This was published 3 years ago
After-school special
Still in her school uniform, Nadia took to bed and opened her laptop.
She had a mountain of homework, and she’d promised to fold laundry and walk the dog, but what was the point? For every chore she’d finish, another would replace it.
Instead, having journeyed through the wondrous Giza Plateau the previous day, and down busy La Rambla the day before that, she began a virtual walking tour of Positano.
As she wound down the narrow, cliffside road, church bells ringing, Vespas tooting, the azure, boat-speckled water beckoning in high definition far below, she longed for her real life to begin.
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Keftedakia me hilopites (Greek meatballs)
Meatballs with pasta sounds robust but, at its heart, this is a nourishing, still quite light dish of chicken meatballs and classic Greek egg noodles (hilopites), the lemon and basil giving it the most divinely fragrant lift. I love dishes like this, which can be eaten either hot or cold. Pair it with some good bread and a mixed-leaf salad or wilted greens. A handful or two of frozen peas would be a great addition; just toss them in before the dish goes into the oven.
Peppers Piedmontese
This gorgeous and easy dish makes a perfect antipasto or simple lunch to serve cold, warm or at room temperature. It's as light and simple as summer cooking should be.
Previously
- Opinion
QR-code menus, self-service drinks: We’re all waiters now
When staff shortages and rising costs meet mobile apps and contactless payments, we have to expect service formats to change.
Paul Connolly is a regular columnist with Good Weekend.