I have been revisiting some of my older recipe books and came across this simple but satisfying recipe for cod which I used to cook regularly. It’s from ” Good Tempered Food” by Tamasin Day-Lewis. Its very good served with a posh version of mushy peas.
A delicious way to use courgettes which I found in ” From the Oven to the Table” by Diana Henry. Serve with green salad and perhaps some roast tomatoes.
A Greek recipe from Diana Henry. She recommends making the stew a couple of days in advance to allow the flavour to develop, then adding and cooking the pasta just before you eat it.
This version of kleftiko originates in Symi and was shared by Rick Stein in ” Rick Stein: From Venice to Istanbul”. It would make a great dinner for Easter or indeed any other occassion when you fancy a feast.
A greek dish of pasta, meat, tomato and cheese . This version is from Corfu and can be found in Rick Stein’s ” Mediterranean Escapes”. Serve with a green salad, some crusty bread and a robust red wine if you do.
A greek recipe for oven baked summer vegetables with dill which i found in Rick Stein’s ” Mediterranean Escapes”. This can be served as a vegetarian main course or to accompany meat or fish. It is also good served cold the next day.
I can still remember eating my very first Souvlakia in the hot summer of 1976 on Syntagma Square in Athens. A cheap meal of spicy lamb in flatbread served in a paper cone, the juices dribbling down your clothes as you ate no matter how careful you were…This version is from Nigel Slater’s ” The 30 Minute Cook”.
