Photograph: Colin Campbell for the Guardian
“Delicious on its own with bread or toast,” says Fearnley-Whittingstall. But also a versatile ingredient to add an olivey bite to all sorts of other dishes. “To make it vegetarian, leave out the anchovies.”
Photograph: Felicity Cloake
Stodgy enough to up your bleak February evenings but with plenty of olive oil and vegetables to give you that healthy Mediterranean magic.
Photograph: Sarah Lee for the Guardian
A simple marriage of fish and crunchy vegetables – a big favourite in France. The pickled vegetables are a fantastic way to cut the fattiness of the fish. “Some people add white pepper seeds for a kick at the end, but I like to just stick with fresh coriander,” says Hartnett.
Photograph: Colin Campbell for the Guardian
A spicy, fishy pasta with a north African twist, plus roast garlic gets a chance to shine. “It’s well worth making your own harissa, but there are some very good commercial varieties,” says Ottolenghi.
Photograph: Colin Campbell for the Guardian
A Mediterranean flavour explosion. “Italian 00 flour gives a more tender crust than regular bread flour,” adds Lepard.
Photograph: Sarah Lee for the Guardian
Add a touch of chopped bacon with the garlic, if you want. Or, says Hartnett, if you’re feeling naughty, “make it richer by adding some double cream right at the end when you toss the pasta with the mushrooms”. But that’s probably not the healthy option.
The classic Italian combo of squash, sage and pasta is very hard to beat, but the crunch of walnuts is a lovely addition.
Photograph: Colin Campbell for the Guardian
“Of all the dry store cupboard ingredients, quick-cook polenta makes the fastest meal,” says Ottolenghi.
“I use trofie pasta for this because just the right amount of sauce seems to cling to its twists,” says Slater. “But nib-shaped penne or one of the shell pasta shapes would be fine here, too.”
And if you’re looking for something a little different …
Photograph: Tori Egherman/Tehran Bureau
Why not try this challenging Middle-Eastern dish? “For those of you eager to make this dish, it takes time and care and oil,” says Ghorashi. “My advice: don’t skimp on any of the three no matter how tempted you are to do so.”
Have you got a favourite Mediterranean dish? Share your thoughts below.