Dreaming of that taverna overlooking the sea? Annie Bell’s flavour-packed dishes will allow your tastebuds to travel even when you’re holidaying at home
Caramelised aubergine with chickpeas and turmeric yogurt recipe
A lovely veggie number, and vegans can swap in non-dairy coconut yogurt for Greek.
Bucatini with sicilian pesto recipe
Mint makes a sparkling change from basil in this delicate pesto. Use any pasta shape, though I love bucatini (like macaroni in long spaghetti form). Just as good eaten when the pasta has cooled as when it is hot.
One-pot chicken with market-day veg recipe
To take this one-pot chicken to Mediterranean heights, use big fat garlic cloves, chunky free-range lardons and a really good chicken. If you can bear it, pit the olives yourself, too!
Grilled steak with herbs de Provence and truffle sauce recipe
Two of a butcher’s best-kept secrets are the inexpensive steak cuts bavette (flank steak) and onglet (hanger steak); either will do here. If you can’t find them pre-packed on the chilled supermarket shelf try a butcher or butcher’s counter.
Goat’s cheese, fig and pistachio salad recipe
This makes an excellent starter or light lunch.
Mackerel tabbouleh recipe
This tabbouleh has hints of the Eastern Med and also goes well with lamb.
Hazelnut and orange cake recipe
Based on a French gâteau creusois – a deliciously moist hazelnut sponge made with egg whites (the yolks can be put to good use in a custard, cream filling or ice cream). Jam and cream is the pinnacle here, or a dollop of yogurt and some fresh cherries if you are feeling virtuous.
Find more recipe ideas at anniebell.net and @anniebellcook