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…

Israeli Slow Roasted Beetroot, Lemon and Mint Hummus

Beetroot is one of my all time favourite vegetables and I just can’t get enough of its earthy sweetness. Sure, it’s messy to prepare but don’t let that put you off. As you will probably know, hummus – a thick paste made from ground chickpeas, tahini, olive oil, lemon and garlic – originally came from the Middle…

Poischichade, a Provençal Chickpea & Sun-dried Tomato Dip

‘Paris, hours in the café, a certain spirit of rebellion, one side a bit too stubborn, the sea, the true, in Bretagne, the walking in Provence, the taste, the passion for literature, the libraries, the beautiful editions, remaking the world in a set of hours around a table and a bottle of wine. Talking without…

Kyrenia Griddled Halloumi, Tomato & Pomegranate Salad

This beautiful little dish – often served as part of a Levantine mezze table – is outrageously easy to make. It’s bright, it’s salty, it’s a little bit sweet and a little bit sour so it’s the perfect accompaniment to a creamy, lemony and garlicky hummus, slivers of tangy feta cheese and generous chunks of…

Acorn Vegetarian Kitchen, Bath

The days when vegetarians struggled to find something fabulous to eat in the UK have long gone and HURRAH to that! Today, imaginatively designed vegetarian and vegan dishes sit proudly alongside their meaty and fishy counterparts sharing equal ranking and enjoying just as much care and attention to detail. It’s official, you don’t have to…

Umbrian Asparagus with Balsamic and Caper Dressing

Umbria is often referred to as the ‘green heart of Italy’ on account of its verdant, rolling hills dotted with ancient hill towns such as Assisi, Perugia, Orvieto, Spoleto, Todi, Spello and Gubbio, all of them quietly embraced by ancient vineyards and olive groves. Here, Spring heralds the arrival of the wild asparagus season, a time…

Umbrian Wild Garlic Pesto

A classic Italian pesto is a great thing simply because it’s so versatile, adding a herby kick to all sorts of things including pasta, freshly baked pizza, soups and bruschetta. I make it in huge batches and freeze it so I’ve always got a tasty back up for busy days. This version is made with the wild…

Santorini Fava Dip with Capers

In the UK, fava is the name we give to the broad bean. However, in Greece, fava is a dearly loved dish of puréed yellow split peas, the most prized of which come from Santorini, an island that is also justly proud of the incredible tomatoes that local cooks use to make their seriously delicious tomato keftedes. It must be something…