Spiced Labneh and Roasted Tomato Tartine

Yoghurt is one of the most important components of the modern Mediterranean diet and there is rarely a table where it isn’t featured in some form or other; as part of a main dish, as a dip mixed with chopped herbs, in a dessert or even as a drink. On Mondays, our evening meal often consists of various…

Andalusian Spicy Lemon-scented White Bean Dip

Did you notice the beautiful light yesterday evening? It was all the motivation we needed to push open the French windows so we could share our supper kind of al fresco. The dip you see here is new to my repertoire and is inspired by a gorgeous little whitewashed cafe high up in The Andalusian…

Turkish Smashed Cucumber Salad with Late Summer Berries & Herbs

Just behind our home there is a wild country path that connects the river Ouse to the historic centre of York. Hardly anyone knows about it so nature rules and has created a paradise for city foragers. Right now, we have flowering baby nettles – the old ones were cut down after the heatwave and…

Livorno Cannellini Bean, Tomato & Ricotta Salata Salad

On a recent trip to Tuscany, I was astonished to discover that the covered markets in both Lucca and Pisa had been closed down. It seems that even the Italians are succumbing to pre-prepared food that can be grabbed on the go. Indeed, one man I spoke to who reminisced fondly about the dishes his…

Paulo’s Creamy Cannellini Bean Dip with Parsley and Sicilian Lemon

‘Shopping at the Dandelion Co-op made me feel European. Very Audrey Hepburn as Sabrina in Paris. River picked out goat cheese to spread on crispy-crusted French bread for the picnic, and olives, and a jar of roasted red peppers, and a bar of seventy percent dark chocolate, and a bottle of sparkling water. He bought…

Tuscan Cecina, a Chickpea Flour Pancake with Rosemary

It always amazes me that, having eaten breakfast in England, we can be enjoying lunch – well, a late one at least – in Italy looking up to the sun and taking in the aromas of the streets. Jasmine flowers and linden trees fighting for our olfactory attention against smokey Vespas, sexy patisserie, melting chocolate,…

Amirim Kasundi, a Spicy Tomato Chutney

This is my take on a traditional Bengali condiment known as ‘kasundi’ which I first tasted in a tiny vegetarian village in Israel called Amirim, a special place in the world quietly positioned in the mountains high above the wondrous Sea of Galilee. Here, one can vanish from the pressures of daily western life (leave…

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…

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;…