Ingredients (serves 2)

• olive oil
• 1 garlic clove , sliced
• 4 thin slices chorizo from the deli counter, cut into matchsticks
• a pinch chilli flakes
• 400g tin chopped tomatoes
• 2 thick cod fillets or other sustainable white fish fish
• green beans cooked to serve

How to:

1. Heat 1 tbsp olive oil in a pan then cook the garlic and chorizo for a few minutes. Add the chilli and tomatoes and simmer for 10 minutes until thickened, season.
2. Meanwhile rub the fish with a little more oil, season and grill or steam until cooked through, about 4-6 minutes. Serve the fish with the sauce and green beans.

Recipe via BBC Olive Magazine February 2009

Ingredients (serves 2)

• 300gr pork tenderloin fillet
• 1 tbsp flour well seasoned
• 500ml chicken stock
• 100gr puy lentils
• olive oil
• 150ml white wine
• 1 lemon, 1/2 juiced 1/2 sliced
• a small bunch of parsley

How to:

1. Slice the pork into 4 pieces then gently pound flat under baking paper using a rolling pin. Dust with seasoned flour then shake off any excess. Set aside 125ml of the stock and bring the rest to a boil. Add the lentils and cook until just tender, about 15min. Drain and keep warm.
2. Heat a non-stick frying pan and add 1tbs olive oil. Brown the pork on both sides and remove from the pan. Add the wine, 125ml stock and lemon juice to the pan and bring to a boil. Scrape any bits from the bottom of the pan and reduce by half; add the pork and the lemon slices. Heat through, then put the pork on top of the lentils and spoon over the sauce. Sprinkle with parsley.

Recipe via BBC Olive magazine February 2010

Ingredients (serves 2)

• 1 cauliflower head, separated into florets
• 25gr butter
• 1 tbsp milk
• Olive oil
• 2 x skin-on sea bass fillets
• Lemon wedges, to serve

For the olive sauce

• 50gr pitted Kalamata olives in brine
• 3 anchovy fillets, rinsed and dried
• a bunch of fresh parsley
• 2 tbs olive oil

How to:

1. Fill a large pan with water, bring to the boil, then add the cauliflower. Cover and simmer for 15 min until it is tender. Drain well, then tip into a food processor with the butter and blend to a purée. Add the milk to give it a nice smooth consistency. Season to taste.
   
2. Meanwhile, to make the olive sauce, finely chop the olives, anchovies and parsley. Place in a small bowl and stir in the olive oil.
3. Heat a frying pan with olive oil. When hot add the fish flesh-side down cook for 1/2 mins, then turn and cook skin down for about 6 min or until the skin is crisp and the fish is just cooked through.
4. Serve the fish with the cauliflower purée drizzled with some olive oil.
   

Ingredients (serves 4)

• 500g pack ready-cooked polenta
• 2 tbsp olive oil
• 2 chicken breasts
• 125g dried breadcrumbs
• 1 egg beaten
• 100gr plain flour
• 25g Parmesan
• 125g ball mozzarella
• 4 ciabatta buns , lightly toasted
• salad leaves , to serve
• SunBlush tomatoes , to serve
• fresh basil pesto , to serve

How to:

1. Heat oven to 200C. Cut the polenta into thick chips and rub all over with a little oil. Spread out over a baking sheet and cook for 20 mins until golden.
2. Cut each chicken breast in half, lightly flatten using a rolling pin.
3. In a separate shallow dish, mix together the breadcrumbs and parmezan. Put the beaten egg in another dish, dust the chicken with the flour, dip it into the egg and then into the breadcrumbs, until coated all over.
4. Place the chicken on a slightly oiled baking tray and place it in the oven. Cook the chicken in the oven for 12-15 min until golden. Place a mozzarella slice on top and return to the oven until starting to melt.
5. Pile the burgers onto the buns with some salad leaves, tomatoes and a dollop of pesto. Serve with the polenta chips.

Ingredients (serves 4)

• 1 x 1.3kg organic chicken , jointed into 8 pieces
• 5 tbsp plain flour
• 75ml olive oil
• 250g smoked streaky bacon , cut in pieces
• 1 onion , chopped
• 2 carrots , peeled and roughly chopped
• 2 leeks , trimmed, washed and roughly chopped
• 250g shallots , peeled, but left whole
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 100ml cognac
• 1 bottle red wine , preferably from Burgundy
• 100ml chicken stock (preferably homemade
• 250g fresh cep mushrooms or large chestnut mushrooms, trimmed and thickly sliced

How to:

1. Put the flour into a bowl with some salt and pepper, then toss in the chicken, shaking off the excess. Place the chicken on a plate and season again.
2. Heat 4 tbsp of oil in a large shallow pan and brown the chicken joints. (Do this in batches if your pan is not large enough, adding extra oil if necessary.) Tip the bacon into the pan along with the chicken, stirring until lightly browned and crisp. Using tongs, remove the chicken to a plate.
3. Add all the vegetables and herbs to the bacon with a splash more oil, if necessary, then cook for about 5 mins, stirring once or twice. Pour in the Cognac and bubble up, scraping the pan to deglaze, for 2-3 mins. Then pour in all the wine and bring to the boil.
4. Tip in the chicken joints; press into the pan so they are immersed in liquid and cook, uncovered, for 10 mins, until the wine has reduced by half. Pour in the stock, return to a simmer, season and cook, uncovered, for 1 hr until the liquid has reduced by half and the chicken is tender. Set aside for 10 mins before serving.
5. Heat another 4 tbsp oil in a large frying pan and, when hot, fry the mushrooms for about 8 mins, seasoning well and stirring frequently until nicely browned. Remove and drain on kitchen paper. Serve the chicken in bowls with vegetables and sauce spooned over, and top with the mushrooms.

Recipe via BBC Good Food

Ingredients (serves 2)

• 1 tbsp curry paste
• 1 chopped chilli , if you like spicy food
• 250g pack cooked basmati rice
• some shredded cooked chicken or turkey
• a handful of frozen peas
• 50g pack roasted cashews
• a squeeze of fresh lemon juice

How to:

1. Put curry paste in a wok or large frying pan and heat it up (if you like spicy food, add chopped chilli, too).
2. Stir in basmati rice, the shredded cooked chicken or turkey, the frozen peas and the roasted cashews. Stir fry until piping hot, then season with a squeeze of fresh lemon juice.

*Recipe BBC Good Food

Ingredients (serves 4)

• 16baby octopus, 4-5cm long
• 2 cloves Garlic, crushed
• a few sprig Thyme
• 1 red chilli, roughly sliced
• extra virgin Olive oil
• 4 good handfuls mixed salad leaves

For the lime dressing:

• juice of 3 limes
• 100ml groundnut oil
• 100ml extra virgin Olive oil

How to:

1. Put the octopus in a bowl with the garlic, thyme and chilli. Add enough olive oil to barely cover the octopus, and toss to mix. Cover and leave in the fridge to marinate for 4-6 hours if possible.
2. To make the lime dressing, pour the lime juice into a bowl. Add the oils and whisk vigorously until thickened.
3. Heat a cast-iron stove-top grill until smoking hot. Remove the octopus from the marinade and place on the hot grill. Cook quickly for a few minutes on each side until slightly charred. Cook in batches if necessary.
4. To serve, arrange the salad leaves attractively on a large platter. Top with the cooked octopus and drizzle with the lime dressing.

*Recipe via Good Food Channel

Recipe via epicurius…