Chicken, Chickpea & Olive Bake

Created by our good friend, James Strawbridge, this colourful one-pot dish really packs a punch on the taste front.


2 free range chicken breasts, roughly diced
200g chopped tomato
200g Siciliana olives
150g drained chickpeas 
100ml white wine
12 vine cherry tomatoes
6-8 marinated artichoke hearts
1/2 fennel bulb, thinly sliced
4 cloves of garlic, roughly chopped
2 preserved lemons, thinly sliced
2 tbsp olive oil
1 tbsp paprika
2 tsp dried oregano
Sea salt and pepper
Handful of torn basil leaves


Preheat your oven to 200˚C and simply combine all ingredients apart from the basil leaves in a large cast iron skillet, roasting tray or casserole dish. Stir well and season with sea salt and cracked black pepper.

Roast in the oven for 20 mins and garnish with fresh basil. 

Serve with either cous cous, a sourdough roll to mop up the sauce or on a bed of steamed wild rice.

Why not try using hot pickled garlic, semi-dried tomatoes or finishing with feta cheese and wilted spinach for a twist on this rustic recipe. 

Aubergine, Olive & Butterbean Cassoulet

This quick and easy vegan one-pot cassoulet is simple rustic meal that the whole family will love.


2 tsp olive oil
1 aubergine, cut into cube sized pieces
1 tsp dried oregano
1 tsp dried mixed herbs
1/2 tsp ground cinnamon
1 red onion, finely diced
1 red pepper, sliced
Tin chopped tomatoes
1 tbsp tomato ketchup
3 tbsp Tricolore olives
400g butter beans, drained and rinsed
1 handful flat-leaf parsley, roughly chopped


Heat the olive oil in a large saucepan over a high heat, then add the aubergine, oregano, mixed herbs and cinnamon. Cook for around 3 minutes, stirring occasionally. 

Add the onion and red pepper, and cook for 2 minutes until the onion starts to soften. 

Pour in the tomatoes, 150ml water and ketchup, followed by the olives and butter beans. 

Reduce the heat to medium, partially cover with a lid and simmer for 10 mins, stirring occasionally. 

Scatter with the parsley, season and serve.

Moroccan Lemon Olive Chicken

The sharp zesty lemons and salty slightly bitter olives really compliment the chicken in this one-pot Moroccan dish.


1/2 lemon, thinly sliced
2 tbsp olive oil
3 chicken breasts or chicken thighs (with or without skin on)
1/2 tsp salt
1 large onion, diced
2 garlic cloves, minced
1/2 tsp ground ginger
1/2 tsp paprika
1/2 tsp ground cumin
Pinch turmeric
1/4 tsp cinnamon
1/4 tsp ground white pepper
1 tbsp saffron water*
Pot of La Verde olives
60ml water
1 preserved lemon diced
1 tbsp fresh lemon juice
2 tbsp fresh parsley, finely chopped

*Saffron water – dissolve 1 pinch of saffron threads in 1 tbsp of warm water.


Heat a large casserole pan with a lid over medium high heat.

Add the lemon slices and cook for around 3 minutes until slices are caramelised. Remove the lemon slices and set aside.

Heat 1 tablespoon of olive oil over medium high heat and when the oil is shimmering, add the chicken breast/skin side down.

Cook for 3-5 minutes until chicken is browned. If chicken releases easily from the pan, it’s ready to turn.

Turn chicken and cook until remaining side is browned. Remove chicken to a plate and set aside.

Add remaining 1 tablespoon of olive oil to the pan and add the onions. Cook for around 7 minutes, until the onions are soft and translucent, stirring frequently.

Add the garlic, ginger, paprika, cumin and turmeric, cinnamon and pepper. Stir for about 1 minute.

Add the saffron water and regular water. Stir making sure you scrape up the brown bits on the pan.

Add the chicken pieces back to the pan and bring the mixture to the boil.

Reduce the heat, cover and simmer for 15 minutes. Check that the chicken is cooked through. 

Remove the lid and add the olives, preserved lemon and fresh lemon juice and stir to combine.

Serve over couscous or rice and garnish with the lemon slices and fresh parsley.

Chocolate Olive Oil Mousse

A delicious chocolate mousse made using olive oil which helps give it the soft smooth texture.


150g 70% cocoa solids dark chocolate, roughly chopped
100ml extra virgin olive oil
4 large eggs, separated
Pinch of sea salt plus 1/4 tsp
50g caster sugar
Fresh seasonal berries to serve


Melt the chocolate in a large heatproof bowl suspended over a pan of simmering water (but not touching the water) or in the microwave. Make sure you remove the chocolate from the heat before it is completely melted and stir it gently so that the last little pieces of chocolate dissolve. 

Leave to cool for 10 minutes and then stir in the oil to combine. Set aside.

Next whisk the egg whites and a pinch of salt in a grease-free bowl until you have firm peaks. 

In another bowl, large enough to take everything later, whisk the yolks, sugar and ¼ teaspoon of salt until pale, thick and about doubled in volume. You don’t need to clean the beaters when going from whites to yolks.

Gradually pour the chocolate-oil mixture into the beaten yolks and completely fold in the mixture. Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. 

Now gently fold in another third of the egg whites and, when that second lot is incorporated, fold in the final third until no white streaks are visible.

Gently spoon the mousse into your 6 ramekins or glasses and refrigerate for 20 minutes before serving. If you are making these ahead of time, make sure you remove them from the fridge about 40 minutes before eating to give you the best texture.

Serve with fresh berries sprinkled over the top. 

Creamy Sun Dried Tomato & Garlic Prawns

This garlicky seafood dish is packed full of amazing flavours that you’ll enjoy with every bite. Perfect served with rice, pasta or crusty bread.


900g large peeled prawns
1 tsp garlic salt
1 tsp black pepper
1 tsp Cajun spice seasoning
Pot of sun dried tomatoes, reserving the oil
4 garlic cloves, chopped
1 white onion, diced
125ml vegetable stock
1 tsp dijon mustard
300ml double cream
2 large handfuls of fresh spinach
60g fresh parmesan cheese, grated
Basil to garnish


Heat a large skillet on medium high heat with 3 tablespoons of the sun dried tomato oil.

Add the prawns and season with garlic salt, pepper and Cajun seasoning. 

Cook for about 5 minutes, stirring occasionally until the prawns are opaque. Remove the prawns from the skillet and set aside.

In same skillet, add 2 more tablespoons of the reserved sun dried tomato oil on medium high heat and add in garlic, diced onions, and sun dried tomatoes.  Cook for 1 minute.

Stir in the vegetable stock and dijon mustard, stir to combine then add in double cream. Stir until a creamy sauce forms and comes to a slight boil. Reduce heat and add parmesan cheese and spinach.

Cook for about 3 minutes and stir until cheese has melted and spinach has wilted. Add the prawns back into skillet and stir to combine.

Remove from heat, garnish with basil and more parmesan and serve.