High above the heart of the richly historical neighbourhood of Cihangir in Istanbul there is a restaurant of unparalleled beauty complete with a wonderful terrace from which one can enjoy panoramic views of the mouth of the Bosphorus and the first bridge. Here the elegant wooden furniture is bleached by the sun and the tables are covered with…
Greek Flatbread with Organic Thyme and Olive Oil
No mezze table is complete without copious amounts of freshly baked bread and you will find plenty of recipes on this website but here is one for the simplest of them all, flatbread. It requires no proving so it’s ready to go in a matter of minutes; simply prepare the dough ahead and cover with…
Shuk Hummus with Smoked Chilli Harissa and Toasted Sesame Seeds
Machane Yehuda market in Jerusalem was the first full blown Middle Eastern market I ever visited and, for me, it was an absolutely mind-blowing experience with over 250 vendors and stall holders inviting me to sample their beautiful chaos of fresh fruits and vegetables, bread, pastries and halva, cheeses, nuts and seeds, herbs and spices all piled…
Elena’s Greek Spanakopita, a Greens, Feta, Anari and Herb Filo Pie
This is the best recipe for the classic Greek spanakopita I know – believe me when I say I have tried dozens of them during my lifetime. It’s inspired by my friend Elena whom I met on the tiny island of Paxos one hot and sultry evening. She used to run a teeny tiny little…
Nephele’s Beetroot and Garlic Salad with Creamy Ricotta and Fresh Dill, Pantzaria Salata
Whilst holidaying in the harbour town of Symi in August, we were invited to lunch by my friend Nephele, the lucky custodian of one of those beautiful pastel-coloured neo-classical villas that slowly wind up the herb-covered hills that rise up from the sea. Hers is buttercup yellow. Inside, the huge middle floor is open plan…
Dakos, a Cretan Summer Bruschetta with Ricotta and Organic Oregano
The beautiful island of Crete with its wild mountainous terrain and a strong traditional culture is justifiably proud of a cuisine that is internationally famed for its unique ingredients and flavours. Based on simple techniques, it’s the variety of local produce that distinguishes their dishes: mountain herbs and greens, wild bulbs, unique cheeses, olives and,…
Greek Village Bread, Horiatiko Psomi
This is a very simple bread inspired by an old artisan bakery we came across on the harbour side of Corfu old town. I love its light chewy texture and the natural sweetness of the dough. The addition of the olive oil and egg yolk glaze scattered with sesame, fennel and nigella seeds makes this…
Aya Yorgi Fasulye Piyaz, Turkish White Bean Salad with Tomatoes and Herbs
An early morning walk through the dusty streets of Istanbul down to the banks of the Bosphorus, a long and choppy crossing over the Sea of Marmara, a death-defying ride on a horse-pulled phaeton (there are no cars on Büyükada, the largest of the Princes Islands, just mad horsemen) followed by a hot and steamy…
Greek Tomato, White Bean and Caper Salad with Lemon and Olive Oil with Honey and Thyme-baked Feta
We woke up to the sound of bees and the distant toll of a single church bell. The women in the small white houses that surrounded ours prepared for their day by sweeping their jewel bright bougainvillea lined courtyards quietly talking to their neighbours. Theirs were animated conversations that I wanted to be part of…
Flamiche, a Classic French Tart with Normandy Crème Fraîche, Caramelised Leeks and Potatoes
Flamiche – a simple leek tart originating from Picardy in northern France – is often presented as a seasonal special on winter menus in Parisian brasseries and bistros. I came across this version at the Brasserie St Quentin – an authentic French bistro that opened on Brompton Road in 1980 which was named after the…
Cardamom and Dill 