Ingredients

Makes 3 litres

• 2kg vine ripened tomatoes
• 2 sweet red pointed pepper de seeded
• 150ml olive oil
• 4 /5 large garlic cloves smashed
• 2tbsp red wine vinegar
• 2tbsp soft brown sugar
• a few sprigs of thyme
• approx. 8 -10 sage leaves
• salt and pepper

Method

1. Halve tomatoes and the pepper and place in a large roasting dish with the garlic and herbs. Drizzle with oil , sprinkle with the sugar, add the red wine vinegar, season and roast at 180c. for about an hour
2. Leave to cool and then either pulse in a food processor or hand blender

 

Baked Cod Fillets with Olives

Serves 4

Ingredients

• olive oil
• 1 red onion, finely sliced
• ½ the tomato sauce (see above)
• 100g green olives
• 750g Charlotte potatoes
• 1 vegetable stock cube
• Pinch of saffron
• 4 cod fillets approx. 120g per person
• handful chopped fresh parsley

Method

1. Fry red onions in a little olive oil, add the tomato sauce and allow to bubble away, then add olives.
2. Meanwhile in a pan of water add the stock cube, the saffron and the potatoes and cook for 15 minutes.
3. Drain, place in the tray, add the tomato sauce mix and place the cod fillets on top and bake in the oven for 8-10 minutes.
4. Scatter with parsley and serve

 

 

Spicy Pancetta Pasta

Ingredients

 

• ½ the tomato sauce (see above)
• 350g pasta
• 150g cubed pancetta
• olive oil
• 2 banana shallots, finely chopped
• 1 tsp crushed dried chillies
• parmesan to grate

Method

1. Cook the pasta as per instructions, drain , keeping a little of the pasta water back to loosen the sauce if necessary.
2. Heat oil and fry the shallot then add the pancetta and fry till browned. Add the chilli flakes, sauce and season. Let the sauce bubble away for approximately 10 minutes then add the pasta to the sauce, stir in and serve.