Here is a list of the recipes featured on this website. All of them are inspired by the food I eat and the cooks that I meet on my culinary journey. This is the food that I put on my table every day, each dish featuring fresh seasonal ingredients and the culinary gems that I collect from countries that kiss the coast of the Mediterranean: from the delicately fragrant hills of France, Italy and Greece to the big gutsy flavours of Turkey, Lebanon and Palestine.

Bread, flatbreads and tartines
Cirtusy herbed labneh and roasted tomato tartine
Greek flatbread with organic thyme and olive oil
Greek village bread, horiatiko psomi
Greek wild oregano-roasted tomatoes and whipped feta on garlicky sourdough
Marina’s Greek yoghurt flatbread with tomatoes, olives, feta and wild oregano
Moroccan zaalouk tartine with whipped feta, lemon and mint
Saint-Raphaël soft-boiled egg, shallot and tarragon tartine

Breakfast and brunch
Florentin m’sabaha, chickpea soup with a preserved lemon and green chilli relish
Jaffa orange blossom infused labneh
Greek peach and orange blossom spoon sweets, gliko koutaliou rodakino with Greek yoghurt, pistachios and rose petals
Orange blossom English rhubarb spoon sweets with Greek yoghurt, pistachios and lime
Turkish-style baked eggs with biber salçası
Turkish menemen

Cakes, desserts and conserves
Basque Country apple tart
French apricots poached in a syrup of vanilla, star anise and lavender-infused rosé wine
Greek wild thyme and fragrant herb honey polenta cake
Greek orange blossom and English rhubarb spoon sweets with Greek yoghurt, pistachios and lime
Greek peach and orange blossom spoon sweets, gliko koutaliou rodakino
Kadiköy market dried fruits and nuts with apricot leather and orange blossom water
Mallorcan orange, almond and fig cake
Parisian madeleine cakes with Sicilian lemon
San Marino Bustrengo, a fresh apple, fig and polenta cake
Topkapi fig, raspberry and vanilla compôte
Torta Caprese, a classic Italian chocolate and almond cake

Casseroles, masalas and soups
Caldo Gallego, a Spanish white bean soup with sherry vinegar
Greek trachanas soup with tomatoes, lemon and olive oil
Greek white beans with coriander and lemon-baked feta
Hawaij spiced cannellini and borlotti bean soup with spinach and Greek yoghurt
Minestra aromatica, potato and arborio rice soup with aromatics
Minestrone alla Genovese with pesto, a lovely soup for spring days
Neapolitan ragù of cannellini beans with fragrant rosemary and Amalfi chillies
Pal Haveli paneer makhani with almond and lemon basmati rice
Provençal tomato soup with fennel and vermouth
Rana’s Lebanese chickpea and pomegranate molasses stew
Ratatouille Niçoise with saffron and lemon
Sicilian Peperonata
Spicy Tuscan borlotti bean, tomato and cavolo nero soup
Symi roast tomato soup with a wild garlic and walnut pesto
Tuscan borlotti bean and vegetable soup
Umbrian barley, cavolo nero and lemon soup with Pesto alla Genovese

Cocktails and cordials
French 77 cocktail
Hyères elderflower and orange blossom cordial
Provençal limeade

Mezze, tapas and small plates
A’isha’s lemony hummus with cumin and oregano
Aleppo muhammara, a spicy red pepper and roasted walnut dip
Amirim Kasundi, a spicy tomato chutney
Amirim lemon-scented labneh with zhoug
Andalusian lemon-scented white bean dip
Auntie Nadia’s ftayer sabanekh
Dakos, a Cretan summer bruschetta with ricotta and organic oregano
Egyptian mesa’a’ah, a spiced aubergine dip with tahini yoghurt
Florentin m’sabaha, chickpea soup with a preserved lemon and green chilli relish
Florentin roast garlic hummus with lemon and oregano
Greek feta, romano pepper and tomato saganaki
Greek gigantes, white beans with tomatoes, lemon and herbs
Greek htipiti, a roasted red pepper and feta dip
Greek island tzatziki with dill and mint
Greek manouri saganaki with thyme honey and nigella seeds
Greek melitzanosalata, roasted aubergine dip
Greek slow-roasted beetroot, lemon and mint hummus
Greek skordalia with slow-roasted plum tomatoes and organic thyme
Horta, greek greens with lemon and garlic
Istanbul sweet potato and bulgar wheat koftas with tahini and lemon sauce
Italian herb-marinated bocconcini
Kasbah spiced sweet potato hummus
Kyrenia griddled halloumi, tomato and pomegranate salad
Levantine labneh with green harissa, roast cherry tomatoes and dukkah
Lyutenitsa, a spicy red pepper and tomato spread
Mallorcan smoky tomato and garlic dip
Paulo’s creamy cannellini bean dip with parsley and Sicilian lemon
Pera garlicky spinach with yoghurt and biber salçası
Pera za’atar-roasted aubergine with cacık, a Turkish yoghurt dip
Poischichade, a Provençal chickpea, lemon and sun-dried tomato dip
Sami’s koosa mahshi, stuffed peppers with sultanas, pine kernels and seven spices
Santa Catalina white beans with greens and Manchego polenta
Santorini fava with lemon and capers
Santorini tomato keftedes with feta and wild oregano
Sicilian pea and ricotta salata bruschetta
Sicilian peperonata with lemon-infused labneh
Shuk Ha’Carmel green herb falafel
Shuk hummus with smoked chilli harissa and toasted sesame seeds
Turkish biber salçasi and yoghurt dip
Turkish carrot and garlic yoghurt salad with carrot greens and pistachio pesto
Turkish ezme salad
Turkish smashed cucumber salad with late summer berries and herbs

Omelettes and frittatas
Cádiz tortilla de patatas, a Spanish omelette
Picasso’s omelette Niçoise with a classic salade verte à la Française
Provençal baked goats’ cheese and herb omelette
Provençal lemon-baked ricotta and Gruyère omelette with French tarragon and fresh chives
Salerno sweet red pepper and fontina cheese frittata 

Oven bakes
Greek gigantes with tomatoes, wild oregano, dill and mint
Revithada, Greek slow-roasted chickpeas with rosemary and bay
Spanish paprika-baked white beans with a sourdough and Manchego cheese crust
Quartieri Spagnoli aubergine parmigiana, melanzane alla parmigiana

Pasta and rice
Amalfi orecchiette primavera with peas, asparagus, mascarpone and a parsley and lemon sourdough pangrattato
Greek kritharaki with feta, tomatoes, olives and wild oregano
Greek kritharaki with lemon, herbs and pine kernels
Ligurian basil gnocchi with broccoli, spinach and creamy cheesy sauce
Lucca rigatoni with roasted tomatoes and salsa verde
Messicane with new potatoes, rocket and a wild garlic pesto
Orecchiette with a pistachio, hazelnut, parmesan and mint pesto
Pappardelle lentil ragù with a parmesan, garlic, parsley and lemon sourdough pangrattato
Piedmont gnocchi with charred purple sprouting broccoli and a creamy garlicky sauce
Valencian saffron rice with asparagus, orange and carne de ñora

Pies and tarts
Alsace caramelised onion tart with Gruyère and tarragon
Auntie Nadia’s ftayer sabanekh
Bebek börek, a spinach and feta filo pie with sweet Cicely
Elena’s Greek spanakopita, a greens, feta, anari and herb filo pie with tahini and lemon sauce
Flamiche, a classic French tart with Normandy crème fraîche, caramelised leeks and potatoes
Jaffa orange, feta and almond filo pie with wild oregano
Jerez caramelised shallot tarte tatin with Oloroso sherry
Livorno balsamic-glazed red onion, ricotta salata and olive tart
Mediterranean tart with a wild garlic salsa verde
Raphael’s roasted red pepper, spinach and feta filo tart with wild oregano and dill
Roast chestnut, mushroom and Oloroso sherry tart
Tarifa leek and artichoke tart, tarta de puerros y alcachofas
Tarte Paysanne, a roast tomato tart with grain mustard and Herbes de Provence

Pizza, farinata and fritters
Mexican sweetcorn and chilli fritters with a chipotle and a lime salsa
Pizza bianco with lemony courgette ribbons, dolcelatte and sun-dried tomatoes
La cecìna Toscana, a fermented chickpea flour pancake with rosemary

Salads and sides
105 Lincoln greens and carrot slaw with a crème fraîche and grain mustard dressing
Alhambra saffron-infused ‘cracked’ roast potatoes with Andalusían queen olives and lemon
Aya Yorgi fasulye piyaz (Turkish bean salad)
Butterbean, broccoli and sugar snap salad with Mallorcan caper and sultana dressing
Camargue red rice and goats’ cheese salad with a grain mustard dressing
Cetara marinated plum tomatoes with Cipolla Rossa di Tropea DOP
Cihangir potato and asparagus salad with Kalamata olives, dill and mint
Corfu market salad with cumin-roasted squash, wild rice and black beans with a honey mustard dressing
Dimitri’s Greek salad (horiatiki)
Essaouira couscous with saffron, mint and lemon
French new potatoes with wild garlic and spring greens with toasted hazelnuts and lemon
Greek broccoli salad with sun-dried tomatoes and toasted almonds
Greek ospriada, a mixed bean, bulgur and herb salad
Greek roasted red peppers with cannellini beans, beluga lentils, Kalamata olives and basil oil
Greek spelt, roasted red pepper and chickpea salad with an oregano and lemon dressing
Greek tomato, white bean and caper salad with lemon and olive oil with honey-baked feta and organic thyme
Harissa-braised hispi cabbage with cannellini beans and smoked chilli
Kyrenia griddled halloumi, tomato and pomegranate salad
‘La Belle’ salade Niçoise with a green olive tapenade dressing
Lebanese butata harra, a warmly spiced potato salad
Lebanese slaw with mint, oranges and pomegranate molasses
Livorno cannellini bean, tomato and ricotta salata salad
Medina spiced bulgur wheat and chickpeas with a yoghurt, preserved lemon and mint dressing
Medioevo farro and mozzarella salad
Moroccan-spiced zaalouk with rose harissa
Neapolitan buffalo mozzarella with zucchini alla scapece and borlotti beans
Neapolitan roast potato puttanesca salad
Nephele’s beetroot and garlic salad with creamy ricotta and fresh dill, pantzaria salata
Old Town feta, watermelon and kalamata olive salad
Pignasecca borlotti bean and fig salad with a tarragon and Greek yoghurt dressing
Provençal endive and walnut salad with an orange and oregano dressing
Provençal haricots blancs en salade, a white bean and tomato salad
Provençal potato salad with green beans, asparagus, peas, mint and chervil
Sheinkin fattoush with an aromatic green olive and za’atar tapenade
Sicilian tomato and caper salad
Sóllar lemon and saffron-infused roast potatoes with olivas negras sea salt
Souk el Tayeb freekeh, borlotti bean and pomegranate salad
Spanish roast potatoes with a golden lemon aioli
Symi roasted pepper, chickpea and couscous salad with pomegranate and Greek yoghurt with preserved lemon and mint
Tarnais Le Puy lentil salad
Turkish carrot and garlic yoghurt salad with carrot greens and pistachio pesto
Turkish ezme salad
Turkish freekeh and radicchio salad with a pomegranate and balsamic dressing
Tuscan cannellini bean and cipolla rossa di Tropea salad
Umbrian farro pilaf with fennel, roasted grapes and mozzarella
Umbrian roasted carrot and borlotti bean salad with a honey and lemon dressing
Volós lentil salad with a garlic and lemon dressing
Yafo clementine, root vegetable and bulgar wheat salad

Sauces, dressings and condiments
105 Lincoln crème fraîche and grain mustard dressing
Akko amba sauce with mango, lime and Iraqi spices
Amirim Kasundi, a spicy tomato chutney
Carrot greens and pistachio pesto
Cihangir yoghurt and lemon dressing
Egyptian roasted hazelnut and almond dukkah
French Dijon mustard and lemon vinaigrette
Greek garlic and lemon dressing
Greek oregano and lemon dressing
Lyutenitsa, a spicy red pepper and tomato spread
Istanbul tahini and lemon sauce
Mallorcan caper and sultana dressing
Middle Eastern cranberry and pomegranate relish spiced with ra- el-hanout
Moroccan yoghurt, preserved lemon and mint dressing
Parmesan, garlic, parsley and lemon sourdough pangrattato
Pesto alla Genovese
Provençal orange and oregano dressing
Spanish mojo verde, a garlicky green herb and garlic sauce 
Tunisian green harissa
Turkish biber salçasi, a red pepper paste
Turkish biber salçasi and yoghurt dip
Umbrian honey and lemon dressing
Umbrian rocket and walnut pesto
Umbrian honey and lemon dressing
Wild garlic chimichurri, a vibrant sauce for spring
Wild garlic salsa verde
Wild garlic and walnut pesto