Here’s our guide to how to make a dip out of anything and a case for keeping cans of tomatoes, chickpeas, kidney beans, and white beans in your pantry – along with good quality extra virgin olive oil and chilli oil, jars of tahini and olives, and spices, herbs, nuts, seeds, or crispy shallots to … Read more
This whipped feta and cucumber salad recipe with dukkah makes a fantastic snack or appetiser that’s made in ten minutes or less. After whipping the feta with finely chopped fresh dill and seasoning, you generously spread it onto a serving plate, sprinkle it with herbs, arrange the cucumber slices on top, drizzle with extra virgin … Read more
This blistered cherry tomatoes on goat cheese recipe makes a classic Greek mezze – a snack, starter or side dish that’s served as one of an array of appetisers. It’s a brilliant side to grilled skewers or meatballs or a simple snack on sourdough. You can fry the cherry tomatoes in a pan or roast … Read more
This easy artichoke dip recipe with red peppers and green olives makes a versatile clean-out-the-fridge dip. Like all Mediterranean mezze that can be eaten as snacks, dips, starters, or sides, you can spread this antipasti-inspired dip onto toasted sourdough, serve it in a bowl and scoop it up with pita bread or crisps, or enjoy … Read more
This Greek eggplant dip recipe makes melitzanosalata or ‘eggplant salad’ in Greek. The smoky aubergine dip can be spread onto pita or crusty sourdough and eaten as a snack, dished up as one of an array of mezedes – Greek dips, starters and appetisers often labelled as ‘drinking food’ – or served as a salad … Read more