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Caponata, lamb rump and salsa verde
Fruit and vegetables
1
lemon
, zest and juice only
2
garlic
cloves, cut into quarters
1 sprig
rosemary
, leaves picked and roughly chopped
3
aubergines
, sliced into 2cm rounds, then each round halved
1
red onion
, thinly sliced
2 sticks
celery
, cut in to 5mm/¼in pieces
2 red
peppers
, cut into 2cm pieces
2 yellow
peppers
, cut into 2cm pieces
4
courgettes
, cut into 2cm pieces
8 leaves fresh
basil
, roughly torn
100g/3½oz fresh flatleaf
parsley
100g/3½oz wild
rocket
50g/1¾oz fresh
basil
leaves
25g/1oz
mint
leaves
Tins, packets and jars
600ml/20fl oz tomato
passata
4 salted anchovy fillets in olive oil, drained
1 tsp
Dijon mustard
Cooking ingredients
3 tbsp
olive oil
sea salt and freshly ground
black pepper
5 tbsp extra virgin
olive oil
2 tbsp miniature capers in
vinegar
, drained
75g/2½oz
pine nuts
salt and freshly ground
black pepper
1 tbsp miniature capers in
vinegar
, drained
4 tbsp
olive oil
Meat, fish and poultry
4 x 180g/6oz
lamb rumps
Back to recipe
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