The article describes the author's culinary experiences on the island of Gozo, Malta, where they embrace Mediterranean cooking. They highlight the use of fresh, seasonal ingredients like artichokes, aubergines, and local potatoes while reminiscing about enjoyable meals, including a contadina-style rabbit dish. The author contrasts island weather changes and plans to recreate island flavors in their north London kitchen, particularly vibrant dishes featuring local produce as the seasons shift from spring to summer. Their love for cooking showcases the rich culinary traditions of the region.
At least a month or so ahead of my north London kitchen, I'm cooking with artichokes, aubergines, courgettes, tomatoes, broad beans and superb local new potatoes, all straight from the fields.
Rabbit is the meat of choice here in the Maltese islands, especially for feast days and festivities.
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