One For All

All you need is your biggest pot (or pan) and Phillippa Cheifitz’s easy, Italian-inspired recipes and you have five of the best weeknight suppers this side of Naples. No-stir risotto? Tick. Garlicky fall-apart lamb? Tick. Minimal washing up? Tick. You’ve got this

YOUR ITALIAN PANTRY

Keep your cupboard stocked with a few excellent-quality ingredients, add some fresh garlic, Parmesan and herbs (basil is your best friend), and your next Italian-inspired supper is just 30 minutes away

ARTICHOKE HEARTS Serve them with cheese, cured meats and olives as an antipasti platter, toss through a salad, use to top pizzas, or blend to make a dip.

OLIVE OIL Choose extra virgin olive oil for drizzling, baking, roasting, gentle sautéing, dressings and dips.

PASTA There’s an almost endless variety to choose from at Woolies. Stock up on 100% durum wheat penne that’s been extruded through a die-cutter made from bronze to create a rough texture, allowing the pasta to hold more sauce for a richer, fuller flavour. If you’re avoiding gluten, go for spaghetti made from maize, rice and quinoa flour.

RISOTTO RICE Also called arborio rice, its plump, medium grains cook to a gentle creaminess with an al dente centre.

TOMATOES The ultimate pantry staple, from diced late-summer pomodori, to chunky Mediterraneanstyle tomatoes with baby marrows and brinjals, they’re perfect for pasta sauces, soups and casseroles.

SLOW-BRAISED GARLICKY LAMB WITH POTATOES AND ARTICHOKES

“Neck of lamb needs slow cooking, so be prepared to invest a few hours, but it’s worth it to get the best out of this flavoursome cut.”

Serves 6

EASY

Preparation: 10 minutes

Cooking: 2 hours

lamb neck slices 1 kg

sea salt and freshly ground black pepper, to taste

onion 1, finely chopped

lamb or chicken stock 2 cups