- 2 1/2 pounds roma and/or pear tomatoes (about 7 cups)
- 2 tablespoons Olive Oil
- 2 tablespoons balsamic vinegar*
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons snipped Fresh Basil
- Fresh basil leaves (optional)
- crusty bread slices (optional)
MethodLine a 13x9x2-inch baking pan with foil. If desired, remove and discard stems from tomatoes. Wash tomatoes; pat dry with paper towels. Arrange tomatoes in a single layer in prepared pan. In a small bowl whisk together oil, vinegar, garlic, oregano, salt, and pepper. Pour over tomatoes and toss to coat.
- 4 boneless, skinless chicken breasts
- 3 tbsp Homemade pesto (see the recipe in tip section below)
- 85g mascarpone
- 4 tbsp olive oil
- 100g breadcrumb, preferably from day-old bread
- 175g baby tomatoes, on the vine
- handful pine nuts
- handful basil leaves
- Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
- Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
- Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.
- 250g cherry tomatoes, halved
- 4 tbsp olive oil
- 1 onion, thinly sliced
- 3 sticks celery, sliced
- ½ tsp cumin seeds
- 2 garlic cloves, finely chopped
- 100g basmati rice (brown or white)
- 140g quinoa
- 2 x 20g packs dill, chopped
- 500ml chicken or vegetable stock (from a cube is fine)
- 50g pine nuts, toasted
- white fish, such as sea bass, to serve
- Heat oven to 180C/fan 160C/gas 4. Put the tomatoes on a baking sheet and drizzle with 2 tbsp olive oil and some seasoning. Roast for 15 mins, remove and set aside.
- Heat the remaining olive oil in a large pan. Add the onion, celery, cumin and garlic, then season to taste. Fry on a medium heat for 10 mins until golden. Add the rice, quinoa, dill and stock. Cover with a lid and cook for 12-15 mins or until the rice is soft. Add the tomatoes and pine nuts, and gently stir through. Serve with white fish or a green salad.
- 3 x 500g packs pork ribs (about 16 ribs in total)
- herby green salad, to serve
- 140g orange marmalade, preferably shredless or fine shred
- 2 tbsp dark muscovado sugar
- 150ml bourbon
- 100ml fresh orange juice
- 5cm/2in piece fresh root ginger, peeled and coarsely grated
- 5 tbsp tomato ketchup
- 2 tbsp white wine vinegar
- Preheat the oven to 190C/gas 5/fan 170C. Put the pork ribs in a large roasting tin and pour over cold water until they are barely covered. Carefully place in the oven and cook for 1 hour. This tenderises the meat and removes much of the fat, but it makes the ribs look grey and unappetising at this stage. Don’t worry – they’ll be dark and glossy once they are roasted.
- Meanwhile, mix together all the ingredients for the glaze in a saucepan and heat gently, stirring occasionally, until the marmalade has dissolved. Turn up the heat and allow the mixture to bubble until it has reduced by about one quarter.
- Remove the ribs from the oven and increase the temperature to 220C/gas 7/fan 200C. Tip the ribs and liquid into a colander in the sink and give the colander a good shake to remove any excess liquid. Return the ribs to the roasting tin, pour over the glaze and turn them until they’re evenly coated. Roast in the oven for 50 minutes until the ribs are covered in a sticky glaze, turning and basting at least twice. Serve hot, with a herby green salad.