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 | 101 | Founded | 2 years ago | Last Issue | 10 days ago |
| Active | |||||
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despinasiahuli.substack.comLatest Issues
Fasolakia me ntomata
A little warmth on a gloomy Saturday! A couple of handfuls of frozen fine French beans, two pomodori tomatoes, a garlic clove, salt, black pepper, and plenty of extra virgin olive oil. Of course, you can add herbs and spices if you like!
S...
Asparagus with Maintanosalata & Whipped Feta
Spring in Greece brings a plethora of wild, sweet greens and fields fragrant with fresh herbs. One of my favourites is wild asparagus, which grows beautifully at this time of year. Curiously, it wasn’t something I had the chance to enjoy as...
Rizogalo
It’s been a bit of a whirlwind lately. I’ve started a new job, which I’ll share more about very soon, but the timing has been quite something. Both Iris and I have been unwell back to back, and this past week has probably been the hardest o...
Potatoes and Greens braised in Olive Oil
A simple dish inspired by the cooking of Greek monasteries, where spring greens and ladera - vegetables or pulses slowly and gently cooked in generous extra-virgin olive oil - are part of everyday nourishment. It is naturally vegan, humble,...
Geia sou
Loved listening to this! So honest and heartwarming, and it really resonates with how I feel about motherhood and cooking.
Feminist Food Journal
A Treasure For My Daughter
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3 months ago · 7 likes · 2 comments · Feminist Food Jo...
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Despina’s Substack.
| 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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