As the days shorten and the nights darken, I find myself dreaming of long lazy lunches in Paris, a winter destination for us as we travel to family Christmases in Europe. I love the grand brasseries that sit quietly amongst the streets that surround the Gare de l’Est from where we travel on to Strasbourg…
Category: Eggs
Batzina, a Greek Courgette, Feta and Mint Pie
Batzina is a traditional ‘pie’ from Thessaly in Greece which was originally made with just four ingredients: flour, cheese, milk and eggs; it’s name is derived from the word batzos which is a hard white goat and sheep’s cheese originating in Western Macedonia. This version, which also features grated courgettes, is inspired by my friend…
Greek Village Bread, Horiatiko Psomi
This is a very simple bread inspired by an old artisan bakery we came across on the harbour side of Corfu old town. I love its light chewy texture and the natural sweetness of the dough. The addition of the olive oil and egg yolk glaze scattered with sesame, fennel and nigella seeds makes this…
Flamiche, a Classic French Tart with Normandy Crème Fraîche, Caramelised Leeks and Potatoes
Flamiche – a simple leek tart originating from Picardy in northern France – is often presented as a seasonal special on winter menus in Parisian brasseries and bistros. I came across this version at the Brasserie St Quentin – an authentic French bistro that opened on Brompton Road in 1980 which was named after the…
Raphael’s Roasted Red Pepper, Spinach and Feta Filo Tart with Wild Oregano and Dill
Yesterday I received a lovely package from my friends Zoi and Milton who spent several years living in Greece. They eventually moved to Bath when their son reached school age and started to import high quality extra-virgin olive oil from Milton’s decades old family olive grove in Chania, Crete. Like me, they are strong proponents…
Tarifa Leek and Artichoke Tart, Tarta de Puerros y Alcachofas
The stunning whitewashed town of Tarifa forms part of the glittering municipality of Cádiz where the Atlantic and the Mediterranean meet – known as Costa de la Luz, the coast of light. Here, the winds can be phenomenally strong so, by day people head to the stunning windswept beach to surf – by board or…
La Belle Salade Niçoise with a Green Olive Tapenade Dressing
Named ‘La Belle’ after the frequently used nickname for the city of Nice which lies in the French Riviera on the Mediterranean Sea, this salad typifies for me the fresh seasonal beauty of the local cuisine. This simple plate of summer is inspired by Richard Olney’s musings on Lulu Peyraud who, with her husband Lucien,…
Saint-Raphaël Soft-boiled Egg, Shallot and Tarragon Tartine
“Egg dishes have a kind of elegance“ wrote Elizabeth David, “a freshness, an allure which sets them quite apart from any other kind of food so it becomes a great pleasure to be able to cook them properly and to serve them in just the right condition.” It’s exactly that quality that makes this simple tartine…
Picasso’s Omelette Niçoise with a Classic Salade Verte à la Française
For Pablo Picasso, food was a central part of life. From the age of 17, he auctioned his sketches for around one peseta (about the same price as a bottle of house wine) to raise money for his supper at Barcelona’s El Quatre Gats (The Four Cats) restaurant – for whom he designed their classic menu and…
Cardamom and Dill 