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

  THE WORLD IS YOUR OYSTER…   The Olivar market in Palma has been in a period of transition over the last few years as the old style, classic market stalls are slowly giving way to a more diverse offering with several Sushi stands and oyster bars opening. Just last Saturday one of the stands was packed with people enjoying a glass of champagne or cava with a dozen or so freshly opened oysters. I know it’s sometimes difficult to accept change, but I do think this is a welcome innovation as it gives people another reason to visit the market. It all seems very decadent now to be eating expensive oysters and swigging a glass of champagne and it made me think about the oyster’s humble beginnings.     A saltwater bivalve with a sea-salty flavour and a succulent texture, oysters were once the food of the poor and were mainly used to bulk out dishes such as pies, soups, and stews. They were even fed to the inmates of London’s prisons!   Bel...

  I spent a few days back in London last week and one of the first places I headed for was Borough Market. I t's one of the most renowned markets in London for artisan prepared food, and fresh organic produce, and it's well worth a visit if you happen to be in London any time of the year, especially for food lovers.   After wandering around for an hour or so and drooling over some of the wonderful food and produce on show, I popped into Wright Brothers for a Fish Pie and a glass of Chablis. For me, a well-made fish pie is the ultimate comfort food. Good quality fresh fish, prawns, spinach and peas all bound together in a deliciously cheesy bechamel sauce; a classic fish pie is a great recipe to have up your sleeve for any occasion. After you’ve secured yourself some super fresh fish and prawns, a fish pie is basically all about the sauce and one of the first sauces I learnt to make at culinary school was a classic béchamel. It was, and still is one of...