Mediterranean recipes

This recipe uses mafalda corta, a short, flat, ribbony pasta with a wavy edge from the Campania region of Italy. If you can't find that, any other short pasta (such as penne or gemelli) with ridges to hold the sauce will work just as well.

Put the pasta on to cook.

Add the onion and carrot to the pan and fry, stirring until they start to soften. Next add the chilli, garlic and potato and mix well. Fry for a few minutes. Return the chorizo to the pan along with the tomato and stock

Mix all the spice rub ingredients together and add the beef, massage it with the spice rub. Cover with cling film and put into the fridge for a couple of hours – ideally overnight to let the flavours combine.

Combine the chickpeas, artichokes and red onion in a bowl. Add the spinach and olives and mix lightly.

This is a simple recipe. Heat a large frying pan and add a good glug of olive oil, season the tuna and add to the pan.

Halve sausages lengthways and put them in a large roasting tin. Add potatoes, paprika, rosemary, chilli, and ciabatta pieces. Season. Drizzle with the oil, grate over some parmesan and toss to combine.

Make slits along the grain of the pork and push in half the rosemary. Place in a deep dish or bowl, sprinkle over the rest of the rosemary and pour over the wine.

This is easy. Slice all the ingredients and then start to layer them in an oven proof dish. Start with a layer of potatoes, then add some onion, garlic and chorizo,

Heat the oven to fan 140C. Cut the pork belly into large chunks and fry in some hot olive oil until browned all over. Remove with a slotted spoon.

Put the chorizo and pork mince in a food processor and pulse for 10 seconds. Add the spring onions, cumin seeds and salt and mix to a chunky paste.

Cut the meat into chunks and lightly coat in the flour. Heat about 2 tbsp olive oil in a large casserole pan and fry the meat in batches until it is browned.