I’d always avoided even contemplating making dolmades for some reason. I had assumed they’d be impossibly difficult and fiddly to make. I was wrong. They were easy as can be and the taste was out of this world. I shall be making them on a regular basis. Fantastic!

RECIPE: (makes 20+ depending on vine leaf size)
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Mediterranean Roast Pork with Fennel & Potatoes


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I took out a piece of indistinguishable meat from my freezer today. I thought it may have been lamb and had a recipe in mind. Once it had defrosted I was dismayed to learn it was pork. Undeterred, I made a kind of Greek, kind of not Greek dish using some fresh fennel. It was perfect. The longer I left it to roast the more delicious it looked. It just fell apart under fork which is just perfect! Who needs lamb!

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Greek Lamb Roasted with Lemon & Potatoes


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This is a dinner party dish. It’s one of those dishes that will save you any panicking as you can put it in the oven well before anyone arrives and it pretty much serves itself. All you’ll need is another vegetable or a bit of salad and you’re done. It’s really mouthwateringly tasty too.

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Mediterranean Salad


I’m not one for a regular salad it’s true, but once in a while I really do surprise myself. This salad was pretty damn tasty. There were so many delicious flavours it was hard to keep up. ENJOY!!

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Greek Gigantes Beans


These are great for a little snack to fill you up. Whatever’s left works as part of a meze platter too. I’m all for a bit of versatility. They take a bit of planning but the dish itself is pretty easy to make.

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Beef Stifado


This is a classic Greek dish which can be made with chicken, pork, rabbit or even snails! It’s also the ONLY ‘exotic’ dish my dad, who is a ridiculously plain eater, will eat – mainly due to a trip to Greece a few years back when it was a case of Stifado or starve. Anyway, this is a lovely stew that goes well with mashed potatoes or rice. This serves 6 people incidentally. This tastes even better reheated so freeze some for a later date.

500g small boiling onions (peeled – left whole)
1.5kg stewing beef (cut into large cubes or medium steaks and lightly dredged in plain flour)
2 cloves garlic (finely chopped)
2 teaspoons of grated orange zest
5 tomatoes (seeds removed and chopped)
2 tablespoons tomato concentrate (mixed with 1/4 cup warm water)
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon allspice
1 1/2 tablespoons cumin
4 bay leaves
6 cloves
1 cinnamon stick
1 cup red wine
Salt & pepper

Preheat oven to 175ºC
In about 1 pint of water boil the onions for 4-5 minutes, remove from the liquid and set aside. Keep the liquid. Heat oil in a large non-stick pan and fry the meat in batches until lightly browned. Transfer to a large ovenproof lidded pan or dish add a little more oil for each batch of meat. When all the meat is done, add the onions to the pan and fry them gently for 10 minutes until they brown. Add these to the meat.

Pour in the vinegar and scrape off anything stuck to the pan – for about 30 seconds. Add the tomatoes, cumin, garlic, allspice, cloves, bay leaves, orange zest and stir for about 1 minute until it boils. Now add the tomato paste and the red wine and bring to the boil. Remove from the heat and pour in 1 cup of the water the onion boiled in. Pour this liquid over the meat and onions and place in the oven and cook for 20 minutes. Add salt & pepper to your taste at this point.

Reduce the heat to 150ºC and continue cooking for 1 1/2 hours, stirring occasionally.

The beef should be tender, but the onions should just keep their shape. If you need to reduce the sauce then place back in the oven for 10 mins with the lid off or simmer on the hob if you’re using a pan.

Serve with mashed potatoes and vegetables or with rice and/or bread… or just eat it from the pan with a large spoon and a loaf of bread.



This is a Greek classic. It’s great for a party or for just stuffing your face with while you’re watching the telly. It’s the easiest thing in the world to make and a bit addictive.

250g split yellow lentils
1 small onion (roughly chopped)
1 small onion (finely chopped)
2 cloves garlic (chopped)
5 tablespoons Greek olive oil
1 teaspoon salt
freshly ground black pepper
1 tablespoon fresh oregano (chopped)
1 teaspoon dried oregano

cook the lentils, coarsely chopped onion, garlic, dried oregano, salt & pepper in 2 litres of water for 45 minutes until very soft (add more water if neccessary)
Drain, and reserve the cooking liquid. Cool the lentils.
In a blender, blend the lentils to form a smooth paste. Stir in the olive oil, fresh oregano and finely chopped onion. Season more if needed. If the paste is too dry add the cooking liquid 1 tablespoon at a time.

Serve with warm pita breads.