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…
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…
Greek Island Tzatziki with Dill and Mint
Originating from the Ottoman Empire, this is my version of the popular Greek dish, tzatziki (known as cacık in Turkey). It’s simply a bowl of authentic Greek yoghurt getting it on with little cubes of crunchy cucumber, lots of finely chopped garlic, briny sea salt, a generous glug of grassy Kalamata olive oil, an audacious…
Greek Kritharaki with Feta, Tomatoes, Olives and Wild Oregano
‘Each day had a tranquility a timelessness about it so that you wished it would never end. But then the dark skin of the night would peel off and there would be a fresh day waiting for us glossy and colourful as a child’s transfer and with the same tinge of unreality’ – Gerald Durrell. I…
Symi Roasted Pepper, Chickpea and Couscous Salad with Pomegranate and Greek Yoghurt with Preserved Lemon and Mint
This is a beautifully nutritious late summer/autumn salad packed with flavours and textures. At its heart is a pile of fluffy couscous with gently spiced roasted chickpeas, baby sweet peppers, caramelised red onion and juicy cherry tomatoes wrapped in a tangy pomegranate dressing served with Greek yoghurt stirred through with chopped preserved lemon and mint,…
Medina Spiced Bulgur Wheat and Chickpeas with a Yoghurt, Preserved Lemon and Mint Dressing
“The desert landscape is always at its best in the half-light of dawn or dusk. The sense of distance lacks: a ridge nearby can be a far-off mountain range, each small detail can take on the importance of a major variant on the countryside’s repetitious theme. The coming of day promises a change; it is…
Kadiköy Market Dried Fruits and Nuts with Apricot Leather and Orange Blossom Water
The narrow streets that curl around the vibrant Kadiköy market – the perfect setting in which to explore the sights, sounds and aromas of the Asian side of Istanbul – is lined with family owned grocery stores with shop fronts only just visible behind mountains of beautiful fresh produce, dried fruits and nuts. The aromas…
Greek Wild Oregano-roasted Tomatoes and Whipped Feta on Garlicky Sourdough
Thinking ahead for a vibrant working lunch, I drizzled a tray of lusciously ripe plum tomatoes with olive oil, a flourish of organic oregano and plenty of sea salt and placed it in a low oven for a couple of hours. As they slowly caramelised, I was immediately transported to a recent visit to Corfu old…
Cardamom and Dill 