- 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…
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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.