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…

Shuk Ha’Carmel Pea and Mint Falafel with Tahini and Lemon Sauce

“Wait. You’re telling me that you have never – NEVER! – eaten falafel?” he exclaimed, narrowly missing the turning onto Boulevard Rothchild as we made our way to dinner one impossibly hot and humid evening in downtown Tel Aviv. “No!” I replied, “I have never – NEVER! – eaten falafel!“. He looked at me with that…

Sicilian Peperonata with Lemon-infused Labneh

A lovingly nurtured peperonata – a classic Italian stew of red and yellow peppers, onions and plum tomatoes – is not only a thing of beauty, it’s incredibly versatile. I use it as a salad in the summer, a warming stew in the winter, as a topping to a crispy pizza or bruschetta, stirred into…

Roast Chestnut, Mushroom and Oloroso Sherry Tart

A nigh on perfect Andalusian tart for a bright autumnal Sunday lunch. All butter pastry encased around caramelised red onions, wild mushrooms, roast chestnuts, fresh lemon thyme and gently stirred with fragrant oloroso sherry and a generous knob of butter. I put some pieces of creamy citrusy Caerphilly cheese on top of this one just to…

Jaffa Orange Blossom-infused Labneh

In his book, 88 Short Stories, the writer Guy de Maupassant wrote, ‘Did you ever sleep in a field of orange trees in bloom? The air which one inhales deliciously is a quintessence of perfumes. This powerful and sweet smell, as savoury as a sweetmeat, seems to penetrate one, to impregnate, to intoxicate, to induce languor, to bring…