How to Eat Well

In a world of endless dietary advice, here’s mine

Sep 06, 2023

∙ Paid

Mezze spread from my book **Ripe Figs: Recipes and Stories from Greece, Turkey and Cyprus**. Photo by Matt Russell

For as long as I can remember, I have loved to eat.

Charred aubergines, sweet and smoky, pounded with garlic and lemon. Sautéed chard, smothered in tahini and sprinkled with pine nuts and chilli. Fresh fava beans, popped from their pods and toss…

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