A BBQ lunch enjoyed at the Firle Campground this summer, with numerous treats: Chicken Legs marinated in Lemon Juice, Olive Oil, Garlic and Periperi sauce; Puy Lentil Salad; Salmon and Red Pepper Skewers marinated in Greek Yoghurt, Lemon Juice, Garlic; Tzatsiki dressing; Green Leaf Salad with Balsamic Vinaigrette, with freshly picked Blackberries.

Enjoying an autumn dish, while basking in the late summer sun. Chickpea Stew with Onions, Leeks, Sweet Potatoes, Lemon, Garlic, Cumin, Paprika and fresh Coriander; Short grain Rice with Quinoa; Steamed Broccoli with a Lemon Tahini Dressing and toasted Sesame Seeds.

With this Indian Summer we are enjoying, there’s been a run on Salad-making in the house. Here’s a sampler I enjoyed for lunch: Rakhi’s Red Lentil Dahl with Coriander and Natural Yoghurt; Ollie’s Panzanella with Tomatoes, Red Onions, Feta and Sourdough; my Smoked Mackerel Salad with Beetroot, Rocket and Roasted Sweet Potato, with a Horseradish Vinaigrette dressing.

The last evening in Crete before returning to London, spent at the beautiful coastal village of Mochlos, on the North Coast. A recommendation from Iris at the White River Cottage to head to ‘the last taverna’ led us to  Taverna Bogazi, where hosts Manolis & Gaby served up an absolute treat. Ushered to the chilly bin (aka ice box) to check out the day’s catch, we selected a local Mackerel for our meal, together with Octopus baked in Red Wine and Rice, and a serving of local Greens. Washed down with an ice-cold Mythos.

A Nicky Clinch creation: Bruschetta with Tomato, Onions and fresh Oregano; Fresh Figs with a Honey & Balsamic Vinegar Dressing; Salad Leaf, Grated Carrot & Pomegranate Salad; and the final lunch platter.

An evening meal at the Oasis at Kalo Nero, Eastern Crete. Plates of delicious grilled Octopus and Fish downed with cool Greek lager. And the aftermath.

According to Michio Kushi in his book, ‘The Macrobiotic Way,’ ancient Greek physician Hippocrates was the first one to use the word ‘Macrobiotic’. In ancient Greece, it meant living a balanced, healthy, long life. ‘Macrobiotic’ literally translates as ‘big’ or ‘whole’ life. Note, no mention of the word ‘diet.’ The Greek ‘Macrobiotic Way’ was revealed to me during a recent visit to Crete. It is a way of cooking and sharing food which is supported by an abundance of local, seasonal produce fairly bursting with Earth, Sea and Sun energy. Over the next few days I’ll be sharing some experiences from the Isle of Crete, including pictures and stories about dishes created by myself and Nicky, or prepared by the locals.

There’s packed lunches, and packed lunches. This one’s a real picture: Honey smoked Salmon fillet; Pureed Sweet Potato; Blanched Kale with Toasted, ground Sesame Seeds; Panfried Tempeh; Sauerkraut (Red & White Cabbage) and fresh Cucumber.

A remarkable weekend away in a secret campground near Firle, in East Sussex, to celebrate the birthday of friend Paul Webb (aka Pablo). We were blessed with a fully kitted-out kitchen, complete with a mammoth cast-iron pan. This inspired the Saturday night feast: a no-holds-barred Paella, prepared from scratch by the whole crew. In the words of some, simply the best Paella ever tasted! The handy compartments allowed for equal parts Chicken & Chorizo; Chicken, Chorizo and Seafood; and Seafood only versions. Thanks to Nic Mulvaney for the super pics.

A BBQ with friends marking our departure from Reighton Rd, to pastures new. A chance to try out a few summer dishes including BBQ Squid Skewers; Chicken Wings with Morrocan Spice Rub; Red Mullet; Orange Roughy Fillets marinated in Onion, Garlic, Lemon & Olive Oil; Tomato Chilli Chutney; Aubergine Dip; Quinoa Salad with Onion, Carrots Corn, Scallions and Black Olives; Mushroom ‘Burgers’; BBQ Corn; Mixed Green Salad with Strawberry Vinaigrette; Garlic and Mint Tsatziki; Spelt Sourdough from the E5 Bakehouse. To finish: Blackberries stewed with Balsamic Vinegar and Plums served with Lemon Mascarpone, courtesy of Rakhi Singh.

Holger Jacobs from Mind Design shows his appreciation.