Thomasina Miers’ recipe for quail with runner beans and roast red pepper sauce

Iwas chatting to a chef friend recently about his three-month journey across Turkey and Syria, just before civil war broke out. The story of his trip reminded me of my own visits to Turkey, and of how deeply I had fallen in love with its food: fresh, light and vegetable-oriented, it ticked all my boxes – and still does. In particular, it reminded me of Turkish cuisine’s similarities with Mexican food, not least its carefree use of wild herbs and greens, and the popularity of red peppers. Tainted by their association with…

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