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Mediterranean

Delicious recipes inspired by the Mediterranean diet
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Showing: 16 recipes
Baklava croissants
Baklava croissants
Pep up a packet of store-bought croissants with all the best bits of a sticky baklava.

Recipe by Sarah Akhurst

time
Makes: 6
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Steak tagliata
Steak tagliata
I’ll never forget the first time I had tagliata in Italy. Our Italian was dodgy so we weren’t entirely sure what we had ordered. Then platters of slivered steak arrived with a flourish. This is the recipe for it.

Recipe by Natasha Sideris

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Serves: 6
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Gazpacho
Gazpacho
Open a bottle of rioja and tuck into this refreshing Spanish classic

Recipe by Nadine Brown

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Serves: 6
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Pesto puff plait
Pesto puff plait
A cheesy tear-and-share pastry loaded with pesto, tomato and mozzarella

Recipe by Tamsin Burnett-Hall

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Serves: 4 as a main, 6 as a sharing dish
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Courgette and feta fritters, preserved lemon, dill and mint
Courgette and feta fritters, preserved lemon, dill and mint
These fritters are as ubiquitous in Greek tavernas as moussaka. Just mix everything together then fry them quickly to a crisp golden brown outside

Recipe by Ben Tish

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Serves: 4-6
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Sponsored: Torcolo Umbro with olive oil
Sponsored: Torcolo Umbro with olive oil
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Serves: 12 - 14
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Chicken with saffron and paprika spiced yogurt
Chicken with saffron and paprika spiced yogurt
Use chicken legs or a mix of thighs and drumsticks. Let them marinate overnight if you have the time, and serve with generous dollops of the spiced yogurt

Recipe by Melissa Hemsley

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Serves: 4-6
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Barbecued fish with mojo verde
Barbecued fish with mojo verde
Mojo verde is a Spanish sauce, made from fresh herbs and garlic. In Mallorca I make this dish with dorada, a local fish, but any firm white fish will do. Make double the quantity of mojo verde and enjoy leftovers the next day as a dip or a dressing for salads

Recipe by Melissa Hemsley

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Serves: 4-8
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Rigatoni with cavolo nero and olive oil
Rigatoni with cavolo nero and olive oil
This pasta is the celebration of two ingredients that arrive at the same moment in the year – cavolo nero and the first pressed, peppery extra virgin olive oil

Recipe by The River Cafe

time
Serves: 6
Rating:
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