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.
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, red pepper, garlic, tomato, bay leaves and Greek thyme, 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.
Gigantes plaki, the Greek taverna classic: organic giant beans baked slowly in a smooth tomato and olive oil sauce with bay leaves, oregano and dill until creamy inside and caramelised on top. Serve with thick slices of rye bread for the sauce.
A traditional Greek island recipe of slow-baked chickpeas cooked gently with olive oil, onions, and bay leaves until perfectly creamy and rich. Revithada is simple, wholesome Mediterranean comfort food with deep flavor and a silky broth finished with fresh lemon.
A fresh and traditional Greek lentil salad made with tender brown lentils, red onion, parsley, olive oil, and red wine vinegar. Light, healthy, and full of Mediterranean flavor, this simple dish is perfect as a refreshing side or nutritious main meal.
