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Yorgos Lanthimos

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It’s well worth making your own harissa, but there are some very good commercial varieties.

Yorgos Lanthimos

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Yorgos Lanthimos

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I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result.

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I rarely cook traditional risotto, but I love other grains cooked similarly – barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.

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June 14, 2024

I rarely cook traditional risotto, but I love other grains cooked similarly – barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.

Previous

June 14, 2024

I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result.

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