Greek
For many of us, Greek food is our first taste of the exotic, experienced while backpacking around the Greek islands as a student. If this rings true with you, relive the delights of Greek-style squid and real taramasalata among others.
Serves 1Lamb Chops baked with Aubergines
This one has a decidedly Greek flavour with its hint of cinnamon and oregano. Since both meat and vegetables are cooked together, it's an easy dish to prepare – but it's also rich, so needs only plain boiled potatoes or pilaff rice to go with it.
Serves 6Hummus Bi Tahini
If you want to make the proper authentic version of this you'll need to hunt out some tahini paste, which is available at supermarkets and health-food shops.
Serves 2-3Greek Lamb with Gigantes Beans
Lamb, slow-cooked with thyme, tomatoes, cinnamon and gigantes beans - this really does taste of Greek holidays! The beans add an authentic touch and cut down the cooking time dramatically. Serve with rice or new potatoes.
Serves 4Shoulder of Lamb stuffed with Rice and Olives
If you're watching the pennies, shoulder of lamb is much more inexpensive than a leg joint or other cuts. Turn it into something really special with this flavoursome stuffing of rice, olives, onions and herbs.
Serves 2Stuffed Cabbage Leaves with Toasted Pistachios and Pine Nuts
Redolent of Greece, Turkey and the Middle East where stuffed vegetables are de rigueur, this lovely vegetarian recipe is a flavourful way to eat cabbage in the winter months.
Serves 6Moussaka with Roasted Aubergines and Ricotta
Although moussaka is a Greek classic, Delia has added an Italian element with a ricotta topping for a creamy and lighter touch than the traditional bechamel sauce.
Serves 2Greek-style Squid with Lemon, Garlic and Olive Oil
Anyone who's visited the Greek islands on holiday will be familiar with this local favourite - quick to cook if you want to avoid rubbery squid and a real taste of an Aegean summer.
Serves 12Greek Orange and Honey Syrup Cake with Yoghurt and Pistachios
This cake is hugely popular all over the Eastern Mediterranean where local produce - oranges, honey, pistachios and yoghurt - are combined to make one glorious, syrup-soaked cake.
Makes a 1 lb (450 g) loaf cakeSaturday Carrot Cake
One of the surprises of the website is what marvellous memories some of you have. Within a few weeks of launch along came an e-mail from G Blatherwick requesting this recipe from the 1980s Saturday TV programme SuperStore. It is a darker, denser cake
Serves 8Taramasalata
Whatever happened to real taramasalata? Unfortunately, it has been eclipsed by the counterfeit, pink blancmange-coloured variety that is mass produced. There must be a whole generation who have never tasted the genuine article. Here it is – courtesy
