Latest Recipes by Ingredient

A salmon fillet cooked gently in olive oil with dried Greek rosemary, then finished with lemon juice, zest and cracked pepper. Ten minutes, one pan.

The taverna classic: a slab of cheese floured and fried in olive oil until crisp, then finished with Cretan thyme honey, sesame seeds and lemon.

Chicken thighs, potatoes and cherry tomatoes roasted together with dried Greek rosemary, garlic and olive oil. One dish, one herb, 45 minutes in the oven.

Orzo cooked like a risotto in our chopped tomatoes and stock, finished with crumbled feta and Greek oregano. One pot, twenty minutes.

Beef meatballs seasoned with dried Greek marjoram, browned in olive oil and simmered in our chopped tomatoes with herbs. Tossed with spaghetti.

The silky yellow split pea dip from Santorini: split peas simmered with onion and bay, blended with olive oil and lemon, and topped with sweet caramelised onions, capers and oregano.

Cubes of feta layered in a jar with garlic, peppercorns, chilli, Greek oregano and rosemary, then covered in extra virgin olive oil. Ready in a day, better in three.

The Greek stew built on bay leaves: beef, whole shallots, tomato and cinnamon simmered slowly until the meat falls apart, served on rice cooked with lemon and a bay leaf.

The everyday Greek lentil soup: brown lentils simmered with onion, carrot, garlic, tomato and bay leaves, finished at the table with a splash of red wine vinegar and a pour of extra virgin olive oil.

A twenty-five minute red lentil soup built on our chopped tomatoes with ginger and turmeric, brightened with dried spearmint and lemon. Smooth, warming, and faster than takeaway.

Crisp chickpea fritters from the island of Sifnos, flavoured with onion, dill and spearmint and fried in olive oil. Serve as a meze with yogurt and lemon.

Giant beans served cold as a salad with charred red peppers, red onion and dill, dressed with olive oil, red wine vinegar and a spoon of thyme honey. A lighter way to eat gigantes.

Black beluga lentils hold their shape and shine like caviar. Here they're tossed warm with roasted beetroot, crumbled feta, dried spearmint and a lemon-olive oil dressing.

A traditional Greek comfort dish made with tender gigantes beans baked slowly in a rich tomato and olive oil sauce with herbs and vegetables. Warm, hearty, and full of Mediterranean flavor, Gigantes Plaki is a classic healthy Greek recipe perfect as a main dish or side.