Ingredients 225g day-old rustic Italian bread crusts discarded and bread torn into bite-sized pieces 10 anchovy fillets plus extra to serve 60ml red wine vinegar 3 tbsp Dijon mustard 2 garlic cloves 1 large egg 240ml vegetable oil 30g grated Parmigiano-Reggiano plus extra shaved to serve 4 Little Gem lettuces leaves separated and chilled Method …
Category: Recipes
Slow cooked pork belly with watermelon salsa
Ingredients For the pork belly 1.6kg boneless pork belly 6 black peppercorns ½ small bunch thyme 1 bay leaf 1 tsp fennel seeds 500ml bottle dry cider For the watermelon salsa ½ watermelon (around 800g), flesh finely chopped 1 red onion finely chopped 1 red chilli deseeded and finely chopped 1 Granny Smith apple finely …
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Chocolate, coconut & cardamom fridge mousse cake
Ingredients 400g dark chocolate 8 cardamom pods seeds ground to a powder using a pestle and mortar 120g double cream 200g natural yogurt 160g coconut cream 50ml strong black coffee cooled 3 tbsp maple syrup 150g shortbread broken into bite-sized pieces 80g glacé cherries Method step 1 Melt the chocolate in a bowl set over …
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Barbecued oysters with garlic, paprika & Parmesan butter
Ingredients 12 rock oysters chunks of bread to serve (optional) For the butter 60g butter at room temperature 1 tsp parsley leaves 50g parmesan grated 2 garlic cloves crushed 1 tbsp lemon juice 1 tsp cayenne pepper 2 tsp smoked paprika 1 tsp onion powder Method step 1 In a small bowl, beat the butter …
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Barbecued mussels
Ingredients 50g butter softened 2 garlic cloves finely sliced 2 shallots halved and finely sliced 1kg mussels 1small pack parsley roughly chopped 125ml white wine 100ml double cream crusty bread to serve Method step 1 Mix the butter and garlic with a big pinch of salt. Heat the barbecue until the coals are ashy white. …
Marinated grilled lamb cutlets with creamed corn
Ingredients 1 fennel bulb cut into wedges 140g baby plum tomato cut in half For the lamb small bunch rosemary leaves only, finely chopped 2 garlic cloves crushed 2 tsp rapeseed oil 4 lamb cutlets trimmed of any fat For the creamed corn 1 tbsp extra virgin olive oil 1 small onion finely chopped ½ …
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Apricot & crème fraiche Eton mess
Ingredients 6-8 apricots halved and stoned 2 tbsp apricot jam 2 tbsp dessert wine such as Sauternes, or water 100ml crème fraîche 150ml pot natural yogurt 1 tbsp icing sugar 8 ready-made mini meringues Method step 1 Place the apricot halves, jam and dessert wine or water in a small saucepan. Bubble for 2-3 mins …
Sitia Lasithiou Kritis
This extra virgin olive oil of exceptional quality is obtained from the Koroneiki olive variety, which is traditionally cultivated in Sitia. These olives are gathered by beating the trees with small wooden sticks in order to avoid bruising the fruit. The best olives from the harvest are selected and cleaned to be processed in traditional or …
Rodos
This extra virgin olive oil is produced from Koroneiki and Throumba varieties of olive traditionally cultivated in Dodekanisos prefecture in the southern Aegean Islands. The processing of the olives in the traditional or centrifugal olive presses takes place within three days of harvesting, and the temperature during production is monitored in order to preserve the organoleptic properties of the oil. Rodos …
Retsina
Retsina is an ancient Greek wine that is flavored with resin—a sticky sap that is typically secreted by pine trees. Historians believe that the resin has been used in Greece for over four thousand years, and while its initial purpose was to seal and insulate wine in clay amphorae, it was also used as a preservative, flavoring, …
Fasolia Gigantes Elefantes Prespon Florinas
Prespon giant elephant beans are runner beans (Phaseolus multiflorus) grown in the Prespon area (municipalities of Mikrolimni, Karion, Lefkonos, Píateos, Lemou Ag. Germanou, Ag. Ahilios, Vronderou, and Kalithea) in Fiorina prefecture. These large beans have been cultivated in this area since the 16th century. They have a thin, smooth, white skin and a distinctive …
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Tsikoudia
Tsikoudia is a Cretan spirit that is distilled from fermented grape pomace (strafylo)—the solid remains that are left after the grapes have been pressed. Tsikoudia is traditionally distilled in October and November, usually in small, family-owned copper stills. The final product is a clear, potent, and colorless drink with an alcohol content that can vary …
Fragosika
Fragosika is a type of plant, a prickly pear cactus that produces flavorful fruit that’s packed with healthy nutrients and vitamins. This plant thrives throughout the Aegean islands, and on the island of Symi, fragosika has often been dubbed the banana of the island. Islanders have long been acquainted with this fruit, and they’ve included it in their …
Naousa
Naousa is a Greek appellation located in the region of Macedonia. The wines produced under the designation are made exclusively from Xynomavro—an indigenous Greek grape that is often compared to Pinot Noir and Nebbiolo. Naousa wines display the perfect balance of tannins, sugar, and acidity, while the typical aromas and flavors include a complex combination of …
Nemea
Located in the northeastern part of the Peloponnese, Nemea is a Greek appellation that produces varietal red wines from the native Agiorgitiko grapes. Although the wines may vary in style, from easy-drinking to rich and full-bodied, they typically display flavors and aromas reminiscent of red and black berries, plums, and prunes, while oak-aging tends to highlight spicy …
Sicilian stuffed sardines
Ingredients 85g fresh breadcrumb 50g black olive stoned and roughly chopped large handful parsley roughly chopped small handful mint leaves, finely chopped 1 lemon zested and sliced 4 anchovy fillets 1 garlic clove crushed 25g pine nut 25g sultana pinch of chilli flakes (optional) 1 large fennel bulb finely sliced, fronds reserved 3 tbsp olive …
Prawn, lemon & fennel pizza
Ingredients ½ quantity pizza dough (see Basic pizza dough recipe in ‘goes well with’, right), divided into 2 balls 1 small fennel bulb cored and thinly sliced 10 large raw peeled prawns zest 1 lemon 1 tsp chilli flakes 2 tbsp olive oil 100g firm mozzarella cut into 2cm cubes 100g pecorino coarsely grated 10 …
Harissa beef skewers with avocado dip
Ingredients juice 1 lime 2 tbsp harissa 1 tbsp clear honey 4 sirloin steaks cut into long thin strips For the dip 2 ripe avocados stoned and peeled juice 1 lime 100ml natural yogurt Method step 1 You’ll need 16 skewers. If using wooden ones, soak in water for 30 mins first to prevent them …
Tropical granola lollies
Ingredients 2 large mangoes peeled, destoned and roughly chopped 2 large ripe bananas peeled and roughly chopped 8 tbsp coconut milk 100g granola 100g dark chocolate Method step 1 Purée the mango, banana and coconut milk in a blender until rich and smooth. Pour the mixture into lolly moulds and freeze overnight. step 2 The …
Frozen caipirinha
Ingredients 2 limes halved 6 tbsp golden granulated sugar 400g ice 200ml cachaça Method step 1 Cut each of the lime halves into four chunks. Put in a large mortar with the sugar and squish well with a pestle to break them down – they will release their juices, leaving you with a sweet lime …
French onion cheeseburger
Ingredients 2 tbsp butter 1 tbsp oil 1 onion thinly sliced ½ tbsp light brown soft sugar 1 tsp cider vinegar 1 tbsp wholegrain mustard 2 beef burgers 2 slices gruyère 2 brioche buns 2 handfuls watercress Method step 1 Put the butter and oil in a large non-stick frying pan. Add the onion and …
Blueberry mojito
Ingredients 100g blueberries 3 lemons chopped 2 tbsp granulated sugar 2 mint sprigs leaves picked 350ml white rum 600ml sparkling water Method step 1 Put the blueberries, lemons and sugar in a jug and muddle. Bruise the mint leaves and add them to the jug with lots of ice. Pour over the rum and sparkling …
Barbecued bavette steak & tomato salad
Ingredients 500g mixed heritage tomatoes 2 tbsp olive oil 500g bavette steak 2 red onions cut into thick slices 200g jar grilled artichokes in oil, drained 150g feta crumbled ½ bunch chives roughly snipped For the dressing 2 tbsp red wine vinegar 3 tbsp olive oil 1 tsp onion seeds 3 spring onions trimmed and …
Lamb chops with hummus & roasted tomatoes
Ingredients 3 tbsp olive oil plus extra for drizzling 4 garlic cloves crushed 8 lamb chops 200g mixed cherry tomatoes on the vine 40g pine nuts handful watercress 12 black olives pitted and halved 50g feta crumbled handful fresh mint finely chopped, to serve 2 flatbreads warmed, to serve For the hummus 400g can chickpeas …
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Watermelon prosecco sorbet slushies
Ingredients 1 watermelon (about 2kg) 200ml prosecco plus a little extra 3 mint sprigs, plus extra to serve ½ lemon zest pared 50g sugar Method step 1 Cut the watermelon into quarters and remove the pips using a teaspoon. If you’re serving the same day or next day, keep six wedges or slices back for …