CHIILI OLIVES

2 garlic cloves, thinly sliced
2 tbsp vinegar
500 g cured black olives
3 tbsp flat-leaf parsley, chopped
1 tbsp red chilli flakes
3 tsp coriander seeds, crushed
2 tsp cumin seeds, crushed
500 ml olive oil

Soak the garlic cloves in the vinegar for 24 hours. Drain, and mix the
garlic in a small bowl with the olives, parsley, chilli flakes,
coriander and cumin.
Spoon the olives into a sterilized 1 ltr wide-necked jar and pour in
the olive oil. Seal and marinate in the fridge for up to 2 weeks before
serving at room temperature. Will keep for 1 month in the fridge.

PASTA ARRABBIATA

90 ml extra virgin olive oil
1 onion, finely sliced
fresh or dried chilli to taste
1 garlic clove, coarsely chopped
600 g ripe tomatoes, peeled, seeded and finely chopped
6 fresh basil leaves
400 g pasta
salt

Heat the oil in a pan, add the onion, chilli and garlic and fry for 1
minute. Stir in the tomatoes and cook over a medium heat for 6-8
minutes. Add the basil and season.
Cook the pasta according to the instructions on the packet. Drain, add
into the sauce and mix well.

ROASTED CANNED TOMATOES

4 tbsp olive oil
2 x 400 g cans of plum tomatoes, drained
1/2 tsp balsamic vinegar
salt
sprigs of rosemary to taste

Preheat the oven to 180 C and grease a small roasting tin with 1 tbsp
of the oil. Lay the tomatoes into the tin and season with the rest of
the oil, balsamic vinegar, salt and rosemary. Bake for 25 minutes, or
until slightly wrinkled. Serve on toast.

MEXICAN BEAN SOUP

4 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
red chilli flakes to taste
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinnamon
900 ml vegetable stock
300 ml tomato juice
2 tsp hot chilli sauce
2 x 400 g cans red kidney beans
1 tbsp cilantro, chopped
salt and pepper

Heat the olive oil in a large pan, add the onion, garlic, chilli and
spices and fry for 5 minutes until lightly golden.
Add the stock, tomato juice, chilli sauce and beans with their liquid.
Bring to the boil and simmer gently for 20 minutes. Stir in the
cilantro and serve.

PLANTAIN AND CORN SOUP

2 tbsp oil
1 onion, finely chopped
2 garlic cloves, crushed
300 g yellow plantains, peeled and sliced
1 beef tomato, peeled and chopped
200 g sweetcorn
1 tsp dried tarragon, crushed
900 ml vegetable stock
1 fresh green chilli, chopped
a pinch of nutmeg, freshly grated
salt and pepper

Heat the oil in a pan over a medium heat, add the onion and garlic and
fry for 5 minutes, or until the onion is soft. Add the plantains,
tomato and sweetcorn and cook for 5 minutes.
Add the tarragon, stock and chilli and season to taste. Simmer for 10
minutes, or until the plantain is tender. Stir in the nutmeg and serve.

MASALA BHINDI

450 g okra
1/2 tsp turmeric
1 tsp red chilli powder
1 tbsp ground cumin
1 tbsp ground coriander
salt
sugar
1 tbsp lemon juice
1 tbsp desiccated coconut
1 tbsp cilantro, chopped
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
chopped fresh tomatoes to garnish

Heat the oil in a large frying pan. Add the cumin seeds and mustard
seeds and fry for about 2 minute, or until they begin to splutter.
Add the turmeric, red chilli powder, cumin, coriander, salt, sugar,
lemon juice, coconut and cilantro. Stir well and continue to fry for 2
minutes.
Add the okra, cover, and cook over a low heat for 10 minutes, or until
the okra is tender. Garnish with the chopped tomatoes and serve.

SOUTHERN BAKED BEANS

275 g dried haricot beans, soaked overnight
1 tbsp oil
1 onion, chopped
225 g carrots, peeled and chopped
1 tbsp mustard powder
2 tbsp treacle
300 ml tomato juice
3 tbsp tomato puree
300 ml beer
salt and pepper

Preheat the oven to 140 C.
Drain the beans and plave in a saucepan of water. Bring to the boil and
simmer for 25 minutes, then drain.
Meanwhile, heat the oil in a flameproof casserole, and fry the onion
and carrots until light golden. Remove from the heat, stir in the beans
and the remaining ingredients except salt and pepper.
Bring to the boil, cover and cook in the oven from about 5 hours,
stirring occasionally, until the beans are tender and the sauce is the
consistency of syrup. Season to taste.

That's all, folks. Enjoy.