3 aubergines, sliced into 2cm rounds, then each round halved
8 leaves fresh basil, roughly tornÌý
50g/1¾oz fresh basil leaves
2 sticks celery, cut in to 5mm/¼in pieces
4 courgettes, cut into 2cm pieces
2 garlic cloves, cut into quartersÌý
1 lemon, zest and juice only
25g/1oz mint leaves
100g/3½oz fresh flatleaf parsley
2 red peppers, cut into 2cm pieces
2 yellow peppers, cut into 2cm pieces
1 red onion, thinly slicedÌý
100g/3½oz wild rocket
1 sprig rosemary, leaves picked and roughly chopped
1 tsp Dijon mustard
4 salted anchovy fillets in olive oil, drained
600ml/20fl oz tomato passata
sea salt and freshly ground black pepper
salt and freshly ground black pepper
3 tbsp olive oil
5 tbsp extra virgin olive oil
4 tbsp olive oil
75²µ/2½´Ç³ú pine nutsÌý
2 tbsp miniature capers in vinegar, drained
1 tbsp miniature capers in vinegar, drained
4 x 180g/6oz lamb rumpsÌý