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…

Mallorcan Smoky Tomato and Garlic Dip

On a recent trip to Mallorca, breakfast consisted of endless cups of darkly strong black coffee, freshly baked ‘ensaïmada’ – a beloved Mallorcan sweet pastry originating from Arabia – and ‘pan con tomate’ (Spanish tomatoes on garlicky toast). I could happily live forever on the latter so I wanted to create something similar for this…

Aleppo Muhammara, a Spicy Red Pepper and Roasted Walnut Dip

It was coming to the end of a long and sultry day as I languidly lay upon a heap of vintage embroidered cushions, the candle-lit lanterns flickering in the warm early evening breeze. The music in the background was haunting and exotic as if it were calling me from a far away place. I learned…

La Cecìna Toscana, a Fermented Chickpea Flour Pancake with Rosemary

In pre-Covid times, it always amazed me that having eaten breakfast in England we can be enjoying a late lunch in Italy looking up to the sun and taking in the aromas of the streets: jasmine blossoms and linden trees fighting for our olfactory attention against smokey Vespas, buttery patisserie, melting chocolate, over-ripe peaches, the…

Shuk Ha’Carmel Pea and Mint Falafel with Tahini and Lemon Sauce

“Wait. You’re telling me that you have never – NEVER! – eaten falafel?” he exclaimed, narrowly missing the turning onto Boulevard Rothchild as we made our way to dinner one impossibly hot and humid evening in downtown Tel Aviv. “No!” I replied, “I have never – NEVER! – eaten falafel!“. He looked at me with that…

Spanish Roast Potatoes with a Garlicky Lemon Aioli

This is an absolutely lovely side dish for an autumnal Sunday lunch and is my decidedly Mediterranean take on the standard roast potato. Here, the potatoes are new and coated in a sumptuous mix of olive oil, tomato paste and fiery smoked paprika. It is inspired by a dish I first came across in La…

Santorini Tomato Keftedes with Feta and Wild Oregano

At the beginning of my adult life, I spent a lot of time exploring the Greek Islands. I did pretty much all of them from Paxos and Corfu to the North to Santorini and Rhodes in the South. I was drawn to the azure sea, the oregano-covered mountains, the tiny beaches, the glamorously bearded Greek academics…