Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
This is how much time you need to prepare this meal.
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
This shows how many portions this recipe makes.
- 80 g extra virgin olive oil, plus extra to cover
- 30 g red onion
- 10 g red wine vinegar
- 1 garlic clove
- 20 g baby pickled capers
- 4 anchovy fillets
- 3 sprigs fresh basil, leaves only
- 5 sprigs fresh flat-leaf parsley, leaves only
- per 180 g
- 3210.4 kJ / 767.3 kcal
- 6 g
- 5.3 g
- 81.1 g
- Saturated fat
- 12.7 g
- 1.5 g
- 1064.1 mg
Tomato pasta sauce
Chicken and port pâté
Chilli crab with coconut rice and sambal (Mark LaBrooy)
Hasselback beetroot salad with macadamia cream
Rachel Shanks's Roast beef with Yorkshires and gravy (TM6)
Rosemary and eschalot gravy