Longer days call for generous plates, leisurely lunches and food made for sharing. For the summer chapter of our collaboration with John Gionleka, chef-owner of London's Peckham Bazaar, John brings together wild greens, ripe tomatoes, tender beans and fresh seafood across three recipes inspired by his Balkan and Mediterranean approach to cooking. Each dish is paired with a different Little Olive Oil extra virgin olive oil, chosen to complement its ingredients and add balance, texture and character to the finished plate.
Wild Green Bourek with Strained Yoghurt
John's Wild Green Bourek with Strained Yoghurt layers crisp, golden filo around a filling of nettles, wild rocket, wild fennel or dill, feta and yoghurt. Pair it with Little Olive Oil Koroneiki Superior extra virgin olive oil, mixed with melted butter and brushed between the filo sheets, for peppery warmth that works beautifully with the greens and salty feta. Served warm or cold with strained yoghurt and a green salad, it's a wonderful dish for sharing over a long summer lunch.
Cured Bluefin Tuna with Borlotti Beans and Datterini Tomatoes
John's Cured Bluefin Tuna with Borlotti Beans and Datterini Tomatoes pairs delicately cured tuna with creamy borlotti beans and sweet datterini tomatoes. Here, John chooses Little Olive Oil Kalinjot Pure extra virgin olive oil, whose tomato leaf character and peppery finish complement the richness of the tuna and echo the freshness of the tomatoes. Elegant yet relaxed, it's a lovely dish for summer entertaining.
Shetland Scallops with Sweet Peas and Broad Beans
John's Shetland Scallops with Sweet Peas and Broad Beans brings together golden-seared scallops, sweet peas, and double-podded broad beans with a silky scallop stock emulsion. Little Olive Oil Trio Select extra virgin olive oil is paired with the dish for its more delicate character, complementing the natural sweetness of the scallops and summer vegetables without overwhelming them. Blended into the emulsion and used to cook the scallops, the extra virgin olive oil becomes an integral part of the finished dish.
A Summer of Mediterranean Flavours
From a crisp bourek made for passing around the table to delicately cured tuna and sweet Shetland scallops, John Gionleka's recipes offer three very different ways to enjoy summer cooking. Pairing each dish with a different Little Olive Oil extra virgin olive oil also shows how choosing the right extra virgin olive oil can enhance and complement the ingredients. Together, the recipes make a generous summer collection to return to for relaxed lunches, evenings with friends, and longer meals best enjoyed without rushing.
