An early morning walk through the dusty streets of Istanbul down to the banks of the Bosphorus, a long and choppy crossing over the Sea of Marmara, a death-defying ride on a horse-pulled phaeton (there are no cars on Büyükada, the largest of the Princes Islands, just mad horsemen) followed by a hot and steamy mile-long climb…
Category: Herbs
Greek Tomato, White Bean and Caper Salad with Lemon and Olive Oil with Honey-baked Feta and Organic Thyme
We woke up to the sound of bees and the distant toll of a single church bell. The women in the small white houses that surrounded ours prepared for their day by sweeping their jewel bright bougainvillea lined courtyards quietly talking to their neighbours. Theirs were animated conversations that I wanted to be part of…
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 authentic Greek yoghurt getting it on with little cubes of crunchy cucumber, lots of finely chopped garlic, briny sea salt, a generous glug of grassy Kalamata olive oil, an audacious…
Greek Kritharaki with Feta, Tomatoes, Olives and Wild Oregano
‘Each day had a tranquility a timelessness about it so that you wished it would never end. But then the dark skin of the night would peel off and there would be a fresh day waiting for us glossy and colourful as a child’s transfer and with the same tinge of unreality’ – Gerald Durrell. I…
Medina Spiced Bulgur Wheat and Chickpeas with a Yoghurt, Preserved Lemon and Mint Dressing
“The desert landscape is always at its best in the half-light of dawn or dusk. The sense of distance lacks: a ridge nearby can be a far-off mountain range, each small detail can take on the importance of a major variant on the countryside’s repetitious theme. The coming of day promises a change; it is…
Greek Wild Oregano-roasted Tomatoes and Whipped Feta on Garlicky Sourdough
Thinking ahead for a vibrant working lunch, I drizzled a tray of lusciously ripe plum tomatoes with olive oil, a flourish of organic oregano and plenty of sea salt and placed it in a low oven for a couple of hours. As they slowly caramelised, I was immediately transported to a recent visit to Corfu old…
Elena’s Greek Spanakopita, a Greens, Feta, Anari and Herb Filo Pie
This is the best recipe for the classic Greek spanakopita I know – believe me when I say I have tried dozens of them during my lifetime. It’s inspired by my friend Elena whom I met on the tiny island of Paxos one hot and sultry evening. She used to run a teeny tiny little…
Souk el Tayeb Freekeh, Borlotti Bean and Pomegranate Salad
The vibrant and colourful Souk el Tayeb – literally translated as ‘the good market‘ – in central Beirut is famed for the way it showcases the produce of local farmers and the very best of Lebanon’s organic ingredients; it’s literally a deep dive into the rich and inspiring culinary traditions of the Middle East. The peoples of Lebanon…
Valencian Saffron Rice with Asparagus, Orange and Carne de Ñora
Since the beginning of the 19th century Valencia has been a major grower and trader of oranges largely down to the fact that the long daylight hours of brilliant sunshine combined with mild winter temperatures produce the perfect balance of sweet and tart flavours. Oranges were originally introduced to the city by the Moors in…
Pera Garlicky Spinach with Yoghurt and Biber Salçası
After a dark and stormy day we literally fell through the doorway of Asmalı Cavit, a treasured wooden-fronted traditional meyhane in the centre of Pera in Istanbul. Here, the walls are lined with photographic portraits of people from a more glamorous age alongside vintage posters promoting wine, long forgotten theatre productions and the seaside resorts…
