Salty from the sea, our feet bejewelled with black volcanic sand, it was was a given during that high summer in Santorini that we would seek respite from the shimmering heat of the beach from midday onwards. A nearby taverna became our favourite. We never ventured inside. Instead we sat on little blue chairs shaded…
Category: Greece
Greek Roasted Red Peppers with Cannellini Beans, Beluga Lentils, Kalamata Olives and Basil Oil
When we walk through Corfu Town I make it my mission to find truly authentic tavernas and by far the best one we came across ticked every single box. A simple whitewashed interior featuring a dusty clock and iconic paintings of Christ. Old family photographs fighting for our attention as they danced around a collection…
Greek Island Tzatziki with Dill and Mint
Originating from the Ottoman Empire, this is my version of the popular Greek dish, tzatziki (known as cacık in Turkey). It’s simply a bowl of authentic Greek yoghurt getting it on with little cubes of crunchy cucumber, lots of finely chopped garlic, briny sea salt, a generous glug of grassy Kalamata olive oil, an audacious…
Patatosalata, a Greek Potato Salad with Rocket and Wild Oregano
Many many years ago before Santorini had been exposed to mass tourism, we arrived at the small village of Oia via a hired Jeep in order to witness the legendary sunset over the Aegean Sea. Here, the island’s nutrient-rich volcanic soil – which had formed a smoky film of dust over every cell of our…
Greek Feta, Romano Pepper and Tomato Saganaki
In Greece ‘saganaki’ is a term used to describe a variety of small dishes made in a traditional two-handled frying pan (the name being derived from the Turkish word ‘sahan’ meaning a copper dish). Very often, the same word is used to describe cheese cooked this way – namely kasseri, kefalotyri or kefalograviera – which…
Elena’s Greek Spanakopita, a Greens, Feta, Anari and Herb Filo Pie
This is the best recipe for the classic Greek spanakopita I know – believe me when I say I have tried dozens of them during my lifetime. It’s inspired by my friend Elena whom I met on the tiny island of Paxos one hot and sultry evening. She used to run a teeny tiny little…
Sami’s Koosa Mahshi, Stuffed Peppers with Golden Sultanas, Pine Kernels and Amba Spice
A few years ago, I made a lone trip to Ephesus, a port city in Turkey which was once revered as the most important and largest metropolis of the old Mediterranean world. As I gingerly walked its dusty streets, my sandalled feet slipping on stones worn down by time, I noticed the signs etched into…
Santorini Fava with Lemon and Capers
In Greece, fava is a dearly beloved dish of puréed yellow split peas the most prized of which come from Santorini, an island that is also justly proud of its incredible tomatoes – check out my recipe for tomato keftedes – and its wine. You can thank the volcanic soil for that. Served at room temperature on a summer’s…
Greek Village-style Bread, Horiatiko Psomi
There’s always a freshly baked loaf on our table, something to mop up the juices of roasted tomatoes, to scoop up garlicky hummus stirred with rose harissa or to dip into a bowl of zing-fresh labneh and it’s such a pleasure to bake your own. I forget that sometimes. This recipe for a very simple…
Amba-spiced Roasted Carrots with Buttermilk and Greek Yoghurt
This is a beautiful dish for your summery get togethers which, once you’ve released the spicy fragrances, comes together in minutes. I’ve used Honey and Co’s amba spice mix here because it’s very good but you can make your own or simply swirl a couple of spoonfuls of my amba sauce into cool Greek yoghurt….
Cardamom and Dill 