Shake up your weekly meals and transport yourself to the Mediterranean Coast with these mouth-watering recipes. Each recipe draws on the classic Mediterranean flavours and cooking techniques to create truly sensational meals! 

Chicken with Olives

This tasty Mediterranean dish will fill your kitchen with the most amazing aroma sure to make your mouth water. 

Ingredients you’ll need:

• 1 large chicken
• Olive oil
• Salt
• 200ml of white wine
• 6 chopped, ripe tomatoes
• 2 chopped garlic cloves
• 2 sprigs of thyme
• 6 sage leaves
• 1 tbsp of marjoram
• 60g of olives
• 8 torn basil leaves
• The juice of a lemon before serving

Step 1.

Cut a large chicken into pieces, leaving them on the bone and with skin on. Alternatively, use thighs and drumsticks.

Step 2.

Heat 4 tbsp of olive oil in a braising pan. Salt the chicken pieces on the skin side and fry on a moderate heat, turning after 7-8 mins. Fry both sides until golden brown. Remove the chicken pieces and put them aside in a warm bowl. Add about 200ml of white wine to the pan and turn the heat to high until it all evaporates. Add 6 chopped, ripe tomatoes, 2 chopped garlic cloves, 2 sprigs of thyme, 6 sage leaves and 1 tbsp of marjoram. Stir well. Once it is bubbling, add the chicken pieces and lower heat to a simmer.

Step 3. 

Cook for 30 min, turning the chicken occasionally. Add 60g of pitted black olives and 8 torn basil leaves.

Step 4. 

Cook for a further 5 min and add the juice of a lemon before serving.

Tomato & Olive Pasta

This vegetarian dish is full of amino acids, antioxidants, folate and potassium!

Ingredients you’ll need:

• 750 g (1 lb 10 oz) vine-ripened tomatoes, finely chopped
• 1 small red onion, finely chopped
• 2 cloves garlic, finely chopped
• 110 g (4 oz/½ cup) chopped olives
• 3 tbs capers, rinsed and chopped
• 1 tsp dried oregano
• 1 tbs olive oil
• 1 tbs white wine vinegar
• 500 g (1 lb 2 oz) spaghetti
• 300 g (10½ oz) tin soya beans, rinsed and drained
• 1 handful oregano

Step 1. 

Combine the tomatoes, onion, garlic, olives, capers and dried oregano in a bowl. Whisk together the oil and vinegar in a small bowl, then toss through the tomato mixture. Season with salt and pepper. Cover and set aside for at least 1 hour to allow the flavours to develop.

Step 2. 

Meanwhile, cook the pasta in a large saucepan of boiling salted water for 10 minutes, or until just tender. Drain and return to the saucepan. Toss the tomato mixture and soya beans through the hot pasta. Garnish with the oregano leaves. Serve with a lettuce salad.

Slow-Roasted Lamb Rack with Quinoa Salad and Tahini Sauce

This gluten-free dinner is super delicious and can be ready within 1 hour! 

Ingredients you’ll need: 

• 2 racks of lamb, with 8 bones
• Sea salt
• 6 tbsp extra virgin olive oil
• 1/2 bunch thyme sprigs
• 8 cloves garlic, skin left on
• 1 tsp sumac
• 200g tri-coloured quinoa
• 25ml lemon juice
• 1/2 cup tahini paste
• Juice and zest of half a lemon
• 100g pitted olives, roughly chopped
• 100g toasted pistachios, coarsely chopped
• 1/2 bunch flat-leaf parsley leaves, roughly chopped
• Handful mint leaves, roughly chopped

Step 1. 

Preheat the oven to 90°C. Trim fat from the lamb and season with salt. Heat 1 tbsp of olive oil in a frying pan on a medium-high heat. Gently pan-fry the racks until golden brown all over.

Step 2. 

On a baking tray, make a bed of thyme and place lamb on top, along with the unpeeled garlic cloves. Sprinkle with sumac and roast for 45-50 minutes, or until a meat thermometer registers an internal temperature of 54°C. Remove from the oven and allow it to rest somewhere warm for 10 minutes. Check the garlic; if needed, continue to roast until very soft.

Step 3. 

Cook the quinoa in a saucepan with plenty of cold water and a pinch of salt. Bring to a boil, then simmer, covered, for about 15 minutes. Drain off any remaining liquid and allow to cool.

Step 4. 

Make a dressing from 25ml lemon juice, 4 tbsp of olive oil and seasoning.

Step 5. 

In a food processor, squeeze out the puree from two cloves of roasted garlic and add tahini, lemon juice and zest, 1 tbsp of olive oil and seasoning. While the processor is running, add around 1/2 cup of warm water (depending on viscosity) in a steady stream. Stop, scrape down the sides of the bowl, and add water until desired consistency is achieved.

Step 6. 

Just before serving, mix the quinoa with olives, pistachios, herbs and lemon dressing. Carve the lamb and plate with tahini sauce, quinoa salad, and extra cloves for those who love their roast garlic.

Hillview Farms is dedicated to providing high-quality, fresh produce that is chem-free and locally sourced. Our door-to-door delivery ensures our produce goes direct from farm to table. 

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Recipes from Good Food