Sourdough, part 2

olive magazine podcast ep91 – Cretan cuisine and the last word on breadmaking

In this week’s olive podcast cookery writer Adam talks to Francisco Migoya, the co-author of ‘Modernist Bread’, a 5-volume masterclass which promises to answer every question about bread, whether you are a home cook or a professional baker.

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Also in this episode web editor Alex travels to Morito in Hackney to chat to head chef Marianna Leivaditaki about Cretan cuisine, including some unusual ways to prepare octopus.

Marianna was one of our most influential chefs for 2017, check out her profile here…


We also have some of Morito Hackney’s recipes for easy entertaining…

Grilled sea bass with Cretan rusk salad

Grilled Sea Bass with Cretan Salad, Tomato, Oregano and Feta

Beetroot and almond ajo bianco

Beetroot and almond ajo blanco
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Filo pastry with strawberries, rosewater and cardamom cream

filo pastry with strawberries