Instructions: Combine the garlic, chilli, olives, sundried tomatoes, stock and wine in a heavy-bottomed non-reactive frying pan. Simmer, uncovered, for 7-10 minutes, until the garlic is very tender and the liquid is almost gone.

Dont let it burn - add more stock during the cooking, if necessary.

Stir in the canned tomatoes, and simmer for 5-7 minutes. Add the fresh tomatoes and season with salt and pepper. Simmer for 5-7 minutes more, then stir in the tomato puree and basil. Let simmer for another 5 minutes, then serve with freshly cooked pasta or other grains.

Piquant lemon herb meatballs: In a large bowl, thoroughly mix together all of the ingredients. Fry a tiny piece of the mixture in a non-stick pan and taste for seasonings, adding more salt, pepper, chilli powder or lemon juice, as you want for a good, spicy flavour.

Form the mixture into small patties and place on a platter. Spritz a non-stick frying pan with oil-water spray, and heat. Pay fry the patties in batches (they should be well spaced) for about 2-3 minutes on each side until they are well browned and just cooked through.

Mango and fennel salsa: Put the vinegar, lime juice, garlic and chilli in a bowl, mix well and leave to marinate for 10-15 minutes.

Add the mango and the fennel with a scattering of snipped fennel strands, the cucumber, onions and herbs. Mix with two spoons, gently tossing together all the ingredients.

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