Across the eastern Mediterranean – and, indeed, the whole of the Middle East – vegetable-based dishes are as much revered as any that may contain meat or fish. They are the heroes of mezze-based feasts; they are stuffed, they are stewed, deep-fried, sautéed and steamed. Above all, they are always in season and often purchased on…
Category: Mains
Rana’s Lebanese Chickpea and Pomegranate Molasses Stew
With temperatures rarely rising above zero at the moment there is plenty of talk about the desirability of ‘comfort food’. But, for me, this doesn’t manifest itself as plates heaving under the weight of carbs and oozy cheesy layers. In fact, despite the cold, I still crave lighter food but I want that food to…
Ligurian Basil Gnocchi with Broccoli, Spinach and Creamy Cheesy Sauce
This beautiful dish is perfect for these early autumn days because, although it’s comforting, it is ultimately still light and delicious. The recipe is a little more complicated than you’re used to from me but it all comes together quite quickly in the end. If you don’t fancy making the gnocchi, you can always replace them with large white beans or thinly sliced cooked…
Greek White Beans with Spinach and a Basil and Pistachio Pesto
As you might imagine, with a little restaurant to open next month, our evening suppers need to be fast but not at the cost of nutrition. This über simple dish of white beans and spinach gently sautéed together with a quick basil and pistachio pesto and garnished with toasted pumpkin seeds and pomegranate arils delivers everything I need it to….
Turkish-style Baked Eggs with Biber Salçası
Here’s a very quick one for you. I’m dashing about all over the place right now so, for supper last night, I threw together these Turkish-style eggs. It’s another perfect dish for these cooler autumnal evenings or brunch. Ingredients 1 tsp cumin seeds A splash of extra-virgin olive oil 450g jar of roasted red peppers, drained…
Lucca Rigatoni with Roasted Tomatoes and Salsa Verde
This recipe is inspired by an al fresco dinner we recently enjoyed in the beautiful city of Lucca in Tuscany. We were sitting on the outside of the infamous Piazza Anfiteatro when I noticed a long snake of very young children each holding tiny posies of flowers with their very handsome teacher who was nervously whispering instructions to them….
Livorno Cannellini Bean, Tomato and Ricotta Salata Salad
On a recent trip to Tuscany, I was astonished to discover that the covered markets in both Lucca and Pisa had been closed down. It seems that even the Italians are succumbing to pre-prepared food that can be grabbed on the go. Indeed, one man I spoke to who reminisced fondly about the dishes his…
Neapolitan Roast Potato Puttanesca Salad
Naples is everything that you want it to be: imagine crumbling walls plastered with dusty images of Maradona and Sophia Lauren juxtaposed with billowing lines of washing. Everything is slightly chaotic and the air is thick with the aromas of sea, baking bread, melting cheese, ripe peaches, church incense and Vespas. Neapolitan cuisine matches the…
Ratatouille Niçoise with Saffron and Lemon
In respect of creating the classic Provençal dish of ratatouille, the monumental culinary reference book, Larousse Gastronomique states that ‘according to the purists, the differenut vegetables should be cooked separately, then combined and cooked slowly together until they attain a smooth, creamy consistency’. I couldn’t agree more. For so many years, I had to endure so…
Essaouira Couscous with Saffron, Mint and Lemon
Imagine a sophisticated salon lined with intricate Moroccan tiles and finely carved white plaster; imagine the aromas of spices, incense and complex tagines; imagine literally dozens of traditional lanterns filled with flickering candles and the warmth of a Moroccan welcome all wrapped up with a flounce of Parisian glamour. You have just entered Essaouira, an authentic…
Cardamom and Dill 