Shopping with a foodie

Chef and bestselling author Sabrina Ghayour shares her favourite buys

Follow Clark’s recipes and combine these new ingredients with some of the cuisine’s staples, such as tomatoes, garlic and seafood. You’ll create dishes that do much more than simply uphold the Mediterranean’s reputation for good nutrition.

IF YOU MAKE ONE THING… Chilli pitta pockets ...

Precooked grains and pulses are a storecupboard lifesaver during the week and are a great way to boost both your fibre and protein intake

Herbalist and author Bevin Cohen explains how to nurture wider home-grown medicinal and culinary loveliness in an extract from his new book, Herbs in Every Season

■ Serves 4 ■ Prep 5 mins ■ Cook 30 mins sauce only 3 tbsp olive oil4 garlic cloves, finely sliced1 dried red chilli or a largepinch of chilli flakes (optional)½ tsp caster sugar1 tbsp red wine vinegar