"Discover how to make olive leaf tea, a simple yet delightful brew introduced to me by Helen Melser, author of The Olive Tree in My Kitchen. This refreshing tea is perfect for adding a unique touch to your tea garden and embracing centuries-old traditions of brewing and sharing. The post How to make Olive Leaf Tea appeared first on CALL ME ISHBEL ..read more

This vegan shortbread swaps out the traditional butter for whole olives and olive oil, making it both plant-based and utterly delicious. Savoury, crisp, and a touch sweet, these little biscuits are dangerously moreish.Honestly, once you try them, you might just wonder why butter ever got an invite to the shortbread party in the first place. The post Melt-in-the-mouth Olive Shortbread, A Vegan Shortbread appeared first on CALL ME ISHBEL ..read more

I had the pleasure of working with Helen Melser, cooking and photographing the recipes for her book, The Olive Tree in My Kitchen—a heartfelt homage to the humble yet versatile olive. Over the next few weeks, I'll be sharing some of my favorite recipes from Helen's book—starting with Epityrum, an ancient olive salad that's as timeless as it is delicious. The post Epityrum – An Ancient Olive Salad appeared first on CALL ME ISHBEL ..read more

These Easy Whole-Food Gluten-Free Seed Crackers need just five main ingredients, but like all my recipes, I encourage you to adapt and make them your own. As the name suggests, they’re easy, whole-food, and naturally gluten-free. They’re also tree nut, peanut, soy, sesame, and oil-free, making them a great option for anyone with multiple allergies. The post Easy Whole-Food Gluten-Free Seed Crackers appeared first on CALL ME ISHBEL ..read more

Learning how to make Elderflower Champagne is easy and worth the effort. It was one of our earliest forays into foraging, and though it took three months to develop its flavour in the bottle, actually making it took almost no time. We’ve made it every year since—whenever we can—perfecting the recipe over almost a decade. The post How to make Elderflower Champagne appeared first on CALL ME ISHBEL ..read more

Dandelions (Taraxacum officinale) are a versatile plant that can be used from root to flower. As spring brings them into bloom, they’re perfect for making dandelion flower tea. With a light, floral flavour, it’s an easy way to utilise what’s growing in your garden while preventing the plants from over-seeding. The post How to make dandelion flower tea appeared first on CALL ME ISHBEL ..read more

How to make colour changing violet gin, two ingredients, two steps and a little time. Simply add a measure to a glass, pour in some tonic and marvel the colour change. Now you have your own homemade violet pink gin to add a little theatrics to cocktail time. The post How to make colour changing violet gin appeared first on CALL ME ISHBEL ..read more

My picks for Spring '24 - My Favourite Cookbooks of the Season are a mix of cherished classics and guides to help us decide what to grow, eat, and preserve for the year ahead. The post Spring ’24 – My Favourite Cookbooks of the Month appeared first on CALL ME ISHBEL ..read more

Roasted Broccoli, Muhammara, and Dukkah come together in a dish that’s both simple and bold. Charred broccoli pairs perfectly with the spicy, umami-rich muhammara and the crunchy, fragrant dukkah, offering a taste of the Middle East that’s as satisfying as it is flavourful. An easy, allergy-friendly option for any meal The post Roasted Broccoli, Muhammara and Dukkah appeared first on CALL ME ISHBEL ..read more

Muhammara - a roasted red pepper and walnut dip, is thought to have originated in Aleppo, Syria - a city steeped in culinary history. While its exact origins are unclear, food historians believe muhammara has been enjoyed since at least the 18th century. This brick-red dip has been a staple in my house and on my menus for years, adding vibrant colour and flavour to any mezze or platter. The post Muhammara – A Roasted Red Pepper and Walnut Dip appeared first on CALL ME ISHBEL ..read more