BUDDY OLIVER RECIPES RECIPES

Cut the mango halves off the stone and slice each half in a criss-cross shape. Cut off and finely chop the flesh with the onion, cucumber and coriander leaves, then scrape into a bowl. Squeeze in the lime juice and mix well. Season to taste with salt, before serving.

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Line a deep 20cm square baking tin with greaseproof paper and rub with olive oil.
3. Pulse the butter, dried fruit and nuts, oats and flour in a food processor until the mix comes together and away from the sides, then pulse in the syrup until fully combined.
4. Transfer to the lined tin, flattening to the edges. Bake for 15 to 20 minutes, or until golden.
5. Remove from the oven, slice into 16 squares ready to cut, and leave to cool in the tin for 5 minutes.
6. Use the paper to lift out on to a wire rack, and leave to cool completely. Simple, easy, delicious – spread the word!

1. Halve, wash and finely slice the white part of the leek (save the green leafy part for making stock or soup). Halve, deseed and finely chop the chilli (if using), and peel and finely chop the garlic.
2. Place a large non-stick frying pan on a medium heat with ½ a tablespoon of olive oil. Add the chopped veg to the pan and cook for 5 minutes, or until softened, stirring regularly.
3. Scrunch in the tomatoes (or break them up with a wooden spoon). Quarter-fill the tin with water, swirl it around to pick up the last bits of tomato and pour it into the pan.
4. Drain and flake in the tuna, then add a pinch of black pepper and a tiny pinch of sea salt. Bring to the boil, then turn the heat down and leave to simmer, stirring regularly, while you cook your pasta.
5. Cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of the starchy cooking water.
6. Add the pasta to the sauce, pour in a little of the reserved pasta water to help the sauce stick, then stir well over the heat.
7. Use tongs to divide the pasta between your bowls. Pick and finely slice the basil leaves, then scatter over the top, and serve with a good grating of Parmesan cheese.

Cut the mango halves off the stone and slice each half in a criss-cross shape. Cut off and finely chop the flesh with the onion, cucumber and coriander leaves, then scrape into a bowl. Squeeze in the lime juice and mix well. Season to taste with salt, before serving.

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Line a deep 20cm square baking tin with greaseproof paper and rub with olive oil.
3. Pulse the butter, dried fruit and nuts, oats and flour in a food processor until the mix comes together and away from the sides, then pulse in the syrup until fully combined.
4. Transfer to the lined tin, flattening to the edges. Bake for 15 to 20 minutes, or until golden.
5. Remove from the oven, slice into 16 squares ready to cut, and leave to cool in the tin for 5 minutes.
6. Use the paper to lift out on to a wire rack, and leave to cool completely. Simple, easy, delicious – spread the word!

1. Halve, wash and finely slice the white part of the leek (save the green leafy part for making stock or soup). Halve, deseed and finely chop the chilli (if using), and peel and finely chop the garlic.
2. Place a large non-stick frying pan on a medium heat with ½ a tablespoon of olive oil. Add the chopped veg to the pan and cook for 5 minutes, or until softened, stirring regularly.
3. Scrunch in the tomatoes (or break them up with a wooden spoon). Quarter-fill the tin with water, swirl it around to pick up the last bits of tomato and pour it into the pan.
4. Drain and flake in the tuna, then add a pinch of black pepper and a tiny pinch of sea salt. Bring to the boil, then turn the heat down and leave to simmer, stirring regularly, while you cook your pasta.
5. Cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of the starchy cooking water.
6. Add the pasta to the sauce, pour in a little of the reserved pasta water to help the sauce stick, then stir well over the heat.
7. Use tongs to divide the pasta between your bowls. Pick and finely slice the basil leaves, then scatter over the top, and serve with a good grating of Parmesan cheese.

Cut the mango halves off the stone and slice each half in a criss-cross shape. Cut off and finely chop the flesh with the onion, cucumber and coriander leaves, then scrape into a bowl. Squeeze in the lime juice and mix well. Season to taste with salt, before serving.