Pumpkin fillo parcels                                              

Stuart Absalom


quarter of a medium-sized pumpkin
1 large onion
olive oil
1 egg
150 gm fetta
salt and pepper
sesame seeds
fillo pastry (or phyllo or filo …)


Cut pumpkin into small pieces, toss in olive oil and roast until tender. While the pumpkin is roasting, melt 30 gm of butter in a pan, add onions … Read more »

Labneh, honey & walnuts


340 g Greek yogurt
sea salt
1 teaspoon fresh lemon juice
¼ cup honey (for drizzling)
1 tablespoon chopped walnuts

To make labneh:

Line a fine strainer with a few layers of cheesecloth or muslin and set over a bowl.

In another bowl, combine the yogurt, salt and lemon juice. Stir to incorporate. Spoon the yogurt mixture into the prepared strainer and fold layers of cheesecloth or cotton over the yogurt to cover completely.

… Read more »

Mussels cooked in wine

Deb Worgan

I love to have local mussels cooked in wine with charred bread. They are easy. Just clean them up, fry shallots in butter in a large pan then add the mussels and about a cup of white wine. Steam for five minutes until the shells open. Discard any that don’t open and serve with parsley, pepper and the bread. Yum!

Cheese scones

by Lena Kuppens

350 g plain flour
1 tsp baking powder
1 tsp bicarb soda
1½ tsp mustard powder
pinch salt
fresh black pepper
120 g grated cheddar cheese
50 g melted butter
1 tbsp yogurt
1 cup/250 ml cold milk

Preheat the oven to 220° C and line a baking tray with baking paper.

Sift flour, baking powder, bicarb powder, mustard powder, salt and pepper in a big bowl. Add 100 … Read more »

Savoury Nibbles

A couple of savoury nibbles to have on hand over the festive season.  Or you can place them in small jars and give them as gifts.

1 cup Kalamata olives
2 cloves garlic
½ cup raisins
2 tbs fresh oregano
Juice 1 lemon
2 tbs olive oil
Black pepper

Process all except the oregano then pulse it in at the end. 

Marinated Olives and Feta … Read more »

Globe artichokes

Globe artichokes are in season. For those of you who are unfamiliar with them, they are the bud of a member of the thistle family, harvested when they’re still tightly closed, then cooked in a variety of ways. The simplest way to prepare them may be the best. Trim the thorns from the tips of the leaves, then cut off the top with a sharp knife. Rinse under running water. Cut the stem pretty close to the base (it’s bitter), or if the artichoke is young and tender, peel it … Read more »