Greek White Beans with Spinach and a Basil and Pistachio Pesto

As you might imagine, with a little restaurant to open next month, our evening suppers need to be fast but not at the cost of nutrition. This über simple dish of white beans and spinach gently sautéed together with a quick basil and pistachio pesto and garnished with toasted pumpkin seeds and pomegranate arils delivers everything I need it to….

Greek Island Feta and Tomato Saganaki

Last week, it was so hot I could barely face going into the kitchen let alone cooking in it so our evening meals had to be supper simple and quick to make such as this Greek feta and tomato saganaki (a term used to describe a variety of small dishes made in a frying pan) finished with a roasted…

Greek Island Tzatziki with Dill & 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 great quality Greek yoghurt getting it on with little cubes of crunchy cucumber, lots of finely chopped garlic, briny sea salt, a glug of grassy Kalamata olive oil, a generous…

Souk el Tayeb Roasted Freekeh and Pomegranate Salad with Parsley and Mint

The vibrant and colourful Souk el Tayeb – literally translated as ‘the good market‘ – in downtown Beirut is famed for the way it showcases the produce of local farmers and the very best of Lebanon’s organic ingredients. As you may have observed on Nigel Slater’s recent BBC series featuring the rich and inspiring culinary traditions of the…

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…

Jewelled Pearl Barley with Mint & Orange Blossom Dressing

Every so often a new recipe book is published that gets everyone talking. Once such book is ‘On the Side‘, a book of inspiring dishes from Rocket & Squash, a food journal created by Ed Smith. When the book was published a couple of weeks ago, Instagram literally went mad – I mostly follow people in the food business…