Everyone has a signature dish and silky, white, lemon spiked taramosalata is Ma’s dish. A classic lenten dish and essential for “clean Monday” Taramosalata has many regional variations. Most have a starchy base, using potatoes…
Ratatouille
Taramosalata
Parsley salad
As the end of winter approaches, the garden is full of fluffy green clouds of parsley. With a stale loaf of bread at my disposal, along with capers and olive oil in the larder, this…
Avga Tiganita
A classic Greek breakfast dish that is super easy; often made by the man of the household. The secret is to use plenty of Greek extra virgin olive oil and then constantly baste the eggs…
Garidomakaronia
Up until the 1960s Mykonos was a relatively poor island, it’s regional specialities consisting of a few special dishes such as onion pie, simply boiled black eye-peas, a few pork dishes and mostra rusks topped…
Prawns with seskoula
The flavours of Zakynthos are alive in this simple pasta dish with silken chard (seskoula), a little red pepper and plenty of garlic. A good amount of lemon zest keeps the dish light and fragrant,…
Lagana
The start of Greek lent “clean Monday” is not complete without Lagana bread: the wonderful basis on which to slather silky taramasalata punctuated with salty bites of octopus, olives and pickled peppers and bulbs. This…
Moroccan Spicy Prawns
A perfect weekend dish, inspired by the flavours of Morocco, these prawns are ready in a flash. A great seafood dish for sharing at a casual sunny lunch, they are great accompanied by plenty of…
Braised peas
Before you are underwhelmed by the name, braised peas or literally “peas in oil” let me reassure you this is a delicious family style dish that really epitomises the simplicity of Greek cooking. Onions and…
