Caldo Gallego, a Spanish White Bean Soup with Sherry Vinegar

A beautiful dish for early autumn evenings, this beautiful aniseedy broth with lightly braised haricot beans, tomatoes, courgette and fennel is seasoned with a really good Spanish sherry vinegar, chilli and fennel seeds but it’s the punchy mojo verde – a garlicky green herb and garlic sauce originating from the Canary Islands – that makes…

A Vibrant Mediterranean Tart with a Wild Garlic Salsa Verde

Yesterday’s rainy afternoon came over all productive with some contemplative baking alongside a backdrop of traditional Greek music. The result was this caramelised onion, roasted plum tomato and mozzarella tart garnished with rocket leaves, fresh basil and toasted pine kernels. When it came to supper time, we turned down the lights, turned up the music…

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…

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…

Kasbah Spiced Sweet Potato Hummus

As the sun dipped down above the High Atlas mountains, the pink plaster walls of the kasbah shone like bronze. The call to prayer from the Medieval Kasbah Mosque fell softly from its glorious minaret, the flickering lights from the Moroccan lantern threw jewels onto our table and, in the streets below, dozens of men and women…

Warm Tarnais Le Puy Lentil Salad

The term Le Puy green lentil can only be used to describe lentils that come from Le Puy in the Auvergne region of France where they have been grown in the nutrient-rich volcanic soil for over 2,000 years. Highly revered for their refined peppery flavor and ability to retain their shape after cooking, they stand head and shoulders…