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!
Mushrooms a la Grecque, a lightly pickled classic French dish, makes the perfect brunch with some crusty bread or serve as part of an alfresco picnic spread with some cold roast pork or chicken.
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.