There are certain ingredients that just evoke the Mediterranean and here I have picked some of my favourites. Tomatoes, capsicums and eggplants are all at their best in the height of the season right now. Add lemons and feta for added tangy zing and, for me, those Mediterranean pantry staples of garlic, anchovies, olives and capers. I often buy anchovies in 50g tins, so I have used them in full or half-tin amounts here, but any leftovers keep well stored in oil in the fridge. For recipes where the anchovies are served whole, such as panzanella, I prefer milder varieties such as Ortiz. But for recipes where they are mashed as a flavouring you can use stronger, cheaper varieties. When it comes to olives, you can use your favourites, but if I have suggested a variety, such as Sicilian in the scramble, it is because I feel that type gives the best result.

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