Greek

Classic Greek moussaka layered with roasted aubergine, potato, cinnamon-spiced lamb and a thick, golden béchamel.

Crisp Greek spanakopita: layers of golden filo filled with spinach, feta, spring onions and dill.

Traditional Greek village salad with ripe tomatoes, cucumber, green pepper, red onion, Kalamata olives and a slab of feta.

Greek chicken souvlaki marinated in lemon, garlic and oregano, grilled on skewers and served in pita with tzatziki.

Thick, creamy Greek tzatziki with strained yogurt, grated cucumber, garlic, olive oil and dill.

Greek avgolemono: a silky chicken, rice and egg-lemon soup. Comforting and ready in under an hour.

Greek pastitsio: baked tubular pasta with cinnamon-spiced beef sauce and a thick, golden béchamel topping.

Gemista: tomatoes and peppers stuffed with herby rice and baked in olive oil with potatoes until soft and caramelised.

Crisp, honey-soaked Greek baklava layered with buttered filo, walnuts, pistachios and cinnamon.

Loukoumades: light Greek doughnut puffs fried until golden, drizzled with warm honey and topped with cinnamon and walnuts.

Fasolada, Greece’s national bean soup: white beans simmered with tomato, carrot, celery and plenty of olive oil.