My programme this week is a celebration of summer on the most glorious island. The vivid colours of natural produce, the blueness of the sea and the unique light that I have not encountered elsewhere still leave me mesmerized.
The prickly pears you see are freshly cut by the farmer, literally under an hour before we went on air. And more to come here via this blog as we proceed on this journey together.
And this week I adopt and adapt a classic from Southern France, a dish that looks and tastes Mediterranean.
For my easy version of Pissaladière made with a yeastless dough you will need:
(You will also need a baking sheet of around 8 x 5 inches or similar greased with olive oil)
Simply sieve the flour into a large bowl. Add the other ingredients together. Pour in the yoghurt.
With your hand stiff and your fingers spread out like a claw, start mixing the flour into yoghurt using a circular motion or simply use a spoon until the dough comes together. Keep adding yoghurt until you have soft dough. Do not knead it but work it very gently to bring it together.
Sit on the oiled baking tray and spread out to cover the tray.
For the topping you will need:
Black olives, I like them whole for this dish
anchovies, a small tin is more than enough, if you want to reduce the intake of salt use half a tin and cut the anchovies into pieces
Lots of onions, I used 500g chopped up and sauteed until they caramelize but not burn and half a teaspoon of Provence herbs.
Place the caramelized onions on the surface of the dough on the baking tray and sprinkle some provence herbs. Spread the black olives evenly and then criss cross the anchobies. Pour a few drops of olive oil all over, season with balck pepper and bake in a hot oven for about 30 minutes at 200C until the pissaladière is nice and golden.
Photography Ian Noel Pace