THE SUN-SOAKED PLATE...Mediterranean recipes for family and friends

Whatever the future holds, veganism is set for another flexitarian-fuelled boom this month as thousands of people turn to veganuary in an attempt to start the year with a healthier lifestyle and do their bit for the environment by eating less meat. Veganism is nothing new off course as in many cultures the practice of abstaining entirely from animal produce has an established history. Many Rastafarians, followers of Jainism and certain sects of Buddhism have been swearing off meat, fish, eggs and dairy for centuries, but in the west it took an awful long time to really catch on. There wasn’t even a commonly accepted English-language name until 1944, when a British woodworker called Donald Watson called a meeting with a handful of other non-dairy vegetarians (including his wife, Dorothy) to discuss a less cumbersome label for their lifestyle choice and the word vegan actually came into being.

It’s probably fair to say that we are living in what appears to be an age of great culinary awakening. It’s reflected everywhere from the aisles of our supermarkets and grocery stores that are stocked full with every possible ingredient you could ever wish for to the endless food-related programmes on television from celebrity chefs who have transcended the foodie sphere and become general household names. Our food has never been so trendy as we all wait for the next sexy new ingredient to come along. Could it be Spirulina, N’duja or Burrata? ….Personally I couldn’t care less!

Earlier this year I travelled to the coast of Andalucía on a pilgrimage to find the best tuna in the world at the festival of Almadraba bluefin tuna. After the first full moon in May, the fishermen set up a complicated labyrinth of nets, which catch the tuna as they migrate from the Atlantic to warmer Mediterranean waters to spawn. Apparently, their fat reserves keep them warm through the winter meaning the fish are succulent and full-flavoured. The fish swim through different compartments of the nets until they reach the final area, locked in by the fisherman’s boats, which form a ring around the net. Next comes the most dramatic and breathtaking part of the process, ‘la levanta’, in which the burly fishermen hoist up the net and select the biggest fish, with some weighing more than 500 kilos. The Almadraba fishing system – meaning ‘to strike’ in Arabic – has been praised for its sustainability as there is no overfishing with a strict quota that the fishermen cannot exceed. This an...

One of my favourite Mediterranean summer treats are delicious, fresh figs. Sweet, fragrant and juicy…they are one of life’s finest fruity pleasures. Ideally they are consumed sun-warmed straight from the tree and I must confess that occasionally, while I’m driving around the island and see a beautiful tree fat with ripe figs, I just have to pull over and devour a couple before happily continuing on my journey. Apparently, Mallorca was one of the largest fig producers worldwide some years ago and near the village of Llucmajor, you’ll find Son Mut Nou , an experimental farm of 15 hectares specializing in the cultivation and study of figs and fig trees. Thousands of fig tress grace Son Mut Nou finca and there are over 600 varieties hailing from all corners of the Balearic Islands, the main land, and other far away, exotic lands such as China, Syria, Cyprus, Greece, Egypt, Italy, Australia, South Africa, Israel and Japan, including one from Fukushima! ...

  I really love the summer, but as the days get longer with clear blue skies and long, hot, sticky nights, the intense heat can sometimes be a little too much to bear. At times like these we need to find some refreshing, delicious ways to us cool down and a frozen ice cream is very tempting and often hits the point. The truth is whether you’re 8 or 80, you’re always the perfect age to enjoy a lovely ice lolly but if you take just a little time to make them yourselves at home, they can also be a healthy, thirst-quenching snack.

Zucchini Time A courgette tastes of the sun and makes for a perfectly simple summer supper. They are their best from June to September, so we should be making the most of them right now. I love courgettes just simply sautéed in olive oil but they are extremely versatile and can be cooked in so many different ways. Choose small courgettes that are firm to touch with a glossy, unblemished skin. Avoid soft, squishy courgettes. They do not need peeling. Slice off each end and prepare as recipe directs. It's best not to boil, as they will become mushy and lose their flavour. Try courgettes sliced thinly and eaten raw, cooked on a griddle, in a stir-fry, Stuffed or fried in a light batter as chips.