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RECIPES & BLOG — LUNCH

PANZANELLA WITH OREGANO AND ANCHOVIES

Eleanor Ozich DINNER ENTERTAINING LUNCH SALADS VIVA COLUMN

PANZANELLA WITH OREGANO AND ANCHOVIES

Panzanella is one of those fantastic stand-alone salads, with serious robust flavours. It's a great way to embrace the end of season tomatoes, when they are soft-skinned and beautifully ripe. I've added lentils to make the salad a little more substantial, and a small handful of roasted seeds for a toasty crunch.The salad becomes even more delicious when it has been made a few hours ahead as something special happens to the flavours as they mingle and melt together. I've shared the recipe in my column for VIVA. Happy weekend, friends!. x Eleanor Gorgeous photo captured by Greta Kenyon.

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POACHED FISH IN A SUMMERY SOUP

Eleanor Ozich DINNER LUNCH VEGETARIAN VIVA COLUMN

POACHED FISH IN A SUMMERY SOUP

The velvety texture of tender, cannellini beans, are rather pleasing in this gentle, summer soup. There’s also fresh, bright herbs, and softly poached pieces of fish in a light tomato broth. It's a simple recipe, as always, a deliciously tasty expression of how I like to cook.  It's in this week's column for VIVA. 

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A SPARKLING SUMMER SALAD

Eleanor Ozich DINNER ENTERTAINING LUNCH VEGETARIAN

A SPARKLING SUMMER SALAD

Perhaps my favourite salad of all is one that is seasonal and simple. Sparkling with summertime, this beautifully presented dish is sweet, sharp and deeply delicious. Imagine this bright salad gracing the middle of a garden table, served with slices of milky buffalo mozzarella, crusty sourdough bread and a little unsalted butter. 1 yellow courgetteA variety of different coloured heirloom tomatoes3 radishes, ends removeda handful of fresh basil leavesa small jar of anchovies, drainedFine sea salt for sprinklingExtra virgin olive oil for drizzlingA ball of sliced buffalo mozzarella, to serve   Finely slice the courgette, tomatoes and radishes as thinly...

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RICOTTA GNOCCHI IN LEMONY BUTTER SAUCE

Eleanor Ozich DINNER LUNCH VEGETARIAN VIVA COLUMN

RICOTTA GNOCCHI IN LEMONY BUTTER SAUCE

Everything tastes better with butter - even the smallest addition has the ability to make a dish truly sing. In this simple, summery recipe, ricotta and herb gnocchi is simmered until tender, tossed in a lemony butter sauce, and then finished with a small handful of finely chopped Italian parsley. Easy to prepare, this delightful meal looks as vibrant as it tastes. 

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ONE-POT PASTA WITH ASPARAGUS, LEMON AND BASIL

Eleanor Ozich DINNER LUNCH VEGETARIAN VIVA COLUMN

ONE-POT PASTA WITH ASPARAGUS, LEMON AND BASIL

I've seen quite a few variations of one-pot pasta floating around the internet. If you haven't tried this no-fuss technique, I gently nudge you to do so, it's simply just too easy not to. In this simple recipe, there's delicately stemmed asparagus, a few handfuls of sweet basil, a large pat of unsalted butter, and the juice of a large lemon. The dried pasta is cooked alongside the other ingredients, allowing the starch to help thicken to a meltingly delicious sauce. It's probably one of the easiest dinners I've ever made, and the variations can be endless, too. I've shared...

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