Saganaki is a Greek dish which is often made using Halloumi cheese. This is very good served with some fresh ripe figs, apricots or grapes, together with some crusty bread to mop up the juices. The recipe is from ” The Art of the Larder” by Claire Thomson.
An easy and delicious version of this Greek way with prawns from ” The Art of the Larder” by Claire Thomson. Serve with plenty of crusty bread to mop up the lemony prawn juices.
A good way to use up sourdough with some feta from ” The Art of the Larder” by Claire Thomson. Serve with a simple salad of lettuce and cucumber dressed with lemon, salt and olive oil. It serves 4 as a light lunch .
Green beans are cooked in olive oil like this in Turkey , where they are usually served warm, or at room temperature, rather than hot. This recipe is from ” Comfort” by Yotam Ottolengji, and the beans will keep in the fridge for up to three days.
These chips can be easily baked at home and are very good served with any versions of Shakshuka or similar egg dishes. They also go very well with Muhammara. The recipe is from ” Sebze” by Ozlem Warren.
A version of this Greek favourite from Georgina Hayden and great when you have a glut of tomatoes. Its good served as a brunch with pitta bread or toast, but can also be served as part of a larger spread.
A summer favourite from Claire Thomson’s ” Home Cookery Year”. It is best served warm rather than piping hot. Serve with a green salad. You can use the same method and switch around the summer vegetables- baked cherry tomatoes, fried squash or blanched broad or green beans will all work well.
Another very good tortilla from ” Morito” by Sam and Sam Clark . In spring the spinach can be replaced with wild garlic leaves if you have these available locally.
