Ingredients: 1 large onion, finely chopped 4 large PnP tomatoes, chopped 2 yellow peppers, sliced 1 packet (300g) PnP baby marrows 1 packet (TBCg) large calamari tubes Olive oil 3 crushed cloves garlic 1 cup (250ml) white wine or chicken stock Salt and milled pepper 1 Tbsp (15ml) dried oreganoFor serving: PnP Greek salad pack and crusty ciabatta bread Serves 4 Method: Heat a little olive oil in a pan. Fry onion with garlic until golden and soft. Add tomatoes, peppers and courgettes and cook until the vegetables begin to soften. Season and set aside to cool. Fill calamari tubes with the vegetable filling and secure with a toothpick. Heat a glug of oil in a heavy based pan and fry stuffed tubes until dark golden brown on all sides. Add wine, reduce heat to a simmer and cook for 20 minutes or until tender. Serve with salad and bread Season and remove from the heat. Allow to cool. Stuff calamari tubes with the rice mixture and secure end with a tooth pick. Fry stuffed calamari for 3-4 minutes, or until golden and cooked through. Serve with griddled pita breads and Greek salad. Recipe courtesy of Fresh Living Magazine. South Africa’s most successful food magazine. It’s brimming with practical, modern recipes that don’t break the bank.