Cihangir Potato and Asparagus Salad with Kalamata Olives, Dill and Mint

High above the heart of the richly historical neighbourhood of Cihangir in Istanbul there is a restaurant of unparalleled beauty complete with a wonderful terrace from which one can enjoy panoramic views of the mouth of the Bosphorus and the first bridge. Here the elegant wooden furniture is bleached by the sun and the tables are covered with…

Greek Skordalia with Slow-roasted Plum Tomatoes, Capers and Organic Thyme

Skordalia is a beautifully simple smooth purée of waxy potatoes, lots of juicy garlic, lashings of vibrant extra-virgin olive oil, a generous splash of white wine vinegar and flat leaf parsley whipped together to create a classic Greek dip which is served at room temperature with a scattering of salty capers. Trust me, this bears…

Akko Amba Sauce with Mango, Lime and Iraqi Spices

Amba sauce. When I think about it, I feel utter love because it’s such a beautiful thing. I think so highly of it that, if Amba were a man, I would run away with him. My first experience of this Iraqi sweet and sour mango condiment was sitting on a harbour wall in the Crusader…

Greek Ospriada, a Mixed Bean, Bulgur and Herb Salad

Ospriada is a mixture of dried legumes – including black eyed beans, fat and medium white beans, kidney beans, black beans and green lentils – which are gently cultivated on quiet and tranquil organic farms close to the little known Prespa Lakes which are tucked between the borders of Albania ,the former Yugoslav Republic of…

Old Town Feta, Watermelon and Kalamata Olive Salad

This beautiful salad is inspired by a backstreet grocery store in Corfu old town whose frontage is a cornucopia of fresh seasonal fruit and vegetables piled high in rickety old wooden crates. Tiny sweet apricots, velvety flat peaches, glossy nectarines, huge watermelons, bright gnarly lemons, green figs and dark juicy cherries. Two girls, gloriously plump…

Saint-Raphaël Soft-boiled Egg, Shallot and Tarragon Tartine

“Egg dishes have a kind of elegance“ wrote Elizabeth David, “a freshness, an allure which sets them quite apart from any other kind of food so it becomes a great pleasure to be able to cook them properly and to serve them in just the right condition.” It’s exactly that quality that makes this simple tartine…

Neapolitan Buffalo Mozzarella with Zucchini alla Scapece and Borlotti Beans

‘Italian food is all about the ingredients, and it’s not fussy and it’s not fancy‘, so says Wolfgang Puck and this classic dish of Naples is a testimony to that. Zucchini alla Scapece is a zesty summer salad which, whenever I taste it, immediately transports me back to long lazy lunches sitting around a table heaving with…