Almond and Honey Cinnamon Cake
Chopped almonds fill a cinnamon cake sweetened with honey and brown sugar. Milk and beaten egg moisten the batter; bake it in a shallow tin and rest it before cutting eight portions.
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Mediterranean recipes
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Artichoke and Feta Rice
Artichoke hearts, sweet bell pepper and olives are warmed with onion and oregano. Brown rice and crumbled feta complete the dish.
Artichoke and Pepper Toasts
Finely chopped artichoke hearts, sweet pepper, courgette and cucumber are dressed with olive oil, parsley and oregano. Spoon onto crisp olive-oil toasts.
Aubergine and Fennel Soup
Aubergine, fennel and tomato simmer with onion until tender. Black olives and mint are stirred in at the end.
Cannellini Pasta with Couscous and Capers
Cannellini beans, tomato and capers simmer with garlic and onion. Pasta, couscous and mint are folded through the sauce.
Cannellini and Fennel Soup
Cannellini beans and artichoke hearts are warmed in a fennel, onion and oregano broth. Balsamic vinegar is added before a brief rest.
Chickpea and Artichoke Sauce
Chickpeas cooked from dry are blended with separately boiled artichoke hearts into a substantial sauce. Raw shallot and parsley add bite and freshness, with lemon juice and red wine vinegar providing the acidity.
Courgette and Pepper Sauce with Mint
Raw courgette and sweet bell pepper are blended with mint into a thin, sharply acidic condiment. Lemon juice, balsamic vinegar and red wine vinegar provide most of the flavour, with a small amount of olive oil.
Courgette and Pepper Toast Bites
Finely diced courgette and sweet pepper are folded with artichoke hearts, ricotta, parsley and balsamic vinegar. Serve on crisp olive-oil toasts.
Courgette and Tomato Rice Salad with Capers
Chilled brown rice, courgette, tomato and fennel are dressed with capers and oregano vinaigrette and arranged over rocket.
Courgette and Tomato Sauce with Oregano and Mint
Gently softened grated courgette is blended with raw tomato and shallot into a light orange sauce. Dried oregano and fresh mint season the mixture, finished with red wine vinegar and olive oil.
Fennel and Cannellini Sauce
Fully cooked cannellini beans give this fennel sauce a thick, creamy body without dairy. Raw fennel and shallot are blended into the cooled beans with dried oregano and both balsamic and red wine vinegars.
Feta and Fennel Toast Bites
Fluffy couscous is mixed with feta, finely sliced fennel, radish, cucumber, olives and balsamic vinegar. Serve on crisp olive-oil toasts.
Feta and Pepper Salad
Feta, sweet bell pepper, tomato and rocket are tossed with parsley and balsamic vinaigrette. Lemon wedges are served alongside.
Fig and Orange Almond Mini Cakes
Tender round almond cakes with small pieces of orange and fig pressed into their tops. Makes twelve individual cakes.
Fig and Peach Crumble with Rose Cream
Soft figs and peaches under a buttery crumble topping, served warm with lightly whipped rose cream. Makes six spooned dessert portions.
Fish and Aubergine with Brown Rice
White fish and aubergine cook gently with onion and artichoke hearts. Brown rice, spinach and parsley are folded in, with lemon served alongside.
Fish and Pepper Soup
White fish and sweet bell pepper simmer with tomato, carrot and onion. Mint and parsley finish the broth.
Pepper and Artichoke Salad with Olives
Pepper, artichoke hearts and courgette are arranged with radish and parsley. Mint and black olives are added during assembly, with olive oil finishing the dressed salad.
Pepper and Courgette Salad with Mint
Pepper and courgette are turned through tomato with radish, capers and mint. Olive oil and red wine vinegar coat the mixture, which rests for three minutes before serving.
Pepper and Couscous with Black Olives
Steamed sweet pepper and couscous are folded with tomato, capers and natural yogurt. Black olives and crisp baked filo finish the small plates.
Pepper and Fennel Salad
Sweet bell pepper, fennel, artichoke hearts and rocket are tossed with balsamic vinaigrette. Lemon wedges accompany the salad.
Pomegranate and Fig Cake Bites
Small squares of rose-scented butter cake with figs, pomegranate arils and a scattering of flaked almonds. Makes sixteen bites, two per serving.
Pomegranate and Lemon Mini Cakes
Small lemon and almond cakes studded with pomegranate arils and finished with a light honey glaze. Makes twelve cakes.