A very special combo of flavours, in an easy but bold pasta recipe. Caramelised onions, sweet dried figs, creamy fresh sheep and goat’s cheese and peppery arugula (rocket) mixed in with sturdy rigatoni. Something special for World Pasta Day!
Easy, oven baked, vegan “meatballs” made with aubergines (eggplant) and enjoyed with a simple tomato sauce over spaghetti.
A delicious garlicky dip originating from the Greek island group of the Cyclades, made with lots of parsley and olive oil. A fab way to use up that bunch of parsley lurking in the produce draw, and that piece of yesterday’s bread that needs to be used up.