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Ultimate Sunday roast potatoes

1 hour 10 minutes

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Mushroom ‘paella’

35–40 minutes

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30 minutes

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2 hours

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15 minutes

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45 minutes

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2 hours

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35 minutes

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20 minutes

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25 minutes

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Corned beef

60 minutes

Italian recipes

Home-made sundried tomatoes

8 hours

Home-made sundried tomatoes

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 8 hours

Ingredients

12 large tomatoes
fine salt, to taste
4 cloves garlic
2 cups olive oil

Method

1. Preheat the oven to 120°C. Cut the tomatoes in half and scoop out the seeds. Place the tomatoes flesh-side up on an oven tray and season.

2. Dry in the oven for at least 8 hours. Allow to cool, then transfer to jars with the garlic cloves. Cover with olive oil and store.

3. This recipe makes 2 medium jars worth of sundried tomatoes.

Find more Italian recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Ultimate Sunday roast potatoes

Mushroom ‘paella’

Black bean soup

Whole roast duck

Warm Niçoise salad

Moroccan chickpea flour tart (Kalinti)

Gammon-and-pea soup

Butter-basted “rotisserie” chicken

Macaroons with jam

Trail mix

Corned beef

Home-made sundried tomatoes

Home-made sundried tomatoes

Ingredients

Method