November 2008

Roman beans, those long wide pale green numbers, don’t have a terribly long season so get in while the going’s good. They also don’t appear on many menus, God knows why, but they’re seriously good. Ottoman Cuisine serves them as a hot entrée braised with roma tomatoes, onions and olive oil which is just about the best treatment for them.  While you’re there, try the zucchini flowers peaking at the moment. Ottoman stuffs them with goat’s feta and pine nuts and serves them with yoghurt and tahini sauce.

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