Oh how I love lamb cutlets – tender sweet little morsels of meat with a convenient built-in handle. It’s fun to tuck in a little haloumi to form a surprise centre, and coat them in spice before they hit the barbecue. Here I’ve served them with a crunchy and colourful Turkish Esme Salad that is a great contrast to any barbecued meats.
Type: Vegetables
Zucchini Dill Fritters with Brie and Plum Chutney
Making small fritters means you can top them and serve them as pop-in-the-mouth savouries. A wedge of brie and a dollop of chutney turns them into pretty pass-arounds, but you can also top them with goat’s cheese and an olive or smoked salmon and make an assortment for a platter.
Artichoke and Olive Pissaladiére
Where Provence in France meets Liguria in Italy, this delightful hybrid of a tart and pizza was born. I first enjoyed it in Nice and have added my own touch, the beautiful addition of flower-like artichokes and thyme to the onions, olives and anchovies. This is ideal picnic food as it doesn’t need to be refrigerated and it transports well.
Christmas Turkey Fillet with Pesto Aioli, Roasted Asparagus and Cherry Tomatoes
Festive and Italian flavours go well together in this turkey.
Roasted Farro, Cranberry and Coriander Salad
A fruity grain salad with the freshness of coriander and the crunch of toasted almonds.
Gruyere Potatoes
A great bake of cheesy scalloped potatoes, bacon and thyme.