All recipes serve 4
BRUSCHETTA
1 loaf good-quality bread
jar of good-quality roasted red peppers
jar of good-quality tapenade
jar of good-quality red or green salsa or similar
1 head garlic, cut in half horizontally through the cloves
A ridged griddle pan is the best substitute for a barbecue, but an overhead grill is also suitable. Whichever method you use, slice and grill the bread to a golden brown, rub with the garlic (not too vigorously) and drizzle with olive oil. Eat straight away and then toast the remaining slices, garlic and oil them and dot with red peppers, tapenade or salsa.
CHARGRILLED CHICKEN, CHICKPEAS AND SPINACH WITH CHORIZO
4 chicken breasts, skin attached
olive oil
1 onion, peeled and finely chopped
2 carrots, peeled and finely diced
300ml white wine
2 chorizo (these come in various forms, you need the stewing one rather than those suited to grilling)
2 tins chickpeas, drained and well rinsed
700g spinach, picked and washed
bunch parsley, finely chopped
1 garlic clove, peeled and finely chopped
Heat four tablespoons of olive oil and gently sauté the onion and carrot for 20 minutes without colouring. Add the wine and boil down until it has all but disappeared. Slice and add the chorizo and continue to cook over a moderate heat for a further 10 minutes, turning the chorizo once. Add the chickpeas and spinach, season with salt and pepper and cook until the spinach has wilted, about five minutes. Add the parsley and garlic, stir so the garlic is just cooked and remove from the heat.
Lightly oil, season and barbecue or grill the chicken for five minutes on each side or until cooked. Remove and allow to rest for five minutes, loosely wrapped in tin foil. Serve on top of the chickpeas with a slick of olive oil.
CHARGRILLED VEAL CHOPS, MOZZARELLA AND ANCHOVIES
500g spring greens or cabbage, de-stemmed
1 shallot, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
4 veal chops
olive oil
1 buffalo mozzarella, thinly sliced
8 small anchovy fillets, rinsed
1 tbsp chopped parsley
Blanch the spring greens or cabbage in plenty of salted water until just tender, but still with a little bite. Drain and refresh under cold water. Set aside.
Rub the chops with a little olive oil and season generously with pepper, and just a little salt, (remember the anchovies). Chargrill for seven to eight minutes each side, turning frequently. Wrap in tin foil and set aside to rest.
Sauté the shallot in four tablespoons of olive oil for five minutes without colouring. Add the drained spring greens and the garlic, season with salt and pepper, and sauté gently for two minutes, or until heated through.
Pile the greens onto four plates, lay the veal chops on top, and scatter the mozzarella and anchovies over them. Season with pepper and drizzle over a little olive oil. Scatter with parsley and serve.