- 750g new potatoes
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1-2 anchovies, roughly chopped
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- handful Kalamata olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 2 small garlic cloves, finely sliced
- 250g pack cherry tomatoes, halved
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
Boil the potatoes in plenty of salted water until cooked through, about 15-20 mins. Remove from the heat and drain. Cut each potato in half – if they are very big, cut into thirds.
Heat the oil in a large non-stick frying pan, then fry the potatoes with the anchovies, olives and some salt and pepper. Stir frequently. When browned, add the garlic, tomatoes and balsamic vinegar, then fry for a couple more mins. Serve warm.
Green beans with garlic & white wine vinegar
Boil 200g of green beans in plenty of salted water for 5-8 mins until cooked through. Drain and, while still hot, toss with 2 tbsp white wine vinegar, 3 tbsp olive oil and 1 finely sliced garlic clove. Adjust the seasoning and vinegar to taste. Serve at room temperature.