Amirim Lemon-scented Labneh with Zhoug

Labneh is a beautiful soft cheese simply made from strained yoghurt that can be eaten with pretty much everything but which is an especially good friend to rich and spicy mezzes. The first time I tasted it I was sat at a little linen-covered table on the edge of a vegetable garden in Amirim, an entirely vegetarian organic…

Greek Skordalia with Biber Salçasi-roasted Plum Tomatoes

Greek skordalia, a beautifully simple smooth purée of waxy potatoes, an insane amount of garlic, lashings of vibrant extra-virgin olive oil, a generous splash of white wine vinegar and finely chopped flat leafed parsley. Yes, it’s basically mash but not as you know it because this is a dip my friends. It’s rich, oozy and…

Santorini Fava with Lemon and Capers

In Greece, fava is a dearly beloved dish of puréed yellow split peas the most prized of which come from Santorini, an island that is also justly proud of its incredible tomatoes – check out my recipe for tomato keftedes – and its wine. You can thank the volcanic soil for that. Served at room temperature on a summer’s…

Greek Gigantes Beans with Tomatoes, Wild Oregano, Dill and Mint

I’ve just read this passage in Katherine Wilson’s wonderful book, ‘Only in Naples, Lessons in Food and Famiglia’: “In Neapolitan culture, foods that could potentially damage children’s health include crackers, ketchup, hot dogs, cold milk, anything in a can, anything that has ever been frozen and anything that has ever been in a microwave. Oh,…

Greek Wild Thyme & Fragrant Herb Honey Polenta Cake

Authentic Greek honey is widely recognised as being a natural product of world-class quality; this is because it’s made by bees that feed upon the abundant, rich and aromatic Greek flora which includes over 850 species found nowhere else in the world. In actual fact, Greece is a country with the richest flora in the Mediterranean basin with…