Around the Med in 5 delicious recipes

Using classic ingredients these crowd-pleasing dishes will conjure up images of the Mediterranean with every bite

EASY STUFFED PEPPERS WITH BABY MARROWS, GOAT'S CHEESE AND LEMON ZEST

Serves 4-8

Ingredients:

4 red peppers

Olive oil

Salt and freshly ground black pepper

2 baby marrows, finely chopped

200g cooked couscous

100g chevin goat's cheese, sliced

Finely grated zest of 1 lemon

Handful fresh basil leaves, torn

Method:

1. Preheat the oven to 200°C. Halve each pepper lengthways, cutting through the stem, and remove the seeds and membrane. Place the peppers cut-side-up in a roasting tray and brush with a little olive oil. Season with salt and black pepper and roast for 15 minutes.

2. Heat 15ml (1 tbsp) olive oil in a pan and gently fry the baby marrows until tender. Transfer to a bowl and toss with the couscous, goat's cheese, lemon zest and torn basil.

3. Stuff each roasted pepper half with the couscous mixture and return to the oven for about 5-10 minutes. Serve immediately.

SPICY PORTUGUESE PRAWNS

Serves 4

Ingredients:

18 large fresh prawns

60ml (1/4 cup) olive oil

3 shallots or 1 small white onion, finely chopped

3 garlic cloves, crushed

30ml (2 tbsp) peri-peri sauce, or to taste

1-2 red chillies, seeded and chopped

2.5ml (1/2 tsp) sea salt

2.5 ml (1/2 tsp) paprika

2.5ml (1/2 tsp) ground coriander

Method:

1. Clean and devein the prawns without removing them from their shells. Combine the remaining ingredients in a bowl, add the prawns and toss to coat well. Cover and leave in the fridge to marinate for at least 2 hours, preferably overnight.

2. Heat a griddle pan until hot and cook the prawns for about 5 minutes on each side, until they have turned pink and are cooked through. Serve with garlic mayonnaise, lemon or lime wedges and lots of napkins.

LEMON BUTTER CHICKEN STEAKS WITH CAPERS, PARSLEY & QUINOA SALAD

Serves 4

Ingredients:

250ml (1 cup) quinoa

750ml (3 cups) chicken stock

4 spring onions, chopped

60ml (4 tbsp) chopped fresh parsley

60ml (4 tbsp) chopped fresh mint

Salt and pepper

4 chicken breast fillets

75ml olive oil

2 garlic cloves, crushed

125ml (1/2 cup) dry white wine

30ml (2 tbsp) capers

Finely grated zest and juice of 1 lemon

60ml (4 tbsp) butter, cold and cubed

Method:

1. Place the quinoa in a pot, pour over the chicken stock and bring to the boil. Simmer until all the liquid has been absorbed and the quinoa is light and fluffy. Transfer to a bowl and allow to cool, then toss with spring onions, parsley and mint. Season and set aside until needed.

2. Place each chicken fillet between 2 large sheets of clingfilm on a board and pound with a meat mallet or rolling pin until an even 1cm in thickness. Season all over.

3. Heat 45ml (3 tbsp) of the oil in a large, heavy-based pan and fry each breast for about 3 minutes on each side - they should be cooked through but tender. Remove from the pan and set aside to keep warm.

4. Heat the remaining 30ml (2 tbsp) oil in the pan used for the chicken and fry the garlic for a minute. Add the wine and simmer until the liquid has reduced by half.

5. Return the chicken to the pan and gently stir in the capers with the lemon zest and juice. Once simmering, stir in the cold butter to emulsify the sauce. Serve the chicken on top of the quinoa salad, drizzled with sauce.

GREEK CHICKEN CASSEROLE

Serves 6

Ingredients:

1 chicken, portioned

3 garlic cloves, crushed

Salt and black pepper

30ml (2 tbsp) olive oil

3 cinnamon sticks

2 large tomatoes, skinned and sliced (or use a handful of baby tomatoes)

Large handful black olives

1 large lemon, very thinly sliced

Juice of 1 small lemon

60ml (4 tbsp) dry white wine

A few sprigs fresh rosemary

Method:

1. Arrange chicken pieces without overlapping in shallow oven-proof dish. Spread over the garlic, season and drizzle with the oil. Place cinnamon sticks between chicken portions and arrange tomato slices, olives and lemon slices on top of chicken.

2. Combine lemon juice and wine and pour over chicken. Top with rosemary and bake at 180°C for an hour.

3. Remove cinnamon sticks and rosemary before serving.