Family dinner

This is a simple Greek vegetable stew. It’s vegan and super healthy. Serve with hummus and crusty bread to mop up the sauce.

This is my comfort food in winter. There is nothing better than sprinkling sea salt on crispy roast potatoes, straight out of the oven.

This pasta is the ultimate fall comfort food. It’s a creamy mix of pumpkin bechamel, topped with roast pumpkin and pine nuts.

Yemista are delicious hot or cold, and are great with a chunk of fetta drizzled with olive oil and sprinkled with some dried oregano.

This week’s recipe comes from guest contributor, Susan Verde. She made this beautiful summer salad with plant-based chef, Alex Burst.

This pasta is a twist on chilli prawn pasta, making use of corn when its at its best to make a crunchy pangrattato.

Hortopita (or green pie) is traditionally made in Greece around Springtime from wild greens. It’s vegan as the Greek community is typically fasting during this time for Lent. It’s like a detox for the body, and allows you to experiment with produce that is in season.

During the pandemic, I have been craving the comfort and safety of home. Everyone has one meal that they associate with home. For me, it’s Greek avgolemono soup.

In Greek culture, vegan recipes come from the religious practice of fasting during Lent. This is one of my favourite recipes because it can be made with or without meat, and is brilliant hot or cold.

This week I share my mum’s recipe for roast chicken. Made with a handful of quality ingredients it’s quick to prepare and creates a feeling of warmth and comfort as the gentle aroma of rosemary, lemon and chicken fill the house.

‘Gigantes’ are traditional Greek baked beans, and are best made with jumbo butter beans. The base recipe is vegan and can be eaten warm or cold with chewy sourdough.

This is our favourite chicken and mushroom pie recipe. The comforting classic is perfect for weeknights or weekends. The chicken thigh stays succulent, while the gravy has a lovely velvety viscosity.