Dave and I spent an afternoon and evening in Istanbul. In anticipation of this visit I made bazlama. This Turkish flatbread is made from flour, water, salt and yeast and is therefore leavened. They should be circular in shape and can be enjoyed as part of a meze platter. Head straight on to the Recipe … Continue reading Bazlama


Ajo is the Spanish word for garlic, which is the base of the white soup, ajoblanco. The base is made from almonds and water and is thickened with bread. Served cold, the acidity is derived from a good Spanish vinegar and olive oil is used to balance the flavours. This recipe is my take on … Continue reading Ajoblanco