Cupboard love
With fresh veg a bit thin on the ground – March isn’t called the hungry gap for nothing – it’s time to get out the spices and let those super-hero storecupboard ingredients work their magic
Ready in just one hour
Potato tagine with baked halloumi
RECIPES AND FOOD STYLING: POLLYANNA COUPLAND. PHOTOGRAPHS: INDIA WHILEY-MORTON
Tagliatelle with lamb meatballs and artichokes
Flavours from the Med
Yellow dal with crispy sea bass and coriander chutney
This easy dal is flavoured with coconut, green chillies and cumin seeds. Yellow split peas are firmer than other lentils, giving the dal a rich texture. Serve with crispy sea bass and coriander chutney for a vibrant yet comforting dish.
Fragrant fish supper
Vinegar-braised chicken with herby polenta
Speedy French classic
Colourful and cosy
Sausage and mozzarella gnocchi bake
This quick and easy bake is a nailed-on crowdpleaser. Combining sausages and gnocchi with the classic trio of Italian flavours (tomato, basil and mozzarella) is always going to result in something great
Sausage and mozzarella gnocchi bake
Serves 2 (or 4 with a side salad)
Hands-on time 20 min
Oven time 40 min
• 6 outdoor-reared herby sausages
• 2 tbsp olive oil, plus an extra dash
• 4 garlic cloves, finely sliced
• 500ml passata
• 500g pack gnocchi
• ½ bunch basil, leaves picked
• 125g ball mozzarella, torn into pieces
1 Heat the oven to 180ºC fan/ gas 6. Put the sausages in a large oven dish and cook in the oven for 15 minutes. Meanwhile, heat the 2 tbsp oil in a pan over a medium heat, add the garlic, then cook until just soft. Pour in the passata, season with salt and simmer for 10 minutes.