Annie Bell’s taste of the Med recipes

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

Photograph: Ellis Parrinder. Food Styling: Katie Marshall. Styling: Charlie Phillips. Creative Direction: Chloe Sharp

A lovely veggie number, and vegans can swap in non-dairy coconut yogurt for Greek.

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Bucatini with sicilian pesto recipe

Photograph: Ellis Parrinder. Food Styling: Katie Marshall. Styling: Charlie Phillips. Creative Direction: Chloe Sharp

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.

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One-pot chicken with market-day veg recipe

Photograph: Ellis Parrinder. Food Styling: Katie Marshall. Styling: Charlie Phillips. Creative Direction: Chloe Sharp

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!

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Grilled steak with herbs de Provence and truffle sauce recipe

Photograph: Ellis Parrinder. Food Styling: Katie Marshall. Styling: Charlie Phillips. Creative Direction: Chloe Sharp

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.

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Goat’s cheese, fig and pistachio salad recipe

Photograph: Ellis Parrinder. Food Styling: Katie Marshall. Styling: Charlie Phillips. Creative Direction: Chloe Sharp

This makes an excellent starter or light lunch.

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Mackerel tabbouleh recipe

Photograph: Ellis Parrinder. Food Styling: Katie Marshall. Styling: Charlie Phillips. Creative Direction: Chloe Sharp

This tabbouleh has hints of the Eastern Med and also goes well with lamb.

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Hazelnut and orange cake recipe

Photograph: Ellis Parrinder. Food Styling: Katie Marshall. Styling: Charlie Phillips. Creative Direction: Chloe Sharp

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.

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Find more recipe ideas at anniebell.net and @anniebellcook