Broad Beans, Pods and All
It took us four years to grow these broad beans. Every year before this, they were taken over by blackfly, but this time, with kale and broccoli flowering nearby, the bees arrived and everything changed. I cooked them the way I grew up eating them in Turkey, young and whole, pods and all. They took much longer than expected to soften, but the flavour was worth the wait, simple, lemony and finished with dill.
Cooking with Flowering Cavolo Nero
When cavolo nero starts flowering, don’t pull it out. The tender shoots make a quick pasta and a Sevilla-inspired spinach with chickpeas.
American Cress Potato Salad with Spring Onions, Gherkins and Sumac
Peppery American cress, baby potatoes, spring onions, and gherkins in a lemon–sumac dressing — fresh, zesty, and picnic-perfect.
Borlotti Beans from the Allotment – and My Favourite Fresh Borlotti Bean Recipe
A simple, flavourful fresh borlotti bean recipe inspired by our allotment harvest – creamy, tender beans cooked with summer vegetables and o
Homemade Lacto-Fermented Gherkins – Inspired by Turkish Traditions and a Few Personal Twists
Crunchy, probiotic-rich gherkins, fermented with sourdough and chickpeas—my go-to summer pickle inspired by Turkish tradition.
Roasted Butternut Squash with Sumac Onions, Kale, and Quinoa
Here's a dish to use the small amount of kale we picked today. I usually cook the side of greens recipe from Extra Good Things by Yotam...
Fellah Koftesi, steamed bulgur patties
I have been giving a go at these patties at home since I had them at Yeni Soho in 2021. They are served with a fresh pomegranate and herb...
