Showing recipes categorised by Greek, to filter please use the search field below.

Description Season Course Ingredients
Bresaola salad Spring Light meals & snacks

3 slices bread

2 tbsp extra virgin olive oil

For the dressing

4 tbsp extra virgin olive oil

2 tbsp white wine vinegar


1 garlic clove, left whole and pierced with a knife

For the salad

2 gem lettuce, leaves separated

small handful wild rocket

100g/3½oz radishes, sliced

20 black olives

2 free-range eggs, hard-boiled and quartered

80g/3oz bresaola, thinly sliced

2 tbsp finely shaved fresh parmesan, to serve

Broccoli gratin with cashew nut couscous Spring Light meals & snacks


55g/2oz cashew nuts, crushed

200g/7oz couscous

200ml/7fl oz vegetable stock

4 tbsp chopped fresh coriander

5 cherry tomatoes, chopped

½ head broccoli, cut into florets and blanched for one minute in boiling water



Butternut squash pilaf Autumn Main course
  • 2 pounds butternut squash, peeled, halved and seeded
  • 3 tablespoons extra-virgin olive oil
  • 1 large red onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons water
  • 1 tablespoon tomato paste
  • 1 cup instant or parboiled brown rice
  • 1 3/4 cups water, or 1 14-ounce can vegetable broth
  • 1/2 cup white wine
  • 1/2 cup chopped fennel fronds, (see Ingredient Note)
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon salt
  • Pinch of cinnamon
  • Freshly ground pepper, to taste
Crab risotto cakes with broad bean purée Spring Light meals & snacks

For the risotto cakes

450g/1lb arborio rice

splash white wine

900ml/1½ pints warm vegetable stock

100g/ 3½oz sun-dried tomatoes, chopped

1 red chilli, finely chopped

5 spring onions, finely chopped

1 lime, zest only

salt and freshly ground black pepper

200g/7¼oz crab meat, a mixture of white and brown meat

1 tbsp fresh chopped tarragon

plain flour, for rolling

150g/5½oz fresh breadcrumbs

1 free-range egg, beaten

oil, for deep frying

For the broad bean purée

900g/2lb broad beans, podded, cooked until tender

handful fresh thyme

1 garlic clove

1 lemon, juice only

100ml/4fl oz extra virgin olive oil

To Serve

Fresh green salad

Greek Lamb with orzo Summer Main course

1 tbsp vegetable oil

1kg/2lb 4oz lamb shoulder, cut into large chunks

1 onion, sliced

2 garlic cloves, sliced

2 bay leaves

4 anchovy fillets

1 x 400g/14 oz can chopped tomatoes

1 tbsp ground cinnamon

500ml/17fl oz chicken stock

200g/7oz orzo pasta

1 tbsp sherry vinegar

1 tbsp chopped fresh parsley

1 tbsp chopped fresh mint

1 tbsp chopped fresh rosemary

To serve

Greek-style yoghurt



Griddled chicken with quinoa Greek salad Summer Main course

225g quinoa

25g butter

1 red chilli , deseeded and finely chopped

1 garlic clove , crushed

400g chicken mini fillets

1½ tbsp extra-virgin olive oil

300g vine tomatoes , roughly chopped

handful pitted black kalamata olives

1 red onion , finely sliced

100g feta cheese , crumbled

small bunch mint leaves, chopped

juice and zest ½ lemon

Leafy salad with feta Autumn Light meals & snacks
  • 300g/10½oz feta

  • splash lemon juice

  • 2 garlic cloves, crushed

  • 110g/4oz flaked almonds

  • 4 small handfuls of mixed rocket, spinach and watercress

  • 2 tbsp olive oil

  • 1 tbsp sesame oil

  • 2 pomegranates, seeds only

Lemon and honey chicken with quinoa and broad bean salad. Summer Main course

For the marinade

             150g/5½oz whole preserved lemon

             4 garlic cloves

             1 sprig fresh rosemary, leaves only

             90g/3¼oz clear honey

             50ml/2floz olive oil

             3 green chilli, seeds removed, roughly chopped

             pinch red chilli flakes

For the chicken

             1.2kg/2lb 12oz chicken, spatchcocked and backbone removed

For the quinoa salad

             1 tbsp rapeseed oil

             1 tbsp pumpkin seeds

             1 tbsp sunflower seeds

             200g/7oz cooked quinoa

             2-3 tbsp Gordal or Queen green olives, pitted and cut into segments

             1 preserved lemon, finely sliced

             60g/2¼oz small broad beans

             small handful fresh parsley

             small handful mint

             salt and freshly ground black pepper

For the dressing

             30g/1½oz clear honey

             1 lemon, juice only

             90ml/3½fl oz olive oil


Mediterranean herb and pork salad Summer Main course

             140g/5oz pork tenderloin, cut into strips

             1 tbsp chopped fresh oregano

             1 tbsp chopped rosemary

             1 tbsp chopped thyme

             2 garlic cloves, chopped

             2 glugs olive oil

             salt and freshly ground black pepper

             1 tbsp balsamic vinegar

             1 tsp ketjap manis (Indonesian soy sauce)

             1 tsp wholegrain mustard

             1 tbsp capers

             1 bunch rocket

             1 bunch flat leaf parsley

Mushroom and herb couscous salad Autumn Light meals & snacks

For the mushrooms

1 tbsp olive oil

2 garlic cloves, chopped

200g/7oz mushrooms, sliced

For the couscous

200g/7oz cooked couscous

1 lemon, juice only

50ml/2fl oz olive oil, plus extra for oiling

1 tsp chopped fresh parsley

1 tsp chopped fresh chives

Parmesan-stuffed sardines with tomato salad Summer Light meals & snacks


For the stuffing

2 medium slices soft white bread, crusts cut off

large splash milk

large handful fresh basil

large handful fresh flat-leaf parsley

1 tbsp extra-virgin olive oil

30g/1oz breadcrumbs

20g/¾oz parmesan, freshly grated

1 garlic clove, peeled, chopped

salt and freshly ground black pepper

For the vinaigrette

4 tbsp extra virgin olive oil

6 tbsp white wine vinegar

salt and freshly ground black pepper

For the tomatoes

8 small, vine-ripened tomatoes

For the sardines

12 small or 8 large sardines, scaled, gutted, backbone removed, butterflied, heads attached (ask your fishmonger to do this for you)

salt and freshly ground black pepper

2 tbsp olive oil

3 large handfuls rocket

15-20 black olives, stones removed, halved

small bunch fresh chives, cut into short lengths, to serve

Parsley, tomato and burghul salad Spring Side dishes

30g/1¼oz fine burghul (bulgar wheat)

600g/1lb 5¼oz firm ripe tomatoes, diced into small cubes, 0.5cm/¼in square

½ bunch spring onions, trimmed and very thinly sliced

2 bunches flatleaf parsley, (about 400g/14lb¼oz on the stalk), very finely chopped

1/3 bunch mint, (about 70g/2½oz on the stalk), leaves only, very finely chopped

¼ tsp ground cinnamon

½ tsp ground allspice

½ tsp finely ground black pepper

1 lemon, juice only

150ml/5¼fl oz extra virgin olive oil

4 little gem lettuces, washed and quartered (or fresh tender vine leaves or white cabbage leaves, washed and dried)

Quick salad nicoise Summer Light meals & snacks

For the salad

110g/4oz mixed salad leaves

2 small Gem lettuces (optional)

2 tins of tuna in oil

110g/4oz French beans, cooked until just done

4 tomatoes, each cut into 8

4 hard-boiled eggs, quartered

10-12 cooked new potatoes, cut into quarters

handful black olives

small tin anchovies in oil

For the dressing

6 tbsp olive oil

1 tsp Dijon mustard

2 tbsp white wine vinegar

salt and pepper


Quinoa salad with avacado and mango. Spring Light meals & snacks

             110g/4oz quinoa, cooked according to packet instructions

             1 shallot, peeled, finely chopped

             1 tbsp chopped fresh chives

             1 avocado, stone removed, chopped

             2 tbsp chopped fresh coriander

             2 tbsp olive oil

             ½ lemon, juice only

             ½ mango, peeled, finely chopped

Quinoa with peppers and leeks Spring Light meals & snacks

             1 tbsp olive oil

             ½ red romero pepper, chopped

             ½ leek, chopped

             1 garlic clove, chopped

             100g/3½oz quinoa, cooked according to packet instructions

             splash double cream

             55g/2oz goats' cheese

             salt and freshly ground black pepper

             Greek yoghurt, to serve

Roasted courgettes with chilli scrambled eggs Spring Breakfast

For the courgettes

6 baby courgettes

1 tbsp thyme

5 tbsp dried porcini mushrooms, soaked in water until soft, drained and water reserved

2 tbsp olive oil


For the chilli scrambled eggs

3 tbsp butter

2 free-range eggs, lightly beaten 

1 pinch chilli flakes

1 pinch saffron 

2 tbsp mushroom water, reserved from soaking the porcini

3 tbsp double cream



Roasted pepper with herb quinoa Autumn Light meals & snacks

For the pepper 

 1 yellow pepper, halved lengthways 

1 tbsp olive oil

For the herb quinoa

85g/3oz quinoa 

150ml/¼ pint chicken stock (vegetarians can substitute vegetable stock)

 1 lemon, juice only

1 tbsp chopped fresh parsley 

1 tbsp chopped fresh chives 

salt and freshly ground black pepper

For the caramelised onion 

1 tbsp olive oil 

½ red onion, finely sliced 

1 tsp brown sugar

Toasted couscous with sweetcorn, pepper and parsley Autumn Side dishes

2 tbsp olive oil

200g/7oz couscous

½ red pepper, seeds removed, chopped

2 tbsp canned sweetcorn

250ml/9fl oz boiling water

½ fish stock cube 

1 tbsp chopped fresh coriander

1 tbsp chopped fresh parsley



Description Season Course Ingredients