“French” pizza

By Julie

I am a closet vegetarian. “And what is that?” I hear you say. I am a closet vegetarian because I like meals without meat without actually disliking meat. My husband works 15 minutes from home, so we have the luxury of being able to share lunch whenever he can escape from the tough clinic environment. But on the days he does not come home, I normally pull out my complete arsenal of celery, shallots, sweet potatoes and egg plants. Some of you might moan but vegetarian cuisine can be incredibly versatile and complex in flavour.

Last summer in France, we went on a date in a tiny family-run pizzeria that I haven’t forgotten ever since. One pizza on the menu sounded so unusual that I had to try it - rucola, goat cheese and honey. My judgement is certainly not inflated when I claim: Best. Pizza. Ever. Here comes a modified and quick version for you.

© Diana Chaccour

Anchovy and Chickpea Crostinis

By Diana

I know is been a while since our last post, but I am going to skip all the explanations and essay excuses and jump straight into a new recipe that I hope can be used as a public apology. 

After the success of the Pear and Roquefort Bruschettas, we wanted to suggest another easy and tasty entrance, appropriate for the freshness of upcoming spring/summer. For those of you who are tired of buying the same £1 packed hummus from the supermarket like we are, I suggest you try this one out: Chickpeas and Anchovy Crostinis. Although the fact that the paste is made with chickpeas, lemon and spices does not make it exactly a hummus, it has that Middle-Eastern essence that you will immediately associate with something else more Mediterranean once you discover the flavour of the anchovies. Plus the bite-size does make it a great aperitive, perfect for almost every occasion.

We hope it works for you, Enjoy!


(Recipe versioned from Polpo Restaurant, London, UK)

© Diana Chaccour