Greek Skordalia with Biber Salçasi-roasted Plum Tomatoes

Skordalia is simply a thick purée of waxy potatoes, an insane amount of garlic, lashings of vibrant Kalamata extra-virgin olive oil, a generous splash of white wine vinegar and finely chopped flat leaf parsley. Yes, it’s basically mash but not as you know it because this is rich, oozy and dairy free. Also, it’s served just warm – never…

Pizza Bianco with Lemony Courgette Ribbons, Dolcelatte and Sun-dried Tomatoes

Just an hour’s drive away from Assisi sits Cortona, a charming walled town in the Valdichiana Valley in southern Tuscany. After exploring its shady Medieval vicolos, inspiring artisan food stores and the beautiful duomo, we settled at the street-side table of a tiny local pizzeria. There we slowly sipped delicate glasses of an ice cold Italian rosato whilst we chatted over the…

Yafo Clementine, Root Vegetable and Bulgar Wheat Salad

Hidden within the narrow streets of Yafo – Jaffa – in Israel is a tiny family-run restaurant. It’s one of those places where the patina of time makes its presence felt. Where, as you pull out a chair, it’s impossible not to think of all those who sat there before. Where the animated chatter from…

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…

Warm Cumin-roasted Squash, Wild Rice and Black Bean Salad with Cranberries

After a somewhat tumultuous couple of weeks preparing to close my beautiful little restaurant at Spark: York, I am back in my kitchen pondering the attraction of salads in the autumn when many are reaching out for carb-heavy cheesy comfort. Here’s the thing, I believe that, if you stay nutritionally focused, warm salads such as…

Roast Chestnut, Mushroom and Oloroso Sherry Tart

A nigh on perfect Andalusian tart for a bright autumnal Sunday lunch. All butter pastry encased around caramelised red onions, wild mushrooms, roast chestnuts, fresh lemon thyme and gently stirred with fragrant oloroso sherry and a generous knob of butter. I put some pieces of creamy citrusy Caerphilly cheese on top of this one just to…

Dimitri’s Greek Salad (Horiatiki)

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…

A’isha’s Lemony Hummus with Cumin and Oregano

We sat under a pomegranate tree for shade. Our table was dappled with the shapes of leaves and ripening fruit as the sun played with the gentle breeze to create moving patterns that could never be captured. Laid across its white cloth were several large hand-painted plates and bowls within which vibrant food beckoned invitingly;…

Mallorcan Orange, Almond and Fig Cake

So many of you have asked for the recipe for this super moist gluten-free Mallorcan orange, almond and fig cake which often features on my restaurant menu. It is inspired by the fields and fields of fragrant blossoming orange and almond trees we passed through as we travelled via the extraordinary antique train – El Tren…

Lebanese Slaw with Mint, Oranges and Pomegranate Molasses

This gorgeous autumnal salad is one of those versatile recipes that has it all – sweet and sour flavours, texture and a fresh herby zing. It’s perfect on its own, as part of a mezze table, piled atop a bowl of creamy hummus or served as part of a sabich open sandwich (pictured above) or with a vegetarian Greek souvlaki.  Ingredients 2 large carrots, unpeeled…