Sweet and simple granola, perfect for those cold autumn mornings, with a splash of milk or creamy yoghurt. Toasted coconut, nuts and rich, dark chocolate… This recipe takes just 25 minutes, and will leave your home smelling sweet…
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It’s a caponata summer! Caponata is a summery Sicilian dish, often served as a starter or side, with fresh crusty bread. It’s sophisticated yet indulgent; sweet and sour; oily and downright delicious. Serve this at your next dinner party or make yourself a batch for the week.
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A fresh, fuss-free falafel recipe that brings bold Middle Eastern flavours to your table, perfect for summer salads, wraps or snacks with some hummus or tzatziki.
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Herby and fragrant, this recipe utilises the humble white onion, stuffed with rice and mince, then cooked in a rich, tomato marinade. Onions dolma, also known as Sogan Dolma, is a traditional Turkish dish. Dolma simply translates to ‘stuffed’, a cooking technique attributed to Middle Eastern and Mediterranean cuisine whereby vegetables are stuffed with rice, herbs, spices and sometimes meat.
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Grill sizzling, drinks on ice, and friends gathering in the garden as the sun lingers overhead - few things capture the spirit of summer like a barbecue. To celebrate the summer season, I’m sharing a vibrant series of recipes designed to bring bold flavours and effortless style to your outdoor table.
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It’s asparagus season! British asparagus typically runs from late April to late June, so now is the time to try this quick and easy prosciutto-wrapped asparagus. This recipe is the perfect spring side dish - simple, seasonal and delicious!
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Quick to prepare, this green bean salad is perfect for your midweek lunches. Packed with plant-based protein and rich in antioxidants to make sure you stay full throughout your day, and well this spring.
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These cookies, or shortbread biscuits (cookies somehow sounds cosier in this context), can be offered as a gift, over coffee with a friend, just as they are, on a plate. Or they can be wrapped up in pretty paper, or greaseproof, whatever you have to hand. If you have a ribbon lying about why not use that to make it into a more special gift.
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A comforting, affordable, winter warmer – and very versatile depending on what you fancy and what is in the fridge.
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Full of fruit to give it wonderful sweetness, it is best served with salty butter liberally spread on a thick slice. The best thing is keep it in the oven long enough to make the top slightly crusty so you have a bit of texture to it too. My sister makes this every time we have a family event or picnic and it’s all I can do not to mug her for it as soon as she walks in the door.
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The term cocktail originated in the seventeenth century. The tail feather of the family rooster would be plucked and dipped into alcoholic bitters to dab on sore tonsils. A long history of the creative use of alcohol to help what ails us.
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Koulourakia are light, buttery biscuits and a staple snack in Greek households, usually eaten in the morning or as an afternoon pick-me-up with a strong Greek coffee
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I’ve been married for 20 years. The only advice I’ll impart is to have a trick up your sleeve that is your sure-fire way out of the penalty box. For me, atonement through food seems to work. Cooking Teevan, a traditional Sindhi curry, is my proof of ‘I love you’ when the words are so worn, they no longer resonate.
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Here is a fab noodle recipe, full of fresh veggies, to get you started for January. You can substitute the chicken for tofu or meatless chicken. You can basically leave anything out and add in other bits and pieces depending on what vegetables you have to hand, or just use a bag of stir fry vegetables for quickness instead of chopping your own.
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Melomakarona are thought to have derived from the ancient delicacy, makaria, which were eaten during funerals. Changes to the recipe and the addition of dipping them in honey inspired the name melomakarona, made up of the Greek word for honey “meli” and “makaria”.
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I use an instant pot and just throw everything in and pressure cook for ten minutes. If using a pressure cooker, add half a cup of stock or a splash of wine for extra liquid to prevent the pot burning. For added heartiness, add a pack of slightly overcooked chopped sausages, or some chopped up feta cubes.
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I don’t bake savoury food all that often but when I do, it just HAS to be warm cheese scones with lashings of garlic butter.
One for the plant lovers…
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I have such fond memories of my yiayia (grandmother) making us her famous yemista. My sister and I would be enlisted to help out with the glamorous task of hollowing out the vegetables.
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Lemon and ginger is what most people think of when you’re feeling rubbish in winter and have a sore throat, but I present to you this zesty, crunchy lemon pie that is the perfect summer dessert.
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