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…
Category: Mezzes
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….
Butterbean, Broccoli and Sugar Snap Salad with Mallorcan Caper and Sultana Dressing
Some years back, way before the Internet had begun to rule our lives, the married owners of a design studio I worked for hired an old stone farmhouse deep in the Mallorcan countryside. Their intention was to take the whole summer off which meant that a couple of us had to volunteer to take papers and…
Lebanese Batata Harra, Turmeric Spiced Potato Salad
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…
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…
Greek Melitzanosalata, Roasted Aubergine Dip
As many of you already know, my very favourite way to eat is to place several dishes across the table alongside a pile of bread and last night was no exception. We enjoyed a couple of left over stuffed peppers from last week’s gallery menu – I don’t throw anything away, I merely repurpose it; luscious Santorini tomato keftedes…
Sicilian Pea and Ricotta Salata Bruschetta
The word ‘ricotta’ means re-cooked and ‘salata’ means salted. Ricotta Salata is a Sicilian cheese made from the whey part of sheep milk which is pressed, salted and aged for at least 90 days. It is milky white in colour with firm texture and a refreshingly salty taste (similar to Cheshire cheese). It’s great for slicing, crumbling and…
Paulo’s Creamy Cannellini Bean Dip with Parsley and Sicilian Lemon
‘Shopping at the Dandelion Co-op made me feel European. Very Audrey Hepburn as Sabrina in Paris. River picked out goat cheese to spread on crispy-crusted French bread for the picnic, and olives, and a jar of roasted red peppers, and a bar of seventy percent dark chocolate, and a bottle of sparkling water. He bought…
Istanbul Sweet Potato and Bulgur Wheat Koftas with Tahini and Lemon Sauce
Our Turkish friends, Selçuki and Ali, are brilliant cooks and, knowing that I’m constantly looking to enhance my knowledge, they always put food at the centre of our plans when we’re in Istanbul (I love a plan which is somewhat of a challenge for them because Turks like to act spontaneously. This is a source…
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 