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Taher Jibet’s Roasted Lamb Rump with Olive & Parsley Crust

What you'll need...cutout-Caperberriescutout-pitted-black-olives 4 lamb rumps (portion size) 200g natural breadcrumbs 4 Fragata caperberries (chopped) 60g Fragata olives (pitted) 2 tbsp chopped parsley 1 tbsp chopped basil 2 finely chopped shallots 150g butter 3 tbsp extra virgin olive oil Dijon mustard ½ tsp ground cumin Maldon sea salt Cracked black pepper Method: 1. Season the lamb rumps all over with the salt and pepper 2. In a hot pan with a little oil, sear the outside of the lamb rumps until coloured all over and set aside 3. In another pan melt the butter and oil, add the shallots and sweat for 2 minutes. 4. Add the breadcrumbs, caperberries, basil, parsley, cumin and olives and mix well until you have an even consistency. 5. Returning back to the lamb rumps, brush a little mustard onto the top of each rump and cover in the breadcrumbs mixture. 6. Roast in the oven at 190 degrees for 15 – 20 minutes, remove from oven and let them rest for a further 8 minutes. 7. Slice and serve immediately. Recipe provided by Taher Jibet, chef proprietor at The Dining Room, Weymouth.

Shahzad’s Monkfish with Saffron & Olive Sauce on Cous Cous

What you'll need...cutout-pitted-black-olives 125 ml fish stock 3 tablespoons of olive oil 1 onion, finely chopped 2 cloves of garlic, crushed, skin removed and roughly chopped Salt to taste 1/2 tablespoon paprika Pinch of saffron 1/4 tin Fragata black olives, sliced 2 monkfish tails 250g cous cous 320 ml vegetable stock Handful of coriander leaves Extra Virgin olive oil, to serve Method for the sauce: 1. Make up the fish stock and bring to a simmer. 2. Whilst the stock is coming up to the simmer, add 2ml of olive oil to a heavy-based casserole pan. 3. When hot, fry the onions on medium heat for roughly 5 mins. They should start to turn translucent, but not gold. 4. Add the garlic in and fry for another 2 mins until the garlic starts to colour a bit. 5. Add the tomato passata and cook out until the mixture becomes a thick puree. 6. At this point, I add a pinch of salt and the paprika. 7. Add the fish stock and the saffron threads. 8. Bring to the simmer and reduce to the desired thickness. 9. Add the black olives and stir through. 10. Add the breadcrumbs, caperberries, basil, parsley, cumin and olives and mix well until you have an even consistency. Method for monkfish: 11. At this stage, start on the fish. Season the fish on one side, and oil the frying pan with some olive oil and get it up to a high heat. 12. Place the fish seasoned side down, and wait until the fish becomes translucent two thirds of the way up (checking that the fish is caramelised on the cooked surface but not too brown). 13. Season the other side at this point. 14. It's also important with a monkfish tail that the entire tail comes into contact with the pan and that it doesn't curl up. 15. Turn over the fish and finish cooking until both sides are a lightly caramelised, golden brown and the fish is well cooked through. 16. Slice the fish into bite sized pieces. Make up the cous cous. 17. I use instant cous cous, for which you basically add 250g of cous cous (for 2 to 3 people) to a medium saucepan and cover with 320 mL of vegetable stock (check the instructions on the packet though). 18. I then leave it until all the stock has been absorbed. You can then finish it by fluffing it slightly with a fork. 19. Returning back to the lamb rumps, brush a little mustard onto the top of each rump and cover in the breadcrumbs mixture. 20. Roast in the oven at 190 degrees for 15 – 20 minutes, remove from oven and let them rest for a further 8 minutes. 21. Slice and serve immediately. Recipe provided by Shahzad, blogger at Food Over London.

May’s Smoked Mackerel Pasta with Piri Piri Peppers, Capers & Olives

What you'll need...cutout-caperscutout-pitted-black-olives Handful of dry pasta of choice 3 shallots, sliced Smoked Mackerel 1 tbsp Fragata capers and 1 tbsp sliced Fragata olives 1/2 chilli pepper Virgin rapeseed oil for frying Salt and pepper Method 1. Put a big pot of water to boil and add pasta when boiling. Put a timer on for 10 mins. Peel and slice the shallots. Fry them in oil. 2. Meanwhile flake a fillet of Smoked Mackerel. When the shallots have softened but not brown, add in the fish, capers and the peppers. Stir it all to warm. By this time your pasta should be ready, use a pasta ladle to transfer the pasta to the pan with the fish. Never pour your pasta out into a colander as the steam will overcook the pasta and you have lost all the cooking liquid which you need to add to make a sauce. Add a splash of the pasta water to the sauce and stir to loosen it up. Turn off the heat and add in the beautifully sliced black olives. Stir. 3. Check the seasoning but watch the salt as all the ingredients have been soaking in brine. 4. Serve and drizzle some lovely single estate olive oil. Recipe provided by May, blogger at Eat, Cook, Explore.

Fleur’s Roasted Vegetable, Goats Cheese & Olive Spelt Salad

What you'll 150g baby carrots 3 small red onions quartered Handful of chopped walnuts 2 tsp anise seeds 1 red pepper cut into strips 200g pearled spelt 50g baby spinach 40g Fragata black olives sliced in half 70g soft goats cheese cut into small chunks 3 tbsp balsamic vinegar and 2 tbsp olive oil 2 garlic cloves crushed 1 tsp ground cumin and 1 tsp sweet paprika Method 1. Heat the oven to 170c fan/gas 5 2. Put carrots, onion, pepper and walnut in a large roasting tray and drizzle with olive oil.  Sprinkle the anise seeds over the top and season with salt and pepper.  Roast for 30 mins 3. Cook the spelt by following the instructions on the back of the pack (cooked like rice in a saucepan). Drain and add to your serving bowl. 4. Mix up the dressing ingredients in a small jug and pour half over the warm spelt. 5. Add the roasted vegetable and black olives to the spelt and mix up. Dot the goats cheese on top along with the baby spinach. 6. Pour over the remaining dressing and serve. Recipe provided by Fleur, blogger at Homemade by Fleur.  

Abby’s Olive, Chorizo & Pancetta Pizza

What you'll need...cutout-pitted-black-olives For the dough: - makes 1 pizza 200g strong white bread flour pinch of salt 2g dried yeast large pinch of caster sugar drizzle of olive oil 150ml lukewarm water For the topping: 1 mozzarella ball sliced 50ml tomato passatta Chorizo pieces Pre cooked pancetta pieces Halved cherry tomatoes Fragata pitted black olives Salt and pepper Method: 1. Sieve the flour and salt onto a clean work surface and make a well in the middle. 2. Pour into the well a preprepared mixture of the yeast, sugar, olive oil and water. 3. Bring the mixture together using a fork until you can begin to knead the mixture with your hands. 4. Place the dough ball into a large flour-dusted bowl and flour the top of it. 5. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size. 6. Remove the dough to a flour-dusted surface and knead to push the air out with your hands. 7. Roll the dough out and add the topping ingredients. 8. Bake the pizza in the oven for about 20 minutes at 180. 9. Remove the mince from the pan, leaving any fat behind. 10. Add the onions to the pan, and cook over a medium heat until they have softened. 11. Add the garlic, capers and olives and cook for another few minutes then lower the heat and continue to cook, gently, until the onions have caramelised. 12. Return the mince to the pan and cook together for a couple of minutes. 13. Add the lemon juice and parsley, taste for seasoning and then remove from the heat. 14. To assemble, place a pizza stone (or baking sheet) in the oven and turn it to it’s highest temperature. Cut the dough into four and roll out each piece in turn. 15. Place the dough on the heated pizza stone, top with lamb and return to the oven. Cook for 8-12 mins, until the dough is cooked. Remove and top with fig slices, a drizzle of yoghurt and rocket leaves.

Emma’s King Prawn & Chorizo Salad

What you'll need... 150g King prawnsspanish-guindillas 50g chopped cooking Chorizo Tomato puree 1 fragata guindilla hot pepper 1 tablespoon olive oil 2 tablespoons boiling water 1 tsp smoked paprika 1 Carrot (peeled into slices)1 red onion Salad leaves of choice (i used a mix of spinach, baby leaf and watercress) 1/2 teaspoon lemon rind 1-3 radishes Method In a food processor, blitz the tomato puree, hot pepper, olive oil, smoked paprika & water until completely blended.  If you don't have a food processor or a blender, chop the pepper up as fine as you can and mix everything together. In a small pan, put your chopped chorizo.  Cook it lightly for a few minutes before adding in the sauce you just made in the processor.  Let it simmer on low for a few minutes.  Then take off the heat and leave to cool. Next prep your salad leaves.  For mine, I chopped up a red onion, used a peeler to make fine curls of carrot, chopped up some baby spinach and baby leaf.  I tossed it all together in a bowl and added some chopped radish. Pour your warm sauce & chorizo onto your salad, add in your prawns and give it a good toss around to make sure it's all covered. Put in a bowl and grate a little bit of lemon peel onto the top. Recipe provided by Emma, blogger at Fork & Good.

Fiona’s Aubergine Stew

What you'll need...caperberriescutoutPIMIENTO-PIQUILLO-PEPPERS 1 Aubergineanchovy-stuffed-olives 2 tblspn olive oil
1 red onion 4 garlic (crushed) 1 tbslpn mixed spice 1 medium chilli 2 tbslpn balsamic vinegar 1 tin chopped tomatos 1/2 tin water 5-10 Fragata Caperberries 5-10 Fragata Anchovy Stuffed Olives 1/2 jar Fragata Pimento Piquillo Peppers Salt & Pepper to season Method 1. In a large pan heat olive oil. Add your aubergine chunks and season with a little salt and toss around so aubergine is coated in the oil. Cook on a high heat for around 4 or 5 minutes, giving the pan a shake every now and then. 2. When the aubergines are golden on each side, add the diced onion, crushed garlic and mixed spice and cook for another couple of minutes. Add a little water if the pan becomes too dry. 3. Add the balsamic vinegar add cook down until reduced, then add the tomatoes and additional water and simmer 15 minutes. Throw in the drained capers, olives, roasted red pepper and chilli and cook further for 15 minutes until aubergine becomes tender. 4. Season and taste before serving and throw in a bunch of spinach to add additional nutrients and colour to your dish. Serve with a side of cous-cous or quinoa. Enjoy! Recipe provided by Fiona, blogger from Fifi's Skinny Munch.

Hayley’s Pimiento Piquillo Pesto Pasta

What you'll need...cutoutPIMIENTO-PIQUILLO-PEPPERS 50g pine nuts 40g parmesan cheese Small bunch of basil leaves 1 clove of garlic 100-120g of Fragata Pimiento Piquillo (approx half a jar) A small glug of olive oil 1 cup of penne pasta Method I don’t even need to list the stages it’s that easy. Throw them all into a blender and whizz for a minute or two, until you have the perfect pesto consistency. You may wish to add a dash of salt but I think it’s just right without. You could eat this pesto with anything. I cooked it with pasta, mixed with olives and roasted peppers, which will provide the perfect bed for some Skrei fish, which I hope to pan fry. You could cook it on chicken, use it on a panini or sandwich, mix it in risotto and so much more. Recipe provided by Hayley, blogger at My Food Challenge.

Becs’ Pasta with Spicy Tapenade

What you’ll need… For the tapenade:
  • 10 Fragata pitted Halkidiki and Kalamata olives with rosemary, garlic and chilli
  • Juice of 1 lemon
  • ½ clove of garlic
  • 1x 50g tin anchovies fillets in olive oiljalapeno-stuffed-olivescutout-ROSEMARY-GARLIC-&-CHILLIcutoutPIMIENTO-PIQUILLO-PEPPERS
  • 3tbspcapers, rinsed
  • dash of black pepper
  • 1 slice of Fragata pimiento piquillo peppers
  • 1 Fragata piri piri hot pepper
For the pasta:
  • 200g fusilli
  • 10 vine tomatoes, separated into 2 pieces
  • 1 tin Fragata jalapeno stuffed olives, drained
  • 2 slices of Fragata pimiento piquillo peppers
  • Parmesan to finish
  1. Preheat the oven to 180°C/360°F. Slice the jalapeno stuff olives and 2 slices of peppers.
  2. Place the tomatoes on a baking tray and place in the oven for 10 minutes.
  3. Put the pasta with in a large saucepan of boiling water with a dash of salt and cook according to the instructions until al dente.
  4. Meanwhile, place all the tapenade ingredients into a blender, including the oil from the anchovy fillets. Pulse a few times to chop but you don’t want to end up with a fine paste.
  5. Drain the pasta, place back in the saucepan and stir through the tapenade. Add in the pepper and olive slices. Serve and garnish with tomatoes. Grate a little parmesan on top.
Recipe provided by Becs, blogger at Lay The Table.

Elisa’s Linguine Puttanesca

What you'll need... 400 g  Linguine or spaghettiblack-pitted-olives-tin Salt 3 tablespoons Olive Oilcapers-small 2 large cloves Garlic 1 Red chilli de seeded and finely sliced 3 tablespoons of Fragata capers rinsed and drained 8 canned Anchovies in oil, drained and finely chopped 100 g pitted Fragata black olives chopped 500 gr of passata (or tin of tomatoes) basil leaf shredded Method... 1. In a large fryin pan over a medium heat, add chopped garlic and anchovies to the oil and fry for approx 2 minutes, stir occasionally making sure not to burn the garlic 2. Add in the chilli, capers and olives and continue to cook for a further 3 minutes. Stir occasionally. 3. Add the passata, stir well and simmer to a gentle heat for 10/15 minutes without the lid. 4. Once ready, taste the sauce and if needed add some salt (capers, olives and anchovies are quite salty so you probably won’t). 5. Remove from the heat. 6. In a large saucepan, cook the pasta in salted boiling water until “al dente”. (To get the “al dente” perfect bite, cook the pasta 1 minute less then the instructions on the packet). 7. Once the pasta is cooked, drain it. Pour over the puttanesca sauce and stir all together. At the end add some basil leaf shredded. 8. Serve immediately and enjoy! Recipe provided by Elisa, blogger at Mamma Wears Prada.

Mixed Grain, Edamame & Olive Salad

  This recipe was created by health-food blogger and resident recipe developer, Pamela.

Packed with complex carbohydrates, protein and goodness, throw this together and serve as a filling lunch or side-dish at dinner time with chicken or fish.

Serves: 2 Ingredients:
  • 50g quinoa

  • 50 brown rice

  • 50g edamame beans (fresh or frozen)

  • 3 sticks celery, chopped

  • ½ pack Fragata Snack’n’Olive Black Olives with Sea Salt, halved

  • 3 tablespoons pomegranate seeds

  • Fresh parsley leaves, chopped

For the dressing:

  • 1 tablespoon tahini

  • 1 teaspoon lemon juice or apple cider vinegar

  • 1 tablespoon olive oil

  • Black pepper and sea salt

  Get making!
  1. Preheat the oven to 190 degrees C and drizzle the oil in a baking/roasting tin.
  2. Chop the sweet potato into chunks and par-boil for 5-8 minutes until tender. Drain then throw into the pan and coat in the oil. Bake for 10-15 minutes until softened.
  3. Mix together the spinach, feta, pomegranate, olives, seasoning and lemon juice in a large bowl. Throw in the roasted sweet potato chunks.
  4. Dish out onto a bowl then drizzle over some balsamic vinegar/glaze to finish. Enjoy!