-6), thickly sliced on the diagonal olive oil 2 tbsp shallots { fang or 2 round, finely chopped garlic 1 clove, crushed risotto rice 1509 dry white wine a small glass mint hanctul of leaves, chopped Femon ¥, zested and juiced parmesan 20g, finely grated, plus extra ta serve ‘* Keep the stock in a pan on a low simmer. * Malt half the butter in a deep, wide frying pan, Fry the courgettes with some seasoning on both sides until lightly golden. Scoop out and drain on kitchen paper. Wipe out the pan. * Heat 2 thsp of olive oilin the same pan, then gently cook the shallots and garlic for 6-8 minutes or until beginning to soften. Sir in the rice and heat through for a minute. Pour in the wine and bubble, stirring until it evaporates. Add the stock a ladieful at a time, allawing the liquid to ba absorbed before adding more, Keep adding steck until the rice is tender with a tiny bit of bite fet. * Stir in the courgettes and let them heat through fora minute. Add the mint and stir inte the rice with the lemion juice and zest parmesan, remaining butter and a final ladlelul of stock. The risotto should be creamy and oozy rather that stif, so add axtra stock accordingly, Put on a lid and leave to sit fora few minutes, then serve in warm bowls with extra cheese, if you like. PER SERVING (3) 450 KCALS | FAT 19.96 SATURATES 8.76 | CARBS 43.26 | SUGARS 2.36 FIBRE 2.96 | PROTEIN 15.561 SALT 2.16 BIRRIFICIO ANGELO PORETTINO 4 Creamy risatto needs a crisp, light beer, and the fruity notes in this lager-style beer are a good match with the parmesan, Serve chilled for a simple summery meal, AAQVERTISEMENT Enjoy responsibly drimkama FEATURE SE | Patatas bravas 1 HOUR 10 MINUTES | SERVES & ASA SIDE | EASY | 9 Traditionally these =~ potatoes would be deep. fried but we've blanched and roasted them to cut cut the faff of using a deep fat fryer Maris Piper potatoes 750g, pecled and cul inta bite-sized chunks olive oil 5 tbsp onion 4 large, finely chopped garlic 3 cloves, crushed finely chopped tomatoes 4009 tin vine tomatoes 3, chopped Jakes ¥ tsp sherry vinegar 1 tbsp caster sugar 1 isp sweet smoked paprika 1 Isp: ‘flat-leat parsley finely chopped, to serve + Heat a large pan of salted water until boiling, add the potatoes and simmer far minutes. Drain really well then spread out to dry on kitchen paper. * Heat the oven to 200G/fan 180C/gas 6. Spoan & tbsp alive oil on a large, non-stick baking tray. Add the potato and toss to coat. Roast for 40-50 minutes or unt crisp, tuming now and again so they get evenly golden. * To make the sauce, heat 2 tbsp of ailin a pan and coak the onion and garlic gently Jor 15-20 minutes or until soft. Tip in the remaining ingreaients and season. Simmer for 20 minutes until thickened, * To serve, season the patatoes with salt then spoon into a warm serving bowl (or bowls). Spoon over the sauee, sprinkle with parsley an serve, PER SERVING 320 KCALS IFAT 14,96 SATURATES 2.16 | CARBS 39.76 | SUGARS 11.46 FIBRE 6.96 | PROTEIN 5.96 | SALT 0.16 Soptember 2020 otiveagazne.com 15Crunchy Tex-Mex-style sweetcorn salad 20 MINUTES | SEAVES 4 AS e ASIDELEASY | OG Sweet, crunchy, creamy and zingy = this salad is great served as a BBQ side or on its own with warm pittas for scoping. sweetcom 2 cobs or 2 x 165g ting, drained red onion 1, finely chopped garlic ¥4 a clove, crushed limes 2, juiced Romano red pepper 1. diced celery ? sticks, diced ridge cucumber 1 small, diced jalapefios from a jar 1-2 tsp of drained and chopped, plus extra to serve cumin seeds 1 (gp, toasted soured cream 5 tbsp coriander a small bunch, chopped, plus extra to serve feta 100g, crumbled * If using fresh sweetcom, stand the cobs on their ends and run a sharp: knife down ta cut off the kernals. Blanch for 1 minute in boiling salted water and drain well, then rinse in cold water before draining again (tinned oF frozen sweelsorn just needs draining on kitchen paper) + Put the red onion in a large bow with the garlic, ime juice and a big pinch of salt. Toss together and leave for 10 minutes while you prep the rest of the veg. Add the remaining ingredients, apart trom the feta, toss really wall and season. Spread out on a platter and sprinkle over the feta, along with the extra coriander and jalaperios. PER SERVING 217 KCALS I FAT 12.46 SATURATES 6.86 | CARBS 13.56 | SUGARS 7.16 FIBRE 7.1G1 PROTEIN 9.36 | SALT 0.96 16 otvgthacpisne com September 2020 Yi * -mig = Quick beetroot chutney ‘15 MINUTES + MACERATING SERVES 6 | EASY). CS iiss r0at sored on burgers or with grilled salmon or mackerel to cut through the richness. shallots 1 long or 2 round, finely chopped. red chilli 1, finely chopped Fed wine vinegar 2 tbsp easter sugar 2 tsp gherkins diced ta make 4 thsp yellow mustard seeds 2 tsp cooked beetroat 500g, cut into 7 cm dice dill 2 handful, chopped ** Put the shallots, chill, vinegar and sugar in a bowl. Stir and leave for § minutes until the sugar has dissolved, + Add the remaining ingredients, apart from the dil, stir well then laave to macerate for 1 hour. Stirin the dill and serve. PER TBSP 56 KCALS | FAT 0.46 SATURATES 0G | CARBS 0.46 | SUGARS 8.86 FIBRE 2.46 | PROTEIN 2.46 | SALT 0.46 hs Simple plum i f crumble ae 40 MINUTES | SERVES 41 EASY purple plums 12 ripe, stoned and halved ground cinnamon 1 tsp orange 1, zested and juiced soft light brown sugar 100g salted butter 1259, cubed plain flour 1509 porridge oats 259 chopped toasted hazelnuts 5 tbsp clotted cream or ice cream to serve «Heat the oven to 180CMan 160G/gas 4. Put the plums, cinnamon, orange zest and Juice, and half the sugar in a bow! and mix. Put the plums in the bottom of an ovenproof dish that they fit inta snugly and dot 50g of the butter on top, + Fub the rest of the butter inte the flour until it resembles coarse sand. Stir in the remaining sugar, the oats and hazelnuts. Sprinkle this mocture over the plums. Bake for 20-25 minutes or until the juice starts to bubble through the erumble. Serve with clotted cream or ice eream, if you ike, PER SERVING 644 KCALS | FAT 346, SATURATES 176 | CARBS 73.26 | SUGARS 39.66 FIBRE 6.96 | PROTEIN 7.761 SALT 0.66Six of olive’s favourite Italian restaurants share their standout dishes to make at home Recipes JAMIE HALSALL. JAY PATEL and MATT BEARDMORE, BEN TISH, KATIE CALDESI, MASHA RENER and BANCONE CHEFS Photographs VINNY WHITEMAN é C BRAISED LAMB SHANK WITH WHITE BEANS AND GREMOLATA SPICY PORK AND "NDUJA MAFALBE re}, .CACCIUCCO (TUSCAN FISH STEW) BRE E=s-orma is the first restaurant project from the Stafford London hetel and culinary director Ben Tish. It takes its Gl influence from Silly and in aificular the Moorish influences of the island's " Cuisine (narmalondon.com). _ Watermelon, chicory and salty pecorino salad with toasted pistachios and fennel herb _ 30 MINUTES | SERVES 4-6 | EASY |G _ Watermelons are the perfect food for @ hot day fresh; july, vibrant and cooling. They are nature's antidote to the sweltering heal. This salad is one of my favourites, a very simple dish _ that is typical of the way Sicilans put things ther, with seasonal produce at its best. isports me straight back to long surmmer both in Sicily and at home. nelon 1 small } 2 small heads, stalks trimmed, ted and large ones halved vinegar of white balsamic 50/7) achios (preferably green Iranian) 65g 150g, cut into irregular shards wut oil 70m) fronds, fennel herb or dill a hanctul he melon in half threugh the width and aif for another use, Peel the other half kin and the white pith, and than dice the sh into 2om pisces and put in a bowl along th the chicory leaves, seascn with salt and pepper, and mix in the vinegar. ~* Puta trying pan over a medium heat and toss inthe pistachios, dry cocking for a few minutes, tossing, unti| they are fragrant and have started {o release their oll. Season liberally with salt, roughly chop and mix into the watermelon. “© Fold in the necorine and add the groundnut cil and fennel fronds. Briefly mix again and arrange 80 you Gar see all the elements. Serve, PER SERVING (6) 435 KCALS | FAT 25:26 ‘SATURATES 7.96 | CARBS 39.16 | SUGARS 37.36 ~ FIBRE 2.96 | PROTEIN 11.66 1 SALT 0.66Legare was born out of a mutual love of simple, seasonal italian food using British produce whenever possible. Legare is in the new schoo! of London italian restaurants with a menu equally celebrating Italian heritage tomatoes and Engiish oysters. Matt Beardmore was head chef of Teullo, and Jay Patel was general manager of Barrafina, and it was their shared passion ‘or Italian food that led them to open Legare fegarelondon.com), Braised lamb shank " with white beans i and gremolata ‘3 HOURS + OVERNIGHT SOAKING SERVES 4 | EASY LAMB san marzano or plum tomatoes. 4,halved olive oil lamb shanks 4 onions 2, finely chopped carrots 2, finely chopped celery 2 sticks, finely chopped garlic & cloves, finely chopped white wine 300ml chicken stock 1 |iire bay leaves 4 rosemary 2 sprigs BEANS dried white beans 4003 (such as coo0, cannelinior haricot), soaked overnight garlic 6 cloves, peeled bay leaves 2 sage leaves 10-15 olive oil 100m! good-quality vinegar (sich as moscatel or cabernet sauvignon) 2 tbsp (GREMOLATA lemon 1 garlic 1 clove flat-leaf parsley fins'y chopped to make 2 tbsp * Start by soaking the beans, preferably ‘overnight or for at least 6 hours —a pinch of bicarbonate of soda in the water will help to soften them. © Haat the oven to 180Cyfan 160Cygas 4. Put the tomatoes skin-side down in a roasting tin, drizzle with alive ofl and roast 7 a in the oven for 18-20 minutes or until soft, then sat aside to cool, “Heat up a little more olive oil in a larae pan ‘over a high heat, season the shanks with salt, add them to the pan and brown therm all over. Put the shanks into a deep roasting tin or casserole, * Add the diced vegetables to the sane pan that you seared the lamb in and tum the heat ‘down. Gently cook them for 20-30 minutes, sliring frequently, until all the veg is a deep golden brown, If they start to catch, add a splash or two of water and keep stirring, Next add the wine and cook it off for 2 minutes ~ this is important to stop it tasting Leo boozy. Remove the skins fram the tomatoes and discard (no need to be too precious about this), roughly chop and add to the pan with the veg. Add the stock, bay leaves, rosemary and a few grinds of biack Pepper, then bring to the boil. Pour this over the lamb shanks and cover tightly with fail or a lid, Put inte the oven for hour, then remove the lid and cook for a further hour or unti the lamb is very tender, You are aiming far a fairly thick, coating consistency for the sauce, so if t seems a litte thick, add a splash of stock or water. If there is toa much liquid, remove the shanks onto a baking tray and reduce the sauce an tha stove for a few minutes. While the lamb is in the oven, cock the beans, Drain the soaking water from the beans, put them in a pan and cover with cold water, about 2cm above the top of the beans, Add the whole garlic claves to the beans along with the bay, sage and alive ANGELO PORET BEER. MADE FOR PAIRING. Our brewmasters artfully combine 3 hop varieties from around the world to create a beer that inspires new taste adventures. Discover Birrificio Angelo Poretti No. 3. ITALIAN HOPMASTERS SINCE 1877 © BirrificioPorettiUK Discover the range at birrificioangeloporetti.co.uk Enjoy Responsibly for the facts drinkaware.co.ukPOLE Daa iMacs pee ar ae eames rae nets | | | i tt ert Sp wen gertreeneenstapin na DR g VCRGCL amas ida nae sth bl eoGHAYOUR HOUSE CHICKEN KAR! p36 fase a leta eek rcV7 i. tae ey Green hummus 15 MINUTES | SERVES 6-8 easy This is a very aifferant hummus flavour-wise from the traditional variety. | realy love the vibrant colour but the punchy combination of herbs also gives ita unique flavour that pairs well with eruoltés, fettuse leaves and pitta bread, it alse perfect as a filing for sancwiches and wraps, Mostly, though, [lke to alip raw carrots into it, as the sweetness works really well, but then again, for a gic fke me, hummus can always be eaten on its own by the heaped spoonful chickpeas 2 x 400g tins, drained and three-quarters of the brine of 4 tin reserved lemon '¥, juiced, plus more to taste garlic 2 claves flat-leaf parsley 2 small bunch coriander a small bunch tarragon %4 a small bunch, leaves picked tahini 2 tosp sea salt flakes J» tsp pitta bread to sowe nigella seeds 1 tsp to garnish olive oil ** Put the first eight ingredients into a blender ‘with plenty of freshly ground black pepper [if using a food processor you will need to minos the garlic and roughly chop the heros, first) and blitz, adding the reserved brine until smooth * Chock and adiust the seasoning, adding more lemon juice to taste. Serve garnished with the nigella seeds and a drizzle of olive ol PER SERVING 105 KCALS I FAT 46 SATURATES 0.56 | CARBS 9.76 | SUGARS 0.46 FIBRE 4.16 PROTEIN §.56 SALT 0.36 Tomato and peanut salad with tamarind, ginger and honey dressing ‘30 MINUTES | SERVES 4-6 EASY © find myself turning to tamarind as a flavour base more and more these days, It offers the acidity that lamians and vinegav do, but is stil nat remotely as overpowering as either celery salt ‘9 {sp of thase ingredients. Pair it with something alive oil 2 tbsp sweot such as honey, and you sti! get the butter 759 pe Na pi os acidity but ina gentie and weikrounded ‘capacity: Here, it makes the perfect cressing for this simple salad of tomatoes, and the ginger ads another flavour dimension. red onion 1 small, finely chopped baby plum tomatoes 200g, halved salted peanuts 2 hanafus coriander 3 small bunch, roughly chopped DRESSING ginger 7em piece, finely grated olive oll 2 thse tamarind paste (look for an unsweetened one) 1 heaped tbsp light soy sauce 1 bsp runny honey 1 tbsp (see cook's notes) + Mix all the dressing ingredients together in a small bow! with some seasoning. ‘Add the onion and leave to soak for about 20 minutes to soften. * Put the tomatoes, peanuts and coriander in a bowl. Pour over the enion and dressing, and mix together wall, Serve the salad at room temperature. COOK'S NOTES ‘Substitute agave syrup or caster sugar for the honey to make this recipe suitable for vegans, SILK ROAD-STYLE LAMB AND CUMIN PASTA p36 pul biber chilli flakes 2 heaped tsp (s28 cook's notes) labneh 400g (or use greek yogurt strained in a musiin bag overnight = see cook's notes) ready-made crispy onions or shallots a generous handul sprigs, finely chopped * Remove the steak from the fridge an hour before cooking, Put it into a bow! with the mint, garlic power, cumin, celery salt and a generous amount of pepper, anc mix well. Pour in the ofive oil and mix again. Leave to marinate far 10 minutes while you heat a large frying pan aver a medium-high heat. * Add the meat to the hot pan and ook for 1 minute on each side, then transfer toa small plate and season with salt. Tum off the heat and wipe the frying pan with kitchen paper. Return the pan to alow heat and add the butter, Once melted, stir in the pul biber a little until the butter turns red, then remove the pan from the heat *# Spread out the labneh or strained greek yogurt on a large plate. Lift the steak off the plate using a slotted spaon and shake off the excess juices, then arrange on the labneh or yogurt before pouring the spiced butter over the steak, Scatter over the crispy onions followed by the ail and serve immediately, PER SERVING 121 KCALS IFAT 8.36 SATURATES 1.46 | CARBS 7.76 | SUGARS 76 FIBRE 1.66 | PROTEIN 3.16 | SALT 0.56 Marinated steak with labneh, pul er butter and crispy onions PR, so mmuTes | senves 4-6 1eAsy Taking inspiration from the Iskender kebap ‘of Turkey, this dish of marinated steak with Jabneh (or strained yagurt, if you prefer) and put biber butter is a simple yet effective axplosion of flavours. Swipe pillowy flatbread through the yogurt for maximum enjoyment. sirloin steak 450-500g, about 22m thick, trimmed of excess fat and cut into 2'isem cubes dried mint 1 heaped tosp garlic powder 1 ts ground cumin 1 tsp ‘COOK'S NOTES Labneh is a saft cheese made from straining yogurt, You oan buy it ready- made in Middle Eastem grocers, or make similar product by straining grok. ‘yogurt, To make the recipe above, mix 500g of greek yogurt with 1 thsp of sea sat fakes, then spoon into a large muslin- lined sieve, Leave to strain overnight in the fridge. Pul biber are dried, fruity chil flakes with a mild heat, available online and in Middle Eastem supermarkets, PER SERVING 299 KCALS | FAT 316 SATURATES 116 | CARBS 7.96 | SUGARS 0.76 FIBRE 0.86 | PROTEIN 21.86 | SALT 16 STM DTA Recipes adapted from Simply by Sabrina Ghayour £26, Mitchell Beazley).Ghayour house chicken kari ‘2 HOURS SONINWUTES ‘SERVES 4-61 EASY Jhope you find éhis to be useful cuy base = you can substitute the chicken with prawne, or use vegetables suchas cauitlower, squash, courgettes or root vegetables fo make a vegetarian or vegan alternative. vegetable oil 4 tbsp black mustard seeds {tsp fenugreek seeds | tsp cumin seeds 1 tsp coriander seeds 1 tsp cassia bark or cinnamon 1 stick cardamom pods 3, crushed enion 1 large, finely chopped ginger 7"/:0m piece, grated garlic 4 fat cloves, bashed and thinly sliced green rocket or bird's-eye chillies 1-2 small or long red chillies 1-2 large, stalks intact and spit skinless chicken thighs 8 large ground turmeric 2 tsp) tomatoes 4 large, roughly dioed chopped tomatoes 40%0g tin flatbreads or steamed rice to serve Put a large pan over a medium-high heat and add the vegetable oll, Add the mustard, fenugreek, cumin and coriander seeds, the cassia bark and cardamom pads, and fry, shaking tha pan, until the mustard seeds begin to pop. Stirin the onion and fry for a few minutes until it begins to colour and caramelise but without buming. © Add the ginger, garlic and chillies, and briefly stir-fry for a minute or so, then add the chicken, turmeric and a generous amount of salt and pepper, and stir until the chicken is. well Goated In the mixture, Add the fresh and tinned tomatoes, then pour over just enough cold water to cover the chicken. Reduce the heat and gentiy simmer for 2 hours. stirring occasionally to prevent it catching and topping up the liquid with a litle cold water ifit starts to get too dry. © Remove the cassia bark and cardamom pads, then check the seasoning before serving with falbreads or steamed rice. PER SERVING 481 KCALS | FAT 24.16 SATURATES 4.26 | CARBS 16.26 | SUGARS 126 FIBRE 4.71 PROTEIN 29.56 | SALT 0.26 ae ae ms Firecracker prawns 20 MINUTES I SERVES 4 easy 1D J absolutely love prawns and they would most definitely be part of my ideal meal, And the Jarger they are, the more I love them, The first time | made this recipe [ managed to fine! the mast enormous prawns, which mace the finished dish utterly spectacular, But f vecommend only using what is easy for you to get hold of and, yes, if you don't ke the shells, you can use peeled orawns, although .g0 for the very est quality you can find. The sauce is punchy, fery, fruity and aromatic — -overytiing J love, A litte vice on the side or ‘even some bread to mop up the juices would complete the picture. unwaxed oranges 2 olive oil 2-3 tbsp. garlic:4 fat cloves, thinly siiced ginger 10cm piece, finaly grated raw shell-on prawns 8 largo oF 12 small sriracha 3 tbsp marjoram or oregano a generous hanciul of leaves, plus extra to garnish salted butter 25g + Use a peeler to pee! the rind of the oranges, then slice inte thin strips. Squeeze and reserve the juice. * Heat your largest frying pan ora wok over ahigh heat. Once hot, add the olive oll quickly followed by the garlic and ginger, and stir-fry for a few seconds without letting them bum. Add the prawns and toss them in the garlic and ginger. When they begin to Ook (the cooking time will vary depending on the size of prawns you use, but look for them to turn pinkish-white), stirin the range rind strips, then add the sriracha and Grange juice, Stir until the prawns are well coated in the mixture, then season well and add the marjoram or oregano, * Cook the sauce for several minutes, stiring if necessary to avoid the prawns catching, unti itis reduced and tums sticky, and the prawns are cooked through. Stir in the butter and, once melted, turn the prawns ane final time to coat in the sauce before serving immediately, garnished with extra marjoram or oregano leaves, PER SERVING 183 KCALS | FAT 13.76 SATURATES 4.56 | CARBS 6.96 | SUGARS 4.76 FIBRE 1G | PROTEIN 7.56 | SALT 1.66 7 Silk Road-style lamb and cumin pasta :20 MINUTES + MARINATING sol SERVES 4 /EAsy J know this sounds fike a weird combination to be thrown over pasta and it may seem like it's cumin-heavy (which itis), but it really works, and | have won over quite a few sceptics with this recige, moslly because its actually very delicious and satisfying. lamb leg steaks 500g garlic powder 1 tbsp cumin seeds 2 tbsp. toasted and ground dried chill flakes | tsp: ground cinnamon + tsp ground coriander 1 tsp. olive oil 8 thse toasted sesame oil | (sp light soy sauce 4 tbsp oF more ta taste rice vinegar 1 ‘sp tagliatelle 250g butter 503 © Pur the lamb steaks between two layers of baking paper and bash the reat with a meat tenderiser or a rolling pin to flatten and lenderise the meat. Discard the baking paper and thinly slice the lamb into Smm- thick strips. Put in a bow! and add the garlic powder, spices, oils, soy sauce, vinegar and a generous amount of salt and pepper, anc mix tagether well, Cover the bowl and leave to marinate at room temperature for at least T hour. * Cook the tagiiatelle ina large pan of salted, boiling water following pack instructions, then drain the pasta, reserving the cooking water, Meanwhile, heat a wok oF large trying pan over a high heat, Once hot, add the lamb along with the marinade andl cook for a faw minutes until seared all aver, but avoid stiring constantly. Remove the pan from the heat to ensure the meat stays slightly rare and tender, Add the butter and adjust the seasoning, adding more salt, pepper or soy sauce to taste, Add the cooked pasta together with two to three laces of the reserved pasta water and mix well with tongs, adding more of the cooking water to the pasta to loosen, if you like. Serve immediately, no accompaniment needed. PER SERVING 598 KCALS | FAT 34.16 SATURATES 12.76 | CARBS 30.1G | SUGARS 3.36 FIBRE 4.56 | PROTEIN 31,46 | SALT 256 _ Nomoos 1s good news. For those wanting to go meat-free now and again we've got great news. Our new plant-based range is everything we love about meat: without the meat. It tastes absolutely delicious it's got that familiar meat texture, and it's wonderfully succulent. Not only that, our new improved mince recipe is high in both fibre and protein. Its another revolution in naturally tasty food from us, And good moos all round. Available in Waitrose now.fice 0p4osr This month, olive’s Indian cooking expert shares vibrant, spicy salmon all wrapped up in warm homemade flatbreads Recipe MAUNIKA GOWARDHAN Photograph ANT DUNCAN Hariyali fish tikka 45 MINUTES + RESTING + MARIWATING I SERVES 4 EASY Hariyali means ‘green’ and the vivid colour in this tikka comes from the amount of vibrant herbs in the marinade. Using basi gives it 2 refreshingly distinct taste and there are spicy notes irom white pepper and green chilies, Ihave used salmon, although any fir fish would! wark well ginger 2cm piece, finely grated garlic 3 claves, crushed lime juice 1 tsp. ground white pepper \+ tsp neutral oil (such as sunflower or groundnut) 2 tsp skinless salmon fillets 5009, cut into om chunks chaat masala to garnish Fed onion thinly sicaci and tossed vith time juice to serve mango chutney ic serve lime wedges ta servo MARINADE coriander "a large bunch, roughly chopped basil '/: 8 large bunch, roughly chopped green bird's-eye chillies 2-2 garlle 1 clove, roughly chopped garam masala 4 ts0 Time juice | toso- greek yogurt 2 tosp FLATBREADS strong bread flour 220g olive oil 40m) 38 otve nagazine.com September 2020 + Tomake the flatbreads, put the flour, oil and a good pinch of salt in a large bowl. Add 100ml water a litte at a time, kneading to make a soft dough. Caver and leave to rest for 80 minutes. + Knead the dough on a worksurface for a few minutes, then divide into six portions. Roll each out to a thin disc around 18¢m (ft doesn't have to be a perfect circle). * Heat a heavy non-stick frying pan over amedium-hot heat. Heat the grill to high. + Add one of the flatbreads to the pan and -c00k for 2 minutes. Turn and eeok on the ther side for 1 minute, Slide the pan under the gril and keep cooking and turning until charred and the bread has puffed up (traditionally you would do this step over a gas flame holding the flatlread with tongs, but not everyone will be confident enough). Keep wrapped in a cloth or foil while you make the remaining breads + Tamake the salmon, tip the ginger and garic into a bow, and add the lime juice, white pepper and oll. Add the salmon, toss and leave for 5 minutes while you make ‘the marinade. + Put the coriander, basil, green chilies, garlic and 2 tbsp of water in a blender or food processor, and blitz to a smooth paste. ‘Tip the marinade into a bow! and stir in the garam masala, lime juice and yogurt. Add this to the salmon and leave to marinate for 15-20 minutes, Heat the gril to medium-high. Put the salmon onto a foil-ined baking tray. Gril the chunks for 6-8 minutes or untl just cooked and starting ta eaten at the edges, Sprinkle with cheat masala and serve with warm flatbreads, onion, chutney and lime wedges. PER SERVING 647 KCALS IFAT 35.36 SATURATES 6.66 | CARBS 44.26 | SUGARS 1.66 FIBRE 2.56 | PROTEIN 95.46 | SALT 0.26 SPONSORED BY BIARFICO ANGELO PORETT COOK'S NOTES ‘Chaat masala is a spice mix often ‘comprising amchoor (dried mango powder), cumin, coriander, black pepper, ‘dried ginger and salt, and is used a seasoning ~ its available from large ‘supermarkets and Asian grocers. BIRRIFICIO ANGELO PORETTINO 8 The citrussy notes in this saison-style beer wil pair perfectly with this recipe’s herby marinade and hela cut through the richness of the salmon —it also has ‘enough lbody to stand up to the spicing. ADVERTISEMENT Exjoy responsibly deinkaware. FEATURE ee :Spritz in style with these easy recipes Recipes HANNAH GUINNESS Photograph ANT DUNCAN VENETIAN SPRITZ Pour 60m| of Select Aperitivo and 0mi ot sparkling wine into a wine glass or tumbier filed with ice, Adc a spiash of sparkling water, stir gently and garnish with a couple of fat green olives skawared on a toothpick. LIMONCELLO SPRITZ Pour 60m| of limenecello and Gm) of sparkling wine into a wine glass or tumbler filed with lee, Add a splash of sparkling water, stir gently and gamish with a few sprigs of thyme. 40 ottvomagazine.com September 2020 HUGO SPRITZ Pour 30m! of elderftower liqueur or cordial and 120mi of sparkling wine into a.wine glass or tumbier filed with ice, Add a splash of sparkling water, stir gently and gamish with a sprig of mint. CAMPARI SPAITZ Pour €0ml of Campari and 90rn! oF sparkling wine into a wine glass or tumbler filed with Ie, Adda splash of sparkling water, stir gently and garnish with a wedge of orange, MAKES 1 EACH RECIPE: Marigold For a brighter clean Makes washing up a piece of cake Prds, Pores a brand of * Source: IRt, Total UK Market valve sales for the Household gloves category {or the period comprising 52 weeks eneiing 6m 14th September 2019 PS FREUDENBERG*Nduja fennel pastries ‘1 HOUR 15 MINUTES + RISING + PROVING MAKES 10 LA LITTLE EFFORT Making a croissant-style dough at home might seem daunting but it doesn’t have fo be, The basic dough is easy - if you've madeany simple bread dough you'l be comfortable with this, The laminated butter slamentis keot simple by freezing then grating it over the rofled-cut laugh. itis quicker, easier and stil produces a great result CHEAT'S CROISSANT DOUGH plain flour 250g strong white bread flour 2509 easter sugar 2 tbsp fine sea salt 159 fast-action dried yeast 149 unsalted butter 50g, room temperature (for the dough) unsalted butter 250g, frozen (lor laminating) FILLING unsalted butter 25 fennel seeds 1 tosp ‘nduja 150g gruyére 150g, finely grated prosciutto 8 slices sesame seeds 5 tbsp Te make the croissant dough, put the flours, sugar, salt and yeast into a large bow! and mix together so everything is every distributed. Make a wel in the middie and pour in 265ml of lukewarm water and the room-temperature butter. Mix together to form a shaggy dough. Using elther an electric mixer fitted with a dough hook, or by hand, knead the dough untl smooth and elastic = this wil take 7-10 minutes using an 42 oltvenagazine.com September 2020 BAKING Miemenslaer Edd Kimber shares a clever shortcut for making croissant-style dough, then gives it a spicy Italian twist Recipe and photographs EDD KIMBER electric mixer or about 15 minutes by hand, Put the dough in a bowl, caver, and set aside for 45 minutes-1 hour or until doubled in size. Tip out the dough onto a worksurface, press into a flat rectangle and put this onto a baking-paper-lined tray, Cover and freeze for 30-40 minutes or until firm © Remove the dough from the freezer and, ghtly floured worksurface, roll out into a rectangle roughly 45cm x 250m. Take the butter from the treezer and use a coarse Grater to grate the butter evenly over the dough, leaving a 2m border along one of the short edges. Starting from the: uncovered border, roll up the dough int a big sausage, Press the sausage shape alittle fat, cover and freeze for 20 minutes. Remave and roil out as before but into a 40cm x 200m rectangle. Roll up as before, pressing flat betore wrapping and chiting overnight + When ready to make the pastries, prepare the filing. Heal the bx until bubbling, Cook the fennel seeds for 1-2 minutes before adding tna ‘nduja, beeaking up with a wooden spoan Lntl a.smooth paste has formed. Scrape this mixture into a shallow container and chill Unt thickened enough to be spreadable, * Meanwhile, take out the crossant dough and leave it at room temperature for 20 minutes before roling out into. 40cm x 400m square, Trim the edges to make a sharp-edged square. Spread the 'nduja mixture all over the dough, trying to spread it into as even a layer as possible. Sprinkle over the chasse, holding back a litle for the top of the pastries, and then finish by laying on the Prosciutto. Roll up into a tight sausage shape. Use your sharpest serrated knife to cut into 10 sices and put cut-side up onto a couple of baking-paper-lined trays. Sprinkle ona ‘er ina small pan the pastries with the reserved cheese. Cover the pasties and set aside for 1-2 hours or until they are risen and feal puffy when you press the sides. # When you are ready to cook, heat the oven to 190G/lan 170C/gas 5. Brush the sides of the risen pastries with beaten agg and sprinkle with sesame seeds. Bake in the oven for 26 minutes or until golden brown. Cool on their trays to room temperature before serving, These are best served on the day baked but the ros can also be warmed through in the oven to re-erisp the pastry, and they will keep in an airlight container for up to two days. PER SERVING 627 KCALS | FAT 49,66 SATURATES 246 | CARBS 43.36) SUGARS 4.86 FIBRE 2.26 | PROTEIN 14.261 SALT 2.68, »/ STRONG Ab FOCDSTANG EcOnmER INGREDIENT FOCUS - 'NDUJA Niuja is a spicy, spreaclable sausage from Calabria in Italy. Similar to Spanish sobrasada, it is made with pork fat, herbs, spices and a lot of Calabrian chillies, which gives it its heat and vibrant red colour. You can find it in supermarkets but it typically comes in a jar as. looser spread mixed with oil (it can be used in this recipe but you'll need to remove the butter in the tiling). | prefer to use the traditional version stuffed in casings, like a big cured sausage, ‘which can be found at ttallan dls. and online grocers. My favourite comes from Cobble Lane (Cured, an artisan charcuterie company which offers nationwide delivery (cobbletanecured. com).x YOU CAN TASTE WHEN OUR HENS HAVE HAD ROOM TO ROAM WAITROSE & PARTNERS ‘All cur hens eggs are fine range. Selected stores, Subject zo availabilty, Minimum online spend applies,_ GET IT RIGHT LAN (heRINGue Re a Follow these simple steps to guarantee the | softest, shiniest, silkiest Italian meringue < Recipe ADAM BUSH Photograph MIKE ENGLISH Italian meringue differs from French meringue ~ the recipe most home cooks will be familar with ~ because the sugar is frst melted into a syrup before being addad to the egg whites. Because the hot syrup cooks the egg whites, it results in a rauch more stable soft meringue thal is ideal to use as a buttercream for decorating cakes and nastrias, to make crisp meringue nests or even to level Up a homemade ice cream ——— S10pS Th Succes When whisking egg whites it's important to follow certain rules. Be careful when separating the whites from their yolks, as any escaped yolk will prevent the whites from reaching stiff peaks. Also ensure that all of your equipment is very clean ~ any dirt, moisture or ail could also prevent the whites from achieving stiff peaks. hana Heat the sugar syrup slowly, until the sugar is fully dissolved into the water, before turning the heat up. If it's not fully dissolved it could crystalise and you'll need to start again. It’s important to take the sugar syrup up to 120C before adding to the egg whites (use a sugar thermometer) = it will ensure the egg whites are fully cooked out (so the meringues need no further cooking), as well as maintaining a strong structure once cooled. One of Italian meringue’s best properties is that it can be made several hours before use - taking the sugar to the correct stage and whisking it into the egg makes it extremely stable, preventing collapse, so you can make it ahead and keep it at room temperature until use. 46 oftveriagazne.com September 2020 Lisa How you add the sugar syrup to the egg whites Is also important. It needs to be added in a thin, steady stream, while whisking, to ensure it Is evenly distributed throughout the mixture and also doesn’t coo! too much before it's added, Pour it in tao slowly and the syrup will thicken and harden, which may leave sugar clumps; or too fast and it wont be fully incorporated into the mix and it could create lumps or even cause the mixture to lose its stiff peaks. Also, avoid pouring it directly onto the beaters as this will fling the sugar syrup to the edge of the bowl and prevent it from being incorporated property or could even seize the beaters themselves. Once all of the sugar syrup is in, continue to whisk the mixture until it tums into the shiniest, silkiest meringue you've ever made. Be careful not to over-whisk, however, as the mixture can bogin to trap air making it voluminous like marshmallow but no longer smooth, Italian meringue ‘25 MINUTES I NAKES 6 MERINGUES | EASY egg whites 3 caster sugar 170g + Whisk the eag whites using a stand mixer with a whisk atlachment, or electric beaters in @ large bow), untl they form stiff peaks. «Put the sugar into.a small pan with 4 tosp of water and put aver a low-mecium heat, swirling the pan gently until the sugar is dissolved. Turn up the heat and simmer until it reads 1200 on a sugar thermometer: = Remove the syrup from the heat and tum on the whisk. Slowly and steady pour the hot syrup into the bowl, avoiding pouring directly onto the beaters. Turn the bowl, if using electric beaters, to ensure all cf the 899 white is Incorporated with the syrup. * Once all af the syrup has been incorporated, continue to whisk the mixture for 2-3 minutes unti thick and shiny. PER MERINGUE 120 KCALS | FAT OG SATURATES 06 | CARBS 28.36 SUGARS 28.90 FIBRE 0G | PROTEIN 1.76 | SALT 0.16 HOW TO USE ITALIAN MERINGUE * Make crisp meringues Heat the oven to 170G/fan 150C/gas 8. Pipe or spoon six individual meringues onto baking- paperlined trays, put into the oven, turn down the heat to 150Cilan 130C/gas 2 and cook for 40 minutes. Tum off the oven and leave in the oven for 1 hour. Move ta cooling racks to cao! completely * Italian meringue buttercream Once the meringue mixture has cooled to Just-warm, gradually add 125g of softened unsalted butter in cubes, only adding the next cube after the previous ‘one is fully incorporated. Use the buttercream to ice cakes and bakes. * Ice cream Halve the recipe above and follow as nomal. Once cooled, mix with 200m af whipped double cream, then stir in flavourings such as fruit or lemon urd, and tip into a cinglim-tined loaf tin, Freeze and slice. * Tart topping Pipe onto lemon-curd- filed pastry cases and blowtorch for a caramelised marshmaliow finish, coon -48 olivemagazine.com September 2020 Np Sweet and sour ch HOUR) SERVES 4) EASY Jlova.a good Takeaway’, This gish is easy to cook at hame and the bonus is that you ‘snow exacily what's going inta your foad. You can control the fat and sugar, anc! it will Jaste fresher than any takeaway ve Jenjoy mine with rice or noodles. nilli chicke clive oil 1-2 tbsp ‘skinless chicken thigh fillets. 500g, diced red onion 1, diced red pepper |, sliood green pepper |, sliced garlic 3 cloves, crushed ‘ginger a thumb-sized piece, finely grated red chilli 1, deseeded and finely chopped chicken stock 400m, just-bolled if cooking ‘on the hob (cr 200m! if using the slow cocker) ‘soft light brown sugar 309 tomato ketchup 4 tbsp apple cider vinegar 2 tbsp -corflour | isp ‘soy Sauce 1 thsp ‘spring onion 1, sliced (optional) * Heat the oil in a heavy-based casserole aver a medium heat. Cook the chicken for 4 minutes or until golden, * Add the onion, peppers, gar, ginger and chill, and cook for 1-2 minutes. Add the stock, suger, ketchup and vinegar. then give it a good sti, Puta ld on, reduce the heat to low and ook for 45 minutes, * Whisk together the cornflour and 1 thsp of water in a small bowl, then add to the pan, stiring until thickened, Just before serving, add the soy sauoe to taste, then sprinkle over the spring onions, if using. SLOW COOKER Follow step 1 as above, then transfer the chicken to a slowr oooker, ‘along with the onion, gatic, ginger, oni, 200mi of stock, sugar, ketehup and vinegar, Put on the lid and cook on the low setting for 6 hours. Add the peppers and cook for a further 30 minutes, then folaw step 8 as above. PER SERVING 283 KCALS | FAT 9.46 ‘SATURATES 1.96 | CARBS 16.66 | SUGARS 166 [FIBRE 2.46 | PROTEIN 29.86 | SALT 1.76 »w-roasted tomato d harissa tartine 55 MINUTES | SERVES 4 EASY Slow-cooked tomatoes (spiked with a few herbs and gariic) are a favourite of mine. Something magical happens inside the oven — the tomato flavour intensifies ten-fold to the point where it almost jammy. [love the creaminess of the burrate, wich i similar to fresh mozzarella, but you can't find it then you could use cream cheese or even some smashed avocado. plum tomatoes 6 large and ripe, halved garlic 1 clove, crushed thyme sprigs, leaves picked, plus extra to serve olive oil + tsp burrata + bal sourdough 4 thin slices, toasted rose harissa or regular harissa 2 tbsp * Haat the oven to 160C/fan 140C/gas 3 and line a baking tray with baking paper, * Put the tomato halves in a bow with the garlic, thyme and alive oi, then season ~ tass to make sure the tomatoes are wrell coated. Scatter over the lined tray, cut-side up, and roast in the oven fer 45 minutes 1 hour * To serve, spread the burrata on the toast then spaon on same of the harissa. Top with the roasted tomatoes, then sprinkle over a little more thyme to serve, SLOW COOKER Put the tomato halves in your slow cooker, along with the garic, thyme and ove ol, then season, Toss to make sure they are well coated, then make sure they're all cut-sicle up, Puton the fie and cook on the high setting for 2 hours, Then follow step 3 as abave, PER SERVING 281 KCALS | FAT 18.6 SATURATES 6.66 | CARBS 25,66| SUGARS 8.46 FIBRE 9.86 PROTEIN 6.26 | SALT 16 September 2020 olivemanezine.cam 4940 MINUTES | SERVES-4 | EASY Peppers are incredible. Their sweet flavour and soft texture when roasted pats beautifully with pretty much any ingredient combination. I've used fory harissa in the couscous and chickpea stufing, but the best thing about this recipe 's that it can be easily tweaked ~ try adding some extra veg, hat-smoked salmon ov chorizo. | always serve these with a crisp salad dressed with a sharp vinalgrette. I you have any couscous mixture felt Ovex, ‘have it for lunch the next day. red peppers 2 large or 4 small, halved couscous 150g vegetable stock 300m, just-toiled chickpeas 400g tin, drained and rinsed feta 100g, crumbled, plus extra to serve SunBlush tomatoes 100g, roughly chopped green olives 50g, chopped Temon J, juiced olive oll 3 then coriander chopped to make 2 tbsp. plus extra to serve rose harissa 1 tosp * Heat the aven to 200G/fan 180C/gas 6. Pul the peppers on a baking tray, cut-side up, Roast in the oven for 20 minutes or until starting to soften. * Meanwhile, put the couscous in a heatproof bowl and pour over the stock. Caver the bow! and leave to stand for 5 minutes. Use a fork to fluff up the couscous, then stir through the chickpeas, feta, tomatoes, olives, lemon juice, olive oll, conander and harissa, Season, Take the peppers aut of the oven and fil with the couscous miclure, Return to the oven and roast for a further 10 minutes. Serve with a little extra feta and coriander. SLOW COOKER To cook ina slow cooker follow step 2 as above, then fil the halved nappers with the couscous mixture. Put them into your slow cooker and put the lid on, then cook on the low: setting for 6 hours. Then serve with the extra feta and coriander. PER SERVING 494 KCALS | FAT 19.26 SATURATES 5.46 | CARBS 55.56 | SUGARS 17.16 FIBRE 12.96 | PROTEIN 18.36 | SALT 1.66 Be ee a ecunst ia 1 HOUR SERVES 4 | EASY Fish and cheese isn't usually a good flavour combination, but I'm ioving this recipe. I've macie the cream cheese topping ihat bit more exeiting with punchy peste and salty olives, Either make your awn pesto or use @ good-quality shop-bougiit version. new potatoes 500g red onions 2 sinall, quartered red pepper 1, cut into sices green pepper 1, cut into 8 slices olive oll 1-2 tosp. soft cheese 1000 large non-stick baking tray and roast in the ‘oven for 30 minutes or until the onions and peppers have started to sotten, and the potatoes are turning gaiden. Meanwhile, make the pesto. Put the basil into a food processor or blender along with the pine nuts, garlic, lemon juioe andi cil, Blend until yau have a loose consistency, then add the parmesan and sti through. Season and set aside. Mix the soft cheese with the olives and 2 tbsp of the pesto in a small bowl, then spoon on top of the salmon filets and sprinkle over the breaderumbs. * Remove the tray from the oven. Add the COOK a —_ SLOW COOKER Hate the potatoes Jengthvays and put in your stow cooker with the of, onions, peppers, tomatoes and some seasoning. Mix wel, put on the lid and cook on high for 3 hours, string occasionally, Next, follow steps 2-3, Put a sheet of baking paper on top of the vegetables, then put the salmon filets on fop of the paper —this well help you lft the filets out when it comes to serving. Put the lid back on, reduce the heat to the iow. setting, and 000k for 2 hours ar until the salmon is cooked through, salmon and cherry tomatoes, then return to PEA SERVING 766 KGALS | FAT 47.16 the oven to cook fora further 12-14 minutes SATURATES 11.36 | CARBS 36.86 | SUGARS 10.46 ‘or unt the salmon is cooked through, FIBRE 6.76 | PROTEIN 45.46 | SALT 1.46 green olives 1003, pitted and very finely chopped skinless salmon fillets 4 breadcrumbs 50g cherry tomatoes on the vine 150g CLASSIC BASIL PESTO basil large bunch pine nuts 69g, toasted garlic 4a clove, crushed lemon ¥5, juiced olive oil Som! parmesan 50g, finely grated * Heal the oven to 200C/an 180G/ a8 6. Boll the potatoes in a large pan of salted, boling water for 8-10 minutes or until tender. Drain, have lengthways then put into a bow! along with the enions and peppers. Drizzle with the oil, season, then toss to coat. Scatter aver a1 HOUR | SERVES 4 | EASY | Thre secret to great puttanesca is lang and gentle cooking, which makes il perfect for the slow cooker, Don't be seared of including anchovies in this alsh — they melt away into ithe sauce, leaving an neredibie savoury favour behind, You can use dried or fresh pasta instead of courgetti noodles. 13 8, drained in olive oil 4 tbsp flakes 1 tsp garlic 4 cloves, crushed ‘capers 2 tbsp, drained and rinsed tomato purée 1 heaned thsp chopped tamatoes 4009 tin vegetable stock 300m, just-boiled if cooking on the hob (or 200m! if using the slow cooker ‘oregano 3 tbsp of Jeaves or 1 tbsp dried oregano courgettes 4 large (about 500g) ut with a spiralizer or julienne peeler black olives 100g, pitted and halved to seve flat-leaf parsley a hancful, chopped to serve 52 otlwemagarine.com * Heat a large pan over a low heat, then 00k the anchovies, 3 tbsp of the oil and the chill flakes for 8-4 minutes or until the anchovies have almast melted into the oi Add the garlic and capers, and cook for 3 minutes. Stir thraugh the tomato purée and 00k far @ couple af minutes, then add the chopped tomatoes, stock and oregano, Bring to @ simmer, then put on a lid, leaving a very small gap to allaw the sauce to reduce. Cook for 40 minutos before seasoning. * Heat the remaining tbsp of oil in a large frying pan over a medium heat. Cook the courgette noodles for 1-2 minutes. To serve, toss the courgette neodies through the sauce, then finish with the olives and chopped parsiey. 30 MINUTES | SERVES 4 | EASY’ iknow why baked eggs have become so popular secently = it because they're versatile and delicious, Whether yau serve them with tomatoes in a ramokin or, as in this case, with loads of green geod breakfast wil never be the same again. This energy-boasting reoipe will definitely set you tip for the day. spring greens 20109, shrecided kale 100g, shredded butter 259 olive oil 1-2 tbsp spring onions a bunch, sliced green pepper 1, diced frozen peas 150g eags 4 feta 809, crumbled red chilli %2, deseeded and diced dill chopped ta make 2 tbsp smoked paprika % tsp toasted sourdough o flatbread to serve ®* Wilt the spring groens and kale in a k pan set over a medium heat along with the butter, then remove from the pan. Carefully squeeze out any liquid and set aside. * Drain off any liquid from the pan, then add the oil and allow it to warm up over a medium heat. Gently fry the spring onions, pepper and peas fry for 3-4 minutes, Retum the greens to the pan, season and mix wal. Make four wells in the mixture, then crack an egg into each. Cover with a lid and cook for 8-10 minutes (or 15-20 minutes if following the slow-cooker method below), until the egg whites are 3 Sprinkle over the feta, chill, dil and paprika, then bring the pan straight to the table for everyone to enjoy with toast, ‘SLOW COOKER Put the anchovies, chill lakes, garic, capers, tomato purée, ‘chopped tomatoes, 200m) af stock and ‘oregano into a slow cooker. Stir wel, put 1 the lid and cook onthe low setting for Ghours. Then folow steps 2.2.38 above. PER SERVING 248 KCALS | FAT 19.56 SATURATES 2.86 | CARBS 9.96 | SUGARS 7.36 FIBRE 466 | PROTEIN 6.36 | SALT 2.16 SLOW COOKER Grease the slow cooker with a litle oil or cooking spray, Follow step as above. Put the wilted greens, spring onions, pepper and peas into a slow ‘cooker, then season and stir wel. Put on the lid and cook on the high setting for 2 hours. Then follow steps 2-4 as above, PER SERVING 304 KCALS | FAT 21.66 SATURATES 8.66 | CARBS 6.56-| SUGARS 6.45 FIBRE 6.7G | PROTEIN 15.76 | SALT 0.96katsu curry ‘HOUR 10 MINUTES | SERVES 4 | EASY | OD Katsu curry is usually a breaded chicken escalope fied until crisp, then covered in a sweel-and-spicy Japanese curry sauce. My veggie versian heroes the hurdle aubergine (which is baked, not fied). You can't recreate this crispy element Jina slow cooker, 80 use the oven instead. olive oil for the baking sheet plain flour 50g eggs 3, beaten panko breaderumbs 100g aubergines 2 medium, siced into Jem-thick slices cooked basmati rice to serve spring onions sliced, to serve GURRY SAUSE olive oil 1-2 tbsp) carrot 1, finely dicad onion 7 large, finely diced garlie 4 claves, crushed 54 olivemagazine.com September 2020 ginger a thumb-sized pisos, finely arated plain flour 1 heaped thsp medium curry powder 1 heaped thsp garam masala 1 heaped tsp ‘vegetable stock 7D! if using the hob (or 500m! if using a slow cooker) runny honey 4 tsp soy sauce 1-2 tooo cornflour | 159 (slow cooker ny) Heat the oven to 200G/fan 180G/gas 6 and oil a baking sheet. Start with the sauce. Heat the oil in a large pan over a medium heat. Cook the carrot and onion for § minutes until softened. Add the garlic and ginger, and cook for 2 minutes. Next, add the flaur and spices, and cook for 2 minutes, stining. Pour in the stock and simmer for 15-20 minutes, stiring regularly, unti the sauce has thickened to a gravy. ‘Add the honey and soy sauce to taste. +f you tke a smoath sauce, pass it through a fine-mesh sieve or biitz with a handheld blender for a silly finish. Keep warm, * Pur the flour into a wide, shallow bowl; the beaten eggs into 2 second wide, shallow bow; and the breaderumbs into a third wide, shallow bowl. Gover the aubergine slices first in flour, then egg, then breadcrumbs. Put on the olled baking sheet and bake in the oven for 30 minutes, turning halfway. * Serve the crisp aubergines with a portion of fice, same curry sauce and a sprinkling of spring onions. SLOW GOOKER Put the cuny sauce ingredients (except the oll and comfour) into your stow cooker, Put on the id and ‘900K on the high setting for 3 hours. To thicken the sauce, whisk together 4 tsp water and the comffour in @ bow, then stir through. Then follow steps 1, 3, 4 and 6, PER SERVING 395 KCALS | FAT 12.96 SATURATES 2.46 | CARBS 516 | SUGARS 14.16 FIBRE 9.86) PROTEIN 13.86 | SALT 1.46 Recipes adapted from Cook Stow: Light and Healthy by Dean Edwards (£16.99, Hamiyn) Filippo pout P Ce aoe eee eae ee en ees ed Goa nec recat ected mute! ae a oh ai paca sentient pated tpett HO Ce tees cues dl ear ccua Roce ou eRe ga cg His signature. Our promise.ADVERTISEMENT FEATURE Tne PERFECT COM If you're used to always pairing wine with your food, why not try Birrificio Angelo Poretti’s range of distinctive, palate-cleansing beers — each the perfect match to a delicious homemade meal Poretti travelled the length and breadth of Austria, Bohemia and Ba best beverage he could find, left such a strong impression on him that he threw himself straight into brewing his own beer when he returned home t0 northern Italy. ‘Of course, lot has changed since then, but Angelo’s unwavering commitment and desire t0 create quality, authentic beer continues. 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Made with only the finest ingredients, each beer is named after the number of hops incorporated in the brewing process — Birrificio Angelo Poretti No 4, for example, features four kinds. So, whether you prefer to go for one of its light-bodied lagers ora fragrant and fruity saison, try a Birrifici Angelo Poretti with your next meal to discaver just what a perfect match it can be. Enjoy responsibly NI COOK a REALTA KICKS Six vibrant and healthy recipes including sweet potato and lentil curry, and chipotle chicken lunch wraps Recipes ADAM BUSH (Photographs MIKE ENGLISH SWEET POTATO AND LENTIL CURRY sé AIGH FIBRE HIGH PROTEIN LOW CAL LOW FAT LOW SALT LOW SUGAR Ingredients listed as serving suggestions are not included in the nutritional anaiyeisSweet potato and lentil curry 50 MINUTES | SERVES 4 |EASY | © vegetable oil 2 tsp red onion 1 |arge. finely chopped garlic ¢ claves, crushed ginger a thumb-sized pieoe, finely grated curry leaves 6 tresh ar dried (aptional) ground cumin 2 tsp ground coriander 2 sp ground turmeric 1 tsa sweet potatoes 2 mecium (about 5009), cut into chunks red split lentils 75g low-fat coconut milk 400m! tin vegetable stock 400m! coriander 4 handiul of leaves lime 1, wedged ++ Heat the oil in a lange pan over a medium heat ancl cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened, Add! the garlic, ginger and curry leaves, itusing, and cook for 2 minutes, Add in the spices and cook for 1 minute. Stir in the sweet potato and lentils, then add the coconut mik and stock. Stir well, bring to the boll, then simmer for 15-20 minutes, adding a splash of water if it's getting dry, until the potatoes and lentils are cooked through. Season. ‘Serve in bowls with coriander and the remaining onion on top, with lime wedges for squeezing over, PER SERVING 314 KCALS | FAT 10.66 SATURATES 6.66 | CARBS 42.16 | SUGARS 15.26 FIBRE 7.86 PROTEIN 6.86 | SALT 0.46 Po) TAC = UNNCONINNEA HO UAGNSU Ss UN NISO Bursting with beneficial bacteria, miso is a traditional Japanese seasoning made by fermenting beans with koji, & fungal culture (Aspergillus ——! oryzae). Rich in minerals such a iron, calcium and phosphorus, as well as stress-busting B vitamins, miso adeis a delicious umami flavour to a dish. We have used the swester, milder white miso to compiernent the salmon in our recipe. 58 omvemagazine.com September 2020 NIGH PROTEIN LOW SALT Miso salmon. '35 MINUTES | SERVES 2 | EASY brown basmati rice 1003 skinless salmon fillets 2 pak choi 2, quartered lenathways sugar snap peas a handful baby corn a handful spring onions 2, thinly sliced SAUCE white miso 1 tosp Fice vinegar 1 tsp ginger a thumb-sized piece, finely grated garlic 1 clove, finely grated + Cook the rice in ightly salted boiling water following pack instructions, then drain well ** For the sauce, whisk together all of the ingredients with 100ml af water, ‘+ Heat the gril to high and neat a non-stick oven-proo! frying pan aver a medium-high heat, lightly ail and season the salmon filets than cook on one side for 2 minutes until crisp. Tum, remove from the heat and pour over the miso sauce, Put under the gril for 2-3 minutes or until the salmon is crisp and ‘the sauce reduced and bubbling, + Meanwtile, cook the pak choi, sugar snap and baby carn in a large pan of bolling water until just tender, then drain well * Divide the rice and veg between two plates then add the salmon, spooning over any sauce. Sprinkle with spring onions to serve. PER SERVING 585 KCALS | FAT 23.96 SATURATES 4.5G | CARBS 46.96 | SUGARS 8.16 FIBRE 5.36 | PROTEIN 42,96) SALT 0.76 Nicoise salad bowls ‘HOUR | SERVES 4 | EASY | (21 ‘Charlotte or baby potatoes 500g, halved spray oil green beans 250g ‘eggs (we used Clarence Court Burford Browns) 4 large red onion 1, thinly sliced cherry tomatoes 2009, halved Little Gem lettuce 1, shredded tuna in spring water 2 x 160g tins, drained capers 2 tbsp Kalamata olives a large handful, pitted chives finely chopped fo make 3 tbsp DRESSING dijon mustard 4 tbsp. lemon 1, juiced runny honey 1 ts0. extra-virgin olive oll 2 tsp + Heat the oven to 200Gifan 180G/gas 6. Cook the potatoes in a lange pan of lightly salted water unti just cooked, then drain well. Tip into a bow/ with some seasoning and spray with oll, and toss Until well costed Tip onto a non-stick baking tray and roast for 20 minutes, tossing hatfway, until gaiden. * Meanwhile, bring a large pan of lightly salted water to the boil and blanch the green beans for 2 minutes until tender. Scoop out and run under cold water untii completely cold, In the same pan, carefully lower in the eggs and simmer for 6 minutes 30 seconds, HGH PAOUEIN LOWE CAL LOM EAL LOW SALT then drain and run under cold water unt cold. Peel and halve, = To make the dressing, whisk together all Of the ingredients with some seasoning and 1 thsp of water. ** Arrange the potatoes, eggs, beans, red onion, cherry tomatoes and lettuce in shallow bowls, topping with the tuna. Top with a few capers, olives and a sprinkling of chives, Drizzle over the dressing to sere, PER SERVING 303 KCALS-| FAT'8.76 SATURATES 2.1G | CARBS 26.56 | SUGARS 9:30 FIBRE 7.26 PROTEIN 25.96 | SALT 0.76 September 2020 aiyemagezine.com 59Cumin-crusted steak salad 35 MINUTES | SERVES 2 | EASY | corn on the cob 2 sirloin steaks 2, fat wel trimmed vegetable oil 2 tsp ground cumin 1 tsp red pepper 1, chopped red onion 1, thinly siced Little Gem lettuce 2, cut into bite-sized pieces dijon mustard { tsp white wine vinegar 2 thsa olive oll 2 tsp. + Bring a large pan of water to the boi and ‘cook the corn on the cob for 3 minutes or until just tondor. 60 offvemagazine.com September 2020 13700220 HIGH PROTEIN LOW EAL LOW FAT LOW SALT * Heat a non-stick frying pan over a high heat. Coat the steaks in the ail then season wall and coat in the ground cumin. Cook for 2 minutes.cn each side, move onto a plate ta rest, than slice, Add the corn an tha cob to the pan, turning regularly for 5-6 minutes or until lightly charred. ** Mix together the pepper, onion and lettuce. Ina small bow, whisk together the mustard, vinegar and oll with a litte seasoning, then pour over the salad ingredients. * Serve the salad with the charred corn and steak on top, 48 well a8 any resting juices drizzled over, PER SERVING 376 KCALS | FAT 15.26 SATURATES 4,56 | CARBS 18.16 | SUGARS 116 FIBRE 7.1G| PROTEIN 28.1G | SALT 0.56 Chipotle chicken lunch wrap 35 MINUTES | SERVES 21 EASY Perfect for wrapping up and taking with you for @ workday lunch. chicken breasts 2 snail chipotle paste 2 tbsp red cabbage ¥, shrecided spring onions 2, thinly sliced lime 4, juiced baby spinach 2 handfuls coriander 2 large handiul, chopped ‘tortillas wraps 2 large low-fat soured cream 2 tsp. pickled jalapenos 2 tbsp, chonped Tabasco to serve * Heat the oven to 200G/fan 180G/ ges 6. Coat the chicken breasts in the chipatie paste, season and put onto a non-stick baking tray. Put into the over for 20-25 minutes or until cooked through, Rest on the tray for 5 minutes, then slice and toss with any juices from the tray. * Meanwhile, mix the cabbage with the spring onion, season and add the lime juice, Massage with clean hands, then stirin the spinach and coriander. * Lay a large sheet of foll on a chopping board with a tartila.an top and spread over the soured cream. A third of the way up the tortila, lay @ horizontal layer of half the chicken, put half of the slaw mix on top and finish with jalapenos and a splash of Tabasco, if you tke, Fold each of the sides of the tortila in, than use the foil to help you roll the tortila, round itself— squeezing to enclose, then seal the foi, Repeat with the remaining tortila and ingredients. Cut each in half to serve. PER SERVING $29 KCALS | FAT 8.16 SATURATES 3.1G | CARBS 25.46 | SUGARS 56 FIBRE 4.36 | PROTEIN 36.96 | SALT 1.56 HIGH PROTEIN LOW CAL LOW FATCOOK Chorizo, greens and bean ‘45 MINUTES I SERVES 2 \EASY olive oil 2 tsp) chorizo 75g, skinned and chopped onion '%, finely chopped garlic 2 claves, ‘inely chapped sweet smoked paprika 2 tsp. cannellini beans 400g tin, drained and rinsed cherry tomatoes 4009 tin kale 2 large handiuis frozen peas 759 62 otvemagazine.com September 2020 red wine vinegar 1 tusp flat-leaf parsley a small bunch, roughly chopped Heat the olive of in a large pan or casserole over a medium heat, and cook the chorizo for 5 minutes, stirring, unti the oil has turned red and the chorizo is crisp. Scoop out onto a plate, Add the onion te the pan with a pinch of salt and cook for 6-7 minutes or Until softened, Add the garlic and paprika and ¢o0k for 2 minutes. Add the beans and tomatoes, along with 100ml-of water and the chorizo, and simmer gently for 15 minutes. Stirin the kale and frozen peas with 100m! ot water, and ogok for a few minutes until just cooked, then season and stir in the vinegar * Divide between boinés and top with the chopped parsley. PER SERVING 420 KCALS | FAT 17.26 SATURATES 5.46 | CARBS 34.36 | SUGARS 13.86 FIBRE 15.66! PROTEIN 246) SALT 1.56 HIGH FIBRE NIGH PROTEIN LOW CAL Who doesnt love a fruity, creamy cheesecake? From the first stir to the bis reveal, Blackberry crumble cheesecake 45 MINUTES + CHILLING | SERVES 10-12 ‘ALITTLE EFFORT butter 100g, melted, plus extra for the tin Hobnob bis cuits 250g, broken up CRUMBLE TOPPING oats 405 plain flour 1 tbsp butter 1 tbsp granulated sugar 1 tbsp hazelnuts choppad ta make 2 tbsp CHEESECAKE FILLING Dr. Oetker White Chocolate 1009, broken into chunks Dr. Oetker Gelatine 1 sachet soft cheese 500g, room temperature double cream 280m Dr. Oetker Madagascan Vanilla Bean Paste 2 tsp BLACKBERRY SAUCE blackberries 4009 Dr. Oetker Ground Arrowroot | sachet icing sugar 1009 caster sugar 309 * Heat the oven to 180C/tan 160C/gas 4. Butter and line @ 23cm Ioose-bottomed tin with baking paper. Blend the broken bisouts to a fine crumb in a food processor, Add the melted butter, than briefly blend to combine. Press the mixture into the base of the prepared tin and bake for 10 minutes. Set aside to cool * Ona baking-paperiined tray use your fingers to rub all the crumbleingredients together ta make arough mixture, Spread the crumble out evenly and bake for 10-15 minutes or until golden brown, turning hallway. Cool and store in an airtight container unti ready to serve, # To make the filing, malt the white chocolate chunks in a heatproot bowl put over a pan of sitimering water. Stir until melted, then remove and set aside to coo Een a elena Ina heatproot jug, sprinkle the powdered gelatine over 2 tosp hot water and whisk with a fork until dissolved, Sot aside to coal slightly. * Use an electric whisk to beat the soft cheese unti smooth, then add the crearn, cooled white chocolate and vanilla paste Whisk again to combine, then stirin the dating and pour tha mixture over the cooled biscuit base, leveling with a spatula, Cover and chil overnight or unti set * For the blackberry sauce, press 300g blackberries through a fine sieve into a jug, then add 250ml of cold water to form a pur @. In'a small pan, combine the ground atrowroot wrth a ittie of the pure to make a paste. Add the remaining pur e and both sugars and gently bring to the bat stiring until a glossy sauce. Leave to cool completely. To serve, drizzle the sauce over the cake and top with the crumble and remaining bisckberrias,an MODERN VEGAN Cashew nuts are the secret ingredient in this indulgent, velvety pasta dish Recipe RICHARD MAKIN Photograph ANT DUNCAN ence a Cee aete Creamy wild mushroom pi +45 MINUTES + SOAKING | SERVES 4 ALITTLE EFFORT PIC] PASTA "00" flour 120g strong white bread flour 2709, plus extra for coating ‘live oll 2 tbsp fine sea salt 1" tsp (CREAMY WILD MUSHROOM SAUCE raw cashew nuts 80g, soaked in just- boiled water for 1 hour dried porcini mushrooms 30g vegan butter 50a ‘onion ¥4, finely chopped garlic 2 cloves, crushed sea salt flakes a pinch black peppercorns ground to make 1 tsp dry white wine 5 thsp (check it's vegan) flat-leat parsley finely chopped to make 1 tbsp + Ina medium bowl, mix together the pasta, ingredients along with 200m! of water. Mix sell with a sp00n until the dough just comes together, then switch to using your hand. ‘Once you have a good ball af dough, tun it out onto a clean worksurface. © Knead the dough well tor at least 10 minutes. It should have changed texture trom sticky to very smooth. Pat the dough into a rough oblong. Using a sharp knife, slice the dough into 20 evenly sized strips. + Put the strips onto.a plate and cover with adamp tea towel. Take ane strip of dough and lay it en a clean, un-flourad worksurface, Use both hands to roll the strip against the table, moving your palms from the centre of the strip outwards as you ral. You should end up with @ long, thick, shoelace af pasta, about the width of a chopstick. + Add another 4-5 tbsp of bread flour to a bow then drop in the pasta strand. The flour hould coat it and stop it from feeling sticky. Put the floured piece of pasta onto a lightly floured baking tray and cover with a damp tea towel, Repeat the process with the remaining dough strips until you have four portions of floured pict. Making sure all the pasta is covered, set it aside. + Taumake the sauce, first drain the cashews they should be soft and flexible. Put ther in a high-speed blender. Add 175ml of water and blend on the highest speed until you have a very smooth cashew ream, The mixture should be the consistency of cream, © Put the dried mushrooms into a mug @r small bow, then cover them with just- boiled water and leave to soak for at least 10 minutes. Bring a pan of water to the boil and salt generously. Onoe the water is boiling, cook the pic! in three batches (each batch of pasta takes 2-4 minutes), Once cooked, strain the picl but reserve the pasta water. Toss the pasta in a little olive ail to stop it sticking together, cover and set aside to keep warm, Heat the vegan butter in a frying pan over a medium heat until melted. Fry the onion for afew minutes until tuming translucent. Add the garlic and fry for a few minutes mare — don't allow the onions or garlic to brown. Drain the mushrooms but reserve their soaking water, Chop the mushrooms very finely before adding to the frying pan and stirring well. Season. * Remave 4 tsp of the mushroom soaking water, being careful not to stir-up the gritty particles at the bottom. Add it to the frying pan along with the white wine, Reduce the heat to medium-low and allow the sauce to simmer until reduced, © Add a large ladle of the reserved pasta water (around 200m) and simmer again, stirring often, until reduced by about half * Stir well before adding the cashew cream, Whisk to combine and allow to simmer one more time on a jow heat until glossy and thick enough to Goat the pasta, Remove from the heat. Dress the pasta with the sauce just betore serving, and sprinke with chopped parsley and a litte extra black pepper, if you like, PER SERVING 629 KCALS | FAT 23.56 SATURATES 4,56 | CARBS 81.36 | SUGARS 36 FIBRE 6G | PROTEIN 176 | SALT 1.76Crab and saffron linguine ‘20 MINUTES | SERVES 2 | EASY | saffron a pinch unsalted butter 309, shallots 2 round, finely chopped garlic 2 cloves, finely chopped red chilli 15, deseeded and chopped white crabmeat 1009 brown crabmeat 509 lemon 1, zested and juiced inguine 1759 66 olivernagaze.com September 2020 Tay ss ase © Pul the saffron in a cup and pour over 3 thsp of just-bolled water, then sot aside to infuse. Mett the butter in a frying pan over a medium heat, then cook the shallots, garlic and chill on @ low heat for 5-7 minutes or until softened. Add all the crabs and most of the lemon zest to the frying pan, Allow to heal for a minute, then take off the heat, * Meanwhile, cock the linguine in a pan of boiling, salted water according to pack instructions. Turn everyday ingred| OU Tita mtalessi MAN ALS M=16) ee © Drain, reserving a cuptul of cooking water, then add the pasta to the frying pan. Toss everything together with a lttle pasta water, the lemon juice, and saffron water with the strands. Season. * Divide between dishes and serve, sprinkling over the remaining lemon zest and a little black pepper, PER SERVING 470 KCALS | FAT 17.26 SATURATES 8.86 | CARBS 49.76 | SUGARS 1.86 FIBRE 5.16 PROTEIN 26.46 | SALT 0.76 Avocado and spinach fusilli 25 MINUTES | SERVES 4 EASY | Avocados make salad dressings and ice creams super 0 why not put them ina pasta sauce? It's. a great way of using up overly soft avocados. garlic 2 cloves, peeled baby spinach 2009 avocados 2 siall ripe extra-virgin olive oil for orizzing roasted cashews 309, chopped roasted almonds 30a, chopped coriander a small bunch, chopped limes 2 feta 50g (optional) * Cook the fusill in a large pan of boiling, salted water according to pack instructions. ‘+ Meanwhile. put the garlic and spinach in a blender. Halve and stone the avocados, then scoop the flesh into the blender. Add adrizzie of oil and season. Bitz a little, add a splash of pasta cooking water and blitz Until smooth, Leave the lid on the blender and put to ane side. + Put the chopped cashews, almonds and corlander in a bow, Squeeze aver the juice of 1 lime, season and drizzle with oll Cut the ather ime inta wedges. Drain the pasta, reserving a cupful of the cooking water, and tip back into the pan, adding a few splashes of pasta water. Pour over the sauce and toss together, seasoning to taste. Divide between plates, spoon aver the nut dressing, crumble over the feta (if using) and serve with lime wedges for squeezing, PER SERVING 536 KCALS | FAT 20.86 SATURATES 9.66 | CARBS 65.86 | SUGARS 2.66 FIBRE 9.86 | PROTEIN 16.46 | SALT 0.16COOK Crispy sausage orecchiette 30 MINUTES | SERVES 2| EASY Look for herby sausages that are already well seasoned, so that you only need a few extra ingredionts to make up a hearty plate of food, You can swap out the cavolo nero for savoy cabbage or spinach, and the lentils for haricat or cannelini beans. herby pork sausages 3 dried chilli flakes % tsp crushed, plus extra tosene fennel seeds i tsp lemon 12, grated zest only, plus extra to sewe olive oil 1 tbsp orecchiette 200g garlie 2 cloves, crushed cavalo nero 100g, leaves torn fram the slakks and finely sliced - pre-cooked brown or green lentils 100g, stained sun-dried tomatoes in oil 403 (crained weight), chopped hot chicken stock 150m! '* Squeeze the sausages out of their skins abow! and sprinkle over the chill fakes, fennel seeds and lemon zest. Mix everything together and put to one side. * Put a large frying pan over a medium heat, then add the oll and sausage mixture. Fry, breaking it down with a weoden spoon into little pieces, for 5-10 minutes or until crisp nd golden. Soap out onto a plate with a jotted spoon, leaving behind any fat for later, and leave to one side. '* Cook the orecchiette in a large pan of boiling, salted water following pack instructions, ‘* While the orecchiatte is cooking, put the frying pan back an the hab and add the garlic, Add the cavolo nero and stir-fry for 1-2 minutes, Scatter over the lentils and sun-dried tomatoes, and toss together, Pour in the hot stock, © Drain the orecchiette, reserving 4 cupful of cooking water, and add ta the pan with the sausage mixture, © Toss together, with a little of the reserved pasta water, needed, and season to taste. Spoon inta serving bowls, grate over alitle more leron zest and sprinkle with extra chill flakes. PER SERVING 644 KCALS | FAT 16.16 SATURATES 46 | CARBS 89.96 | SUGARS 12.26 FIBRE 11.46 | PROTEIN 296 | SALT 1.16 Recipes adapted from Posh Pasta by Pip Spence (£12.99, Quactrile) Italian ‘cooking? Start with * this beautiful bruschetta from Napolina- ° here's no denying Iralicin fond, is | “in a league ofits own, From pillowy gnocchi to scoops of creamy gelato, the Italians have made an art of creating bold flavours using nothing but simple, quality ingeedients, And while you may not be visiting the country’s sunskissed shores thiB year, you can still bring a bit of Italian flair to your table with Napolina. Napolina is passionately proud of its Traian roots, And that’s why it champions only the finest ingredients - from rich balsamic vinegar soureed directly from Modena to heavenly tomatoes plucked from the sun-drenched fields of Puglia. . So tey making this moreish bruschetta the Italian way. With creamy hummus, ‘sweet roasted tomatoes and a splash of extra-virgin olive oil, its made for al fresce dining on a hot summer day: 4 i Want to get creative with 20 MINUTES | SERVES 4 | EASY cherry tomatoes 500g, halved Napolina Extra-Virgin Olive Oil 2 tbsp, plus extra to serve: Napolina Balsamic Vinegar 1 tosp garlic 2 cloves, crushed sourdough bread sliced ‘avocado 1, finely sliced basil 2 small bunch, roughly chopped, to serve HUMMUS. Napolina chickpeas 400g tin, drained, water reserved Napolina drained and ready to serve cannellini beans 2 x 150g tins lemon 1, 2 zested and juiced tahini 2 tbsp napolina.com garlic 2 smal cloves, peeled = Napolina Extra-Virgin Olive Oil 3 tbsp * To make the hummus, bitz all the hummus ingredients plus 100ml of the chickpea water inva food processor, then season ta taste, cover and chill until ready to serve, R * Heat the oven to 220C/fan 200C/gas 7. Srak Ina bowl, mix the tomatoes with the olive oll, balsamic vinegar, crushed gariic, salt S and freshly ground pepper. Line a baking ove tray with foil, space out the tomatoes on it and roast fer 10-15 minutes or unt they're soft and a lttle charred. * Meanwhile, toast the sourdough slices to your liking and top with the chilled hummus, griled tomatoes and avocado * slices, To serve, drizzle with more olive oil sar season and garish with basil, esCOOK LIKE A LOCAL nr ) ) JAN tt WL 1 7 + Try pasta with clams and bottarga, cured meats flavoured with fennel, and honey-drizzled cheese pastries on this rustic, wild-edged Italian island Words LETITIA CLARK Photographs MATT RUSSELL ardinia remains one of Europe's east explored culinary destinations. But in mainland Italy ar least, the island’s food is famed for its freshness and simplicity, and for its focus on the finest ingredients, which are either grown on the island or fished from the turquoise waters that surround it. Expect fruits and vegetables that burst with the taste of the Mediterranean sun; shellfish so fresh it shimmers; an endless variety of deliciously nutty and smoky cheeses; cured meats flavoured with fennel; and a selection of typical dolci extensive enough to exhaust even the sweetest tooth. Sardinia is truly a place where time stands still, and almost everything 72 onvernagezine.com September 2020 is made at home by small-seale producers who use traditional methods, Eating is taken very seriously ~ meals consume the best part of most days, accompanied as they are by fruity, full-bodied red wines or deliciously crisp vermentinos. Peppery local olive oil flows freely, and unique breads and pastas form a major part of the diet, too. Sardinians are renowned for their long lives, which is attributed to their relaxed lifestyle and excellent diet. So when you visit this beauriful island, you can eat and drink in the Mediterranean sunshine all day, knowing that it really is good for you. Ricotta, figs, thyme and honey JO MINUTES | SERVES 2| EASY {f you're going to snack, then make sure you snack well, Jammy-sieet black figs, mellowed by creamy nicoita and piled an top of charred toast with a drizzle of ol! and honey... heaven, sourdough 2 siices ricotta 1009 black figs 4 ripe clive ol for drizzling runny honey 1 bsp thyme a sprig ‘+ Toast the bread and spread with the ricotta, Tear the figs and arrange them on top. Drizzle over the oil and honey, then sprinkle with a little salt, Rub the thyme between your fingers to scatter the leaves over the top and serve, PER SERVING 596 KCALS | FAT 13.96 SATURATES 4.56 | CARBS 95.46 | SUGARS 62.76 FIBRE 126 | PROTEIN 18.96 | SALT 1.46 Septemiver 2020 oltwernagazine.com 73