Umbrian Farro Pilaf with Fennel, Roasted Grapes and Mozzarella

Although my focus is on Mediterranean cuisine, I am passionately interested in the food of any culture that believes in simple seasonal cooking. That said, I’m definitely not a fan of the meaty, carb-loaded cuisine of Eastern Europe from whence I have just returned. HOWEVER, in Bratislava, I can see a truly exciting change in the way…

Spanish Paprika-baked White Beans with a Sourdough and Manchego Cheese Crust

Here’s another recipe inspired by the cooler evenings. This is a simply delightful dish served alongside a salad of crisp romaine leaves adoringly dressed with a zesty lemon vinaigrette. This is wonderful served alongside my Arabic-inspired roasted peppers (use the winter adaptation under the main recipe). Ingredients 1 red onion, finely chopped A splash of extra-virgin olive oil 1 large…

Lucca Rigatoni with Roasted Tomatoes and Salsa Verde

This recipe is inspired by an al fresco dinner we recently enjoyed in the beautiful city of Lucca in Tuscany. We were sitting on the outside of the infamous Piazza Anfiteatro when I noticed a long snake of very young children each holding tiny posies of flowers with their very handsome teacher who was nervously whispering instructions to them….

Cadouin Tarte Paysanne

Throughout our lifetimes, we occasionally stumble upon experiences that change the way that we think about food. It could be beachside shack serving up the freshest of grilled fish, or a market stall in an exotic bazaar that fills our eyes with wonder and awe; it could be fine dining by an open fire in…