SIX OF THE BEST FROM AROUND THE MED

Patrick Skinner, our man with the pans, offers…

It was a Frenchman who said: “If there’s nothing for you to eat…. you should talk about eating”, to which I add, “And if there’s no-one to talk to, read about it”. I am never happier than when I am at my stove – and when I am not, the next best thing is either reading or writing about it. After rather many years cooking for myself and my family, I still enjoy all this as much as I ever did.

In winter, yes, I do cook more northerly European stews and casseroles, but my heart is in the Mediterranean. The variety of ingredients, the simple cooking methods and the delights of appearance and flavour combine to make it Numero Uno for me.

From my photo album, here are six of the dishes I love to cook and eat. All are very simple to make – and as you can see, tomatoes are an important ingredient for me. Just think, they’ve only been growing in the Mediterranean for 400 years. 2. Gently add iced liquid 3. Stir, but not too much, mix is better slightly lumpy 4. Season to taste, then dip ingredients into batter making sure each piece is covered all over.

5. Deep fry in hot oil until crisp and golden

Courgettes with Egg:

Stir-fry courgette pieces until cooked through and then add the beaten eggs stirring as you would scrambled eggs, until you have the consistency you want. Do this quickly because courgettes “throw” quite a bit of moisture.

Start by stir frying sliced onion (and garlic if you like) until translucent. Stir in chopped fresh tomatoes and cook through, then add the fennel or beans, cover and gently simmer until done.

Buy FRESH. Keep in a cool place. Don’t wash unless you feel you must. Cut up ingredients as fine or as coarsely as you like. I like it like the salad in my picture.

Fennel or Green Beans with Tomatoes:

Cyprus Salad: