Every dish tells a story
A winter dish in May? Surely, that can’t be right. It can if you live in Scotland. Our weather is bizarre and unpredictable most of the time. I used to complain about the heat when I lived in Saudi Arabia and Cyprus. Today, I would […]
This very colourful omelette was served to me in Cyprus as the Greek dish strapatsada. Not knowing any better, I cooked it and called it by that name for years until I discovered that the only ingredients they both have in common are tomatoes, eggs and olive oil.
Vibrant, crisp ruby chard, bright green courgettes, 2 firm red peppers, a few chestnut mushrooms and a small red cabbage. Plus the usual potatoes, carrots and onions.
