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MasterChef UK Winner | Mediterranean Recipes & Retreats

@irinitzortzoglou

Chef, Recipe Developer, Retreat Host, Author
Irini Tzortzoglou | Greek Chef & Retreat host ✨ Follow for recipes, authentic journeys & uplifting escapes 📍 2026 retreats in Greece & Morocco ⬇️
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Top Instagram Posts of MasterChef UK Winner Mediterranean Recipes Retreats

MasterChef UK Winner Mediterranean Recipes Retreats’s Most liked posts from the last 30 uploads.

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Watermelon rind — nothing wasted, everything transformed. In Greece, we often candy it as one of our many glyka tou koutaliou (spoon sweets), turning what’s left of summer’s fruit into something fragrant and syrupy. But here, I loved it for a different reason — that beautiful translucent look and the delicious crunch it brings as a pickle. Perfect in this salad of contrasting textures: mozzarella, winter figs, cucumber ribbons, and purslane. A reminder that the most unexpected ingredients often bring the most harmony to a dish. #WatermelonRind #PickledGoodness #ZeroWasteCooking #GreekInspired #CretanKitchen #EatSeasonally 2025-10-05 21:27:35 Watermelon rind —.. 101 -93% 9 -23%
Plum season continues with something savoury — a griddled plum and mozzarella tart with anchovy gremolata. Griddling the plums first is a small step that makes a big difference: the heat caramelises their sugars, intensifies the flavour, and keeps the tart from becoming soggy. The filling is a mix of soft cream cheese and a punchy hard cheese — I used Kefalotyri, but Manchego, Gruyère, or even a firm goat’s cheese would work beautifully. The balance of creamy and salty against the sweet plums is what makes this recipe sing. And here’s the important part if you make it at home: don’t skip the par-bake. Giving the puff pastry a head start before adding the topping ensures it cooks through and rises properly, even with a wet filling. I was in a hurry this time and didn’t do what I always do — and I was reminded just how important that step is. See the recipe steps below for ensured success and yumminess! Even John who is a little squeamish when it comes to cooked fruit, particularly in a savoury dish enjoyed this. Sweet, salty, creamy, crisp — a tart that brings late summer plums into a whole new light. For the recipe go to irinicooks.com Would you try this as a starter or with a salad for lunch? #PlumSeason #SeasonalEating #PlumRecipes #SavoryTart #EatTheSeasons #FoodWithFlavou 2025-10-02 21:38:32 Plum sea.. 38 -97% 11 -6%
Catch up my live with the lovely physio and Pilates instructor move.with.hilary who explains what Pilates helps with, what you can expect on our joint culinary and Pilates retreats and why the combination of environment, nurture and movement is so good for overall health. Check out our culinary and wellness retreats on the link in my bio. #pilates #culinaryandwellness #creteretreat #moroccoretreat #thepowerofmovement #retreatwithus 2025-09-30 22:12:45 Catch up my live with the.. 93 -94% 7 -40%
Between retreats, while spending time in Crete, I thought it was the perfect moment to enrich the material on my website. What started as a space to share recipes and then upcoming retreats has now grown into something more… A collection of recipes inspired by my travels and my Cretan roots, Stories about food, culture, and the people I meet along the way, Insights into what makes each retreat special, from the dishes we cook to the places we explore. For me, food has never been just about eating. In recent years, being trusted by hundreds of people who joined me on culinary journeys has only deepened what I’ve always known at my core: food is nurture, love, generosity, memory, connection — and for me it’s also about the joy of bringing people together. That’s the spirit I wanted the website to capture. Not simply a noticeboard of what’s next, but a living, evolving space you can return to for stories, inspiration, and a sense of shared experience. I’d love you to take a look, explore, and let me know what you think. Your feedback helps me shape this into a place we can share together. The link is in my bio — I can’t wait for you to see what’s new. #WebsiteUpdate #CulinaryRetreats #FoodStories #FromCreteWithLove 2025-09-28 12:21:05 Betwe.. 78 -95% 11 -6%
You’re invited! I’ll be going live with the wonderful Hilary Crosby to talk about our upcoming Culinary & Wellness Retreat. Why go on this kind of retreat? Because over the course of a week, in a beautiful setting, surrounded by like-minded people, Pilates becomes so much more than just exercise. It is moving with ease, breathing deeply, and feeling stronger every day, all while being immersed in food, culture, and experiences that feed body and soul. It’s the perfect way to kickstart healthier habits, reset your energy, and find balance that lasts long after the retreat ends. Together, we’ll share why this combination works so well: Daily Pilates to restore energy and balance Delicious, nourishing meals inspired by local flavours Time to explore, connect, and enjoy unforgettable cultural moments Join us live to hear more about how this retreat can truly reset and inspire you. Bring your questions — we’d love to chat with you! 📅 Save the date:[30th Sept, 5pm BST] 📍 Right here on Instagram #CulinaryRetreat #WellnessRetreat #Pilates #FoodAndCulture #MindBodySoul 2025-09-26 20:35:11 You’re .. 19 -99% 3 -74%
Plum & ginger olive oil upside-down cake 3rd recipe in the series of plum recipes. There’s something magical about a cake you bake upside down and then reveal in one dramatic turn. This Plum & Ginger Olive Oil Upside-Down Cake is simple to make, beautiful to present, and full of flavour. The plums bake into glossy, jammy jewels while stem ginger weaves in warmth and spice. The sponge is moist and tender, thanks to extra virgin olive oil, with a lift of lemon zest to keep it fresh. It’s a rustic dessert with a Mediterranean touch – no layers, no frosting, just pure fruit-and-sponge harmony. Serve it warm or at room temperature, perhaps with Greek yogurt whisked with the syrup from the stem ginger jar. Perfect for late-summer plums, this is the kind of cake you bring to the table and slice straight away, while everyone’s still admiring it. Comment PLUMS and I will send you the recipe. #recipeoftheday #recipeseries #plumrecipes #upsidedowncake #seasonalrecipes #deliciouscake #oliveoilbased #oliveoilcake 2025-09-20 16:27:14 Plum & ginger oli.. 59 -96% 41 +249%
Chilled Plum Soup with Ginger & Basil Plums aren’t just for pies and crumbles… they can make a beautiful, chilled soup that’s refreshing, lightly spiced, and naturally sweet. This Chilled Plum Soup with Ginger & Basil is both simple and striking at the same time — simmer the fruit with honey, ginger, and lemon, then blend and chill until ice cold. Serve in small bowls or glasses, with a scattering of fresh basil or mint. It’s a dish that works in so many ways — a vibrant summer starter, a palate cleanser between courses (I love using palata cleansers between a fish starter and a meat main course), or even a light dessert with a scoop of sorbet. I love it for its colour, its clean, fresh flavours, and the fact you can make it ahead. The perfect way to use up a glut of summer/early autumn plums. Recipe below. Let me know if you make it and how you enjoy it! Ingredients (Serves 4 small portions) 400g ripe plums, stoned and chopped 2 tbsp honey or maple syrup (adjust to taste) 1 tsp fresh ginger, finely grated Juice of ½ lemon Pinch of sea salt 150ml cold water Fresh basil or mint leaves, for garnish Greek yogurt (optional) Method In a saucepan, combine plums, honey, ginger, lemon juice, and salt. Add 100ml water. Simmer gently over low heat for 10–15 minutes, until the plums soften and start to break down. Let cool slightly, then blend until smooth. Add a splash more water to adjust consistency if you prefer the soup thin. Chill in the fridge for at least 2 hours. Serve in small bowls or glasses. Make a swirl of Greek yogurt if using and garnish with torn basil or mint and an optional drizzle of extra honey. Delicious with a quenelle of sorbet too. #plumsoup #plumseason #foodjourney #seasonalcooking #fruitsoup 2025-09-17 22:54:25 Chilled Pl.. 41 -97% 5 -57%
Plum season is here and I couldn’t resist making these baked plums with almond cigars… Desserts like the one in the photo at the end of this reel prove that you don’t need to spend hours in the kitchen to create something truly special. The trick? Combine something simple you already have — a tub of good ice cream from the freezer — with a homemade flourish. In this case, crisp almond cigars, roasted plums, and their jewel-like syrup. Add a crunchy bite, a drizzle of something fruity, and suddenly you have a restaurant-worthy dessert on your table with very little effort. It’s all about layering contrasts: hot with cold, crisp with creamy, sharp with sweet. And when plums are at their best, the result is irresistible. Which part would you look forward to most — the cigars, the syrup, or that perfect spoonful with ice cream? Whichever it is, you can find the recipe on Irinicooks.com. So easy to make and so very delicious! #plums #plumdessert #seasonaleating #plumrecipes #plumlove #sweetTreats 2025-09-13 22:34:46 Plum season.. 112 -92% 30 +155%
This morning I picked courgette flowers from my brother’s vegetable patch and used them to make a risotto that celebrated the whole vegetable. I grated courgette into the rice so it melted in and gave sweetness, then added slices halfway through the cooking so they stayed a little al dente, giving the dish a contrast of textures. I finished it with butter and a good handful of parmesan. The flowers themselves were a joy to use for sweetness and colour in the finished dish but they are incredibly delicate. They had to be picked early in the morning, the stamens removed, then one slipped gently inside another to help them stay open. That is particularly important if the flowers are to be filled. And they really need to be used the same day for the best flavour and texture. It is a privilege to have access to such beautiful ingredients while I am here — and it is only possible because there are still people like my brother who love the land and remain passionate about what it gives us. If it is already too late for courgette flowers where you were, I suggest saving this post for next season — but to definitely try the risotto. It is simple, full of flavour, and the perfect way to honour this most generous vegetable. There wasn’t enough space here but full recipe is on www.irinicooks.com Ingredients (serves 4) 300 g courgettes (2–3 small), grated or finely diced 1 small courgette, sliced into thin half-moons 1 shallot, finely chopped 1 garlic clove, finely chopped 2 tbsp olive oil 20g unsalted butter 300g risotto rice 100ml dry white wine 1 litre hot vegetable stock (approx.) 50 g Parmesan or Kefalograviera, finely grated Zest of ½ lemon 8–10 fresh courgette flowers Sea salt and black pepper #courgettes #risottolover #seasonalcooking #foodandnurture #lovetheland #fromgardentotable #zucchiniblossoms #zucchini 2025-09-08 21:56:16 This morning.. 54 -96% 12 +2%
Brutti ma buoni — the name means ugly but good, and they’re exactly that. The are meant to be crispy on the outside and chewy inside. I first tasted a pistachio version at the home of lovely mariaelia9. Originally from northern Italy (some say Lombardy, others Piedmont), these rustic biscuits were traditionally made to use up leftover egg whites. They are perfect with a bitter coffee or with ice cream! No recipe this time—just a memory, a moment, and a little taste of something sweet. Have you had them? Do you make them and if so, how do you enjoy eating them? #BruttiMaBuoni #ItalianBiscuits #biscuits #Hazelnuts #DessertInspiration #MediterraneanFlavours 2025-09-04 23:16:38 Brutti ma buoni — t.. 24 -98% 5 -57%
Today I packed my suitcase not just with clothes, but with anticipation. I’m heading to Crete, irinisotherhalf and I have our other home. We will enjoy some restful time together, we will see family and friends and I will host two very different but equally special retreats. First, I’ll be welcoming a group of guests from sagaholidays_. Together we’ll dive into the heart of Cretan food culture — we will make pottery, visit churches and museums, spend time at a farm cook together and of course will enjoy those long, laughter-filled meals that make travel unforgettable. Then, I’ll be co-hosting a retreat for wayfindingwomen with my awesome friend Annie; a community of wonderful women whose energy and openness inspire me deeply. This week is all about connection, creativity, and nourishment — through food, through conversation, and through the shared experience of being together in a beautiful place. Hosting retreats is always more than running a programme. It’s about creating space where people can arrive as strangers and leave as friends, carrying with them memories, recipes, and a renewed sense of joy. Crete always gives that sense of belonging and abundance, and I can’t wait to share it again over these next two retreats. #culinaryretreats #retreat #retreatwithme #sagaholidays #wayfinding #wayfindingwomen #foodandtravel #creteretreats #peskesiorganicfarm 2025-09-01 23:50:35 Today I p.. 88 -94% 31 +164%
It is always a joy to visit one of Simon Rogan’s restaurants – and how lucky irinisotherhalf and I are to have three within our reach here in the Lakes? Each brings something unique, but all share that same commitment to flavour, innovation, and sustainability that is at the heart of rogan_simon ‘s ethos. At henrocksimonrogan, that philosophy is carried forward by markmccabe_chef. The menu is a reflection of the seasons, of what can be produced or gathered locally, and of an endless creativity with ingredients. This visit was no exception. From the cured trout with cherry blossom and buckwheat, to Black Hebridean haggis with elderberry and lardo, to wholemeal milk loaf with miso butter, each course offered both familiarity and surprise. I loved “A Study in Scarlet” – salt-baked beetroot, potato terrine, and smoked blackberry sauce and dishes that followed such as Cornish monkfish with lovage and turnip katsuobushi sauce; and Gaythorne Hall Farm lop-eared pork with black garlic and umeboshi. Desserts were no less inventive – herbal meringue with sorrel sorbet and frozen yoghurt, koji rice pudding with amazake ice cream and miso caramel, and a meadowsweet jelly with candied pine cone. This most enjoyable of dining experiences felt like the perfect backdrop to discuss elements of our upcoming culinary trip to Japan next March with expert leader kirstie_sobue . As we explored kombu, miso, and amazake on the menu, it was easy to imagine ourselves in Japan, tasting these ingredients at their source. An experience worth seeking when you visit to this beautiful part of the world! #simonrogan #henrock #finedining #farmtotable #foragedflavours #culinaryjourney #japanfoodtrip 2025-08-31 17:25:31 It is alway.. 68 -95% 7 -40%
I enjoy following tablemannerspodcast I started listening to Table Manners from Episode 4—when the wonderful chef Raymond Blanc was the guest. I’ll never forget it, because with the fresh memories from the masterchefuk studio, he spoke so warmly about Greek food and even mentioned me! That moment stayed with me. Hosted by singer Jessie Ware and her brilliant mum Lennie, this podcast feels like sitting at the kitchen table with old friends—funny, honest, and always full of warmth. Jessie had also won me over with her love of Greece at the MasterChef studio. She had been asked to give four past winners and myself a challenge of a meal that would serve as a conversation piece and I created a Minoan feast. Warm, approachable, real and a good laugh! Each episode of the podcast is a mix of food, family, and fabulous guests—often unexpected, always entertaining. I love the way they combine thoughtful conversation with real-life humour (and Lennie’s razor-sharp wit never fails to make me smile). It reminds me that food isn’t just about recipes—it’s about the people we share it with, the stories we tell, and the comfort of home. A weekly listen that feeds the soul as much as the appetite. Whom do you love following on Instagram and why? #IEnjoyFollowing #TableMannersPodcast #FoodAndConversation #JessieAndLennie #PodcastLove 2025-08-24 23:04:25 I enjoy f.. 14 -99% 0 -100%
Any of you who joined or who wanted to but could not, you may listen to the amazing stelioskiosses shed light on the very important role that food plays in all we do and all we are! Check out the course on the link in my bio and follow Stelios so as to stay informed on any new developments/studies/books/courses, etc. Thank you for joining us! #culinarypsychology #culinaryretreats #foodandmentalhealth #foodismedicine 2025-08-21 22:34:31 Any of you who joined or .. 95 -93% 6 -49%
How does food shape the way we think, feel, and remember? Join me on Tomorrow, 21st August at 5pm UK time, for an Instagram Live with psychotherapist, author, course director for Culinary Psychology at Oxford University and featured guest speaker at Harvard Medical School stelioskiosses where we’ll explore the fascinating world of culinary psychology — the science (and art) of how food connects with our emotion, mind and well-being. We’ll talk about: ✨ Why certain foods comfort us ✨ How taste and smell connect to memory ✨ The psychology behind cooking for others ✨ How culture and upbringing shape our food choices 📍 Where: Instagram Live – here on my page 🗓 When: 21st August, 5:00 pm, UK You don’t need to register — just set a reminder, bring a coffee (or a slice of cake!), and join the conversation live. If you are interested to go more in depth into the subject of culinary psychology, you may want to join me in attending an 8-week online course that Stelios is running for Oxford University, staring early September. The course delves into the profound impact food choices have on emotional well-being and mental health. You will explore how culinary psychology and lifestyle medicine intersect, examining concepts such as emotional eating, neurogastronomy, gastrophysics and mindful eating. You can find all the information and book your place on the link in my bio. Tag a friend who loves food and would enjoy this! ❤️ #CulinaryPsychology #InstagramLive #FoodAndMind #DrSteliosKioses #IriniTzortzoglou #FoodCulture #MindfulEating #foodforthought #joinuslive #foodtalks 2025-08-20 21:06:32 .. 0 -100% 9 -23%
Ever been to a supper club that stays with you long after the last bite? I’ve wanted to experience one of Maria Elia’s for years — ever since we planned to cook one together, a collaboration that never happened because of Covid. So when the chance finally came to attend one in her beautiful Suffolk barn, I jumped at it. It was everything I hoped for: warm, generous, flavour-packed, and rooted in real connection — to the food, the place, and the people who made it all happen. The day began in Anna Greenland’s incredible no-dig organic garden. Anna is a true steward of the soil — a grower whose approach champions biodiversity, sustainability, and deep respect for the land. Her garden is abundant, colourful, and utterly alive, producing food that’s as good for the planet as it is for the plate. And that star plate for me? A dish that captured the spirit of the day perfectly. Young goat’s cheese, topped with beets in every form — raw, roasted, fried — dressed with caramelised apple, toasted hazelnuts, and a silky hazelnut oil vinaigrette. Beautiful to look at, yes, but more importantly: full of flavour and meaning. There was a demo, there was a lunch of many wonderful offerings, and there was that special alchemy that happens when food is grown and cooked with intention. 👉 Follow annagreenland to learn more about how she grows. 
👉 Follow mariaelia9 and try to get to one of her seasonal supper clubs – they are truly something special. 
📩 And if you’d like the recipe for this dish, DM mariaelia1 – she’ll share it! #SupperClubMagic #MariaElia #AnnaGreenland #NoDigGarden #FarmToTable #SeasonalCooking #FoodWithMeaning #SustainableEating #SuffolkEats #GoatsCheeseDelight 2025-08-09 22:18:34 .. 86 -94% 13 +11%
AD| I may be one of the chefs at thecookaway — or perhaps because I am — but I genuinely enjoy cooking from their menus. There’s so much thought, research, planning, and intention behind every box It’s the same approach I took when designing my own Greek menu: thinking carefully about the ingredients that matter, the little specialist touches that make a dish sing, and how to make it all accessible at home without compromise. So when I open one of their experiences — like hashicooking ‘s  Izakaya menu — I trust what’s inside. The noodles. The seasonings. The dashi. Every element chosen with care and cultural respect. And that matters. Because when you approach your own cooking with that same mindset — sourcing thoughtfully, cooking mindfully — your dishes are always going to taste better. Not just technically, but emotionally too. The Izakaya experience celebrates the joy of sharing plates— punchy and beautifully balanced. It’s fun, flavoursome, and full of personality. A night of Japanese-style feasting that feels joyful and effortless. Would I serve this at a dinner party? Absolutely.
Would I recommend it to home cooks who want a taste of Japan, done right? Without hesitation. #Cookaway #IzakayaAtHome #HomeCookingJoy #DinnerPartyInspiration #JapaneseFlavours #ReikoHashimoto #CookWithConfidence 2025-08-06 01:27:53 .. 802 -45% 8 -32%
August is sweet—but wise! Recently, I have been troubled a bit by my sweet tooth.  I can blame pappou George for giving it to me all I like but the truth remains that as we grow older, our bodies change. We burn less, move slower, and need to care more for the parts that carry us—our knees, hips, hearts, and blood sugar. The fact is, regular puddings, cakes, and desserts, though tempting, aren’t always kind to us in the long run. But here’s the good news: sweet can still be satisfying, joyful, and kind to your body. This August, I’m sharing quick, easy, healthy sweet bites in Stories—perfect for anyone with a sweet tooth (like me!) who knows they probably shouldn’t. And if you’d like to keep these recipes, I’m putting together a beautiful, free PDF booklet, just for my newsletter subscribers. 📩 Tap the link in my bio to sign up, and I’ll send it to you at the end of the series. #HealthyTreats #SmartSnacking #MidlifeEating #SweetButSensible #HealthyBites #FoodThatLovesYouBack 2025-08-01 18:22:45 .. 5,062 +247% 0 -100%
AD| Spicy Tahini Udon Bowl
 Silky, spicy, and deeply comforting — this is the kind of bowl that wraps around you like a warm hug. You might know tahini from its traditional uses in Middle Eastern or Greek dishes, but here, I’ve used it as a stand-in for Chinese sesame paste — and it works beautifully. It brings richness, creaminess, and a subtle depth of flavour that mellows the heat and makes the stock velvety-smooth. I love using tahini outside its expected cultural box. It’s a pantry staple with global range — just as at home in a Greek cake as it is in an Asian-style noodle soup. This recipe is a perfect example of how ingredients can travel, reinterpret, and surprise. The miso, soy, ginger and chilli oil give that addictive umami backbone, while the TROPHI tahini adds roundness and body. The result? A quick, modern riff on a comforting Asian classic — without the need for cream, dairy, or sesame paste. Topped with jammy eggs, mushrooms, pak choi, and crisp spring onions, it’s nourishing and full of texture. And it comes together in under 30 minutes. Would love to know if you give it a go — and where you’ve used tahini in unexpected ways! Just get a glimpse of some super tempting Ingredients: Japanese-style wheat noodles Pak choi Eggs Spring onions Fresh shitake or other mushrooms, sliced  Sesame oil Garlic  Ginger TROPHI tahini …. For the full list of ingredients and method of this recipe go to www. greekforfood.co.uk #SpicyTahiniUdon #TahiniTwist #ModernAsianKitchen #PantryFusion #ComfortInABowl #TROPHItahini #NoodleSoupLovers 2025-07-28 22:41:12 A.. 4,194 +188% 10 -15%
AD| I fell in love with a version of these cookies made with peanuts in Morocco. Rich, nutty, and melt-in-the-mouth. I couldn’t resist creating my own take using Trophi’s incredible 50/50 sesame and praline spread. The result? A fudgy, fragrant cookie with a crisp sugar crust and deep, toasty flavour.  The 50/50 is perfect straight off the spoon, drizzled over toast, yoghurt or pancakes, or stirred into your morning oats. But it also works beautifully as an ingredient — adding richness and depth to bakes like this one. Head over to greekforfood or visit the Trophi website www.greekfood.co.uk to explore the full range of Greek pantry favourites — made in Thessaloniki by a long-standing family-run producer. Would you try these cookies? Recipe below. Praline and cocoa Cookies Ingredients (makes 20 cookies approx) 175g bleached, roasted hazelnuts, very finely ground 30g desiccated coconut 25g sugar 30g butter at room temperature 30g cocoa powder 1 tsp baking powder A pinch of salt 100g Trophi 50/50 sesame and praline spread 1 tbsp maple syrup or honey 1 tsp vanilla paste 30g unsalted butter at room temperature 1 tbsp milk 1 egg (beaten) 50g icing sugar for dusting Method Preheat the oven to 180 C conventional, 160 C fan. In a bowl mix the ground hazelnuts, coconut, sugar, cocoa powder, baking powder and salt.  Whisk to mix well. Add the Trophi 50/50 spread, vanilla, butter and milk.  Add most of the beaten egg but hold some back in case you don’t need it all.  Mix well until you have a sticky dough.   Make balls the size of a walnut and drop in a bowl with the icing sugar.  You need to leave plenty of sugar all around the cookie dough as this will help create a crust as the cookies cook.  Place on a lined tray spaced well apart and bake for 10 minutes. Leave to cool and enjoy!  
#Trophi50/50 #GreekIngredients #BakingWithTrophi #PralineCookies #NutButterBakes 2025-07-25 00:44:32 AD|.. 4,319 +196% 1 -91%
If there was one disappointment during my time in Shetland, it was the food scene. You arrive expecting platters of seafood—mussels, scallops, haddock, langoustines—fresh off the boat. But the reality is that much of what’s farmed or caught here is shipped off the island. Unless you’re part of a local Facebook group or know a fisherman, it’s surprisingly hard to access. That said, one thing did stand out as distinctly Shetland: Sassermaet. This seasoned beef, pork (or a combination of both) mince is a breakfast staple in the islands—usually fried and served in a bun, almost like sausage meat. Recipes vary, but traditionally it includes a blend of warming spices like coriander, cinnamon, nutmeg, and allspice. I decided to make my own version using some of Irini’s Spice Paste, which already contains those spices and more. There seems to be quite a bit of freedom with the seasoning, and the result was far better than I expected—fragrant, savoury, and full of depth. I served mine the classic way, in a bun. But it would be just as good grilled or fried and paired with a sauce, some vegetables, or even a crisp salad. A little Shetland surprise worth sharing.  Buy Irini’s Spice Paste from northumbrianpantry (it can be used in so many ways and I will be happy to send you recipes for it if you DM me) or use a selection of your own favourite spices.  The wine helps tenderise the mince so don’t avoid if you can. Ingredients: 500g beef mince 500g pork mince 2 tsp Irini’s spice paste 100ml dry red wine 150g panko crumbs Salt & Pepper to taste Method Mix the mince, breadcrumbs, wine and spices in a bowl and knead to incorporate fully.  Line a loaf tin with plastic wrap and fill it with the meat.  Press it down to avoid air pockets.  Transfer to the freezer for a couple of hours, turn over and slice.   You can store between baking parchment in an airtight container.   Defrost fully and grill or fry to use.  #shetlandfood #sassermaet #islandcooking #scottishbreakfast #homemadeflavours #iriniinspires #northumbrianpantry #localtraditions #mincemeatrecipe #savourydelight 2025-07-19 00:24:12 .. 7,593 +421% 17 +45%
Why do raspberries and almonds work so well together?
 It’s all about balance. Raspberries bring a bright, tangy acidity that cuts through the richness of creamy desserts. Almonds, on the other hand, offer warmth, subtle sweetness, and a mellow nuttiness that complements—not competes with—the fruit. When paired, they elevate each other. In this almond bavarois, the layers do the heavy lifting. 
A light base of egg white and almond flour adds a soft, slightly chewy texture. The almond cream is smooth, rich, and just sweet enough. On top: toasted almond flakes and delicate caramel-almond tuiles for crunch and contrast. The raspberries? They’re the sharp, juicy finish that ties it all together—adding freshness, colour, and a mouthwatering zing. You may of course use other fruit! On the still photo of the tart, I surrounded it with redcurrants and strawberries would work well too. The perfect Summer dessert or celebration cake.  Texture, balance, and flavour in harmony. If you are tempted to make it, comment RECIPE.  #raspberriesandalmonds #flavourbalance #summerdessert #bavarois #celebrationcake #fruitandnut #almondlover #dessertinspo #refinedbaking #sweetcontrast 2025-07-12 19:57:26 Why do ra.. 3,540 +143% 28 +138%
Spanish Inspired Salad In Seconds This colourful salad came together in minutes, thanks to a few flavour-packed fridge staples: * Drained jar of butter beans * Caramelised + fresh onions * Charred green pepper * Cucumber * Sliced Spanish olives * My roasted baby tomatoes (which I always keep in the fridge in EVOO, garlic, and herbs this batch has rosemary) * A quick sherry vinegar dressing using some of that same infused oil. Keeping jars of things like slow-roasted tomatoes, caramelised onions, or herby oils in the fridge is a game changer. They’re perfect for adding instant depth to soups, salads, or pastas when time is short but you still want real flavour. But I also try to remember to add ingredients I keep in my larder like these caramelised pumpkin seeds that I brought back from Toledo.   Sometimes it is the little touches that make a dish look very enticing and elevate it to high end restaurant level.  What are your favourite fridge staples or special garnishes that elevate everyday meals?  #SpanishSalad #FridgeStaples #ButterBeans #SlowRoastedTomatoes #HerbyGoodness #QuickHealthyMeals #MediterraneanVibes #VinegarDressing #GourmetInMinutes #SimpleButSpecial 2025-07-06 21:09:58 Spanish Inspired Sal.. 4,325 +196% 5 -57%
Going to Morocco is dangerous… 
…because once you’ve experienced it with all your senses — you may never want to leave its colours, flavours, and kindness behind. Morocco doesn’t just welcome you — it envelopes you. 
In fragrance, in sound, in warmth, in tradition. You’ll walk through spice markets that hum with life, taste food that has been passed from mother to daughter for generations, and feel the touch of hospitality that’s as sincere as it is effortless. In Marrakech, we cook together with the women of amalnonprofit — whose stories are etched into every movement of their hands, every spoon in a pot. 
You’ll eat with your fingers, sip sweet mint tea and watch the sky change colour from the rooftops as the city sings below. But it’s not only about the food — though that’s a big part of it. It’s the way time slows.
 It’s finding joy in simplicity. 
It’s the sound of chatter and laughter over a shared tagine, the quiet of the desert morning, and the firelight flickering as we share stories late into the night. It’s a place to reconnect — with ourselves, with each other, with the beauty of being fully present. And yes… it’s dangerous. 
Because once you’ve experienced this Morocco, you’ll carry it with you always — and you’ll want to return. ✨ Next retreat: February 2026 DM for details or click the link in bio. #MoroccoRetreat #TasteMorocco #MarrakechMagic #TravelWithHeart #CulinaryJourney #AmalNonProfit #SlowTravel #MoroccanHospitality #SoulfulTravel #RetreatInMorocco 2025-06-29 13:15:02 .. 166 -89% 25 +113%
This is not an ad — just a brilliant offer for the month of June I wanted to share.   I’ve had a membership with e-learning platform Scoolinary_EN for several years now, and I absolutely love it. With almost 7,000 videos and an impressive line-up of chefs and specialists from around the world, it’s one of the most exciting online resources for anyone passionate about food and drink. Right now and till the end of June,  to mark their 5 year anniversary they’re offering 50% off their annual membership, which means you can sign up  for just €75 — honestly, a total steal for what you get. Whether you’re curious about baked cheesecakes, want to master the fundamentals of chocolate, dive into the delicate world of latte art, or explore the culture behind Japanese sake, there’s something for everyone. The courses are beautifully filmed, easy to follow, and wide-ranging — from classic techniques to global cuisines and niche skills. The membership would also make an excellent gift for: 
The curious home cook
A young person starting a food business
Anyone eager to keep learning and be inspired in the kitchen Honestly, it’s like Netflix for food lovers — but with much better rate on investment.  If you do subscribe,  let me know what you think of it!  And to stay up to date with all new courses (you are sent emails about them in any case), see behind the scenes, take part in exciting offers or hear from the chefs,  it is worth following them on social media. #Scoolinary #ElearningGourmet #FoodLoversUnite #LearnToCook #OnlineCookingSchool #PastryAndBeyond #LatteArtMastery #CulinaryInspiration #KitchenSkills #JuneOffer 2025-06-24 23:58:35 .. 5,498 +277% 0 -100%

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MasterChef UK Winner Mediterranean Recipes Retreats
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Tracked since Oct 8, 2025
Updated: Oct 8, 2025
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