Corsodyl Clean Up Your Act Recipes

METHOD

1. Put the oil into a large sauté pan and place on a medium heat. Once hot, add the garlic and fry for up to a minute, stirring a few times, until starting to caramelise. Add the tomatoes, sugar, chilli and 1/2 tsp of salt. Pour over 200ml water and stir for 4 minutes until the tomatoes are starting to break down and the liquid is bubbling. Reduce the heat to medium low and cook for about an hour, until the tomatoes and chilli have broken down and the sauce has thickened. Stir in the basil and set aside somewhere warm.
2. Now cook the pasta according to the instructions on the packet.
3. Drain the pasta, then add to the sauce and toss gently to coat. Divide between bowls and serve sprinkled with grated parmesan cheese.

METHOD

1. Preheat the oven to 200C fan
2. Put the mince into a large bowl with the feta, thyme, garlic, parsley, breadcrumbs, cinnamon, 3/4 tsp salt and plenty of pepper. Mix well to combine, then form into about 18 balls.
3. Put the oil into a large frying pan and place on a medium high heat. Once hot, add the meatballs and fry for 5-6 minutes turning them over carefully throughout until golden-brown on all sides.
4. Transfer them to a parchment-lined baking tray, drizzle with pomegranate molasses and bake for 5 minutes until the meatballs are cooked through.

5 garlic cloves
15g fresh oregano, picked
3 tbsp. white wine vinegar
3 tbsp. olive oil
100g pitted green olives
60g capers, plus 2 tbsp. of their juices
120g Medjool dates, pitted and quartered lengthways
2 bay leaves
120ml dry white wine
1 tbsp. date molasses
Salt and black pepper

METHOD

1. Place the chicken in a large, non-reactive bowl and add all of the remaining ingredients, apart from the wine and date molasses, along with a tsp of salt and a good grind of black pepper. Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1-2 days.
2. Preheat the oven to 180°C
3. Spread the chicken thighs out on a high-sided medium baking tray, along with all the marinade ingredients. Whisk together the wine and molasses and pour over the meat. Place in the oven and cook for 50 minutes, basting two or three times, until the meat is golden-brown on top and cooked through.
4. Remove from the oven, transfer to a large platter and serve.