Lebanese Batata Harra, Turmeric Spiced Potato Salad

Across the eastern Mediterranean – and, indeed, the whole of the Middle East – vegetable-based dishes are as much revered as any that may contain meat or fish. They are the heroes of mezze-based feasts; they are stuffed, they are stewed, deep-fried, sautéed and steamed. Above all, they are always in season and often purchased on…

Turkish Smashed Cucumber Salad with Late Summer Berries and 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…

Provençal Tomato Soup with Fennel and Vermouth

At last May is here, it’s my favourite time of the year. All the promises of summer – new opportunities, travel and the chance to spend quality time with far-flung friends – are tantalisingly close yet still delicious in their anticipation. Meanwhile, nature is popping up all over the place bringing new life and hope…

Ratatouille Niçoise with Saffron and Lemon

In respect of creating the classic Provençal dish of ratatouille, the monumental culinary reference book, Larousse Gastronomique states that ‘according to the purists, the differenut vegetables should be cooked separately, then combined and cooked slowly together until they attain a smooth, creamy consistency’. I couldn’t agree more. For so many years, I had to endure so…

Essaouira Couscous with Saffron, Mint and Lemon

Imagine a sophisticated salon lined with intricate Moroccan tiles and finely carved white plaster; imagine the aromas of spices, incense and complex tagines; imagine literally dozens of traditional lanterns filled with flickering candles and the warmth of a Moroccan welcome all wrapped up with a flounce of Parisian glamour. You have just entered Essaouira, an authentic…

Kyrenia Griddled Halloumi, Tomato and Pomegranate Salad

This beautiful little dish – often served as part of a Levantine mezze table – is outrageously easy to make. It’s bright, it’s salty, it’s a little bit sweet and a little bit sour so it’s the perfect accompaniment to a creamy, lemony and garlicky hummus, slivers of tangy feta cheese and generous chunks of…

Greek Yellow Split Pea Soup with Turmeric and Lemon

I love any recipe that starts with a couple of generous handfuls of dried legumes. When cooked, I can literally feel their nutritional benefit with every spoonful and that’s not some fanciful imagining, these cute little morsels are packed with calcium, folate, iron, magnesium, phosphorus, potassium, riboflavin, thiamine, vitamin B6 and zinc not to mention protein and…

Medioevo Farro, Mozzarella and Herb Salad

‘It is not the result of an alchemy but the result of the products coming from vegetable gardens, farmyards, clear skies, fresh and clean water, hands used to rolling out the pasta dough; in one word, the treasure of Umbria. Umbria is the starting point of the journey we take to look for all these products…