What is it? although we may think of it as a vegetable, did you know that it’s  actually a berry? though the dark oval shaped variety is the most common in the UK, aubergines grow  in a variety of sizes … Continue reading


What are they?  Small, round seeds with a slightly nutty taste, they’re also known as pulses or legumes. Great in rustic Mediterranean stews with vegetables, couscous, rice or meat such as pork or chorizo Once cooked, they can be eaten … Continue reading


What is it? a versatile store cupboard ingredient-great for budget cooking as it’s packed full of flavour! it can be eaten thinly sliced as charcuterie or grilled, fried or cooked in a pot with other ingredients or served as a … Continue reading



Clams really are the ultimate fast food! They are low in calories and a terrific source of protein, calcium and iodine.  Iodine is an important mineral that contributes to the development of certain hormones which help to regulate your thyroid … Continue reading


Garlic is one of the most characteristic ingredients of Mediterranean cooking. What would Italian, French, Greek or Spanish cooking be without it? What’s so great about it? It’s a cheap yet indispensible store cupboard ingredient which can transform the blandest … Continue reading

Olive oil

What is it? Olive oil is a liquid fat obtained from the olive. the olive tree and its fruits are an integral part of  the Mediterranean landscape and its culinary traditions. its origins can be traced back thousands of years, … Continue reading



What is it? a red spice which adds a characteristic smoky flavour to Spanish coooking- paella and chorizo wouldn’t taste the same without it! it adds an attractive orangey red colour to dishes.  the powder is made from the ground-down … Continue reading



Pumpkins are not vegetables but fruit and are highly versatile as they can be used in savoury as well as sweet recipes. Pumpkins are low in calories and sodium and high in calcium and fiber. They are good sources of … Continue reading


What is it? known as the world’s most expensive spice, it is produced from the red dried stigmas of the Safffron Crocus plant. Each plant only produces three threads of saffron and these have to be picked by hand as … Continue reading