Cypriot Keftedes (6)

I was reminded how delicious these meatballs are on a recent visit to the island. I was served a very generous portion which I managed to devour in a restaurant in Platres. They are also very good served cold the following day. This recipe is from ” Home Food” by Olia Hercules.Serve with a salad or stuffed into a pitta with some shredded lettuce, ripe tomatoes , sliced red onions and green pepper, grated feta and tzatziki.

Beetroot Tops (4-6)

If you get fresh beetroot with the leaves still attached- or grow your own- then this is a very good way to use the leaves. They taste like chard, and if they look a little limp just pop them in some ice cold water for a few minutes to perk them up and then dry with a tea towel or kitchen paper. The recipe is from ” Summer Kitchens” by Olia Hercules.

Saffron, Potato and Barberry Kuku (4-6)

A baked version of this Persian dish from ” The Saffron Tales” by Yasmin Khan. You can make individual kukus in a muffin tin or make one large kuku to slice at the table. Serve warm or cold with some salad, salty Middle Eastern cucumber pickles and some bread.

Patatas Bravas (4)

A very good version of this Spanish classic from ” Moorish” by Ben Tish. There have been many times in Spain recently where I have been served these with a mixture of mayo and tomato ketchup and been somewhat disappointed . And the chips are very good on their own too.

Gubbrora (4)

This translates as ” old man mix” and there are many different versions but the key components are eggs, anchovies and potatoes in a creamy sauce. This version is from ” The Little Swedish Kitchen” by Rachel Khoo. It’s also good served on toast as a snack, without the salad leaves.