Amirim Lemon-scented Labneh with Zhoug and Hazelnut and Thyme Dukkah

Labneh is a beautiful soft cheese simply made from strained yoghurt that can be eaten with pretty much everything and is a particularly good friend to rich and spicy mezze dishes. 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…

Salerno Sweet Red Pepper and Fontina Cheese Frittata

They say that Salerno is the Amalfi Coast’s best kept secret so I probably shouldn’t tell you about it. It’s important you see that this grand old signora of Campania remains a secret otherwise all and sundry will be aching to reside in one of its cute little teracotta-roofed appartamentos piled one on top of…

Greek Gigantes 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,…

Neapolitan Buffalo Mozzarella with Zucchini alla Scapece and Borlotti Beans

‘Italian food is all about the ingredients, and it’s not fussy and it’s not fancy‘, so says Wolfgang Puck and this classic dish of Naples is a testimony to that. Zucchini alla Scapece is a zesty summer salad which, whenever I taste it, immediately transports me back to long lazy lunches sitting around a table heaving with…

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 Slow-roasted Beetroot and Chickpea Dip with Lemon and Mint

Roasted beets are a year-round staple in our home; they’re fantastic for tossing in salads, alongside tangy feta cheese and lightly pickled red onions; as a sumptuous filling for fresh ravioli with goats cheese; incorporated into spicy veggie burgers; or, I have done here, combined with chickpeas and a few other ingredients to create a…

Turkish Carrot and Garlic Yoghurt Salad

The stories that I tell are inspired by a lifetime spent travelling around the countries that kiss the coasts of the Mediterranean sea, by every restaurant and cafe I’ve had the pleasure of kicking back in; by the bustling markets, glittering delicatessens and traditional food stores that have sparked new idea; by the forgotten recipes I…