Chicken with Oregano (4-6)

A favourite recipe from Rosemary Barron’s ” Flavours of Greece”.

New York Meatloaf (4)

An easy recipe from Jill Dupleix’s ” Good Cooking”.

Greek Salad, Pelion Style (4)

A favourite version of Greek Salad from Chris and Carolyn Caldicott’s ” The Spice Routes”.

Chicken with Orzo (4)

A Greek recipe from Diana Henry

Lamb with Feta (4)

I am not vegetarian but eat meat very rarely these days- probably no more than once or twice a month. When i do, i am often cooking for one as my husband is vegetarian, so i like dishes that can be easily scaled down. Here’s a Greek way with lamb from Jill Dupleix.

Airport Potatoes (4)

This is a new recipe I have for potatoes from Jill Dupleix who was the Times Cook for many years. I love her recipes because they are mostly simple and don’t require ingredients that are hard to source. This is based on a meal she ate at Rome Airport, hence the name. It can be served as a side or a main course.

Greek Giant Beans (4-8)

This recipe for Greek Giant Beans from Rosemary Barrons ” Flavours of Greece”. The dried butter beans can be replaced by two 14 oz tins of butter beans, drained and rinsed, if you are short of time.

Orange Salad, Cretan Style (4-6)

This orange salad from the island of Crete makes a lovely lunch or light supper for warmer weather. A change from the traditional Greek Salad!

Aubergine Parmigiana (4-6)

This dish from Northern Italy can be served as a vegetarian main course or as a side dish to accompany roasted meat or fish. This is Jamie Oliver’s version from “Jamie’s Italy” published in 2005. I particularly like it because the aubergine is griddled rather than fried resulting in a less greasy dish than some versions. I like to serve it with some oven chips.

Wild Mushroom Macaroni Cheese (4)

Macaroni Cheese is great comfort food even if it usually blows the diet. The basic recipe can sometimes benefit from enhancement. This is my slightly simplified version of a recipe by Jimmy Garcia aka ” London’s Pop Up King”. Who would have thought this would be back on restaurant menus!

Oyster mushrooms, or other mushrooms can be used instead of wild mushrooms if preferred.

Spaghetti Vesuvius (2)

A recipe for spaghetti with mozzarella cheese. Its worth investing in a good buffalo mozzarella for this one- its a simple recipe but the quality of the ingredients counts. You want a good sized ball of cheese about 125-150g. Ive adapted it from ” The Top 100 Pasta Sauces” by Diana Seed 1987

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