ONE-CAN WONDERS
The stars of your next winter salad, sweet breakfast and midweek supper are all in your pantry, says UK food stylist Lola Milne who worked with the Jamie Oliver food team. She shares her pro tips and ingenious recipes in her cookbook, Take One Tin
Food stylist Lola Milne’s book Take One Tin is a well-timed collection of recipes starring canned ingredients that’ll take you from breakfast to dinner and dessert.
“A classic salad Niçoise centres around tomatoes, anchovies, olives and olive oil, with other additions being at the whim of the maker. So, this is my perfect Niçoise.”
Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 40 minutes
baby potatoes 700 g, large ones halved
olive oil 6T
sea salt and freshly ground black pepper, to taste
fine green beans 200 g, halved
capers 2 T, drained
canned anchovy fillets 6, drained and finely chopped
Dijon mustard 1T
garlic 1 clove, finely chopped
white wine vinegar 2T
little gem lettuces 2, leaves separated and large ones sliced
tuna in olive oil 2 x 160 g cans,
drained and flaked
basil leaves a handful, thinly sliced
chives 3 T finely chopped
1 Preheat the oven to 180°C. Toss the potatoes in a baking tray with 2 T olive oil and a splash of water, season and roast for 30–40 minutes, or until golden and tender. 2 Meanwhile, boil the beans for about 5 minutes, until just tender, then drain and refresh under cold water.
3 To make the dressing, mix the capers, anchovy fillets, mustard, garlic, vinegar and the remaining olive oil, then season.
4 Mix the warm potatoes with the dressing and then tip into a serving dish. Toss with the lettuce, green beans and tuna, then sprinkle over the herbs. 5 Serve immediately to avoid the lettuce wilting. WHEAT- AND GLUTEN-FREE
WINE: Woolworths Neil Ellis No
Sulphur Added Sauvignon Blanc 2019