Dishes that read like poetry: pomegranate fattoush, burrata on bruschetta, huevos a la flamenca, strawberries in moscatel with sandcakes. Twenty delicious and easy recipes from the north and south of the Mediterranean. We have Richard Olney’s fabled fennel baked with white wine, Claudia Roden’s chicken with olives and boiled lemons, Imad Alarnab’s baked halibut. Simple lunches and dinners to be eaten inside or out. Pasta con le sarde from Giorgio Locatelli, black figs, feta and red wine from Selin Kiazim. Summery food for friends or family, or a near-effortless treat on your own.
Perfect for eating on a summer evening with some grilled fish, or simply with some warm bread
Fava bean puree, boiled egg, red onion, olives and parsley with crispbread. Photograph: David Loftus/The Observer
Hot, cold, in a sandwich, as part of a sharing meal – this Greek dish is as versatile as it is delicious
Chicken tray bake with olives and boiled lemon. Photograph: Romas Foord/The Observer
The sharp lemony flavours and enticing ginger aromas of one of the most famous Moroccan tagines work marvellously in this bake
Prawn, pea and potato tagine. Photograph: Patricia Niven
The summer flavours of new potatoes and fresh peas with Middle Eastern spices is a winning combination
Huevos a la flamenca. Photograph: Romas Foord/The Observer
There are many different versions of this simple Andalusian dish, but good bread and a glass of wine on the side are essential
Fish kebabs with skordalia. Photograph: Matt Russell
This dish brings together flavours of a garlicky Greek potato sauce and a spiced Turkish fish marinade
Cold almond, melon and pastis soup (with bits of crispy ham). Photograph: Matt Russell
Adding melon and pastis to this classic Andalusian soup makes it a go-to dish on a hot summer day
Pasta con le sarde – pasta with sardines, anchovies, fennel, raisins and pine nuts. Photograph: Romas Foord/The Observer
With Arab flavourings like saffron, plus fennel and anchovies from the island itself, this dish sums up Sicily
Roasted cod with a coriander crust– samak mashew bil cozbara w al limon. Photograph: Jenny Zarins
Fish and tahini is an irresistible combination, but to make this a speedy midweek meal it works well without too
Pomegranate fattoush. Photograph: Kristin Perers
There are few things better than dunking bread into the tangy dressing at the bottom of this crunchy sweet salad
Burrata on bruschetta with stewed courgettes and fennel with marjoram. Photograph: Kris Kirkham Photography Ltd/Kris Kirkham
Filled with creamy stracciatella, burrata is deliciously enticing and best eaten very simply with seasonal vegetables
Tuna ftira. Photograph: Regula Ysewijn
With its smashed tomato and olive oil, this sandwich is a taste of every Maltese person’s childhood
Stuffed aubergine boats. Photograph: Romas Foord/The Observer
Gently spiced with Lebanese flavours, plus the sharp tang of feta, this dish is perfect to share among lots of guests
Buttered halibut. Photograph: Romas Foord/The Observer
A traditional summer dish in Syria, this recipe is simple, fresh and packed with lemony, buttery flavours
Bean stew with chorizo and bacon. Photograph: Susan Bell
A mouthwatering, gently spiced Spanish dish that will fill your home with delicious aromas
Fennel baked with white wine – fenouil au four. Photograph: Romas Foord/The Observer
This seasonal summer vegetable is sweet and succulent, and fragrant with the wine its cooked in
Cherry and rose sharlotta. Photograph: Romas Foord/The Observer
A retro Greek-Cypriot pudding usually made with leftover cake, here a little fancier with poached cherries and rose petals
Black figs, feta and red wine. Photograph: Chris Terry
Combined with a salty cheese and a sweet syrup, the flavour of this quintessential Mediterranean fruit shines through
Strawberries in moscatel with sandcakes – fresas en moscatel con mantecados. Photograph: Romas Foord/The Observer
This quintessential summer fruit cooked in a sweet wine from Málaga is made even better by serving with sandcakes
Rice pudding with apricot compote – roz bi halib wal mish mish. Photograph: Romas Foord/The Observer
This homely pudding is transformed into elegant dinner-party fare with its topping of fruit compote
Dining and Cooking