Pasta with Roasted Pumpkin, Tomatoes and Bacon
Sophie Gray shares her recipe for a hearty pumpkin pasta that will please your hungry family.
Marinated Feta
If you struggle to use a whole packet of feta, try marinating it. This simple method adds flavour and extends the life of the cheese.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- Feta (as much or as little as you have)
- 1 red chilli, deseeded and sliced (optional)
- 2 cloves garlic, finely sliced
- 4 small sprigs of fresh rosemary (or other herbs)
- 1 tablespoon lemon juice
- Zest of half a lemon, cut into strips
- 1 teaspoon peppercorns
- Olive oil
Method
- Cut or break the feta into large chunks and layer it in a jar with all of the other ingredients, except for the oil.
- Once everything is arranged in the jar, fill it with olive oil until everything is covered.
- Seal with a lid and store in the fridge. Leave to marinade for at least one week before serving.
- Serve at room temperature.