Honeycomb, berries and yogurt...

Are you a fan of the F-word?  I'm not talking swearing here, (although there's plenty of that on the programme) rather Gordon Ramsay's Channel4 series. It's a good 'watch' but not always easy for the faint-hearted or vegetarians - I confess, I sometimes have to turn-away from the intensely graphic nose-to-tail 'road-kill' moments...

In case you didn't catch it tonight, or if you're not a UK viewer, I must share the starring dessert from the show (courtesy of Gordon and Channel 4) with you.  Picture this: Greek yogurt with Berry Coulis, Honeycomb and fragrant Lavender- mmm! It looked amazing, relatively easy-to-prepare; an intriguing combination of textures and flavours - mouthwateringly delicious for a summer's day treat.  Take a look at the website for more on the series, if you've missed-out.

more Mediterranean sunshine recipes for a healthy, bright Easter

Hope you enjoyed the previous sunny visit and recipes... In case you want to make a more copious veggie meal, I thought I would include some additional delicious, sunny, Greek recipes inspired by the Komis Fish Taverna. Each recipe quantity is for one serving; simply adjust to suit your needs. Kali orexi! Buon appetito! Bon appétit! Enjoy!

Horta
3 large handfuls of spinach or your favourite combination of fresh greens (such as dandelion, spring greens, rocket or mizuna)
juice of half a fresh lemon
1 garlic clove, chopped
extra-virgin olive oil
sea salt

Lightly steam, or briefly boil the greens, in very little water. Drain, if necessary. Arrange on a plate and dress with the garlic, lemon juice, oil and salt, to taste.

Grilled Aubergine
1 medium aubergine/eggplant (choose one with firm, dark, glossy skin)
1 garlic clove, chopped
1 teaspoon ginger root, roughly chopped
extra-virgin olive oil
oregano
sea salt

Half the aubergine lengthways. Brush with olive oil. Top with garlic and ginger. Place on a pre-heated grill. Cook until the flesh is soft and the skin is slightly crispy. Remove from the grill and lightly season with oregano and salt.


Yogurt and Fruit Ambrosia
125g sheep's milk yogurt
1 teaspoon Greek runny honey
1 fresh apricot, cut into eight (or two dried apricot halves - soaked, drained and chopped)
2 strawberries, quartered
2 fresh walnuts, finely chopped

Put the yogurt in a bowl or glass dish. Drizzle with honey. Add the fruit. Sprinkle with the chopped nuts. Enjoy!