Euro Summer Escape: Travels on Your Plate

Mediterranean-inspired flavours that transport you abroad

We might not all be jetting off to the Med this summer, but that doesn’t mean we can’t eat like we are. There’s something about Mediterranean cooking that captures everything I love about summer food—vibrant, unfussy, big on flavour, and perfect for sharing outside in the last of the evening sun. This week’s recipes are inspired by that glorious stretch of coastline where lunch rolls into dinner, wine is poured before noon without judgement, and a good meal doesn’t need more than a few quality ingredients and a bit of sunshine. If you’re staying local this summer, let these dishes do the transporting.

Zucchine alla Scapece

Start with Zucchine alla Scapece, a dish I fell for in Naples and haven’t stopped making since. Courgettes are fried until golden and soft, then marinated in a punchy dressing of white balsamic, garlic, fresh herbs, and lemon zest. It’s a little bit sweet, a little bit sharp, and honestly, better after it sits for a while—perfect for making ahead and serving at room temperature with grilled fish or simply piled onto a plate of burrata and crusty bread. It’s simple, rustic and completely irresistible.

Spaghetti alle Vongole

For a main, Spaghetti alle Vongole is Italian summer on a plate. It’s a dish that tastes like it’s been made by a nonna in a breezy beach kitchen, even if you’re cooking it on a damp Tuesday in Dublin. Just clams, white wine, garlic, chilli, parsley, and really good olive oil. The key here is timing—have everything prepped and ready to go so the clams don’t overcook, and make sure to use a splash of the pasta water to help the sauce come together. It’s light, briny, and full of sea air vibes—even if the closest you’re getting to the coast is a paddling pool in the back garden.

Amalfi Limoncello Cake

And for dessert, the Amalfi Limoncello Cake is everything you want at the end of a summer meal. Made with ground almonds and polenta, it’s dense and buttery in the best possible way, soaking up a lemon and limoncello syrup while it cools. Serve it in thick slices with a dollop of crème fraîche and a dusting of icing sugar, ideally outside, with someone passing you an espresso or a very cold glass of whatever white wine is open.

So if your passport’s staying in the drawer this year, let your plates do the travelling. Set the table outside, pour a glass of something nice, and enjoy a little taste of Euro summer—no airport security required.

Photography Credit: Donal Skehan

Food Styling Credit: Charlotte O’Connell