Serve up a relaxed Sunday lunch, complete with perfect pork crackling
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Little Gem, pancetta & peas
Boil 200g fresh peas for 1-2 mins until tender, then drain. Heat a non-stick pan with a drizzle of olive oil, then fry 300g diced pancetta until golden. Add 2 large, peeled and thinly sliced shallots and cook until just soft, then toss in 3 Little Gems, cut into quarters. Cook until just wilted, then serve.
Warm cherry tomato & griddled courgette salad
Season 3 courgettes, sliced lengthways, and drizzle with 3 tbsp olive oil. Heat a griddle pan, then grill the courgettes until marked on each side – this may need to be done in batches. As the courgettes cook, tip them into a bowl with 250g cherry tomatoes so they soften slightly. Drizzle over 1 tbsp balsamic vinegar. To serve, toss through a small handful flat-leaf parsley leaves, dress with a little more olive oil if needed, then pile onto a serving dish.