We are now able to deliver to Europe and Ireland via our Amazon shop.

Michael's Kitchen Takeover - Fasolakia

February 18, 2023

Michael's Kitchen Takeover - Fasolakia

Half the time, there’s a cake-fest going on in our kitchen so Gaby needed relocating temporarily. Banksy’s inspiration was timely 😀.

Some classic recipes just go on and on. And this is a favourite of adults and kids at our full-house dinners.

If I have our apprentices up for after work, they’ll often say, “Don’t bother asking, just do the chicken and beans!” A lamb cutlets version was my favourite dish as a kid amongst all the Greek dishes that were crammed onto a small drop-leaf dining table. But Fasolakia works without any meat as a vegan dish too.

Growing up, my mother only cooked Greek food and my Dad the English – the best Sunday roasts, apple and rhubarb pie, bread pudding – hearty and proud working class fare. But he never attempted ‘foreign’ food, that was Mum’s domain. On the rare occasions they veered out of lane it was a culinary car-crash. I'm not sure if they each felt they were trespassing... some cultural appropriation, but their hearts clearly weren't in it and even as young kids we could taste that. In her later years we’d set aside evenings together to cook all her key Greek recipes, and I wrote them down to continue her heritage into the next generation.

This one-pot recipe is difficult to get wrong, though practice does refine and improve the timing, textures and flavours.


Ingredients: Serves 4

12 lamb chops or 8 pieces of chicken
4 celery stalks finely sliced/chopped
5 large potatoes halved or quartered
French beans or runner beans
3 tbsp olive oil (extra optional)
1 large onion finely chopped
1 cup of parsley finely chopped
1 tbsp tomato puree
4 cloves garlic
1/2 tsp dried oregano


Heat the oil and lightly brown the meat each side before adding a little water, then simmer with the lid on for 20 minutes.

Add the onion, celery, parsley, garlic, oregano and tomato purée.

Simmer for 20 minutes before adding potatoes. Simmer for 30 minutes.

Season with salt and pepper, then add the beans and simmer for 30 minutes more.

Serve with tasty bread to mop up the delicious sauce at the end.

Michael Van Clarke

Also in Blogs

Gaby's Bakery - Sticky Toffee Mini Cakes
Gaby's Bakery - Sticky Toffee Mini Cakes

March 25, 2023

Michael says that a full serving of sticky toffee pudding with vanilla ice-cream is just too much of a sugar-rush. Here's a bite-sized twist with a buttercream topping that still melds all the oozing tastes and textures without the pump and dump mood swing.

Continue Reading

In the Chair - Real People Real Hair - Tara
In the Chair - Real People Real Hair - Tara

March 24, 2023

I love long hair. But sometimes you can have too much of a good thing, and if it’s not cut properly it can drown the wearer and make shampoo-days a dreaded event. Tara had gorgeous hair but the haircut had no shape. Just the usual...

Continue Reading

In the Chair - Real People Real Hair - Kazz
In the Chair - Real People Real Hair - Kazz

March 18, 2023

I don’t normally start by showing the back. But the breakage and damage was so bad that the entire top portion at the back had snapped off. Kazz had been paying a lot for hair colouring and for regular Olaplex treatments over the years. Yet her extremely damaged hair quality was something I regularly see. Unnecessarily weak thin broken hair, and dull colour.

Continue Reading