It may be a cliché, but feta served with a salad of olives, tomatoes and bread and drizzled with olive oil, makes a fabulous summer lunch.
Though it seems just like yesterday, it was in fact 40 years ago that I spent a week walking the hills of Crete.
A striking memory is the aromatic scents that rose all around us as we crushed wild thyme and oregano underfoot. The oregano was ‘rigani’, origanum vulgare (hirtum). Bit of a gob-full, I suppose, but the last name (hirtum) is pretty important.
Rhubarb forms a pretty pink syrup when cooked with redcurrant jelly and orange. It also likes peaches, plums, raspberries & strawberries, but it’s winter here, so apple & ginger it is.
It may look like something scraped off the forest floor, but tamarind is a stunning ingredient to give food a sour zing
Just waiting for those big mounds of asparagus to appear in shops, then you know it’s fresh, plentiful and cheap!
Sort out the riddle: witloof, endive, chicory …
Cavolo nero is a bit different to other cabbages because it doesn’t form a head – you know, grow into a ball!
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