The Italian classic meets the Greek pantry: rustic bread pan-fried in Cretan extra virgin olive oil, layered with ripe tomato and mozzarella, and finished with organic Greek oregano and flakes of Aegean sea salt.
A traditional Greek chickpea soup, simmered until the broth turns silky and finished with lemon and oregano. Our twist: a spoonful of chilli and rosemary oil for warmth.
Greek gigantes plaki made a one-tray family dinner: organic giant beans baked slowly with sausage, carrots, spring onion, dill and Greek chopped tomatoes until soft, creamy and caramelised on top.
A sharing plate with a modern twist: organic chickpeas roasted with paprika, oregano and Cretan thyme honey, blistered cherry tomatoes and garlic, all piled over whipped Greek yoghurt swirled with chilli oil.
A Greek autumn favourite as a modern brunch: fresh figs caramelised in olive oil with dried thyme, piled onto toasted rye with feta, walnuts and a drizzle of Cretan forest pine honey.
A Greek meze with a nod to Indian chaat: chickpeas roasted in olive oil with oregano and smoked paprika until crisp, served warm over cool Greek yoghurt whipped with lemon, garlic and dried spearmint.
A crisp green salad with cucumber ribbons, radicchio, blueberries and walnuts, brought together by a French-style honey mustard vinaigrette made Greek with Cretan olive oil, thyme honey and organic oregano.
A 10-minute dessert or breakfast: peaches caramelised in extra virgin olive oil, served over thick Greek yoghurt with Cretan thyme honey, walnuts and a pinch of dried Greek thyme.
Silky hummus made with dried organic chickpeas, whipped with tahini, lemon and ice-cold water, then topped with oregano-roasted chickpeas, a pool of Cretan olive oil, chilli flakes and Aegean sea salt.
Inspired by Indian papad: organic red lentils soaked, blended with olive oil and Greek herbs, spread thin and baked until crisp. Break into shards and serve with a yoghurt dip.
The Cretan meze that needs no cooking: a barley rusk softened with grated ripe tomato, topped with crumbled feta, Greek oregano and extra virgin olive oil.
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.
