By Jordan Kelly-Linden
- 600g vine tomatoes
- olive oil
- 1 large onion, finely chopped
- a bunch of flat leafed parsley, roughly chopped
- 2 garlic cloves, crushed
- 1 red chilli, seeded and finely chopped
- 125ml white wine
- 2 tbsp tomato purée
- 2 bay leaves
- 1 tsp fennel seeds, crushed
- 800g squid tubes , cleaned and cut into rings
- 100g green olives, pitted
- zest of half a lemon
Heat the oven to 160˚C/fan 140˚C. Blanch the tomatoes in boiling water for 2 mins until the skins start to burst and peel off. Drain and leave to cool for a few mins until you can handle them. Peel off the skins and discard. Chop the flesh, keeping the seeds and any juice that comes off them and tip into a bowl.
Heat a drizzle of oil in a casserole or heavy based ovenproof pan. Fry the onion for 10 mins until soft, but not coloured. Add the parsley stalks, garlic and chilli and fry for a minute. Add the wine and simmer until reduced by half, then add the peeled and chopped tomatoes, tomato purée, bay and fennel seeds.
Bring to a simmer, add the squid, cover with a lid and cook in the oven for 45 mins – 1 hour. After 30 mins, add the olives, and leave the lid off if the sauce is a little thin. Keep cooking until the squid is tender, but not mushy. Stir in the parsley and lemon zest just before serving. Serve with toasted cauliflower rice or quinoa.
- red onion, cut into thin wedges
- 750g cherry tomatoes
- olive oil
- 6 x 125g pieces cod loin
- 6 pieces parma ham
- 18 green olives
- flat-leaf parsley, chopped to serve
Heat the oven to 220˚C/fan 200˚C/. Put the onions and tomatoes in a shallow roasting dish. Season the add 4 tbsp of olive oil and combine. Roast for 15 mins.
Wrap each piece of cod in a slice of Parma ham.
Add the olives to the roasting dish and sit the cod on top of the tomatoes.
Roast for a further 15 mins until the cod is cooked through and the Parma ham has crisped. Scatter with parsley and serve with cauliflower rice or quinoa.