From our kitchen to yours
Simple, honest cooking that lets great ingredients speak for themselves. Every recipe here is built around the Mediterranean pantry essentials we love most.
Good Mediterranean cooking is not complicated. It is about choosing ingredients with care, using olive oil generously, and giving things the time they deserve. These recipes are our favourites — the ones we return to again and again.
Salads & startersNo lettuce, no fuss. Ripe tomatoes, cucumber, red onion, Kalamata olives, and a slab of feta, finished with dried oregano and a generous pour of your best olive oil.
MainsScored, marinated overnight in olive oil, lemon, and oregano, then roasted low and slow until it falls apart. The definitive Sunday lunch.
Sweet thingsLayers of crisp filo, crushed walnuts, and warm spices, soaked in a wild thyme honey syrup. Rich, fragrant, and worth every layer.
MainsParboiled, then roasted in olive oil with lemon juice, garlic, and dried oregano until golden and crisp at the edges. The only roast potato recipe you need.
Dressings & saucesA simple plate of aged balsamic and extra virgin olive oil for dipping warm bread — the ratio, the seasoning, and why the quality of both matters enormously.
Dressings & saucesThick Greek yoghurt, grated cucumber, garlic, fresh dill, and a finishing drizzle of olive oil. Cool, creamy, and essential alongside anything grilled.
Sweet thingsFresh figs halved and roasted until caramelised, drizzled with wild thyme honey and finished with a pinch of fleur de sel. Serve with thick yoghurt or vanilla ice cream.
Salads & startersSoaked barley rusks topped with grated tomato, crumbled feta, Kalamata olives, and a heavy hand of olive oil. The breakfast and lunch of Crete.
Extra virgin olive oil is not just for dressings. Its smoke point is higher than most people think, and its flavour holds beautifully through gentle heat. Use it freely — for roasting, for sautéing, for finishing. The recipes here are built around it.