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.
We have a tradition with some close friends that involves always having Easter Sunday lunch at Yetman's restaurant, in Holt in Norfolk, where Alison and Peter Yetman cook and serve my absolute favourite kind of food.
A lovely vegetarian recipe for one person...or you could make a batch to freeze some.
Slow-cooking lamb, as in this recipe, intensifies its flavour and makes for very tender meat. Enjoy this Mediterranean-style dish - a real winner when entertaining.
Yes, it is possible to make an extremely good Greek-style moussaka without meat, and even non-vegetarians will admit it tastes every bit as good. Serve it with a large bowl of crunchy salad along with some warm pitta bread.
These are so simple – they take seconds to cook and are good served with Tracklements’ Chilli Jam. I buy mine ready-prepared (still frozen from the fish counter at Waitrose) so I can always have a stash in the freezer.
Taken from Delia's How to Cheat at Cooking, it's hard to believe how superb this recipe is when it's so, so easy to make. A handful of ingredients are transformed into a real Greek treat!
This inexpensive dish is a version of the famous Greek dolmades or stuffed vine leaves, given an English twist with minced beef but also true to the Mediterranean with the inclusion of cinnamon, marjoram and rice.
A great midweek supper, with everything cooked together. Lamb and aubergines partner each other beautifully, offering more than a hint of Mediterranean flavour.
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.
These little scones are packed with Mediterranean flavours and are just the thing spread with butter at teatime. Alternatively, enjoy them with soup or other lunchtime foods.
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