Batzina, a Greek Courgette, Feta and Mint Pie

Batzina is a traditional ‘pie’ from Thessaly in Greece which was originally made with just four ingredients: flour, cheese, milk and eggs; it’s name is derived from the word batzos which is a hard white goat and sheep’s cheese originating in Western Macedonia. This version, which also features grated courgettes, is inspired by my friend…

Cihangir Potato and Asparagus Salad with Kalamata Olives, Dill and Mint

High above the heart of the richly historical neighbourhood of Cihangir in Istanbul there is a restaurant of unparalleled beauty complete with a wonderful terrace from which one can enjoy panoramic views of the mouth of the Bosphorus and the first bridge. Here the elegant wooden furniture is bleached by the sun and the tables are covered with…

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…

Greek Kritharaki with Feta, Tomatoes, Olives and Wild Oregano

‘Each day had a tranquility a timelessness about it so that you wished it would never end. But then the dark skin of the night would peel off and there would be a fresh day waiting for us glossy and colourful as a child’s transfer and with the same tinge of unreality’ – Gerald Durrell. I…

Greek Gigantes, White Beans With Tomatoes, Lemon and Herbs

This is the kind of dish I like to make when I want something that’s easy to prepare but packed with goodness and subtle summery flavours that have the super power to instantly transport me to my happy place – basically, a two up two down beach house with a summer kitchen anywhere along the…