A Greek twist on Eton mess: fresh blueberries or strawberries, lightly whipped cream and filo pastry shards. You’ll never want the Eton version again!
Feta saganaki with caramelised figs. Saganaki is a Greek dish of anything cooked and served in a small skillet, cheese saganaki the most popular.
Haloumi burgers with roasted pepper, aubergine and onion. I love the cheese. Gorgeously rubbery, gooey but not dissolving, tasting of nothing much at all, it must be the mother of processed cheese. I bet the founders of Kraft Foods were Cypriots.
Koulourakia are Greek Easter butter cookies, rolled and snailed and coiled into twisty shapes. This recipe is with traditional ammonia as raising agent and exotic mahlep spice.
Greek style lamb koftas with harissa dip. So get yourself a pound of mince lamb or even better, put it through an old fashioned porkit machine yourself.
Classic Greek moussaka with potato slices and minced lamb and beef meat sauce. I love moussaka – my weakness for minced meat reveals itself in all kinds of dishes, moussaka (non-veggie) included.
Greek pork gyros served with tzatziki and pita bread. Another street dish impossible to replicate at home? Wrong: you can cook it in the oven.
Spanakopita, Greek spinach pie wrapped in filo pastry. Pies are a whole skills set; unless you call meat covered with puff pastry a pie (don’t). Pie needs a bottom as well as the hat and they both should be crusty, not soggy.