COSTA DEL FLAVOUR
Jet off to recipe heaven!
RECIPES AND FOOD STYLING POLLYANNA COUPLAND AND EMILY GUSSIN FOOD PHOTOGRAPHS INDIA WHILEY-MORTON STYLING MAX ROBINSON
Pack your bags, don your sunnies and join us on a trip to the balmy Med. Inspired by those cherished food memories made on the holidays of yesteryear, these dishes are your ticket to a summer of sensational flavours. Cook, serve and enjoy them together with a glass of something cold in the sun – they’ ll bring a taste of Italy, Spain and Greece to your back garden. Buon appetito, buen provecho and kali orexi!
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A HISTORY OF THE PACKAGE HOLIDAY IN NUMBERS
485
People escorted by Mr Thomas Cook on one of the world’s first package tours in 1841. They were temperance campaigners travelling from Leicester to a rally in Loughborough.
48
How many hours it took How many hours it took to get to Corsica before to get to Corsica before Vladimir Raitz of Horizon Vladimir Raitz of Horizon Travel began chartering Travel began chartering weekly flights in 1950weekly flights in 1950The length in miles of the Costa Blanca (White Coast), a term coined in the 1950s when British Airways introduced a route there.
50
Number of years Charles Hawtrey had been an actor when he appeared in Carry On Abroad (1972), set in the half-built Spanish resort of Elsbels.
31m
Passengers carried by package-holiday disruptor Ryanair in 2005.
44
The percentage of UK holidaymakers likely to book an overseas package holiday in 2023. *
SOURCE: MINTEL REPORT
Marmite calamari with triple-citrus mayo
Even if you’re a hater where Marmite is concerned, we implore you to give this a go! Whisked into the batter, it provides a deep savouriness without actually tasting of Marmite, upgrading this beloved holiday classic with ease. The dipping mayo is brightened up with a trio of citrus zests for extra sunshine flavour *
Watermelon greek salad with marinated feta
Puttanesca focaccia
Crispy chicken skin paella
Green patatas bravas
We’ll happily accept pretty much any iteration of crispy potatoes slathered in sauce, but this verdant refresh of Spain’s iconic tapas dish is the one we keep coming back to this summer. Replacing a tomato-based sauce with one containing artichoke, pepper, chilli and parsley provides plenty of vegetal brightness to cut through the fried patatas
Green patatas bravas
Serves 4 as a side
Hands-on
time 35 min
MAKE AHEAD
Make the green sauce ahead of time and keep in the fridge for 3 days (though it may lose its colour a little). You could also parboil the potatoes and keep them chilled until ready to fry – cold potatoes actually crisp up better than warm or room temperature ones when added to hot oil.