An Andalusian Lemon-scented White Bean Dip

These sunny high summer days are all the motivation we need push open the French windows and think about creating lighter and vibrant sharing plates. This vibrant vegan dip is inspired by a gorgeous little whitewashed bar high up in the Andalucían mountains where I was once served a warm tapa of plump white beans,…

A’isha’s Lemony Hummus with Cumin and Oregano

We sat under a pomegranate tree for shade. Our table was dappled with the shapes of leaves and ripening fruit as the sun played with the gentle breeze to create moving patterns that could never be captured. Laid across its white cloth were several large hand-painted plates and bowls within which vibrant food beckoned invitingly;…

Greek Island Tzatziki with Dill and Mint

Originating from the Ottoman Empire, this is my version of the popular Greek dish, tzatziki (known as cacık in Turkey). It’s simply a bowl of authentic Greek yoghurt getting it on with little cubes of crunchy cucumber, lots of finely chopped garlic, briny sea salt, a generous glug of grassy Kalamata olive oil, an audacious…

Old Town Feta, Watermelon and Kalamata Olive Salad

This beautiful salad is inspired by a backstreet grocery store in Corfu old town whose frontage is a cornucopia of fresh seasonal fruit and vegetables piled high in rickety old wooden crates. Tiny sweet apricots, velvety flat peaches, glossy nectarines, huge watermelons, bright gnarly lemons, green figs and dark juicy cherries. Two girls, gloriously plump…

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,…

Turkish Yoghurt with Mint, Pul Biber and Lemon Zest

Yoghurt is one of the most important components of the modern Turkish diet and, certainly in my experience, there is rarely a table where it isn’t featured in some form or other; as part of a main dish, or as a dip mixed with a copious amount of chopped herbs, in a dessert or even…

Cetara Marinated Plum Tomatoes with Cipolla Rossa di Tropea DOP

Positioned high above the glittering Tyrrhenian Sea along the staggeringly beautiful Amalfi coast, the small fishing village of Cetara is often missed as the hoards head out to the more popular towns of Ravello, Amalfi itself or Positano to the beaches lined with ice cream coloured umbrellas laid out in their perfectly judged rows. They’re all…

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…

Tuscan Cannellini Bean and Cipolla Rossa di Tropea Salad

Here’s another lovely salad recipe designed to enjoy outside on sultry summer evenings such as we’re experiencing now. Whenever I come across the universally loved cipolla rossa di Tropea – sweet red onions from the Calabria region of Italy – I am in first in line to buy them. I love their incredible sweetness which makes them perfect for adding to frittatas,…