A distinctly Middle Eastern Cranberry and Pomegranate Sauce

Is it just me or is everyone struggling with the sudden onset of the festive season? I’m not nearly ready for it yet but that doesn’t mean that I’m not enjoying all the food that the new season has to offer. I love cranberries in particular; their jewel brightness and tangy flavour are the perfect accompaniment…

Amirim Kasundi, a Spicy Tomato Chutney

This is my take on a traditional Bengali condiment known as ‘kasundi’ which I first tasted in a tiny vegetarian village in Israel called Amirim, a special place in the world quietly positioned in the mountains high above the wondrous Sea of Galilee. Here, one can vanish from the pressures of daily western life (leave…

Greek White Peach & Orange Blossom Spoon Sweets (Gliko Koutaliou Rodakino)

When I was a little girl, I had a babysitter named Barbara. She fell in love with a Greek musician called Costa who used to feed me and my little brother a style of preserved fruit originating from the Byzantine kitchen that is traditionally served as a gesture of hospitality in Greece, Turkey and the Balkans, usually on special…

Italian Herb-marinated Bocconcini

In spring, the meadows of Parque del Monte Subasio near Spello in Umbria are smothered with a carpet of flowers and aromatic herbs; over 80 specimens of them in fact. It is here that peasants used to come after the harsh winter to forage for seasonal pops of flavour to brighten their soups, stews and rustic…