Recipes

Serves 4

Cooking Time Prep time 5 mins, cook 20 mins

125 ml	(½ cup) olive oil
2	eggplants, cut widthways into 1 cm-thick slices (you need 20 slices)
4	(80gm each) buffalo mozzarella, thinly sliced
1/3 cup	(loosely packed) oregano leaves
260 gm	(1 cup) passata
To serve:	rocket and parmesan salad
Parmesan crumbs
25 gm	(½ cup) coarse fresh breadcrumbs
¼ cup	(20gm) finely grated parmesan
1 tbsp	olive oil

1	Heat half the olive oil in a large frying pan, fry half the eggplant slices over high heat, turning frequently, until golden and cooked through (4-5 minutes). Drain on absorbent paper. Season to taste with sea salt and freshly ground black pepper. Repeat with remaining olive oil and eggplant slices.
2	Preheat oven to 200C. Place 4 rounds of eggplant in a small roasting pan, top each with mozzarella, scatter with oregano. Repeat with remaining eggplant slices, mozzarella and oregano, alternating layers and finishing with mozzarella. Pour passata around eggplant and bake until cheese has melted (5-7 minutes).
3	Meanwhile, for parmesan crumbs, combine breadcrumbs and parmesan on an oven tray, drizzle with olive oil and season to taste. Toast in oven, stirring occasionally, until golden (5 minutes).
4	Serve eggplant, scattered with parmesan crumbs, with rocket and parmesan salad to the side.

Spatchcocks with fresh garlic, fennel and peas

Serves 4
Cooking Time prep time 5 mins, cook 50 mins

4	spatchcock, butterflied and halved
6 cloves	garlic, thinly sliced
6	spring onions, cut in half crossways
6 (about 550gm) bulbs	baby fennel, quartered
250ml (1 cup)	dry white wine
60ml (¼ cup)	extra-virgin olive oil
400 gm	podded peas, cooked
1 tbsp	finely chopped mint

1	Preheat oven to 200C. Place spatchcock in an ovenproof dish and scatter with garlic, fennel and spring onions. Pour over wine and olive oil and season generously with sea salt and freshly ground black pepper and bake for 40 minutes.
2	Stir in peas and mint and cook for a further 10 minutes before serving.