It’s quick, it’s easy and most of the ingredients are already in your store cupboard.
A recipe a day. Week 1: Thursday
Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Oven temperature: 200°C
• 1 onion, halved and sliced
• 1 brinjal, sliced, salted and rinsed
• 1 red and 1 yellow pepper, halved and seeded
• olive oil
• 400g fettuccini
• 50ml rocket pesto (or use basil or sundried tomato pesto)
• 125g salami, chopped
• Parmesan and fresh rocket, to serve
1 Put the vegetables on a baking tray. Drizzle with olive oil. Roast in a preheated oven for 30 minutes or until the vegetables are tender. Turn once during cooking.
2 Remove from the oven. Put the peppers into a bowl, cover with clingwrap and leave to steam for a few minutes, then peel the skins off the peppers. Cut the peppers into smaller pieces.
3 Cook the pasta until al dente. Drain and stir in the pesto. Add the vegetables and the salami. Serve sprinkled with Parmesan and garnished with rocket.
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Week 1 (Monday): Kassler chops with savoury mash
Week 1 (Tuesday): Chicken skewers with chilli mint soba noodles
Week 1 (Wednesday): Potato cake with salmon and egg
Week 1 (Friday): Mexican bean wrap
Week 1 (Saturday): Ostrich phyllo pie
Week 1 (Sunday): Beef curry
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