Tuscan-Inspired Vegetarian Okra Panzanella Recipe

Okra Panzanella Recipe

I love adding olives and roasted capsicum to this traditional Tuscan-inspired recipe. The addition of pan-fried okra and lemon gives the dish an interesting textural twist. The salad is a great way to use up leftover tomatoes and bread. If you only have fresh bread, just leave the bread uncovered on a plate to dry for an hour or dry it out on low heat in the oven.

Vegetable and Chickpea Tagine with Dried Apricots Recipe

Vegetable Tagine Recipe

This recipe is one of my all-time favourites for using up leftover vegetables. It can be made in a tagine or a pot. My tip is to add dried apricots for a touch of sweetness and some chilli flakes for extra heat. It can be eaten as a main or side dish for Sunday roast.

Gluten-Free Spiced Lamb Pilau with Pine Nuts and Apricots Recipe

Lamb Pilau Recipe

This super-fragrant pilau (also known as pilaf) is the perfect dish for a cosy night in. The combination of tender lamb studded with spices, and rice is just delicious. I love adding dried apricots to this dish but it’s equally lovely with raisins. Add pine nuts for an extra bit of crunch and texture to the dish.

One-Pot Greek Oregano Chicken with Risoni Recipe

One-Pot Greek Oregano Chicken with Risoni Recipe

I remember eating a similar dish at a local taverna in Sifnos, a Greek island, many moons ago. There’s something about the combination of chicken with lemon, thyme and oregano that’s simple yet so delicious. Try to use lemon thyme if it’s available to really bring out the flavour. I like cooking the lemons to accentuate their natural juices, but they can also be used at room temperature if you prefer.