Carob Syrup

Dark, treacly, and nothing like the health-food aisle version. This carob syrup is slow-cooked from pods harvested in the Akamas peninsula each autumn — sun-dried first, then stone-ground, then simmered for hours until it reaches the consistency of aged balsamic. Drizzle it over halloumi, stir it into yoghurt, or use it in baking. A Cypriot pantry staple with five thousand years of history.