This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Xmas Legs Small Present Present
Pocketmags Digital Magazines
EU
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Delicious Magazine > August 2018 > delicious TEST REPORT

delicious TEST REPORT

SUMMER HOLIDAY Squash, feta and trahana pie is the essence of Greece

THE COOKERY SCHOOL

WHERE Oliveology, The Cookhouse, Borough Market, London SE1 (oliveology.co.uk)

THE COURSE Greek Vegetarian Workshop, £65 (half day); includes lunch, goodie bag and 10 per cent off future purchases and workshops

TESTER Abigail Dodd

WHAT IT’S LIKE Marianna Kolokotroni began Oliveology, which specialises in quality organic food straight from Greece, as a stall in London’s Borough Market in 2009. Her family farm in Sparta, in the Peloponnese, is a main supplier, providing herbs, citrus fruit, nuts and olives. In 2016 Marianna was offered a permanent shop space and the business has since grown steadily, branching out to occasional cooking and wine workshops in Borough Market’s well-equipped demonstration kitchen, high above the main gate. Marianna introduced us to Despina Siahuli, an Athenian chef who’s worked in London kitchens as diverse as St John and E5 Bakehouse. There were 10 of us on the course. Most had travelled to Greece and loved the food and its emphasis on freshness and seasonality. My 18-year-old vegetarian daughter was with me, hoping to take away some useful recipes for when she starts university next month.

WHAT I LEARNED We made four dishes: fava; butternut squash, feta and trahana pie; wild mushroom fricassée; and hazelnut, apple and tahini filo pastries. The Greek dish fava (not to be confused with fresh broad beans or dried fava beans) is a simple, sustaining dish made from yellow split peas, which I’d enjoyed in Crete and Cefalonia. We chopped and sautéed onions and garlic, added carrots and the split peas, then left them to simmer before whizzing to a luscious dip.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Delicious Magazine - August 2018
If you own the issue, Login to read the full article now.
Single Issue - August 2018
€4.49
Or 449 points
Annual Digital Subscription
Only € 2.83 per issue
SAVE
37%
€33.99
Or 3399 points
6 Month Digital Subscription
Only € 3.00 per issue
SAVE
33%
€17.99
Or 1799 points

View Issues

About Delicious Magazine

Cool down this summer with the delicious. August issue’s ice cream recipes including no-churn blackcurrant ripple and mint choc parfait bombes. Fishmeister Rick Stein cooks seasonal shellfish, Gill Meller gives rabbit burgers a grilling and Zoe Adjonyoh rustles up a spectacular Kenyan feast. Still feeling the heat? Try our fancy picnic, main meal salads or wow-factor veggie burger, but save space for Mary Berry’s easy bakes – the coconut meringue slices are divine. And you could win a posh Pashley cycle. Get on your bike and buy the August issue now!