Stuffed eggs

Today’s recipe, a memorable component of our summer picnic lunches in Hungary, is introduced by a guest contribution from your father, king of the holiday morning routine. He has thrown in as many original Hungarian words as he can muster – presumably in a bid to convince the Consulate that he knows enough of theContinue reading “Stuffed eggs”

Piperade

Variations upon a stew of onions, peppers and tomatoes are found across a range of cuisines. The name we use for our version, Piperade, is of Basque origin, although in a departure from the traditional template I would usually choose red and yellow peppers over green. In Italy, the dish is called Peperonata, while inContinue reading “Piperade”

Lamb koftas three ways

Lamb koftas or kebabs invariably get an outing during barbecue season. They go well with a range of sauces and sides: houmous, aubergine dip, tsatsiki, tabouleh and Greek salad. We’ll often have a spanakopita and skewered vegetables as well, to keep the vegetarians happy. Our go-to lamb kofta recipe – the first one below –Continue reading “Lamb koftas three ways”

Mango fool

After a slight hiatus on the pudding front, here is a recipe for a straightforward but richly aromatic fruit fool. It comes from Sophie Grigson’s Food for Friends (see Aubergine Parmigiana and Chickpea & tomato soup) and makes a great end to an Indian-themed meal, thanks to the cardamom and the orange-flower water, which transportContinue reading “Mango fool”

Pea, feta & mint fritters

It’s useful to have a range of vegetarian starters up your sleeve. This one tastes of early summer but has gone down a treat in December too. The recipe comes from Simple by Ottolenghi who, though not vegetarian himself, has revolutionized vegetarian cooking during the last decade. His newspaper columns and beautiful cookbooks have inspiredContinue reading “Pea, feta & mint fritters”

Greek salad

As a Classics student with a convenient bolt-hole at the British embassy in Athens, I spent several of my long university summer holidays in Greece, often travelling alone. My go-to evening meal at any local taverna (in Patmos, say, or Loutro or Porto Rafti) was Horiatiki or ‘garden’ salad (Χωριάτικη σαλάτα) washed down with aContinue reading “Greek salad”

Lamb shawarma with broad bean smash

This is a relatively recent addition to the family repertoire – a recipe sourced from Olive Magazine when we were wondering what to do with a large basket of broad beans from the garden at Garde. Fresh broad beans are ideal – they’re usually in season from late June to mid-September – but frozen workContinue reading “Lamb shawarma with broad bean smash”

Courgettes, courgettes

Courgettes (or zucchini) are wonderfully versatile vegetables. Cheap and quick to prepare, they can be served as a side dish or beefed up to make a main meal in themselves, and they go well with an array of herbs and spices from all sorts of cuisines. The recipes and pictures below are a mere selection,Continue reading “Courgettes, courgettes”

Blinis

Homemade blinis are a world away from the thick, claggy discs sold in vacuum-packed plastic. Originally from Russia, they’re traditionally made with buckwheat flour, but I prefer Delia Smith’s lighter version which uses a mixture of strong white and buckwheat. You can make these large (approx 10cm diameter) as a starter, or in smaller bite-sizedContinue reading “Blinis”

Omelette wraps

Nadiya Hussain is one of my cooking heroes: she’s a devoted mother, darling of Bake Off, and has done much to destigmatize mental health issues. A couple of years ago she demonstrated a recipe for egg and mushroom rolls on TV – basically a thin omelette fused to a tortilla wrap and filled with whateverContinue reading “Omelette wraps”