On holiday in Crete last month, I developed an obsession for a local dish called ‘dakos’. It is made of Cretan barley rusk, fresh tomatoes, Cretan mitzithra cheese, black olives and capers. Topped with the best Cretan extra virgin…
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This week I’m sharing a classic recipe from one of my favourite London chefs, Yotam Ottolenghi: roast chicken with za’atar, sumac and lemon. The recipe is from his first, best-selling cookbook, Ottolenghi, which was…
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Last month I had the great pleasure to attend the launch of Yotam Ottolenghi’s new cookbook at his Soho-based restaurant, NOPI. The NOPI cookbook was written with Nopi’s Head Chef Ramael Scully and it…
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I am really bad with cookbooks: I love them, but I never seem to find the time to use them. How nice would it be to have a pantry full of all the possible…
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During lunch at Honey & Co. a few weeks ago, I tried a Chocolate Krantz Cake for the first time. It’s a yeast bread filled with chocolate sauce, pecans and sugar and rolled in…
