Stories, seasons and recipes from our kitchen
Welcome to our evolving scrapbook – a collection of our favourite seasonal recipes, kitchen notes, and food memories. These are the dishes we make at home, cook at our events, shared with our family and friends at long tables. Inspired by Mediterranean roots and the rhythm of the seasons. Always generous and made to be shared with those you love,
Featured recipes from our table to yours:
White bean puttanesca:
White bean puttanesca – full of flavour, a pure cuddle in a bowl and vegan.
Ingredients:
White beans ( we use cannellini beans and butter beans ) you can use whichever beans you like but we find a mix works best.
Tomatoes ( it is all in the sauce with this recipe – and making your own tomato sauce really is a must )
Olive oil
Pitted olives
Fresh basil, oregano and parsley
Garlic 4 cloves
salt and pepper to season
Method:
Remove the skins from the tomatoes then chop the tomatoes finely, cook low in good olive oil until soft, add salt, pepper and grate one clove of garlic and a dash of red wine vinegar and a teaspoon of sugar, add fresh basil. Blitz the tomato sauce taste and season.
Warm oil in a pan, add olives and finely chopped garlic then add the drained beans cook on low for 2 minutes, add your tomato sauce, cook low and slow for 15 – 20 minutes (do not allow to boil) stirring occasionally. Be generous with the salt, your tomatoes need it. Add lashing of finely chopped fresh herbs and a drizzle of olive oil to finish. Serve piping hot with a great slab of freshly baked bread for dipping.
Simple, delicious and sure to put a smile on your face.
Quick mid week dinner – creamy roasted pepper, lemon and avocado orzo risotto.
This recipe is so comforting, it takes 10 minutes and is full of healthy and delicious ingredients and it gives you that same creamy risotto texture without all the work or the cream. It is also a great recipe for using up any leftovers – you can add other veggies in such as Aubergine, courgette, onions, tomatoes, chilies, green beans. All of these recipes are just a base for you to add your own individuality too.
Ingredients: One roasted red pepper diced. Olive oil. Zest of one lemon plus half the juice. fresh dill. Fresh parsley. 1 cup Greek yoghurt. 1 ripe medium avocado. Orzo.
Method:
- Cook the orzo per packet guidelines and drain
- Add the diced pepper and yoghurt in a bowl. add the zest of one lemon, the fresh herbs, salt and pepper and mix well add a drizzle of olive oil.
- In a seperate bowl mash the avocado with a little olive oil and lemon juice until smooth, you can use a food processor if you prefer.
- Add the avo mix to the yoghurt mix then mix the orzo in, season to taste.
- Top with crumbled feta and more fresh herbs.
- Serve with a crunchy green salad with tomatoes and capers.
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