Alsace Caramelised Onion Tart with Gruyère and Tarragon

We tumbled through the door of the packed antique brasserie just opposite the Cathedrale Notre Dame de Strasbourg, our faces flushed from the frosty air and the glasses of gently spiced vin chaud bought from the Christmas market, one of the oldest in Europe. Laughing, perhaps a little too loudly, we grabbed the only remaining…

Jaffa Orange, Feta and Almond Filo Pie with Wild Oregano

The classic Jaffa orange – shamouti – was originally developed by Palestinian farmers in the mid-19th century and takes its name from the city of Jaffa – Yafo – where it was first produced for export. These are the oranges that I was given as the occasional treat when I was a child so the intoxicating aroma of…

Bebek Börek, a Spinach and Feta Filo Pie with Sweet Cicely and Dill

During the winter months, the beautiful Istanbul suburb of Bebek sits quietly on the European shore of the Bosphorus as if waiting for an errant lover. It was once the favourite resort of Ottoman aristocrats who built their grand summer houses here, dozens of beautiful white jewels glittering against a backdrop of verdant jade. Not many remain…

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…

Livorno Balsamic-glazed Red Onion, Ricotta Salata and Olive Tart

Livorno, Tuscany’s quintessential port town on the southernmost edge of the Ligurian Sea, possesses a colourful history and a cosmopolitan heritage. My kind of place. Its shabby historic quarter – known as the Tuscan Venice – is crisscrossed with jade green canals along which skittish brown boys manoeuvre their launches as they attempt to coolly navigate…

A Vibrant Mediterranean Tart with a Wild Garlic Salsa Verde

Yesterday’s rainy afternoon came over all productive with some contemplative baking alongside a backdrop of traditional Greek music. The result was this caramelised onion, roasted plum tomato and mozzarella tart garnished with rocket leaves, fresh basil and toasted pine kernels. When it came to supper time, we turned down the lights, turned up the music…