Cannellini Pasta with Couscous and Capers
Cannellini beans, tomato and capers simmer with garlic and onion. Pasta, couscous and mint are folded through the sauce.
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Recipes by Maeve Rain
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Courgette and Pepper Toast Bites
Finely diced courgette and sweet pepper are folded with artichoke hearts, ricotta, parsley and balsamic vinegar. Serve on crisp olive-oil toasts.
Courgette and Tomato Rice Salad with Capers
Chilled brown rice, courgette, tomato and fennel are dressed with capers and oregano vinaigrette and arranged over rocket.
Feta and Fennel Toast Bites
Fluffy couscous is mixed with feta, finely sliced fennel, radish, cucumber, olives and balsamic vinegar. Serve on crisp olive-oil toasts.
Pomegranate and Fig Cake Bites
Small squares of rose-scented butter cake with figs, pomegranate arils and a scattering of flaked almonds. Makes sixteen bites, two per serving.
Pomegranate and Lemon Mini Cakes
Small lemon and almond cakes studded with pomegranate arils and finished with a light honey glaze. Makes twelve cakes.
Roasted Red Pepper and Aubergine Sauce
Roasted red peppers and aubergine blended into a thick sauce with shallot, parsley, two vinegars and a little yogurt. Makes about 700 g, six generous sauce portions.