Slightly burnt and ultra tart, this chutney is lemony good and very versatile – spread it on bread, eat it with grilled chicken or tofu, or top off a curry. Easy to knock up with pantry staples!
Two recipes in one: a warm, chunky caponata-style salad of eggplant, zucchini, tomato, red onion, olives and fresh herbs; and a chilli bean dish with caponata-style vegies. Take one or both and you’ve got a peasant’s feast in no time at all. Serve the salad as a side or the beans as a main. Warming autumnal fare.
With a headstrong garlicky fragrance and backnotes of coriander, chilli + cashew, this pesto is a punchy little number. Spread it on sandwiches/wraps, serve it as a dip with corn chips, or heap it onto burgers. Add a bit more olive oil and drizzle over roasted vegies + couscous or dress a soba noodle salad with it. Stores in the fridge for several weeks.