Claudia Roden’s Mediterranean Cookery (1987), a well-thumbed volume in Granny’s cookbook collection, is the source of this recipe. Roden herself attributes it to an Egyptian hotel chef – the north African influence is evident in the raisin-almond garnish. The first time I remember making my own version was in Brantôme (Dordogne) in 1994: baby SamContinue reading “Mediterranean Cod”
Tag Archives: mediterranean
Ratatouille
This popular mediterranean vegetable stew is originally from Nice, its name derived from Occitan ratatolha, which comes in turn from Latin (natch). Recipes and cooking methods differ widely, but common ingredients include tomato, garlic, onion, courgette, aubergine, pepper, and various green herbs. Sometimes you’ll find saffron or olives included, and the process might involve cookingContinue reading “Ratatouille”
Years of Practice 