Warm Cumin-roasted Squash, Wild Rice and Black Bean Salad with Cranberries

After a somewhat tumultuous couple of weeks preparing to close my beautiful little restaurant at Spark: York, I am back in my kitchen pondering the attraction of salads in the autumn when many are reaching out for carb-heavy cheesy comfort. Here’s the thing, I believe that, if you stay nutritionally focused, warm salads such as…

Roast Chestnut, Mushroom and Oloroso Sherry Tart

A nigh on perfect Andalusian tart for a bright autumnal Sunday lunch. All butter pastry encased around caramelised red onions, wild mushrooms, roast chestnuts, fresh lemon thyme and gently stirred with fragrant oloroso sherry and a generous knob of butter. I put some pieces of creamy citrusy Caerphilly cheese on top of this one just to…

Dimitri’s Greek Salad (Horiatiki)

It seems all sorts of crazy to post a recipe for a Greek Salad but then there are Greek salads and there are GREEK salads that zing so fresh that they deserve a little mention here. Years and years ago, I spent some time in the tiny fishing village of Gáïos on the verdant island…

A’isha’s Lemony Hummus with Cumin and Oregano

We sat under a pomegranate tree for shade. Our table was dappled with the shapes of leaves and ripening fruit as the sun played with the gentle breeze to create moving patterns that could never be captured. Laid across its white cloth were several large hand-painted plates and bowls within which vibrant food beckoned invitingly;…

Spiced Labneh and Roasted Tomato Tartine

Yoghurt is one of the most important components of the modern Mediterranean diet and there is rarely a table where it isn’t featured in some form or other; as part of a main dish, as a dip mixed with chopped herbs, in a dessert or even as a drink. On Mondays, our evening meal often consists of various…

Lebanese Slaw with Mint, Oranges and Pomegranate Molasses

This gorgeous autumnal salad is one of those versatile recipes that has it all – sweet and sour flavours, texture and a fresh herby zing. It’s perfect on its own, as part of a mezze table, piled atop a bowl of creamy hummus or served as part of a sabich open sandwich (pictured above) or with a vegetarian Greek souvlaki.  Ingredients 2 large carrots, unpeeled…

Florentin Roast Garlic Hummus

‘Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations – the garlic press – are all disgusting. Please treat your garlic with respect….

Greek Island Tzatziki with Dill and Mint

Originating from the Ottoman Empire, this is my version of the popular Greek dish, tzatziki (known as cacık in Turkey). It’s simply a bowl of great quality Greek yoghurt getting it on with little cubes of crunchy cucumber, lots of finely chopped garlic, briny sea salt, a glug of grassy Kalamata olive oil, a generous…

Sicilian Peperonata with Lemon-infused Labneh

A lovingly nurtured peperonata – a classic Italian stew of red and yellow peppers, onions and plum tomatoes – is not only a thing of beauty, it’s incredibly versatile. I use it as a salad in the summer; a warming stew in the winter; as a topping on a crispy pizza or bruschetta; stirred into…