A simple yet satisfying recipe with the goodness of black olives and cherry tomatoes, tossed up with fusilli and feta, and dressed in balsamic vinaigrette.

You can't beat pasta as a base for a quick and hearty meal. There is no need for a creamy, rich sauce. Instead, a tin of tomatoes with some garlic, olives and greens creates a nutritious meal.

This is a gorgeous, wintry, rib-sticker of a dish, just right to bolster and brighten where skies are dark and the air is chill. If you haven’t come across ’nduja before (pronounced en-doo-ya ...

Stir the pesto through cooked fusilli pasta and serve garnished with more parmesan cheese a edible nasturtium flower (optional). This pesto recipe can be used time and time again in dishes.