Recipe of the Month

From "The New Penguin Cookery Book"

Here are trademark recipes from Jill Norman's new publication (see Bible Republished)

Tuna Rillettes

For 4

200g canned tuna
juice of 1 lemon
2 tbs double cream or crème fraîche
1 tbs olive oil 1tbs chopped dill
half tsp paprika
salt and freshly ground pepper

Drain the tuna and crumble it with a fork or whiz it briefly in a food processor. Turn it into a bowl. Add the other ingredients and mix well with a fork. The rillettes should be quite rough in appearance, not a smooth paste. Taste and adjust the seasoning if necessary.
Serve with toast, black olives and capers.

Roasted Peppers with Olives

This dish can be eaten soon after it is made, or left for several hours (even overnight) for the peppers to marinate in the dressing.

For 4-6

4 large red peppers
salt and freshly ground pepper
handful parsley leaves
2 garlic cloves, peeled
2 tsp chilli oil
100ml extra virgin olive oil
16-20 black olives
6 anchovy fillets (optional)

Grill and peel the peppers. Discard the seeds and white ribs and cut the peppers into strips. Put the strips in a shallow dish, season with salt and pepper. Chop the parsley and garlic together quite finely and scatter over the peppers. Mix the chilli oil into the olive oil and pour over the peppers.

At this point the dish can wait for several hours, covered with clingfilm. Just before serving, arrange the olives over the peppers, and if you wish the anchovies, split down the middle.