Vegetables à la Grecque

A recipe from Stephen Markwick

This was served with the cold meats on the cold table at the Hole in the Wall restaurant in Bath run by George Perry-Smith who was one of Stephen’s early mentors.
It’s a fresh pickle which goes well with charcuterie such as ham hock terrine. You can use one vegetable or a mixture, in which case go for a contrast of colour and texture such as the combination of red pepper, courgette and cauliflower.

Serves 8 – 10 as an accompaniment


  • Vegetables to marinate e.g. 1 pepper, ½ a medium-sized cauliflower, 2 medium-sized courgettes.
  • Juice and zest of 1 lemon
  • 2 bay leaves
  • A sprig of thyme
  • 12 crushed peppercorns
  • 12 crushed coriander seeds
  • 2 chopped cloves of garlic
  • 150ml olive oil
  • Salt
  • 2 tbsp roughly chopped parsley


  1. Put the flavouring ingredients into a large pan with 600ml of water.
  2. Add a little salt and bring to the boil, then turn the heat down and simmer for 10 minutes to infuse the flavour.
  3. Meanwhile prepare the vegetables by trimming them and cutting into neat, equal-sized pieces.
  4. Cook the vegetables individually in the flavoured liquid until just tender but still al dente so they have some crunch,
  5. Transfer the vegetables to a serving bowl as each is cooked and scatter over the parsley.
  6. Reduce the liquid, if necessary, to a coating consistency and pour over the vegetables.
  7. Toss well together, adjust the seasoning and leave to cool.

To serve
This dish can be refrigerated in a lidded container for 3-4 days. After that the vegetables will lose their bite.