Whilst having lunch with some friends last week, the conversation moved to discussing how good chefs hate throwing away food so will often creatively “upcycle” ingredients into delicious soups, sauces or puddings. Despite my assurances that chefs would not compromise … Continue reading
Chard, also known as Swiss chard, is a leafy green vegetable related to beetroot and spinach and is widely used in Mediterranean cooking. The Spinach Pie recipe which I posted a few months ago was a family favourite often cooked … Continue reading
I was telling a friend about the salad I’d made the night before using some beautiful avocados when she said: ” I love avocados but they’re banned from the list of foods I can eat. My slimming club categorizes avocados … Continue reading
Gourmet “street food” is the latest food fad to cross the waters from the US to the UK. It follows hot on the heels of pub food going gastro instead of gastric (aka deep-fried frozen scampi and chips) and farmers’ … Continue reading
The first time I came across couscous was as a child, whilst on a family holiday in Morocco. I remember seeing a group of locals sitting barefoot on the floor around a huge pot of steaming couscous placed in the … Continue reading
This is a really simple, yet healthy dish which only takes minutes to prepare. Tapenade is a French recipe involving crushed olives, although the Italians claim it was they who originally invented it thousands of years earlier. As with all … Continue reading
Spelt is an ancient grain related to wheat which is very nutritious and delicious cooked in salads. In the Mediterranean, salads made from grains such as spelt and wheat have been a part of rustic culinary tradition for hundreds of … Continue reading
This is a Moroccan inspired recipe for chicken which is a delicious alternative to roasting, especially if you like olives as this dish uses a mixture of green and black ones. A traditional Moroccan tagine is the best dish to … Continue reading
are a typical Mediterranean food packed full of vitamins and, like tomatoes, have been found to contain a compound that helps prevent cancer. They are so flavoursome and versatile that they are widely used in French, Spanish and Italian cooking. … Continue reading
I cooked this dish at the weekend and it makes a perfect light supper or lunch which can be eaten on its own or as an accompaniment to grilled meat or fish. I wanted to share this one with you … Continue reading
Minestra has all the hallmarks of the best rustic Italian food. It’s one pot cooking requiring no fancy cheffing skills and so filling you won’t feel hungry for hours (maybe even days!) afterwards. I like to think it was probably … Continue reading
This is a good recipe for those days when you have some left over rustic bread that is going a little dry. Rather than throwing it away, it can be used as part of a scrummy vegetarian meal. It also … Continue reading