Chef Dimo and Alice aim to minimise food waste, and create delicious recipes by using all the jars and ingredients left over in your fridge. Creative, simple and delicious, these recipes have no rules except to inspire you to experiment!
In this episode of Fridgeraiders, Chef Dimo and Alice make a Greek stuffed sandwich, complete with Greek yoghurt, halloumi and olives. This is an elevated snack, using simple ingredients, great for when your lunchtime routine needs a change up.
About Chef Dimo Cerrone:
Dimo was born near Naples, Italy. Having been a potter, a barber and a waiter (amongst other things!), he moved to London (with no English!) in 2011, on the search for new challenges. After working at various cafes for several years front of house, he started working at the Jamie Oliver Cookery School, then known as Recipease and based in Notting Hill, in 2015. Dimo played a huge part in the school’s move to Westfield, Shepherd’s Bush in 2016, and remained a teacher there until December 2018, when he decided it was time for a change. He began work at Urban Pantry, an award-winning West London brunch café, in January 2019, and has since become Head Chef.
Dimo’s philosophy towards food is very simple: good quality ingredients, a bit of love, and LOTS of olive oil!
About Alice Pilkington:
Alice was born and bred in Chiswick, West London. After graduating with a BA and Mst in History (the Victorians were her JAM!), she went on to qualify as a TEFL teacher in Rome in 2011 and worked there for six months. She taught in various language schools around London on her return, before moving to Istanbul for three and a half years, an experience which changed her life in many ways. Indeed, it was here that she started to gain an interest in food (thanks to illegal downloads of GBBO and the fact she idolised Mary Berry!), and she began to bake and cook.
With a heavy heart, she eventually decided to return to the UK to commence a new career in food. After attending Le Cordon Bleu for three months and gaining a Diploma in Gastronomy, Nutrition and Food Trends, she has dabbled in many different areas of the industry as a food stylist assistant, an Assistant Manager of Urban Pantry, and as a full-time teacher at the Jamie Oliver Cookery School, where Dimo and her first met.
1 clove garlic
Leaves from 2 sprigs of mint, finely chopped
2 tbsp Greek yoghurt
1 tbsp extra virgin olive oil
1 charred roasted pepper, from a jar
¼ block of halloumi
8 or 9 stone-in kalamata olives, from a jar
½ baby gem lettuce
1 pitta, we use wholemeal ones, but whichever you fancy!