Type: Leaves cooked and raw
Bittersweet salad
I don’t usually celebrate Valentine’s Day. This is due to cowardly cynicism, combined with a firm belief that you cannot just create…
Nutty endive with roquefort
You really need to get your hands dirty here. The flavoured crème fraîche has to cover every bit of endive leaf in…
Vine leaf, herb and yoghurt pie
Whenever I walk into a bookshop I find myself in the cookery section within seconds; it’s an urge I can’t control. On…
Caramelized endive with gruyère
When I first published this recipe in the Guardian in 2007 I used Taleggio and was perfectly happy with it. Still, when…
Egg, spinach and pecorino pizza
This started off as a take on manakish, a Levantine flatbread topped with za’atar and often also containing halloumi-style cheese or minced…
Watercress, pistachio and orange blossom salad
I would either start a meal or end it with this salad. It is an ideal palate-cleanser with its robust yet refreshing…
Green pancakes with lime butter
This recipe brought lots of compliments round my way after I first published it in 2008. I guess these pancakes are so…
Chard cakes with sorrel sauce
The cheese I use in these splendid cakes is kashkaval, of which there are different regional varieties all over the Balkans. There…
Swiss chard, chickpea and tamarind stew
I always want to add sharpness to slow-cooked, stewy-type dishes, something to break down the heavy seriousness of the dish and introduce…