The smell of this aubergine marinade on your barbecue is guaranteed to make your neighbours jealous. Smoky, garlicky, and so soft your knife will just glide through.
This cake encapsulates the taste of spring in Greece, combining sweet almonds and sour nespoli fruits. It’s best enjoyed with a cool drink, under a shady tree.
Panzanella, but with a touch of Greece. Panzanella is traditionally a Tuscan dish, invented as a way to use up old stale bread by breathing a new lease of life into it.
Quick and quality, this dish uses fresh tomatoes, parsley, Northern Pasta Co's British-grown spelt and wheat semolina casarecce and plenty of Citizens of Soil EVOO for a dinner in 15 minutes or a perfect prep-ahead lunch.
For those who aren’t quite ready for soup season . And for those who still love salads, all year round. “What grows together, goes together.” Or so they say in wine.
