Gather round the table and soak up the flavours of the Mediterranean, with sun-drenched recipes that are made to share
FOOD & DRINK
Tomatoes and baked orzo
YOU WILL NEED ✔ 500g orzo ✔ 2 echalion shallots
✔ 2 cloves of garlic, peeled and finely chopped ✔ 1 bunch of dill ✔ juice and zest of 1 lemon ✔ 1 tbsp dried mint ✔ 50g capers ✔ 1L of vegetable stock ✔ 200g feta
✔ 300g cherry tomatoes on the vine ✔ salt and pepper ✔ olive oil
DIRECTIONS ■ Preheat the oven to 200°C/180°C Fan/ Gas Mark 6.
■ Put the dry orzo into a large, ovenproof dish. Chop the shallots into slices and add to the dish with the garlic. Next, add some roughly torn dill, the juice of ¼ lemon, the dried mint and capers.
■ Pour the stock over the dry orzo and stir.
It will seem like there is a lot of liquid, but it will absorb when cooked.
■ Season with salt and pepper and place on the middle shelf of the oven for 25 minutes. Check and stir gently after 10-15 minutes.
■ After 25 minutes, or when the liquid is thick and mostly absorbed, take the dish out of the oven and crumble the feta over the top. Add the cherry tomatoes on their vines, pressing gently into the orzo.
■ Put the dish back in the oven for a further 15 minutes, until the top is crisp and the feta and tomatoes have blistered and softened.
■ Garnish with more fresh dill and drizzle generously with olive oil.
Recipe and image courtesy of thetomatostall.co.uk
Vegan sausage paella
YOU WILL NEED
✔ 4 tbsp olive oil ✔ 3 onions, peeled and chopped ✔ 4 cloves of garlic, peeled and chopped ✔ 1 tbsp garlic granules ✔ 1 tbsp paprika ✔ ½ tsp saffron ✔ 1 tsp salt ✔ 1 tbsp pepper
✔ 500g risotto or paella rice ✔ 1.5L vegetable stock ✔ 1 red pepper, chopped ✔ 1 yellow pepper, chopped ✔ 1 green pepper, chopped ✔ 10 small, sweet tomatoes, halved ✔ 4 vegan sausages ✔ 2 lemons, quartered ✔ coriander, to garnish
DIRECTIONS
■ Add the olive oil to a hot paella pan (or any wide, shallow pan). Once the oil is sizzling, add the onions and garlic and cook for 5 minutes. Add the garlic granules, paprika, saffron, salt and pepper and leave for 1 minute.
■ Add the rice and stir in until all the oil and seasoning has been absorbed into the rice. Pour in 500ml of the vegetable stock and stir. Add the peppers and tomatoes.
■ Once the stock has reduced, pour in another 500ml and stir. While the stock is reducing, add the sausages separately to a BBQ or grill and cook through. Keep an eye on the paella and once the stock has reduced
