Ingredients 4 tbsp granola handful blueberries 2 tbsp clear honey or maple syrup 2-4 scoops raspberry sorbet 1 small ripe mango peeled and sliced 2 scoops frozen natural yogurt Method step 1 Divide the granola between 2 sundae glasses (save a little for the top). Layer the berries, honey, sorbet, mango and frozen yogurt on …
Ingredients 200g watermelon 2 small shallots small bunch coriander juice 1/2 lime 2 tbsp olive oil Method step 1 Finely chop 200g watermelon, 2 small shallots and a small bunch coriander. Mix together with juice ½ lime and 2 tbsp olive oil. Season and serve as a dip or pile on top of cheesy nachos.
Ingredients 1.8kg granulated sugar 1.2l water 20 clean and insect-free heads of elderflower 2 lemons 75g citric acid (available from the chemist) Method step 1 Dissolve sugar in water over a gentle heat, then bring to a simmer. Pour over the elderflower heads with the zest from the lemons – use a potato peeler to …
Ingredients 3 banana shallots finely sliced into rings 2 tbsp cider vinegar pinch of golden caster sugar 3 firm peaches halved, flat peaches are nice, if you can get them 3 ½ tbsp extra virgin olive oil pinch of red chilli flakes pinch of fennel seeds juice ½ lemon 1 tbsp capers rinsed 2 slices …
Ingredients 3 oranges 2 pears peeled and cored Method step 1 Finely grate ¼ tsp zest from one of the oranges, then peel them, roughly chop the flesh and put in a bowl (or food processor) with the zest and pears. Blitz until as smooth as you can get it, then pour into lolly containers, …
Ingredients 50ml gin 25ml lemon juice 2 tsp sugar syrup ice sparkling water lemon slice Method step 1 Pour the gin, lemon juice and sugar syrup in a cocktail shaker and fill up with ice cubes. Shake well until the outside of the shaker feels cold then strain into a tall glass filled with more …
Ingredients 10 cm piece of cucumber 100ml elderflower cordial 100ml gin 1l bottle tonic water to serve Method step 1 Peel 2 long strips from the piece of cucumber and put in a small tupperware for transporting. Grate the remaining cucumber into a sieve set over a bowl and press down on it with the …
Ingredients 200ml Pimm’s 200ml pomegranate juice 15cm chunk of cucumber 100g pomegranate seeds 600ml chilled lemonade Method step 1 Mix the Pimm’s and pomegranate juice in a big jug and leave in the fridge to chill. Dice the cucumber. Tip the cucumber and pomegranate seeds into a jug. When you’re ready to serve, stir the …
Ingredients 2 oranges chopped 2 pears chopped 2 lemons 1 chopped, 1 juiced 200g red berries chopped (we used strawberries and cherries) 3 tbsp caster sugar 1 tsp cinnamon ice 750ml bottle light red wine 100ml Spanish brandy 300ml sparkling water Method step 1 Put the chopped fruit in a bowl and sprinkle over the …
ingredients 1 fennel bulb 2 large oranges 1 small red onion thinly sliced 2 big handfuls rocket 1 tbsp olive oil 1 tbsp wholegrain mustard Method step 1 Using a mandolin or a sharp knife, shred the fennel into thin slices. step 2 Remove the skin of the oranges with a knife and gently cut …
Chilopites is a traditional pasta variety hailing from Crete. It’s usually handmade by women at the end of summer. The pasta is typically made with flour, water or milk, olive oil, eggs, and a bit of salt. The dough is cut in narrow stripes or small rectangles, depending on the area. Also known as hylopites or hilopites, the pasta …
Tsikla Chiou is a type of chewing gum made from Masticha Chiou mastic tree resin, softeners and sugar. It is produced on the northern Aegean island of Chios, specifically in 24 towns of the Mastichochoria region known as the ‘mastic villages’. It is solid, white to light yellow in color and has a strong flavor of …
These are Liseta, Spunta, Marfona, Vivaldi, and Alaska variety potatos grown on the island of Naxos. They have a smooth yellow skin and contain over 18% starch and less than 1% sugar. These potatos are harvested by hand twice a year, from mid-February to March and from August to September. Since they are harvested earlier …
Matsata is a local variety of fresh homemade pasta from the island of Folegandros. It is typically made with flour, olive oil, salt, and water. The dough is cut into tagliatelle-like ribbons, which are usually consumed right after their preparation, although they can also be dried and stored for future use. Traditionally, the soft and thick …
