Gather & Feast - Recipes worth making

This meal is perfect for sharing - golden roasted chicken and olives in a tangy sauce, stuffed into pita and drizzled with a good-quality extra virgin olive oil.

We've got pan-fried flatbreads - olive oil right in the dough gives them that golden colour and soft, chewy bite, then a pan-fry in more of it for crispy edges. You could also cook these in a pizza oven.

Then there's baked chicken with green olives, lemon, garlic and fresh oregano, served with simply dressed leaves and tzatziki.

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Three kinds of olives, one pan - this is my Triple Olive Spaghetti.

I start with a good extra virgin olive oil, sautéing shallot and garlic until fragrant, then in goes a mix of roughly chopped green and kalamata olives. The mild green olives work perfectly against the punchier, more vibrant kalamata - the best of both worlds.

A little lemon zest, fresh oregano, then the cooked spaghetti goes in with a splash of pasta water, tossed until silky and emulsified.

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