- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 large onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, sliced
- leaves from 2 rosemary sprigs, chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 10 peppadew peppers from a jar, quartered
- 3 tbsp black olives, pitted and halved
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 1 ciabatta loaf, sliced lengthways and halved
- 2 handfuls grated Gruyère or cheddar
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
Heat oven to 200C/fan 180C/gas 6 and heat the oil in a large, lidded frying pan. Add the onions, garlic and rosemary with a splash of water, cover, then cook for about 10 mins until soft. Remove the lid, turn up the heat, then cook for a few more mins.
Stir in the peppers, olives and some seasoning. Place the ciabatta halves, facing upwards, on a baking tray. Divide the mixture over the bread, spreading a little to cover. Sprinkle over the cheese, then bake for 10 mins or until the cheese is bubbling. These are delicious with a green salad.
Give it a meaty twist
Greek pitta pizzas. Cook the onions with garlic and rosemary as above, adding 1 tsp soft brown sugar towards the end. Meanwhile, fry 50g lamb mince until nicely browned (no extra oil needed), then stir into the onions. Spread over 4 lightly toasted pitta breads, scatter with 100g crumbled feta, then grill for a few mins to finish. Serve with bowls of tzatziki.