Roast Lamb in the Olive Groves

14 Jun

Roast Lamb in the Olive Groves

I’ve been sent the most beautiful book to review, Roast Lamb in the Olive Groves, by Belinda Harley. But, like a total pro, I haven’t managed to cook anything from it yet. What with moving house, starting a new job, and not having a kitchen floor, it’s all been a bit manic at Duggers HQ, but I’ve read this back to front over and over, because I love it so much and I can’t wait to finally get in the kitchen and work my way through it.

I’ve been after a good Mediterranean cookbook for a while, and this ticks all boxes. Opening it up takes you straight to Greece. I spent hours in the garden the other day, sitting in the sunshine and pouring through it, wishing desperately I was on a little island listening to the sea. I mean, I spend a lot of time wishing that anyway, but this book pushed me completely over the edge. The photography is stunning, and the recipes are simple, well written and easy to follow. And, most importantly, even thinking about them makes your mouth water.

Roast Lamb in the Olive Groves

And with that, let’s move on to what really matters: THE FOOD. The book is set into sections like (my favourite) Pies! Pies! Pies!, Wild Things, Meat, a section on preserving food, and sweet things. It’s so lovely to flip through and be able to plan an entire meal. Each recipe comes with a little introduction, and they’re beautiful stories about Belinda Harley’s time in Greece. I love reading them – I keep flipping through to random recipes to get a hint of sunshine and sea.

Roast Lamb in the Olive Groves

The recipe I’m most excited about, but not sure I can actually manage, is a whole roast lamb on a spit. I just love the whole idea of it, and it’s nice to know I have a recipe to hand if I ever can!

Roast Lamb in the Olive Groves
I don’t eat a lot of fish, I’m just not a big fan, but there’s so much from this book I’d like to try, especially the black cuttlefish risotto and the sea bass with fennel, lemon, and white white.

The bread section is fantastic, there’s loads I’m going to knock up soon – especially to eat with the lamb with artichokes recipe. But while the recipe for snails is brilliant, and makes me think of one of the most lovely bits of Captain Corelli’s Mandolin, those little suckers aren’t for me.

If you’re after a good, Greek cookbook for this summer, definitely grab this one. The writing, the descriptions, the method, the photographs are all flawless, and I can’t wait to show you some of the things I’m going to make from it.

And in the meantime, oh God won’t someone take me away to Antipaxos?!

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