Despina’s Substack
Despina SiahuliIf you get goosebumps from a good, honest plate of beans, always soak up the leftover olive oil with your bread, and are in love with tinned tomatoes—welcome! This is your space.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 108 | Founded | 2 years ago | Last Issue | 11 days ago |
| Active | |||||
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despinasiahuli.substack.comLatest Issues
Chickpea, Tomato, Parsley, Olives & Red Onion Salad
Two ripe pomodoro tomatoes, grated, one red onion, peeled and thinly sliced, and a handful of olives.
I sautéed a jar of chickpeas with a little paprika and sliced garlic, of course with a generous glug of olive oil.
I tossed in a bunch o...
Simple Meat Sauce 2
Today I made a double batch of my meat sauce, knowing that the second half would find its way into something else later in the week, gemista, stuffed vegetables, or maybe even a lasagna.
We usually buy good-quality minced beef from our loc...
Peppers Stewed with Tomatoes & Olive Oil
It is exactly what it says on the tin :)
Working as a head chef with Chefs in Schools, surrounded by young people every day, has stirred something in me. It has sparked a deep desire to work more closely with people from all walks of life...
Lentils with Orange, Mint
A good lentil salad
I always take a moment to appreciate lentils before I cook them. All those earthy shades, greens, browns and soft golden tones. I love running my hands through them and even the gentle sound they make as they tumble int...
Strawberry Pie with Olive Oil Pastry
I truly believe strawberry season is one of the happiest times of the year. Every summer, I wait patiently for the sweetest strawberries to appear, and I always choose the smallest ones! They instantly take me back to childhood summers spen...
Audience Metrics
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| Subscribers | Engagement | 69 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Despina is a London-based chef from Greece, blends the vibrant flavours of her Greek heritage with influences from her London life. She has worked in kitchens like E5 Bakehouse and St. John, and had a pop kitchen at Maltby Street
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