Recipes — Dinner

We've tried a few different salads out with the Aglio Olio and we have to say this is definitely one of our favourites. Light, palate-pleasing and bursting with flavour - this one is sure to not disappoint! 

Sometimes all you need is a hug. And there's nothing more satisfying than when that hug takes the form of your favourite food. This sundried tomato pesto and black olive risotto is the perfect meal for when you need that whole and cozy feeling, and is a significantly lower fat version than most other risottos too!

Sundried tomatoes have become integral in Italian cuisine. And nothing screams Italy quite like pasta does! Penne tossed in Saucery sundried tomato pesto is a healthier-than-thou pasta which is sure to hit the spot. Ingredients 6 tbsp Saucery Sun Dried Tomato Pesto 1 Cup milk 1 x Cheese slice 200g Penne pasta, boiled 2 tsp Parmesan, grated Method Heat a pan and add the Saucery Sundried Tomato Pesto to it. Add in the milk and cheese. After the cheese is melted, add in the boiled penne pasta and toss well until combined well. Check & adjust seasoning and serve hot...

  Ingredients For Rice ½ cup Risotto Rice (Arborio) 2½ cups Veg stock For Sauce ½ jar Saucery Mushroom Pepper 2 tbsp Butter 1 tbsp Garlic, chopped 1 tsp Thyme, chopped 4 tbsp Red wine ½ cup Milk ¼ cup Veg stock Thyme Sprig, for garnish Method Boil the risotto rice in veg stock for 15 mins until the rice is 90% cooked. Heat butter in a pan and lightly sautÌ© garlic and thyme. Add the red wine and glaze the pan. Add the Saucery Mushroom pepper sauce into the pan, followed by milk. Now add in the boiled risotto rice and toss well. Continue...