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.
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Recipes by Lena Briar
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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.
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.
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.
Steamed Tomato and Artichoke with Mint
Gently steamed tomato is folded with warm artichoke hearts, chickpeas, parsley and natural yogurt. Mint and crisp pita complete the small plates.
Tomato and Courgette Quinoa Salad
Chilled quinoa, tomato, courgette and artichoke hearts are tossed with mint and oregano vinaigrette. Lemon wedges are served alongside.