Pine nuts (or pine kernels)
Tiny and teardrop shaped, pine nuts come from the Mediterranean stone pine.
They have become known in Britain through our love of Italian food – pine nuts on their own or in pesto are a popular ingredient in the cuisine of the Ligurian coast which includes Genoa – but in fact their use is widespread through the Mediterranean world.
Eat these hot or cold: with plenty of Mediterranean flavours - cinnamon, pine nuts, thyme - these wonderful summery stuffed tomatoes are a good way of using up a glut from the garden and will please vegetarians no end.
Redolent of Greece, Turkey and the Middle East where stuffed vegetables are de rigueur, this lovely vegetarian recipe is a flavourful way to eat cabbage in the winter months.
You can now buy vine leaves in supermarkets, so this easy vegetarian recipe just got even easier! It will take you to the Greek islands in seconds, filled as it is with all those flavours of the eastern Mediterranean.
Soup may not be the first thing that comes to mind when you're deciding what to do with a glut of summer courgettes, but they do produce the lightest soup imaginable - and the watercress pesto adds the final flourish.
An unusual way to serve sole, this sweet-and-sour sauce makes it a real treat for all who eat it. This would be a great recipe to serve at a supper party.