A Tale of Two Lentils

During yet another cupboard clear out, I came across a package of Greek green lentils. These ones, to be precise. Warm lentil salad! I exclaimed. (No, really, I did.) So I chargrilled up a courgette and an aubergine, chopped them into smallish bits, tossed them in with the lentils and added a gorgeous dressing of …

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Lemon Olive Oil Cookies

I adore the smell of fresh lemons. I am generally captivated by lemon trees, and always wanted my own one, but living in the UK without a conservatory or a very large greenhouse makes that fairly improbable. In these cookies I used a lemon olive oil, plus extra zest, to get that zing that I …

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Speculoos Spiced Biscuits

Some days you just want a biscuit. Ok, let's be honest here, most days you just want a biscuit. (Cookie, for my American friends.) I like making biscuits, but a lot of the time I can't be bothered with recipes that have more than, say, three steps. This one is a nice, simple one, and …

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Gigantes – sweet/sour Greek baked beans

You will see big, flat tins of this in almost every Turkish or Mediterranean food shop. Those are perfectly good, but making it yourself allows the use of the good oil, more garlic, a little spice if you wish. You can make the dish wholly yours. I am aware that gigantes - dried white giant …

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Meat Free Moshari Kokkinisto / Pastitsada

I'd made something called Moshari Kokkinisto - reddened beef - with the remains of the seitan left over from the doner experiment. I had a pretty large chunk of it left so I twisted it, pulled it and broke it into pieces. It takes some doing, as it's pretty elastic! Bear in mind that these …

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