Cooling • 15 minutes

Serves 4

Ingredients:

1 cup olive oil

1lb (450g) all-purpose waxy potatoes, peeled and cut into slices ½in (1cm) thick

3 onions, thinly sliced

2 tsp paprika

6 large eggs

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a nonstick frying pan 10in (25cm) wide and 2in (5cm) deep. Add the potatoes and cook over low heat for 15–20 minutes or until beginning to soften but not brown. Carefully remove from the oil with a slotted spoon and place in a bowl.

2 Add the onions to the pan and cook slowly for 10–15 minutes or until beginning to soften but not brown. Remove from the oil with a slotted spoon and add to the potatoes with the paprika. Allow to cool for 15 minutes. Discard all but 3 tbsp of the oil and return the pan to the heat until hot.

3 Meanwhile, break the eggs into a mixing bowl and beat with a fork. Season well with salt and pepper, add to the potatoes and onion mixture, stirring gently to mix. Scrape the mixture into the frying pan and cook over low heat for 15–20 minutes or until set, then place under a hot broiler until the top turns golden. Leave to rest for 5 minutes, then carefully transfer to a serving plate. Slice and serve hot or cold.

Potato and paprika omelet

ServeS 4

Ingredients:

6 tbsp olive oil

1½lb (675g) all-purpose waxy potatoes, peeled and cut into ¾in (2cm) dice

2 onions, finely chopped

1 tsp crushed hot red pepper flakes

2 tbsp dry sherry

finely grated zest of 1 lemon

4 garlic cloves, finely chopped

half of a 14oz (400g) can diced tomatoes, with juices

handful of flat-leaf parsley, chopped

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Heat half the oil in a nonstick frying pan, add the potatoes, and cook, turning frequently, over medium-low heat for 20 minutes or until starting to brown. Add the onions and cook for another 5 minutes.

2 Add the pepper flakes, sherry, lemon zest, and garlic and cook for 2 minutes before adding the tomatoes and parsley. Season with salt and pepper, and cook over medium heat for 10 minutes, stirring occasionally.

3 Stir in the remaining oil, and transfer to a shallow baking dish. Bake for 30 minutes until heated through. Serve hot, with a crisp green salad, if desired.

Patatas bravas

Serves 8–10

Ingredients:

8 thin slices rye bread or pumpernickel

4 1⁄2oz (125g) Gorganzola dolce, cubed

10oz (300g) packet ready-cooked beets (not in vinegar), finely diced

2–3 tbsp creamed horseradish

Method:

1 Cut the rye bread into small squares about 6 squares per slice, depending on how big the slices are.

2 Top each bread square with a fine slice of Gorganzola, a teaspoonful of diced beets, and a tiny topping of creamed horseradish. Arrange on platters, and serve.

Beet topped mini rye breads

Special equipment • skewers

ServeS 8

8 fresh scallops, halved

1 tbsp olive oil

juice of 1 lemon

sea salt and freshly ground black pepper

8 slices prosciutto, halved

Method:

1 If using wooden skewers, soak them in cold water for 30 minutes. Preheat the oven to 375°F (190°C). Mix the scallops with the oil and lemon juice, and season with sea salt and black pepper.

2 Wrap each scallop half in a piece of prosciutto, then thread onto metal or wooden skewers. Carefully put two scallop halves on each skewer, or fewer depending on their size.

3 Lay the skewers on a baking sheet, and roast in the oven for 5–8 minutes, until the prosciutto starts to crisp. Serve hot with an arugula garnish.

Scallops skewered with prosciutto

ServeS 4

Ingredients:

10oz (300g) peeled and deveined cooked shrimp

2 garlic cloves, peeled but left whole

small handful of fresh cilantro

1 red chile, seeded and finely chopped

juice of 1 lime

sea salt and freshly ground black pepper

4 slices white bread

4 1⁄2oz (125g) sesame seeds

Method:

1 Preheat the broiler to its highest setting. Blend or process the shrimp, garlic, cilantro, chile, and lime juice to a paste. Season well with sea salt and black pepper, and blend again briefly.

2 Lightly toast the bread, then spoon the shrimp mixture evenly over one side of each of the toasts. Spread to cover completely, pressing the mixture down firmly.

3 Lightly oil a baking sheet, and pour in the sesame seeds in an even layer. Place the toasts, shrimp-side down, on the seeds, and press so that the seeds stick and coat the mixture. Carefully flip the toasts over, and cut them into triangles.

4 Slide the baking sheet under the hot broiler, and cook the toasts for a few minutes, until the sesame seeds begin to turn golden. Keep a careful eye on them, as they can burn very quickly. Serve immediately.

Sesame shrimp toasts

ServeS 8–10

Ingredients:

4 large baking potatoes

1–2 tbsp olive oil

sea salt and freshly ground black pepper

6 ripe tomatoes, roughly chopped

pinch of cayenne pepper

small handful of fresh flat-leaf parsley, finely chopped

2/3 cup sour cream

Method:

1 Put the potatoes in the microwave, and cook on full power for 3–4 minutes until softened. (Alternatively, rub the potatoes with a little olive oil, and bake in a preheated 400°F (200°C) oven for about 1 hour, until soft when pierced with a knife.) Set aside until cool.

2 Preheat the oven to 400°F (200°C). Once the potatoes are cool, quarter each one, and scoop out the flesh, leaving a thin layer of flesh in the skin to make a shell. Put the skins hollowside up on a baking sheet, and drizzle with the olive oil. Sprinkle over a pinch of sea salt.

3 Mix together the tomatoes, cayenne, and parsley, and season with sea salt and black pepper. Spoon a little of the mixture into each potato skin. Bake in the oven for 15–20 minutes, until the skins are golden and crispy. Top each of the potato skins with some sour cream and serve on a large plate.

Potato skins with spicy tomato sauce

Special equipment • food processor

Serves 4

2 celery ribs, finely chopped

12 quail eggs, hard-boiled and peeled (or buy ready-prepared ones)

sea salt

1 Preheat the oven to 400°F (200°C). Place the chopped celery on a baking sheet, sprinkle with a couple of pinches of salt, and toss to coat. Spread the celery into an even layer, then roast in the oven for 5–8 minutes until crisp and dry. Transfer the celery to a food processor, and process until fine this is your celery salt.

2 To boil fresh quail eggs, place them in a pan of gently boiling water, then simmer for 2½ minutes. Drain, and rinse in cold water until cool. Carefully peel away the egg shells. Place the quail eggs on a serving plate, and sprinkle lightly with a little sea salt. Transfer the remaining celery salt to a small bowl, and serve alongside the eggs for dipping.

Cheat:

You can buy ready-made celery salt, but it’s fun to make your own and it tastes so much fresher.

Quail eggs with celery salt

Marinating • 30 minutes

Special equipment • cocktail sticks or mini-wooden skewers

Serves 6

Ingredients:

12 large raw shrimp, peeled and deveined

6 baby squid, cleaned and halved lengthwise

2 fresh red jalapeño chile peppers, seeded and finely sliced

3 garlic cloves, finely chopped

1 tbsp olive oil

small handful of flat-leaf parsley leaves

1in (2.5cm) piece of fresh ginger, finely grated

sea salt and freshly ground black pepper

Method:

1 Combine the shrimp, squid, chiles, garlic, oil, parsley, and ginger in a bowl, and season with salt and pepper. Leave to marinate in the refrigerator for at least 30 minutes or overnight.

2 Soak 6 cocktail-size bamboo skewers in cold water for 30 minutes, and preheat the oven broiler to its highest setting.

3 Thread 1 shrimp, 1 piece of squid, and a second shrimp, and another piece of squid, onto each of the skewers. Place the skewers on a baking sheet without crowding, and broil each side for 1–2 minutes until just cooked through. Serve hot with Yogurt, cucumber, and mint dip.

Cheat:

You could use the leftovers in a salad, or a fish pie.

Garlic and chile shrimp and squid skewers

Serves 10–12

Ingredients:

For the yogurt, cucumber, and mint dip

2/3 cup Greek-style yogurt

½ cucumber, peeled, halved, seeded, and diced

1 bunch fresh mint leaves

sea salt and freshly ground black pepper

half of an 8oz (225g) bag plain tortilla chips (about 40 chips)

12oz (350g) ready-cooked chicken tikka or other boneless cubes of Indian-spiced chicken

½ to 1 cup prepared mango chutney

fresh cilantro leaves, for garnish

Method:

1 To make the dip, combine the yogurt, cucumber and mint. Season well with salt and pepper. Taste, and season more if needed.

2 Spread the tortilla chips out in a single layer on a plate. Add 1 tsp of mango chutney and some diced chicken to each one.

3 Now spoon on about 1 tsp of the yogurt, cucumber, and mint dip, and garnish with a coriander leaf. Serve at once.

Mini chicken tikka tortillas with yogurt, cucumber, and mint dip

Makes 8

Ingredients:

6 ripe tomatoes, coarsely diced

handful of fresh basil leaves, torn

4 tbsp extra virgin olive oil

1 loaf ciabatta

3 garlic cloves, peeled but left whole

sea salt and freshly ground black pepper

Method:

1 Put the tomatoes, basil, and olive oil in a bowl. Season really well with salt and pepper. Set aside to allow the flavors to develop.

2 Preheat the broiler to its highest setting. Slice the ciabatta in half horizontally, then cut each piece into quarters so you have a total of 8 pieces of bread. Watching carefully, toast under the broiler, turning once, until both sides are golden.

3 Immediately rub the cut side of each piece of toast with the garlic. Spoon on the tomato and basil mixture, and serve immediately.

Bruschetta with tomato and basil

Serves 8–10

Ingredients:

1 x 15½oz (439g) can chickpeas, drained and rinsed

2 garlic cloves, crushed

juice of 1 lemon, plus extra if needed

2–3 tbsp tahini

pinch of paprika

2–3 tbsp olive oil

sea salt

Method:

1 Combine the chickpeas, garlic, lemon juice, tahini, and paprika in a blender or food processor. Blend to a smooth purée.

2 With the motor running, gradually add the oil, a little at a time, until the hummus reaches a dipping consistency. Taste, and season with salt, adding some extra lemon juice if you like. Blend again.

3 Serve as a dip with pita bread.

Hummus

Special equipment • blender or food

processor

ServeS 8–10

1 large eggplant

1 tbsp olive oil

2–3 tbsp tahini

2 garlic cloves, grated or crushed through a press

juice of 1 lemon, plus extra if needed

pinch of ground cumin

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Pierce the eggplant a few times all over with a knife. Next, using your hands, rub the eggplant with the olive oil. Roast in the oven for 30–40 minutes until softened and beginning to char.

2 When the eggplant is cool enough to handle, peel off the skin and put the roasted flesh in a blender or food processor. Add the tahini, garlic, lemon juice, and cumin, and blend to a purée.

3 Taste and season with salt and pepper, adding more lemon juice if needed. Blend again briefly. Spoon into a bowl or serving dish, and serve with pita bread for dipping.

Baba ghanoush

ServeS 12

Ingredients:

1¾lb (800g) skinless boneless chicken breasts, cut into chunks

1 tbsp finely chopped flat-leaf parsley

1 tsp thinly sliced sage leaves

1 garlic clove, finely chopped

1 cup dates, finely chopped

½ cup toasted hazelnuts, skinned and chopped

2 tsp dukkha (egyptian spice blend)

2 large eggs, lightly beaten

2 tbsp olive oil, plus extra

¾ cup fresh bread crumbs (from about 3 slices of firm white bread)

salt and freshly ground black pepper

1 x 14oz (400g) jar tomato sauce

2 small fresh red chile peppers, seeded and finely chopped

6 fresh basil leaves, torn

To serve:

12 thick baguette slices

1 garlic clove, peeled but left whole

2 yellow bell peppers, broiled, skinned, seeded, and sliced

2 red bell peppers, broiled, skinned, seeded, and sliced

Method:

1 Pulse the chicken in a food processor until finely minced; be careful not to process it into a paste. Transfer to a bowl, and add the herbs, garlic, dates, hazelnuts, dukkha, eggs, oil, and bread crumbs. Mix together thoroughly, and season with salt and pepper. Cover with plastic wrap and chill for 1 hour.

2 To cook the burgers, position the top rack of the oven about 8in (20cm) from the broiler, and preheat the broiler to medium-hot. Form the mixture into 12 burger-style portions, then brush with a little extra oil. Broil for 6–8 minutes on each side until cooked through, brushing lightly with oil while cooking. Set aside for 15 minutes in a warm place.

3 Warm the tomato sauce in a small saucepan over medium heat, adding the fresh chile and basil. Brush the baguette slices with olive oil, and toast on both sides under the broiler. Rub each slice with the garlic clove. To serve, arrange the bread slices on a platter, top each with a small mound of the bell pepper slices, and then a chicken burger. Spoon a little tomato sauce over each burger, and serve.

Chicken mini burgers with tomato and chile sauce

Serves 8:

1 x 13.8oz (391g) can refrigerated classic pizza crust

all-purpose flour

1 x 14oz (400g) jar good-quality tomato sauce

For the burgers:

1lb (500g) lean ground beef

1 cup freshly grated Parmesan cheese

½ cup fresh bread crumbs (from about 2 slices of firm white bread)

3 tbsp olive oil

1 garlic clove, crushed through a press

2 tbsp finely chopped red onion

¼ teaspoon pimentón (Spanish smoked paprika)

2 large eggs, lightly beaten

2 tbsp chopped flat-leaf parsley

4 sprigs of fresh thyme, leaves picked

sea salt and freshly ground black pepper

For the chile and beet salad:

12oz (350g) raw beets, peeled and coarsely grated

1 small fresh red chile pepper, seeded and finely chopped

1 tbsp olive oil

juice of ½ lemon

Method:

1 Combine the ground beef, Parmesan, bread crumbs, oil, garlic, onion, paprika, eggs, parsley, and thyme in a bowl, and season with salt and pepper. Mix together well by hand. With damp hands, form the mixture into 36–40 balls about the size of small walnuts. Place about 2in (5cm) apart on a large baking sheet lined with parchment paper, and press down with your thumb to flatten a little. Chill to firm, while you prepare the dough.

2 Preheat the oven to 400°F (200°C). On a lightly floured surface, roll or press the dough to about ¼in (5mm) thick. Using a biscuit cutter, cut into 1¾–2in (4–5cm) discs, and place on another large baking sheet lined with parchment paper.

3 Place the sheet of pizza crusts on a rack in the lower third of the oven, and the sheet of meatballs in the upper third. Bake for 10–15 minutes until the crusts are golden and the burgers are cooked through. Meanwhile, warm the tomato sauce in the microwave or in a small saucepan over medium heat.

4 To make the salad, combine all the ingredients in a bowl and toss to mix. Spoon a little of the tomato sauce onto each pizza crust, then top with a burger. Garnish each burger with a dab of beet salad and serve immediately.

Beef mini burgers on pizza bases with chile and beet salad

Serves 4

Ingredients:

4 tbsp olive oil

4 thick slices crusty sourdough bread

1 garlic clove, peeled but left whole

8 fresh asparagus spears, trimmed

2 tbsp finely chopped onion

4 eggs

½ cup heavy whipping cream

½ cup freshly grated Parmesan cheese

sea salt and freshly ground black pepper

1 small bunch of flat-leaf parsley, to garnish

Method:

1 Preheat the oven to 400°F (200°C). Pour 2 tbsp of the oil onto a baking sheet, then gently press the bread into the oil on both sides. Season with salt and pepper. Bake for 10–15 minutes until golden brown. Remove from the oven, and lightly rub each slice of bread with the garlic clove. Set aside on a wire rack to keep crisp.

2 Meanwhile, cook the asparagus in lightly salted boiling water for 1–3 minutes, just until bright green. Drain, refresh in cold water, and drain again. On a cutting board, slice each asparagus in half lengthwise. Heat the remaining oil in a heavy frying pan over low heat, and cook the onion for about 5 minutes until soft. Add

the halved asparagus spears, and cook for 1–2 minutes.

3 Preheat the oven broiler to its highest setting. In a bowl, whisk together the eggs, cream, and Parmesan. Season with salt and pepper, and pour over the asparagus and onion mixture in the pan. As the bottom is cooking, tilt the pan a little, allowing some of the uncooked egg mixture from the top to spill over and under the frittata. Continue cooking for 3–5 minutes until almost set. To finish, place the pan under the broiler, and cook until the top of the frittata is golden brown and there is no evidence of uncooked egg.

4 To serve, tear the frittata into 4 rough pieces, and place on top of the crostini. Scatter the parsley over the top, and serve immediately

Asparagus frittata on crostini

ServeS 12

Ingredients:

2 red bell peppers

2 garlic cloves, peeled

1 small red onion, finely chopped

4 tbsp olive oil

2 tbsp red or white onion, finely chopped

1 x 14oz (400g) can crushed peeled tomatoes

about 1lb (450g) salt cod

2 tbsp finely chopped fresh marjoram

2 tbsp finely chopped fresh dill

good handful of fresh basil leaves, finely chopped

good handful of flat-leaf parsley, finely chopped

juice of 1 lemon

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Slice the tops off the peppers, and remove the seeds and membrane. Put a garlic clove and half of the chopped onion in the cavity of each pepper. Place the peppers on a baking sheet lined with baking parchment. Drizzle with 1 tablespoon of the olive oil, and season with salt and pepper. Roast in the oven for about 1 hour. Remove from the oven, and set aside to cool.

2 Heat the remaining 3 tablespoons olive oil in a heavy frying pan over low heat. Add the onion, and cook for about 5 minutes until soft. Add the can of crushed tomatoes, including the juices, and cook for another 10 minutes, stirring occasionally. Season with salt and pepper.

3 Meanwhile, slice the skin off the salt cod, and flake the flesh into chunks. Add to the tomato sauce after the 10 minutes’ cooking time, and cook gently for another 10 minutes. Set aside to cool.

4 Put the cooled peppers (with garlic and onion) in a food processor with the cooled tomato and cod mixture. Working in batches if necessary, purée until smooth. Transfer to a serving bowl, and season with salt and pepper. Stir in the marjoram, dill, basil, parsley, and lemon juice, to blend well. Serve with crostini, broken pieces of toasted bread, or grilled Turkish flat bread.

Salt cod and red pepper dip

Serves 6–8

1 smoked chicken breast, about 9oz (250g)

3 tbsp mayonnaise

1 tbsp prepared pesto

2 small cucumbers, preferably Lebanese or Persian, cut crosswise into slices ¼in (5mm) thick

freshly ground black pepper

Method:

1 Remove the skin from the chicken. Slice across the breast into thin slices, and then finely chop into small cubes. In a bowl, combine the smoked chicken, mayonnaise, and pesto. Season with pepper, and mix well.

2 Spoon a generous teaspoon of the smoked chicken mixture onto a slice of cucumber, and arrange on platters.

Smoked chicken with basil mayonnaise on cucumber rounds

Serves 4

Ingredients:

2 tbsp olive oil

4 thick slices crusty sourdough bread

1 garlic clove, peeled but left whole

2 smoked trout, 10oz (300g) each

1 x 5½oz (150g) fennel bulb, trimmed, halved, and thinly sliced

½ cup (125ml) mascarpone cheese

¼ cup sliced almonds, toasted

juice of ½ lemon

sea salt and freshly ground black pepper

sprigs of fresh chervil, to garnish

4 lemon wedges for serving

Method:

1 Preheat the oven to 400°F (200°C). Pour the olive oil onto a baking sheet, then gently press the bread into the oil on both sides. Season with salt and pepper. Bake for 10–15 minutes until golden brown. Remove from the oven, and lightly rub each slice with the garlic clove. Set aside on a wire rack to keep the crostini crisp.

2 Meanwhile, remove the skin from the smoked trout, and gently remove the flesh from the bones, trying to keep it in big chunks.

3 Put the trout, fennel, mascarpone, sliced almonds, and lemon juice in a bowl. Season with pepper, and gently stir to mix.

4 To serve, arrange the trout mixture over the crostini, season with some more pepper, and garnish with the chervil. Serve with lemon wedges for squeezing over.

Smoked trout, fennel, and mascarpone crostini

ServeS 4

Ingredients:

1 tbsp olive oil

24 raw shrimp, peeled and deveined

1 tbsp finely chopped fresh ginger

1 fresh red Thai chile pepper, finely chopped

1 garlic clove, chopped

1 ripe avocado

1 small cucumber, preferably Persian, thinly sliced on the diagonal

a few sprigs of fresh mint, leaves picked and coarsely torn

1 tbsp finely chopped dill

1 tbsp chopped rinsed and drained capers

½ small red onion, finely chopped

1 cup sour cream

juice of 1 lime

salt and freshly ground black pepper

8 thick slices crusty bread

4 handfuls of watercress

Method:

1 Heat the oil in a frying pan over medium-high heat and cook the shrimp, ginger, and chile for 3–5 minutes, stirring, until the shrimp turn pink and opaque. Stir in the garlic and cook for 30 seconds. Set aside to cool, then chop coarsely.

2 Halve, pit, and peel the avocado. Dice the flesh, and put it in a bowl. Add the cucumber, mint, dill, capers, onion, and lime juice. Scrape in the chopped shrimp mixture, and toss gently to mix, being careful not to mash the avocado. Season with salt and pepper.

3 Spread the mixture evenly over

4 slices of the bread. Arrange the watercress on top so that it will come out over the sides of the sandwich. Cover with the other bread slices to make 4 sandwiches, and serve.

Shrimp, Avocado, and Watercress Sandwich

ServeS 4

Ingredients:

2¼lb (1kg) cooked crayfish tails

½ cup mayonnaise

juice of 1 lime

small handful of chopped mixed fresh herbs such as cilantro, vietnamese mint or basil, and chives

1 anchovy fillet in olive oil, drained and minced

pinch of sugar

4 Italian-style crusty bread rolls

1 head oakleaf or other butter lettuce, leaves separated

2 fresh peaches, pitted and sliced

freshly ground black pepper

Method:

1 Remove all the meat from the crayfish tails, leaving it in large chunks, if possible. Divide into 4 equal portions, and set aside. 2 To make the herbed mayonnaise, combine the mayonnaise, lime juice, herbs, and anchovy in a bowl. Season with pepper, and stir to blend well.

3 Slice the rolls in half, but without cutting all the way through. Open them up, and spread with the herbed mayonnaise. Arrange some of the lettuce leaves over the rolls, then put the crayfish on top. Arrange peach slices between the crayfish, then spoon a little more of the mayonnaise over the top. Close up the rolls, and

serve immediately.

Cook’s Notes:

Instead of sandwiching this combination in bread rolls, serve as a salad with chopped scallions or red onion over the top. Or add avocado slices and orange segments. For a more savory twist, add steamed asparagus and halved cherry tomatoes.

Crayfish and crisp lettuce panini with herbed mayonnaise

ServeS 8

Ingredients:

2¼lb (1kg) kabocha squash (Japanese pumpkin), peeled and cut into chunks

¼ cup olive oil

4 garlic cloves

1 tbsp grated or chopped fresh ginger

1 fresh red jalapeño chile pepper, seeded and thinly sliced

4 sprigs of flat-leaf parsley, leaves only, plus extra for garnish

grated zest and juice of 1 lemon

2/3 cup Greek-style plain yogurt

drizzle of extra virgin olive oil (optional)

pinch of paprika

sea salt and freshly ground black pepper

For serving:

slices of toasted sourdough bread

cooked pancetta or prosciutto, crumbled

Method:

1 Preheat the oven to 400°F (200°C). Place the squash on a baking sheet, and toss with the olive oil, garlic, and ginger. Season with salt and pepper. Roast for about 30 minutes until tender and golden. Set aside to cool.

2 Transfer the cooled squash to a blender or food processor, and add the chile, parsley, and lemon zest and juice. Pulse the machine on and off until a chunky purée is formed. Season with salt and pepper.

3 Scrape the purée into a mixing bowl and stir in the yogurt to blend. Season with salt and pepper, then spoon into a serving bowl. Top with a drizzle of extra virgin olive oil. Garnish with the reserved parsley and a sprinkle of paprika, and serve on grilled sourdough bread, with browned bits of pancetta or prosciutto scattered over the top.

Cook’s Notes:

This dip is good with grilled or roasted meat. To make it extra hot, simply add another chile pepper.

Chile, ginger, and roasted pumpkin dip

Serves 8:

1/3 cup olive oil

1 onion, thinly sliced

4 red bell peppers, seeded and

cut into strips

2 garlic cloves, crushed

1 cup toasted walnuts, chopped

grated zest and juice of 1 lemon sea salt

Method:

1 Heat the oil in a heavy frying pan over low heat. Add the onion and a pinch of salt, and gently cook for about 5 minutes until soft.

2 Stir in the peppers, and cook for about 30 minutes until very soft, stirring frequently. Stir in the garlic, and cook 30 seconds. Let cool slightly.

3 Scrape the pepper mixture into a blender. Add the walnuts and lemon zest and juice, and blend to a chunky purée. Serve at room temperature with warm pita bread or carrot and cucumber sticks for dipping.

variation:

Use macadamia nuts instead of walnuts. You may also like to add about ½ cup Greek-style plain yogurt and chopped cilantro leaves, stirring into the mixture at the end.

Cook’s Notes:

To toast the walnuts, spread the nuts in a single layer on a baking sheet. Toast in a preheated 350°F (180°C) oven for 8–10 minutes, stirring once or twice to make sure they do not burn.

Red pepper and walnut dip

Special equipment • blender or food processor

Serves 4

about 1 cup arugula (rocket)

2 garlic cloves, crushed through

a press

1/3 cup black olives, pitted

finely grated zest and juice of 1 lemon

1/3 cup olive oil

9oz (250g) ricotta cheese

freshly ground black pepper

Method:

1 Combine the arugula, garlic, olives, lemon zest and juice, and oil in a food processor, and process until smooth.

2 Transfer to a medium bowl, then stir in the ricotta, and season with pepper. Mix well.

3 Serve with torn chunks of crusty sourdough bread or with toasted baguette slices.

Cook’s Notes:

Use good-quality dry black olives with plenty of flavor, and make sure the arugula is very fresh. Buy it loose if possible, as bagged leaves go rotten much quicker.

Arugula, ricotta, and black olive dip

ServeS 8

Ingredients:

1½lb (750g) fresh fava beans

3 tbsp olive oil

1 small onion, finely chopped

1 x 14oz (400g) can cannellini beans, rinsed and drained

1 tbsp chopped fresh dill

2 scallions (green onions), thinly sliced on the diagonal

sea salt and freshly ground black pepper

Method:

1 Remove the fava beans from their pods, and slip off the skins. Set aside.

2 Heat the oil in a saucepan over low heat. Add the onion, and cook gently for about 5 minutes until soft.

3 Add the fava beans, and cook for 10–15 minutes, stirring occasionally. Add 2 cups water, season with salt and pepper, and partially-cover the pan with a lid. Bring to a gentle simmer, and continue cooking for 25 minutes, mashing the beans a bit as you cook. Drain, and allow to cool.

4 Add the cooled fava bean mixture to a food processor. Add the drained cannellini beans, dill, and scallions, and process to a chunky purée. Season with salt and pepper. Transfer to a serving bowl, and serve with fresh crusty bread.

Cheat:

Use frozen fava beans instead of fresh. Leave them to defrost first, then slip off their skins, if needed.

Cook’s Notes:

This is good picnic food, served on bruschetta or rustic bread with hard-boiled eggs.

Dill and fava bean dip

SERVES 8

Ingredients:

2¼lb (1kg) small-to-medium mushrooms, quartered

4 tbsp olive oil

1 garlic clove, crushed whole with the flat side of a knife

finely grated zest and juice of 1 lemon

2 anchovies in oil, drained and finely chopped

small handful of flat-leaf parsley leaves, plus extra for garnish

8oz (250ml) mascarpone cheese or sour cream

drizzle of extra virgin olive oil (optional)

pinch of paprika

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Spread the mushrooms on a baking sheet lined with parchment paper, and toss with the olive oil, garlic, lemon zest and juice, and anchovies. Season with salt and pepper. Roast for 35–45 minutes until golden. Set aside to cool.

2 Transfer the cooled mushroom mixture to a food processor. Add the handful of parsley leaves, and process, turning the machine on and off, to a chunky purée.

3 Put the mushroom purée in a serving bowl with the sour cream, and stir through gently. Season well, stir again, and sprinkle with extra parsley leaves. Drizzle with a little extra virgin olive oil if desired, and sprinkle with the paprika. Serve with chunks of grilled or toasted ciabatta or other country-style bread.

Cook’s Notes:

This makes a great topping for bruschetta. Simply toast some slices of ciabatta, rub with garlic, and top with the dip. Drizzle with a little extra virgin olive oil, and serve with an arugula (rocket) and shaved Parmesan salad.

Mushroom and mascarpone dip

SERVES 8

Ingredients:

1 x 14oz (400g) can artichoke hearts, drained

one 14oz (400g) fennel bulb, trimmed and chopped

2 tbsp tahini (see Cook’s Notes)

juice of 1 lemon

1 garlic clove, chopped

1 tbsp olive oil

sea salt and freshly ground black pepper

Method:

1 Combine the artichokes, fennel, tahini, lemon juice, garlic, and oil in a food processor. Process until smooth and creamy. Season with salt and pepper to taste.

2 Serve with grilled Turkish flat bread, pita bread, or over a fresh tomato and parsley salad.

Cook’s Notes:

Tahini is a ground sesame seed paste you’ll find it in large supermarkets or health food stores. It has a rich, nutty flavor, and is used throughout the Middle East.

Artichoke and fennel dip

Serves 4

Ingredients:

2 large eggplants

4 garlic cloves, crushed

small handful of fresh oregano, leaves picked (optional)

finely grated zest and juice of 1 lemon

1/3 cup olive oil

1 cup pine nuts, toasted and coarsely chopped

½ cup Greek-style plain yogurt

sea salt and freshly ground black pepper

Method:

1 Heat an outdoor grill or grill pan until very hot. Pierce each eggplant several times with a knife. Place the whole eggplants on the grill and cook, turning occasionally, for 30–45 minutes until the skin is charred and blistered; it will become quite black. Remove from the heat and let cool before peeling the skin and chopping the flesh.

2 Put the eggplant, garlic, oregano (if using), lemon zest and juice, and oil in a food processor, and process, pulsing the machine on and off, to a chunky spread. Transfer to a bowl, and stir in the pine nuts and yogurt. Season with salt and pepper, and mix well.

3 Serve with torn chunks of sourdough bread or toasted baguette slices.

Cook’s Notes:

You could always roast the eggplants in the oven at 400°F (200°C) for about 30 minutes.

Roasted eggplant dip with pine nuts

ServeS 6–8

For the chile and lime mayo:

2 fresh Thai or other small red hot chile peppers, seeded if you prefer

1 garlic clove, finely chopped

sea salt and freshly ground black pepper

1 large egg yolk

¾ cup olive oil

juice of 1 lime

24 live oysters in the shell

1 tbsp chopped fresh dill

2 scallions, thinly sliced on the diagonal

rock salt, for serving

Method:

1 To make the mayo, using a mortar and pestle, pound together the chiles, garlic, and a good pinch of sea salt to form a paste. Spoon it into a large bowl, then add the egg yolk. Stir thoroughly with a whisk until smooth.

2 Gradually add the oil, drop by drop, whisking continuously and ensuring that it is absorbed completely before making the next addition. Once the mixture starts to thicken, add the oil in a slow, thin drizzle. When a third of the oil has been blended in, start adding the lime juice a little at a time. Continue adding the lime juice and whisking until everything is well incorporated. Season with pepper, cover with plastic wrap, and refrigerate until needed.

3 To prepare the oysters, discard any that have opened or do not close tightly when tapped on the work surface. Use an oyster knife, and hold the oysters over a bowl as you open them. Carefully shuck the oysters one by one, catching any liquid in the bowl, and transferring the opened oysters in their shells to the refrigerator as you work. Refrigerate the bowl of accumulated oyster juices.

4 Put a layer of rock salt on a platter this is to keep the oysters level. Arrange the open oyster shells on top of the salt, and spoon the chilled oyster liquid over each oyster. Sprinkle with the dill and scallions, then dab a little chile and lime mayonnaise over the top of each oyster, and serve immediately.

Oysters with chile and lime mayo

Special equipment • blender or food processor

ServeS 16

For the crostini:

about 2 tbsp olive oil

16 slices crusty baguette

sea salt and freshly ground

black pepper

1 garlic clove, peeled but left whole

1 x 14oz (400g) can cannellini beans, rinsed and drained

1 tbsp chopped fresh dill

3 anchovy fillets in olive oil, drained

2 small fresh red jalapeño chile peppers, seeded and finely chopped

2 scallions, thinly sliced

2 tbsp olive oil, for drizzling

1/3 cup black olives, pitted and finely chopped

Method:

1 Preheat the oven to 400°F (200°C). To make the crostini, pour 2 tbsp olive oil over a baking sheet, then gently press the bread into the oil on both sides. Season with salt and pepper. Bake for 10–15 minutes until golden brown. Remove from the oven, and lightly rub each slice with the garlic clove. Set aside on a wire rack to cool.

2 Combine the cannellini beans, dill, anchovies, chiles, and scallions in a blender or food processor, and purée until smooth. Season with salt and pepper, and transfer to a bowl. Spoon the bean mixture over the crostini, drizzle with the olive oil, and sprinkle with the chopped black olives. Serve.

Cook’s Notes:

Canned cannellini beans make a great store-cupboard standby. It takes no effort at all to turn them into a topping for crostini or a dip for crudités or an antipasto platter.

Cannellini and dill crostini

ServeS 16

For the crostini:

about 2 tbsp olive oil

16 slices crusty baguette

sea salt and freshly ground black pepper

1 garlic clove, peeled but left whole

about 1lb (450g) kabocha squash (Japanese pumpkin), peeled, seeded and cut into chunks

2 tbsp olive oil

2 garlic cloves, crushed

grated zest and juice of 1 lemon

2 sprigs of fresh rosemary, leaves picked and chopped

7oz (200g) ricotta cheese

4 sprigs of fresh lemon-scented thyme, leaves picked

Method:

1 Preheat the oven to 400°F (200°C). To make the crostini, pour 2 tbsp olive oil over a baking sheet, then gently press the bread into the oil on both sides. Season with salt and pepper. Bake for 10–15 minutes until golden brown. Remove from the oven, and lightly rub each slice with the garlic clove. Set aside on a wire rack to cool.

2 Put the pumpkin on a baking sheet, and toss with the olive oil, garlic, lemon zest, and rosemary. Season with salt and pepper, then roast for about 35 minutes until tender and golden. Leave to cool slightly.

3 To serve, in a bowl, combine the ricotta, thyme, and a little lemon juice. Spoon a little of the ricotta mixture onto each of the crostini, and top with a chunk of roasted pumpkin, squeezing it a little with your fingers before putting it in place. Arrange on a large serving dish or platter, and serve.

variation:

For a sweet and sour flavor, sprinkle a little good-quality balsamic vinegar over the pumpkin just before roasting.

Roast pumpkin and ricotta crostini