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…
Tag: Wholefoods
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…
Sóllar Lemon and Saffron-infused Roast Potatoes with Olivas Negras Sea Salt
We’ve just returned from a brief visit to the beautiful island of Mallorca where the sun was shining and the air was heavy with the scent of orange and lemon blossom, heady wisteria and clouds of tumbling white jasmine. It made my heart sing to be back in the Mediterranean where I had the chance…
Sheinkin Fattoush with an Aromatic Green Olive and Za’atar Tapenade
When I used to work there, Sheinkin was one of the coolest streets in Tel Aviv. It was where the beautiful people came to meet with friends, talk about life, listen to music, drink coffee in one of the myriad café-bars and to shop the funky independents (I have a treasure chest bursting with glittering Michal Negrin…
Provençal Haricots Blancs en Salade, a White Bean and Tomato Salad
This salad is perfect. It’s so simple to make and yet it’s capable of delivering a zing-fresh, punchy hit that is hard to resist, especially on a hot summer day served alongside a plate of light, creamy cheese, a freshly baked baguette smothered with tapenade and a glass of chilled rosé or a crisp Sauvignon Blanc….
Neapolitan Roast Potato Puttanesca Salad
Naples is everything that you want it to be: imagine crumbling walls plastered with dusty images of Maradona and Sophia Lauren juxtaposed with billowing lines of washing. Everything is slightly chaotic and the air is thick with the aromas of sea, baking bread, melting cheese, ripe peaches, church incense and Vespas. Neapolitan cuisine matches the…
Istanbul Sweet Potato and Bulgur Wheat Koftas with Tahini and Lemon Sauce
Our Turkish friends, Selçuki and Ali, are brilliant cooks and, knowing that I’m constantly looking to enhance my knowledge, they always put food at the centre of our plans when we’re in Istanbul (I love a plan which is somewhat of a challenge for them because Turks like to act spontaneously. This is a source…
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…
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…
Cardamom and Dill 