‘Paris, hours in the café, a certain spirit of rebellion, one side a bit too stubborn, the sea, the true, in Bretagne, the walking in Provence, the taste, the passion for literature, the libraries, the beautiful editions, remaking the world in a set of hours around a table and a bottle of wine. Talking without…
Category: Dips
An Andalusian Lemon-scented White Bean Dip
These sunny high summer days are all the motivation we need push open the French windows and think about creating lighter and vibrant sharing plates. This vibrant vegan dip is inspired by a gorgeous little whitewashed bar high up in the Andalucían mountains where I was once served a warm tapa of plump white beans,…
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;…
Santorini Fava with Lemon and Capers
In Greece, fava is a dearly beloved dish of puréed yellow split peas the most prized of which come from Santorini, an island that is also justly proud of its incredible tomatoes – check out my recipe for tomato keftedes – and its wine. You can thank the volcanic soil for that. Served at room temperature on a summer’s…
Greek Htipiti, a Roasted Red Pepper and Feta Dip
The late afternoon light gently caresses the once grand terraces that curl above Corfu Old Town. Lunch hour is long over and there is not a soul to be seen. The air is hot and still. The buildings shuttered against the sun. There is no sound save for the odd chirrup of a dusty sparrow…
Greek Slow-roasted Beetroot and Chickpea Dip with Lemon and Mint
Roasted beets are a year-round staple in our home; they’re fantastic for tossing in salads, alongside tangy feta cheese and lightly pickled red onions; as a sumptuous filling for fresh ravioli with goats cheese; incorporated into spicy veggie burgers; or, I have done here, combined with chickpeas and a few other ingredients to create a…
Wild Garlic Chimichurri, a Vibrant Sauce for Spring
Here’s a simple little recipe for you that makes the most of wild garlic. Chimichurri, an essential part of Argentinean and Uruguayan cuisine is a simple herby garlicky sauce sauce/marinade that can be whipped up in minutes. It’s the perfect accompaniment to grilled vegetables, roast potatoes (as I’ve done here), steak, chicken and fish. Yesterday,…
Greek Orange Blossom English Rhubarb Spoon Sweets with Greek Yoghurt, Pistachios and Lime
The Santorini I knew 30 years ago bore no relation to the glamorous image that the island portrays today. Of course it was absolutely gorgeous but life then was simple and the pleasures of eating almost elemental. The sweet little family tavernas that lined the beach were family run and featured daily menus written in…
Turkish Carrot and Garlic Yoghurt Salad
The stories that I tell are inspired by a lifetime spent travelling around the countries that kiss the coasts of the Mediterranean sea, by every restaurant and cafe I’ve had the pleasure of kicking back in; by the bustling markets, glittering delicatessens and traditional food stores that have sparked new idea; by the forgotten recipes I…
Citrusy Herbed 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…
Cardamom and Dill 