This classic Greek one pot stew is always baked in the oven in an earthenware 'giouvetsi' lidded pot - the best are made on Sifnos, a lovely Cycladic island long known for its artisan potters and excellent food.
It's always good to have a few jars of pickled quail eggs in the pantry. They're great if you need to rustle up a quick brunch for friends combining them into a smoked trout salad or adding to a charcuterie platter along with some of our Pickled Cherries and a rustic terrine (like the Duck, Honey and Citrus Terrine) from French chef Stephen Reynaud!
This nostalgic dish is still found in bistros and brasseries around France - if you can't find fresh herrings to marinate, use Matjes-style pickled herrings or rollmops available in jars. Just add waxy potatoes, red onions and vinegar and you've got a lovely French starter.
A great picnic dish or one to take to work in Spring or Summer when the vibrant flavours will brighten up your office day.
A simple, comforting dish flavoured with vinegar, garlic and parsley that is found in homes and tavernas all over the Ionian islands in Greece.