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Recipe - Tumbet

(October 21, 2018)



  • 2 medium aubergines, cut into 1.5cm/⅝in rounds
  • up to 200ml/7fl oz olive oil
  • 2 medium courgettes, cut into 2cm/¾in slices
  • 500g/1lb 2oz large waxy potatoes (such as Charlotte), thinly sliced (around 3mm/⅛in)
  • 2 roasted red peppers (from a jar), cut into strips
  • small bunch fresh oregano
  • small bunch fresh basil

For the sauce

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