HThere’s something magical about stumbling upon an unexpected treasure in the wild. A grapevine, untamed and winding its way over a fence and through the trees, catches my eye on a morning walk. Bunches of unripe grapes hang among broad green leaves—what really excites me, though, are those leaves, perfect for pickling and making dolmades.
EI had the pleasure of working with Helen Melser, cooking and photographing the recipes for her book, The Olive Tree in My Kitchen—a heartfelt homage to the humble yet versatile olive. Over the next few weeks, I’ll be sharing some of my favorite recipes from Helen’s book—starting with Epityrum, an ancient olive salad that’s as timeless as it is delicious.
JJuly ’24 – My favourite Cookbooks of the Month are an ode to one author, Yotam Ottolenghi. Yotam and his business partner Sami share a incredible collection of recipes through their restaurants and cookbooks, elevating vegetables to new heights and showcasing their versatility and flavours. They combine traditional and contemporary techniques to create unique, colourful, and flavour-packed dishes that bring together the rich flavours of the Middle East.
CElevate your scallopini with a zesty lemon and caper dressing, combining char-grilled smokiness with tangy freshness. Serve with fresh bread and greens for a simple yet elegant dish, allowing 1-2 scallopini per person. The versatile dressing suits 10-15 servings and can be refrigerated or frozen for later use.
EAn adaptable vegetable paella recipe serves as a perfect communal dish for outdoor gatherings at camps, braziers, or BBQs. Made with easily available store cupboard ingredients, it’s a one-pan, no-mess meal cooked over fire to enhance the experience. The recipe accommodates variations and can serve 4-8 people, emphasizing the use of tasty stock and vibrant vegetables for flavor and aesthetics.
