Welcome to this latest issue of tasteAnatolia. As I write, it's a blustery March morning outside. I am sipping tea prepared following Tijen İnaltong's recipe on page 30 to the letter - almost to the letter because I am sipping my çay from a fine porcelain mug rather than a traditional glass. Tijen discusses Turkish tea in her article and what she wrote inspired me to abandon my standard sloppy practice of teabag dipping and to concoct instead a proper pot. My restorative cuppa did take a bit longer to make, but I enjoyed the process and the end result is worth it - well rounded, bright and just tanniny enough to satisfy my palate. I can see its potential as a nice small daily ritual.

Tea is not the only much loved Turkish ingredient we feature in this issue - fish is our other star produce. Barney Fisher-Turner writes about hamsi, the shiny silvery fresh anchovies of the Black Sea. Barney is a new contributor and he was particularly pleased to take a look at hamsi because it's a fish he is very familiar with since his wife's family comes from the Black Sea region. There are plenty of hamsi to catch. They may be small fry but they are quite rightly a great favourite, as you'll see if you try our recipes (we have used sardines which are in season now and more widely available in the UK, but you can of course use fresh anchovies). Sharon Croxford visits Istanbul's fish markets and gives a very useful glossary of many of the most popular varieties.

You'll find more about the Black Sea when you read Pat Yale's feature on Trabzon (page 20) a modern city with a long history as fabled Trebizond. There's more luxurious armchair travelling (and I hope inspiration for holidays) with Monica Fritz's review of five-star Istanbul hotel restaurants.

Much closer to home, and back in the real everyday world, Emel Yuksel puts on her wellies, gets hold of a spade and starts digging into the unprepossessing soil of North East London. As a keen cook she believes dishes taste best when they are prepared with fresh locally grown produce. The best way to recreate the genuine taste of good Turkish home cooking is to grow as many varieties of vegetables, herbs and fruit she can. Emel's new regular column about her labour of love starts on page 10.

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