A specialist in Italian cooking, Angela Hartnett is well known for her collaborations with Gordon Ramsey and her numerous television appearances, and is patron of the York and Albany restaurant, London.
Method for the aubergine and feta
Pre-heat the oven to 200°C/ 400°F.
Drizzle the oil over the aubergine and heat a grill pan. Place
the aubergines on the grill and cook each side for 2 minutes and
transfer to the oven for 4 minutes.
Heat a medium frying pan and toast the pine nuts.
In another pan add the olive oil and add the garlic, parsley
and breadcrumbs add the pine nuts and golden raisins.
Pour over the aubergines and finish with crumbled feta and mint
Method for the 3 bean salad with soft boiled
In a pan of boiling water add the green beans then a minute
later add the yellow and runner beans, boil until cooked, drain and
In another pan of boiling water cook the eggs for 5 minutes so
they are soft peel and leave to one side.
Heat a small frying pan and add the oil, once hot add the
garlic and chilli and cook for 1 minute.
Place the beans in a large glass bowl and finish with the rest
of the olive oil, vinegar, mustard and lemon zest.
Add the herbs and spring onions. And serve with the soft boiled
eggs, halved on top.
Method for the chickpea salad
In a medium frying pan sauté chilli, cumin and sumac powder to
the pan and toast the spices and add the chick peas.
Toast for a few minutes then when ready combine with other
chopped ingredients and lemon juice.
Method for the flatbread
Place the flour and salt in a food processor with a dough hook
attachment and dissolve yeast in little water.
Add the oil to the flour, salt and yeast and mix with dough
hook and knead for 5 minutes and prove until doubled in size.
Heat a cast iron pan and divide into balls and roll out and
cook until bread has bubbled and crisp and coloured.
Place the Mezze in separate bowls or a large platter and serve
with the flatbread and thick yoghurt.