8 tbsp tinned artichoke hearts in oil, cut into segments
400g tin cherry tomatoes, crushed
16 cherry tomatoes, halved
3 garlic cloves, crushed
1 lemon, cut into quarters
8 fresh mint sprigs, leaves picked
8 fresh flatleaf parsley sprigs, chopped
2 large red onions, sliced
4 handfuls rocket
6 spring onions, trimmed and very thinly sliced
2 tbsp plain flour
polenta, for dusting
100驳/3陆辞锄 semolina flour
1 bay leaf
1 tsp black peppercorns
salt and freshly ground black pepper
1 cinnamon stick
1 tsp cumin seeds
1 tsp fennel seeds
oil, for greasing and drizzling
100ml/3陆fl oz olive oil
2 tsp dried oregano
4 tbsp pine nuts, toasted
4 tbsp golden raisins, soaked in jasmine tea (1 teabag in a mug of hot water) and drained
2 tsp salt
1 tsp sugar
1 tbsp tomato pur茅e
2 tsp dried yeast
400g/14oz strong white bread flour, plus extra for dusting
200g/7oz feta, crumbled
800g/1lb 12oz lamb mince
250ml/9fl oz white wine