THE KITCHEN PHILOSOPHER
I’m writing this in Greece, looking out over a cobalt Mediterranean from a sleepy coastal backwater near Methana. I’ve been enjoying the light, nameless local white wine, delicate fresh sheep’s cheese called argolida and meze dishes such as fava – not the beans but a purée of yellow split peas. What I’m not going to do is pack some of that wine and cheese in my suitcase, along with the recipe for fava. If I did, I know when I sat down in urban England to eat my culinary postcard from the Peloponnese, I’d be sorely disappointed.
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About Delicious Magazine
Fire up the barbecue, our globetrotting August issue has burger recipes everyone will love and a spicy North African lamb from Berber & Q. Gather hungry friends for our summer menu from Provence, Olia Hercules’ recipes from Georgia and Azerbaijan, and Eleonora Galasso’s casual Italian supper. GBBO stars feature, too, with Martha Collison’s great bakes and Chetna Makan’s Indian street food. Plus, chill out with our no-cook midweek meals and a pull-out special of frozen desserts.