Two tablespoons olive oil. Four garlic cloves. Four cups of cubed Italian bread, 2.5cm thick. 500g skinless, boneless chicken thighs. Salt. Pepper. Three medium peppers, preferably red, yellow ...

This orange, radish and olive salad is a fresh twist on Moroccan flavours - Zesty citrus, salty olives and a spiced cumin ...

Traditional harissa is prepared with dried or fresh chile peppers, cumin, coriander, garlic, caraway seeds, salt, and extra virgin olive oil as the base of the paste, but there's room for ...

Sprinkle a little garlic over each, drizzle with olive oil and season. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further15 minutes, until softened and a little charred.

Next, add the olives, shallot and sliced lemon and sprinkle the mixture with oregano. Cover with foil and cook for 15 minutes. Remove foil and cool for a further five to ten minutes.