Notes about Recipes in this book

• Burnt butter eggs and goat's cheese

  • Happykikkers on March 15, 2025

    Nice! Served with the flatbread from the book.

• Tomato, onion and oregano toast (Ladenia smash)

  • lean1 on May 06, 2024

    Cooked this dish as written with bland tomatoes and it came out so wonderful the roasted garlic was a real bonus. May not have needed 25 minutes more like 20. Some of the pieces of onion were burned. I will make it again. great on pasta too.

  • Pamsy on February 09, 2025

    Very tasty breakfast/brunch. Served on homemade g/f toast. 20 mins in the oven is sufficient. Can be prepped the night before ready for roasting in the morning.

  • Plumberful on June 10, 2025

    Very delicious and so simple to make. Served it with focaccia from King Arthur’s “Big Book of Bread.”

• Cheesy green chilli cornbread (Bobota)

  • Happykikkers on October 13, 2024

    2* Not our favourite. Also the skewer came out clean from the middle after 30 minutes and the top was getting brown, but when cutting the Bobota it was definitely not done. Back in the oven for about 10 more minutes and it seemed all set then.

  • rmardel on May 13, 2025

    I really enjoyed this although it is an entirely different kind of cornbread than I am used to (American Southern roots but not like Yankee cornbread either). Mine also took an extra 10 minutes to cook, despite the clean skewer, and this probably isn't surprising considering the amount of fat and liquid in the cornbread. Still it was delicious, significantly better at room temperature than warm, at least to my taste, where the saltiness of the feta offset the richness of the bread. I would add more onion and green Chile pepper, but amounts were vague and I obviously did not use enough. This bread could support a good amount of either. Also note that this cornbread is quite rich and filling. It is practically a meal in and of itself.

  • katmagdunn on May 11, 2026

    Delicious! Swapped in wild garlic (ramps) for spring onions, and the green chilli was mild — I would swap for pickled jalapeños next time. I also made as muffins, they were done perfectly in 20 mins. Think this gets around issue other posters mentioned. It’s also a one bowl recipe which makes it simple to put together.

• Village sausages, beans and peppers on toast

  • Eleanorconroy on December 15, 2024

    I made this with a packet of Richmond vegetarian sausages (approx 300g) and added a pinch of fennel seeds and chilli flakes. It was a nice dinner with sourdough toast. Maybe serves 3 people?

  • Plumberful on June 10, 2025

    I made this with green lentils that I had pressure-cooked, rather than using canned, and subbed homemade chicken stock for beef. It is not a very photogenic dish, but the lentils are so flavorful! I used an uncured local farm kielbasa-style sausage, but the lentils are the star of the dish!

• Everyday yoghurt flatbreads

  • Glinys on August 30, 2024

    Very quick and easy - I added oregano and used spelt flour. I kept half of the dough balls in the fridge for the next day

  • anya_sf on November 15, 2024

    Definitely quick and easy and pretty good as a base (bland on their own). Some tips: (1) roll thinner - I rolled the first one 1 cm as directed and it was too thick and took too long to cook; (2) lightly flour the dough before rolling as it can stick and fall apart; (3) be prepared to flip them like pancakes (i.e., not with your fingers) as they're not cooked enough at that point.

  • sarahj22 on December 08, 2024

    Really nice. I found these more successful than other similar recipes, probably because of the specific timings with lid on/off. The first couple were a bit overdone but now I know the best heat for them is the lowest heat on the largest burner. We had them as a side with chilli and salad (instead of tortilla wraps) which worked nicely but they seem versatile enough to go alongside many other dishes.

  • katmagdunn on January 02, 2025

    These are my new go-to flatbreads -- they are really easy and quick, just make sure to roll them a little bit thinner than you'd think, as others mentioned ... they can be doughy. I like them sprinkled with a little dried oregano and salt out of the pan, and then wedged over some salted tomatoes and crumbled feta. Honestly a perfect lunch

  • Happykikkers on March 15, 2025

    Good and easy. 7mo even ate them!

• Whipped feta with brown butter pine nuts

  • Glinys on August 30, 2024

    I used lemon thyme and roasted cherry tomatoes instead of the pine nuts sand it was so good I tried it again with the pine nuts - this was equally delicious. I ended up with too much brown butter but it was useful for pepping up some limp broccoli the following day. Good advice not to use a food processor for the feta - mine didn’t firm up in the fridge……

  • pattyatbryce on May 14, 2025

    I thought this was good, but a bit flat. I did back off on the thyme and chili and that might have been the problem.

• Holly's baklava French toast

  • snackbaby on August 21, 2025

    insanely decadent but also kind of amazing as a one time treat

• Grilled watermelon breakfast salad

  • bernalgirl on August 22, 2025

    This was a surprise hit with my extended family. This was the rare recipe where I overrode their resistance to nuts and everyone was impressed at how beautifully the pistachios complimented the watermelon. I was ambivalent about the lightly cooked watermelon but most loved the caramelization. This is a lovely combination of flavors and textures.

• Pasteli yoghurt

  • Happykikkers on September 16, 2024

    It didn’t harden by itself when cooling so I put it in the fridge overnight. Still didn’t harden completely but I was able to break(/tear) it into smaller pieces. Tastes like having a cheeky toffee candy for breakfast. Ate with mango and greek yoghurt.

• Riganada tart with anchovies

  • Pimlicocook on June 18, 2024

    Fabulous - easy to make and each bite is light, crunchy and full of flavour. A definite repeat.

  • katmagdunn on June 18, 2024

    so easy and we absolutely loved it; had it as a main dish with a few leaves on the side but would be fab with a drink as a starter (as suggested)

  • bc2rlh2023 on August 04, 2024

    Lovely, just be sure to have very ripe tomatoes for this one.

• Filo-wrapped feta with spiced honey

  • linacuisine2021 on October 12, 2024

    Just fantastic ! but the filo will grill super quickly - pay attention !

• Whole grilled halloumi with apricots

  • katmagdunn on May 28, 2024

    very easy and a crowd-pleaser, obviously as it's a block of hot cheese. added some fennel seeds!

• A jar of marinated feta, a suggestion

  • katmagdunn on July 27, 2024

    More a concept than a recipe, but a good one! These are lovely added into a salad or just as a little mezze before dinner, very versatile

• Beetroot and dill tzatziki with fried capers

  • rmardel on June 02, 2025

    This is fabulous. Aside from the beautiful color, the beets bring an earthy fruitiness to the garlicky sharpness of the tzatziki. I could eat this by the spoonful.

• Artichoke houmous

  • rachelblair on January 26, 2025

    Love this recipe! It’s super easy and quick to throw together.

• Everything pita chips

  • Happykikkers on March 28, 2025

    I didn’t have black sesame seeds so used more white. Easy, fast and tasty. Would make again.

  • eclairea on September 01, 2025

    Somehow we had too much pita (not usually a problem), so this was a great way to refresh and transform them. Can’t wait to dig for a good fattoush recipe - if we don’t snack on all of them first…

• Charred cabbage, lemon and rice soup

  • et12 on January 26, 2026

    Tasty, filling and quick and easy to make.

• Understated lentils with halloumi

  • anya_sf on September 09, 2024

    Definitely understated, this was good in a comforting way (with plenty of salt and pepper). I stirred in some baby spinach at the end for extra color and nutrition. If I made it again, I'd probably add more seasoning - e.g., herbs, spices, lemon juice - and wouldn't bother crisping part of the cheese.

  • et12 on May 01, 2025

    This was pleasant in the way that a good chicken soup would be if you were feeling poorly and seeking comfort. Simple flavours that worked well. I have a feeling the flavours would improve the next day.

  • pattyatbryce on May 07, 2025

    On the fence with this one. I loved the way the halloumi gave texture because the overly soft lentils and pasta were tedious. The gentle flavors were nice and understated is a nice way to describe it. I am eating the leftovers, but not sure I'd make it again.

• Roasted aubergine, tomato, garlic and feta pasta (Skordostoumbi pasta)

  • katmagdunn on May 07, 2024

    This is the easiest thing ever and so tasty. I added lentils and shredded greens and ate it as a salad rather than with pasta -- you could make with your eyes closed!

  • rachelblair on July 06, 2024

    Super easy to throw together and delicious.

  • stepharama1 on September 30, 2024

    Wonderfully comforting flavor plus the bonus of mostly hands off cooking. I ended up roasting the vegetables for longer than specified and increased seasoning. This was excellent!

  • Nancy402 on November 08, 2024

    This was a hit. Simple but very flavourful vegetarian main. I like the idea of adding some dark leafy green- maybe arugula and my taster suggested adding olives. Next time…

  • Astrid5555 on November 17, 2024

    Super quick and easy to make, have cooked already several times, delicious.

  • Cali369 on September 02, 2025

    Online here https://www.oprahdaily.com/life/food/a60735396/skordostoumbi-pasta-recipe/ https://theweek.com/culture-life/food-drink/recipe-skordostoumbi-pasta

  • anya_sf on September 04, 2025

    Easy and delicious. Next time I would use a larger, shallower pan; even though the vegetables roasted 10 minutes longer, I thought they could have been softer. I stirred in some baby greens at the end.

• Sticky aubergine, pomegranate and herb tart

  • katmagdunn on May 07, 2024

    This was DEAD EASY and was so delicious. A fantastic veggie main unless you eat the whole thing like me...

  • TrishaCP on September 09, 2024

    This is easy and delicious. Plan to spend quite a while to fry the eggplant to get them to the described texture. The hardest part for me was figuring out the vessel to use- I settled on a ceramic pie plate but I was worried about heating that on my gas stove and as a result didn’t reduce the glaze sufficiently, so the tart was a bit wet.

  • pattyatbryce on May 30, 2025

    Good, but in the US, the best puff pastry is 400g, which is less than called for. I couldn't roll out enough for my 12-inch pan. And how much eggplant is a mystery for this dish. So, I basically had no idea if I made this right or not.

• Spanakopita jacket potatoes

  • Glinys on August 30, 2024

    I used a good strong cheddar which had gone a bit dry, lots of flat leaf parsley and some bronze fennel. I made it a day ahead up to the stuffing stage and then heated through just before serving. Great lunch with a classic tomato salad and kimchi - interesting spin on a Greek staple

  • pattyatbryce on May 16, 2025

    I used the cheddar and dill as the options for cheese and herb. Really great dinner. Very rich and satisfying.

  • bernalgirl on May 25, 2025

    Yes these are time-consuming but in my opinion totally worth it. We love potatoes and especially the interplay of flavors in these. I did try a few things to make it easier and to suit our tastes and address issues of overflowing potatoes: - Baked the potatoes earlier in the day - Chopped the spinach, spring onions, and chiles in the food processor — the spinach ended up too fine so next time I’ll try batches. I also used half parsley and half dill. - Combined all the ingredients except the feta in the first blend, piled the potatoes as high as possible without overflowing, baked 20 minutes, then added the rest of the stuffing with the feta added and ran it under broiler to finish. I’ve been eating the leftovers for breakfast with an over-easy egg. Delicious!!

  • jluvs2bake on July 21, 2025

    These were not as good as we expected. We will try again, but they were honestly a lot of work for what could have been just as good as a microwaved potato with different toppings. We were disappointed. I was really looking forward to these. They were one of the things that sold me on the book!

  • mzernone on December 30, 2025

    Excellent would add more salt and extra cheese

• Spanakopita fritters

  • katmagdunn on May 28, 2024

    These are so good!!!! Not very complex at all and yet so moreish and flavourful. perfect for that bag of spinach wilting in the back of the fridge... I have made them a zillion times now and usually drizzle with hot sauce.

  • Astrid5555 on August 23, 2024

    This is a perfect summer dinner recipe, so delicious!

  • Plumberful on June 10, 2025

    One of my favorite recipes from the book!! Really easy to make and so nice as a snack or appetizer course. I like her method of wilting the spinach with salt.

  • stepharama1 on October 26, 2025

    Th ese are fantastic! I made them with frozen spinach and they were still excellent.

• Sticky honey prawns

  • katmagdunn on May 28, 2024

    massive hit, takes about 2 mins and you could do it with your eyes closed

  • Pimlicocook on June 18, 2024

    Deliciously punchy and super quick to make. I prepared the onions ahead of time and then finished the dish right before serving. I'm still a bit unsure about the ideal cooking time, as I think 5-7 minutes for prawns (as per recipe) is too long, but shorter than that isn't long enough for the sauce to thicken and caramelise - might experiment a bit.

• Mussels in saffron yoghurt

  • bernalgirl on June 06, 2025

    This is excellent with slight modifications. I sautéed the shallots till they softened, and added Urfa chile. The yogurt adds a light creaminess and that nicely compliments the mussels. An easy and delicious recipe.

  • dmdmdmmm on May 03, 2026

    Came together quick and it’s super tasty!!!!

• Sole bourdeto with new potatoes

  • bc2rlh2023 on August 05, 2024

    Used cod instead of sole. Used harissa instead of Aleppo chilli flakes. Was delicious with some bread to mop up the juices.

  • anya_sf on October 24, 2024

    Fairly simple to make and enjoyable. Don't forget to salt as you go (I should have salted the potatoes before simmering). My Yukon Gold potatoes took twice as long to cook - I made sure they were tender before adding the fish so the fish wouldn't overcook. Tilapia (slightly larger fillets) worked fine instead of sole.

• Barbecued sea bass stuffed with pistachio and caper pesto

  • pattyatbryce on May 08, 2025

    Excellent pesto that kept the grilled fish nice and moist. Definitely a make-again recipe.

  • anya_sf on September 04, 2025

    I used sea bass fillets, tied together, which I had planned to grill, but unfortunately ran out of propane after cooking maybe 1 minute. Ended up using the air fryer instead, which worked well except I left them a little long. The extra pistachio pesto tasted way too tart and lemony on its own, but was actually great with the fish, although we didn't need it all.

• Tuna, egg and caper salad

  • SheilaS on May 24, 2025

    Nice Niçoise salad variation. I liked that the onion was very lightly pickled by sitting in the vinegar as the potatoes and tuna were cooking. I’d skip or reduce the honey next time due to personal preference.

• Addictive wings

  • Happykikkers on December 13, 2024

    4* I only made the chicken this time. It was not only incredibly easy, but also really good and hubby loved it. Will try next time with dip.

  • sarahj22 on December 29, 2024

    Really yummy. Classic Greek flavours and not as messy to eat as some other wings recipes. The dip was delicious but I struggled to mash up the feta entirely - in future I'll put in some more elbow grease in the early stages or else maybe use a blender. (Used cheddar rather than pecorino / kefalotryi as it was all I had and the recipe only requires 40g.) I served as a starter with the chopped kebab salad from the same book which was a lovely match.

  • bernalgirl on February 02, 2026

    I thought these were very tasty even without the dipping sauce — the lemon and oregano marinade creates a lighter wing than traditional sportsball offerings. The feta sauce brings them to much higher level.

• One-pot chicken thighs and rice

  • tui on May 30, 2024

    I made this with rice noodles and rice and the combination was delicious. This is definitely a keeper recipe and one that could be easily scaled up for a crowd.

  • bernalgirl on June 02, 2025

    I think this is my favorite recipe from this cookbook. It’s so easy and the results are outstanding— the chicken and rice are flavorful but the feta dip takes it to the next level. I added chile flakes to the marinade. Next time I might drain the olive oil off, the chicken rendered while browning and not only was there no need to add butter, it was a touch too much oil.

  • Plumberful on June 07, 2025

    We really enjoyed this! Followed the recipe, as written, but used slightly less butter. The end result is very rich and flavorful. I did add more stock at the 20 minute mark and it was perfectly cooked after 35 minutes.Loved the vermicelli noodle and rice combination (I used fine rice noodles). I did not make the dip, because I didn’t have the ingredients, but this dish is so rich on its own, I’m not sure I would serve this dip with it.

  • Happykikkers on January 19, 2026

    Really good, very filling! I accidentally marinated the chicken with the Greek yoghurt, but turned out yummy. Used skinless boneless thighs, so didn’t really have the crispy skin. Didn’t make the dip but crumbled on feta. Made with homemade bouillon.

  • katmagdunn on March 30, 2026

    This was really delicious and straight forward. On the advice of others I didn’t add the butter but it didn’t need it; the dip however I think is crucial! Otherwise I would add more seasoning to the rice / noodles themselves. I also used fine rice noodles which worked great

  • sarahj22 on April 29, 2026

    I made a lazy version of this (omitting the butter, vermicelli, red chilli and kefalotyri cheese) but still found it delicious. The sauce was lovely and really makes the dish, though it was tricky to get it completely smooth. I really can't resist lemony chicken dishes in which something carby (orzo, rice, potatoes) soaks up all the roasting juices - this is a very good example. Served with a plain green salad.

• Village pasta with chicken and lemon

  • Plumberful on March 01, 2026

    This is pure comfort food! The Swiss Chard gets tender and silky and the earthiness of the greens cuts through the richness of the brothy chicken and orzo. The stirred in grated halloumi, puts it over the top. I made this with boneless, skinless chicken thighs, but I’m sure it would be even better, with crispy-skinned bone in thighs. I did not use dried mint, because I don’t care for it. The dried oregano was perfect. I will definitely make this again.

• HLT kritharaki

  • katmagdunn on June 18, 2024

    We served this with pappardelle instead (and used pancetta) -- honestly you could serve it on a shoe and it would be delicious

  • rachelblair on July 06, 2024

    So yummy! I used regular bacon instead since I have some leftover in the freeze and just diced it up.

  • olliestephen_tijtsc on April 18, 2026

    The pesto in this… I could put it on everything and be happy!

• Braised sausage, lentils and fennel

  • katmagdunn on July 27, 2024

    This was lovely. It's a very hardy dish and we made it at the height of summer; best saved for a cold depressing night in!

  • rmardel on May 20, 2025

    Excellent dish with a lovely combination of flavors, perfect for the cooler seasons of the year. Luckily that is when fennel is in season here as well.

  • bernalgirl on May 25, 2025

    What a tasty and comforting dish! I modified the approach using dried French lentils, which I par-cooked earlier in the day. I browned the sausages, then the fennel, removing each to sauté the onions and proceed with the recipe. I also added chile flakes because I always do. It’s delicious and I plan to make it again.

  • anya_sf on September 11, 2025

    I made 1/2 recipe but with a whole large fennel bulb, sliced thinly so it would cook faster. Cooked the whole thing on the stove, simmered 15 min covered and 5 min uncovered. Stirred in some greens at the end and served with bread. Easy and satisfying.

• One-pan pastitsio

  • pattyatbryce on May 10, 2025

    Different from my usual recipe, but oh so addictive. Very easy and truly a one-pot dish. It has the richness of my original without the fuss. I used the subs of bucatini and pecorino with no remorse. Husband liked enough to heat some up for breakfast the next morning.

  • bernalgirl on May 27, 2025

    One-pan pastitsio (p. 124) from Greekish by Georgina Hayden. My husband said this was “like hamburger helper pastitsio, but in a good way.” I understood what he meant, like many short-cut dishes it lacks the complexity that comes with the traditional methods, but it was a perfectly satisfying easy dinner with some broccolini after a weekend of more elaborate meals. I added 1/2 pound pork and a healthy pinch of chile flakes to the base, used a full pound of pasta with an extra 1/2 cup of water, and half the cinnamon. I also added Urfa chile to the egg mixture, which I increased by half. Next time I’d double it for the same amount of pasta and ground meat, and the oregano accordingly.

  • Plumberful on June 10, 2025

    Oh boy, is this ever good! It is super easy, very rich comfort food. We love a good one-pot meal and this certainly did not disappoint.

  • RachelHiltzgerr on March 08, 2026

    This was fairly simple compared to other pastitsio recipes and very good. I would use a little less stock and cook the pasta less as it was very well done and I prefer a bit more al dente. I also subbed whole milk greek yogurt mixed with some heavy cream since I didn't have any creme fraiche and I thought it worked well.

• Classic biftekia and chips

  • gamulholland on September 01, 2024

    The meat patties were so flavorful and delicious— everyone was going back for seconds— and the potatoes were also good. Not crispy on the outside, but still good. Also, not too difficult to make and it cooked up quickly and the house smelled amazing. Definitely will repeat.

  • tui on November 28, 2024

    We really enjoyed this. A very simple meal but the meat patties were so tender and delicious and the lemon potatoes were good too. We had a "Greekish" salad to accompany it. This recipe will definitely be repeated regularly.

  • Deja1 on December 20, 2024

    Delicious! Next time, though, I'll try to get the potatoes crunchier and use less lemon.

  • bernalgirl on May 10, 2025

    An instant hit, made mostly as written with waxy potatoes and a solid pinch of chile flakes added to the potatoes — which I mixed in a bowl with the seasonings, lemon juice and olive oil, then used the same bowl for mixing the ground beef patties. Although we loved these, the meat mixture was loose before cooking and was very soft when cooked, next time I’d reduce the milk to 50 ml.

  • anya_sf on July 03, 2025

    I used a pound of ground beef and my gold potatoes were larger. Consequently, everything was pretty crowded in the pan (which I lined with parchment as shown in the photo, although it isn't mentioned) and needed to bake 40 min uncovered for the meat to brown and the potatoes to get somewhat crisp. It looked pretty hideous, though, from the meat juices/protein that leeched out. But everything tasted great and my family loved it. (Note to self: 1.5 tsp kosher salt in the beef mixture).

• Little lamb meatballs with chickpeas

  • Lepa on July 14, 2024

    This was good but not great. Probably not a repeat for us.

  • Plumberful on June 07, 2025

    Easy to make and very flavorfful.

• Spiced lamb chops with houmous

  • bernalgirl on May 25, 2025

    These were absolutely perfect, a great addition to my collection of grilled lamb recipes. I put loin chops in the marinade around mid-day, rubbing the spices in as directed and then tossing the chops with thinly sliced lemon and shallots and more olive oil than called for — my preferred method pre-grilling. The flavors adhered beautifully and the shallots, mint, and pistachios scattered over the top were a brilliant addition. I was less enthusiastic about the hummus. I love hummus as a base for pieces of protein, less with the chops. But this recipe is a keeper nevertheless.

  • madeleine_lynhas on January 18, 2026

    I loved this recipe, this one goes on my repeat list!

• Charred oyster mushrooms, mustard and thyme

  • wyndle on June 17, 2024

    We loved this as part of a skewer night. So punchy and flavorful with the marinade getting into all the nooks and crannies in the mushrooms. These ended up marinated for about two hours in the fridge and I made sure to get some good char while they were on the bbq.

  • Lafro on March 01, 2025

    These are so flavourful and a great addition to a bbq. The mustard gives it a real zing. We like to alternate the mushrooms with the coriander chicken kebabs from the same book - the flavours go really nicely together. They are more flavourful with a longer marination time but still work if left in the marinade for less than 30 minutes.

  • rmardel on May 07, 2025

    These are really quite delicious. The mustard, lemon juice, thyme and garlic all complement the mushroom really well and make them sing. I did make these with oyster mushrooms but I would think this would work with any kind of mushroom.

  • pattyatbryce on May 14, 2025

    Made with shiitake mushrooms and it worked just fine. They burn FAST, so be very careful with cooking. I may make again with whole mushroom caps from a grilling standpoint. I marinated for about 3 hours, but wish I had done it the night before.

  • bernalgirl on May 25, 2025

    My tween’s gateway mushroom is maitake, which is hard to skewer so I pan-charred them then tossed them with a scant half of the marinade ingredients. We liked this enough that I want to try this recipe with trumpet mushrooms.

• Halloumi, tomato and honey kebabs

  • rachelblair on January 26, 2025

    Delicious! It’s hard to go wrong with halloumi but this recipe really makes it extra.

• Prawn saganaki kebabs

  • Happykikkers on September 14, 2024

    It wasn’t super special with just marinating for 1 hour and putting it on the griddle pan. But I liked it and I think this would be lovely with marinating longer and putting it on the bbq! Will definitely try next time we bbq.

  • pattyatbryce on May 27, 2025

    Do you ever trust your gut and change a recipe you've never made? I kept reading this one and couldn't understand why you'd throw away all of the good tomato and sauce after marinating. So, I made as written until I got to the point of the tomatoes. I cooked for a couple of minutes because it wasn't too wet and then added the prawns (shrimps). Cooked until the shrimp were done and served over pasta with the parsley and feta on top. Absolutely delicious! I think if you just used as a marinade, you wouldn't get enough of the flavor. Definite made again on the stove. Can't figure out how the grill would improve.

• Caramelised onion, leek and courgette butter beans (Green gigantes)

  • Apollonia on July 30, 2024

    This wasn't a banger for us, but it was very easy and mostly hands off. I'd consider making again, but only as part of a bigger spread.

  • CliftonSally on May 27, 2024

    This was super simple and very delicious. Even my husband, who doesn’t like courgettes, loved it. The smoked paprika is very pronounced so you do need to like that flavour. I used a big jar of beans rather than two cans as that’s what I had and it worked fine.

  • rachelblair on June 11, 2024

    Easy and delicious! I’m definitely following the author’s advice and doubling next time. Make sure you buy good jarred beans if you can since they are central to the recipe.

  • snackbaby on September 01, 2025

    simple and really tasty! lovely dinner or side dish. made with dried beans.

  • bc2rlh2023 on July 28, 2024

    Lovely dish. I made it with dried beans so had to cook them first. I don’t love courgettes but this recipe was yummy.

  • eclairea on February 09, 2026

    This was great, and Greek husband approved! He’s never had a non-tomato based gigantes dish but I really wanted to try this recipe, and we both enjoyed it. Perfect for work lunches. I made the gigantes from dried since that’s what we had, boiled then simmered for 1.5 hours until soft, then started with the recipe. It was an extra step, but didn’t bother me.

  • samfrances on September 01, 2024

    Pro: this turned out great. Rich, gooey, delicious. Con: I got quite stressed because the onions and leeks never browned due to the large amount of liquid released by the courgettes. Though it didn't really seem to matter in the end, I'm tempted next time to cook the courgettes separately and introduce to the other veg a bit later.

  • Lsblackburn1 on July 26, 2024

    I used a pound of Rancho Gordo Royal Coronas for this and increased the leeks and zucchini to 3 each (more would not have fit in my 5 quart brasier and this was a good amount). Very delicious as part of a tapas style summer dinner party!

• Baked fish with tomatoes and olives (Psari plaki)

  • TrishaCP on September 09, 2024

    I really loved this dish. I had a glut of tomatoes to use so made homemade passata and skipped the water in the sauce. I served this with polenta and broccoli.

  • rmardel on May 26, 2025

    We really loved this. I think my onions were larger than the those the author is used to as my sauce was far more oniony in appearance than the photo in the book, but the final results were delicious. I would happily make it again.

  • mpo on July 27, 2024

    This dish didn't wow me - maybe it needed some feta at the end? Otherwise, easy to make but nothing special.

  • Lucyle on January 07, 2026

    Loved this recipe. Delicious and easy!

• Simple pilafi

  • bernalgirl on May 10, 2025

    A very good basic side. I used cracked freekeh as that’s what I had and it worked well. The proportion of pasta to grain is inverse to what I’m used to but that’s why my tween liked it so more vermicelli it is!

  • Lepa on July 14, 2024

    This was good but a bit too wet at the end.

  • pattyatbryce on May 17, 2025

    Good, but I agree with Lepa that it was too wet. It was mushy actually and just ok. I doubt I'll make again.

• Honeymoon tomatoes, avocado and anchovies

  • bernalgirl on May 25, 2025

    Tomatoes aren’t yet in season so I used the best cherry tomatoes I could find. This is a solid tomato salad, one I can see making often this summer.

  • lean1 on May 04, 2024

    wonderful salad. So easy to put together. Used cherry tomatoes instead of large ones and 1 shallot instead of red onion. Simple ingredients but great flavor. Like being in Greece!

• Dilly leeks and peas

  • bernalgirl on May 30, 2025

    A double recipe easily fed a crowd using frozen peas — and people went back for seconds. As suggested, it was also tasty closer to room temperature. That said, my immediate family never touched the leftovers so I don’t think I’d make it again.

  • sarahj22 on December 29, 2024

    These were fairly tasty but I was expecting a little bit more oomph. She suggests cooking 15-20 minutes until almost creamy but I think cooking them a little less might work better. That said, I find GH's recipes very reliable and I was rushing to serve these as part of a spread. There's every chance that just a bit of extra salt, lemon and dill at the end would have turned this into the dish I was hoping for.

  • Pimlicocook on June 18, 2024

    Simple, delicious and can be prepared ahead of time - I made this with crispy lentils and cauliflower (also ahead of time) and honey prawns, and it made for a lovely lunch for friends.

  • eclairea on December 08, 2025

    Delicious and simple! Used tomato paste instead of passata, and veg broth instead of white wine because that’s what I had on hand. Can’t wait to have this for lunch topped with a fried egg, because fried eggs make everything good.

• Roasted lemon, oregano and feta potatoes

  • bernalgirl on May 30, 2025

    I wanted to love this recipe, but I much prefer roasted potatoes with crispy edges with the herbs, lemon, and feta strewn on top.

  • rachelblair on July 06, 2024

    These are my new fav potatoes! I used veg broth from a carton instead of a stock cube. The recipe said to mix the cube with 250 of boiling water so I just used the same amount of broth and it worked well. I did find that the liquid didn’t evaporate enough so I might reduce it and some of the oil next time.

  • anniecc on July 08, 2025

    This was really good. I used the recommended Cyprus potatoes which are readily available where I live. I omitted the feta because I was serving them alongside a spanakopita pie. I felt the quantity of olive oil could be reduced next time, probably by around a quarter.

  • Happykikkers on March 02, 2025

    Nice! I halved the batch, but will add a little more lemon juice next time to up the flavour.

  • firetriniti on August 02, 2025

    Really easy recipe for lemony Greek potatoes. I omitted the feta at the end as I was roasting this under a spatchcocked chicken slathered in toum. It was only ok for me as I'm not a particular fan of this style of potato, but my partner adored this and declared it the best part of the meal. Does turn out quite oily, but the oil helps the potatoes not stick and burn after the stock has been absorbed, unlike some recipes I've tried (also, using good quality olive oil is part of what makes the potatoes tasty). Used small new season Cornish potatoes, scrubbed well, so didn't bother peeling. Will be remaking this as a reliable recipe for lemon potatoes.

  • shylastrath on June 30, 2025

    Used small yellow potatoes and did not peel. Topped with fresh parsley. Very crispy and flavorful!

  • katmagdunn on May 28, 2024

    banging

  • Idril on June 24, 2024

    Utterly delicious. Don’t dismiss this because it’s simple with so few ingredients. It’s just sensational. I made with in season new potatoes cut in halves and used a good chicken glacé tsp in the water in place of a stock cube along with Greek oregano. It’s the time to crack out a decent olive oil (I used extra virgin and would not do otherwise). Use the best feta you can find too. So few ingredients so each one really counts but you won’t be disappointed.

• Cabbage, green bean and sesame salad

  • bernalgirl on June 06, 2025

    I substituted blanched asparagus for the green beans and we absolutely loved this salad. It’s crunchy and refreshing and I look forward to making it again when green beans come into the market.

  • Lepa on July 04, 2024

    This was tasty and refreshing. We like cabbage salads and this isn't my favorite but it is unique.

• Spiced chilli and coriander chicken

  • bernalgirl on May 30, 2025

    I used the marinade on thin-cut loin chops — it was perfect — garlicky with a little spice that nicely compliments the tender pork. I look forward to making this with chicken as well.

  • meggan on January 11, 2026

    I thought this unexceptional.

  • rmardel on May 08, 2025

    Lovely flavors in this marinade which permeate the chicken nicely without overpowering it. Life intervened and my chicken stayed in the marinade for over 24 hours and still turned out beautifully, without any of the softening or mealiness that sometimes happens when chicken is marinated too long. Be warned to watch the chicken, 1-inch cubes cook very quickly.

  • pattyatbryce on May 14, 2025

    Easy and delish. A nice add for gilling season.

  • Lafro on March 01, 2025

    Lovely flavours. They work well with the oyster mushroom kebabs from the same book.

• Classic pork with oregano

  • bernalgirl on May 25, 2025

    Easy and delicious. I marinated the pork all day, adding thin slices of lemon and liberal amounts of olive oil. Delicious in pita with the feta dip from the roast chicken!

  • anya_sf on July 26, 2024

    Very flavorful. I used pork tenderloin and accidentally overcooked it slightly, so it was a little dry. Delicious alongside a Greek salad.

• Feta, cherry and white chocolate cookies

  • rmardel on May 26, 2025

    These chewy cookies offer a slightly crispy edge with a rich fudge center. The combination of flavors: the nuttiness of the browned butter; the sweet white chocolate balanced by tart cherries; and the saltiness of the feta, which is present but not particularly forward. All this and these cookies are actually pretty easy to pull together and yield complexly nuanced and delicious cookies without a lot of effort. The hardest part is melting and browning the butter, without over-browning, which is not so much difficult as requiring of attention. Once the butter is browned, everything comes together quickly. These are also nice because they can be mixed and shaped in advance, and then put aside in the fridge to bake later.

  • rachelblair on June 11, 2024

    The combo sounds a bit weird but these are delicious! I made 19 cookies instead of 12 since I don’t like my cookies to be too big.

• Lemon and herb salt-baked bream

  • adelina on May 07, 2025

    I made this last night and here is my post: https://www.instagram.com/p/DJXiZiBzzbo/?img_index=1

• Chopped kebab salad

  • sarahj22 on December 29, 2024

    This was exactly the kind of dish I was craving after an indulgent festive period. Sometimes I'm not too keen on raw onion/cabbage in salads but this was lovely (maybe due to the first stage where you scrunch them together with salt and lemon juice). I used sweetheart instead of white cabbage as it was all I could find, and coriander instead of parsley (personal preference). Served with the lemon oregano chicken wings and dip from the same book which was a lovely match. I'm considering making it again today to take to a friend's house.

  • jenburkholder on May 26, 2025

    This was a good salad/slaw - refreshing alongside richer dishes. As sarahj22 noted the lemon scrunching did improve the onion/cabbage part - normally I'm not keen on raw onion but this was good. Had alongside potato salad and grilled beef. Put on repeat in summer!

• Roast chicken, potatoes and peppers (Tserepa)

  • sarahj22 on January 02, 2025

    Delicious! I used a whole chicken instead of pieces, yellow peppers instead of green, and crushed garlic instead of fresh (rubbing a little into the chicken skin and adding the rest to the veg). I skipped the stage of browning the chicken and just made the whole dish in the air fryer, sauteing the puree and wine before adding the veg, cooking for a few minutes, switching to bake/roast, adding the chicken on top, then covering to cook for just over an hour. Probably anything in which roasting chicken combines with potatoes, lemon and garlic is destined to be tasty, but I still think I'll repeat this. Served with just a green salad and an extra squeeze of lemon juice which worked beautifully.

• Roast chicken with tomatoey bulgur wheat

  • sarahj22 on January 07, 2025

    Another delicious roast chicken recipe. I used giant cous cous instead of the bulgar wheat and jarred red peppers instead of the sun dried tomatoes. The rest of the family enjoyed this too and my husband likened the flavour to baked beans 'in a nice way' - I get the similarity in that they're both mild, sweet, tomatoey and comforting. My only complaint is that the liquid goes quite far up the side of the chicken when cooking so you lose out on some of the crispy chicken skin, and the flavours aren't as intense as those in my favourite roast chicken recipes. A squeeze of lemon juice at the end works nicely.

  • stepharama1 on January 05, 2025

    This is delicious and definitely in the "make again" category. I used chicken thighs instead of a whole chicken and increased the seasoning.

• A fancy coffee mousse

  • Pamsy on April 27, 2025

    This has to be the easiest pudding ever! Seeing is believing, the most amazing technique.

  • katmagdunn on May 28, 2024

    You want to serve this to someone who loves a STRONG coffee flavour, but if they do, they'll absolutely love it

• Frappé crema

  • Pamsy on April 27, 2025

    I'd read about this technique but was very sceptical, but I can honestly say "it works" and I did hold the bowl over my head! Used Waitrose instant coffee granules as I don't support Nestle. Turned mine into "A fancy coffee mousse". UPDATE 21/1/26 Made half quantity for 2, definitely needs the second stage (cream) otherwise too bitter for me. Store cupboard ingredients....woohoo!

  • Happykikkers on July 07, 2024

    This is a friendly reminder that sometimes you do everything by the book, and still have days you mess everything up. Technically this recipe should work but it was not stable enough to hold upside down without running out (and I was not about to get sticky coffee everywhere). Taste was good, I poured it over some ice with coconut milk. Will be trying again.

• Corn on the cob with thyme and burnt butter

  • anya_sf on July 26, 2024

    The seasoning was very tasty, although it didn't stick as well to the corn as I'd have liked.

• Pan-fried new potatoes with red wine and coriander (Patates antinahtes)

  • anya_sf on September 04, 2025

    I couldn't bring myself to cook the potatoes in so much oil, so I simply boiled them in water, drained, then coated in oil and finished the recipe as written (using rose wine, not red). Flavor and texture were both very nice.

  • pattyatbryce on May 08, 2025

    Nice tasting potatoes, but it used so much oil! I used an entire liter of olive oil to cover the potatoes. Doubt I'd do that again.

• Saffron and fennel fish kebabs with caper mayo

  • mpo on July 28, 2025

    I made this with cod and I oven baked it. That being said, the flavor was pretty muted.

• Lamb and halloumi kofta

  • pattyatbryce on May 17, 2025

    Solid kofta recipe. Don't skip the pomegranate seeds. They add a lovely bit of flavor. Mine ate a little drier than expected, but I suspect my drillmaster overcooked them.

• Golden mustard sauce

  • Happykikkers on September 14, 2024

    Light take on a honey mustard sauce. I liked it but next time I will add more mustard as it was a little sweet for my taste. Ate with crispy garlic oven chips and prawn saganaki kebabs from the same book.

  • mzernone on December 30, 2025

    Loved this and i made sure to get English mustard

• Crispy garlic oven chips

  • Happykikkers on September 14, 2024

    These were fine, just regular oven chips. Ate with the golden mustard sauce and prawn saganaki kebabs.

• Hasselback imam bayildi

  • katmagdunn on May 28, 2024

    this was easy and show-stopping. I swapped in halloumi as that's what i had, but I do think feta is a better choice -- it needs that tang to cut through. also one of those dishes you want to eat more warm than piping hot as you won't taste as much having it straight from the oven, it needs to cool down a tad

• Pumpkin and feta kataifi pie

  • et12 on September 21, 2025

    This was an excellent autumn dish. I’ll definitely make it again at some point when we have company over. One can make most of it ahead of time without much effort to get a really good result. This is the first time I cooked with kataifi pastry and the end result was really nice.

  • rachelblair on January 26, 2025

    This was a hit! So yummy, I’ve never made anything like it. Pretty easy to put together and was great to make when hosting since it serves 8. The kataif pastry can usually be found at middle eastern grocery stores.

• Golden fish soup (Psarosoupa)

  • eclairea on May 03, 2026

    Delicious! Used tilapia and some shrimp, but next time I’d use a thicker fish like cod. Perfect for a chilly spring evening. Instructions forgot to include when to add the saffron water, so I poured it in toward the end when stirring in the herbs.

• Pulled chicken gyro with all the trimmings

  • mzernone on December 30, 2025

    This was amazing and i made the golden mustard sauce- even found English mustard to make it - amazing tasting dinner

• My favorite meat and orzo stew (Youvetsi)

  • Idril on February 03, 2025

    Absolutely incredible and rich - I used half the amount of meat and 200g orzo as I wanted it juicy and flavoursome and there was still loads of meat to go round. Not really necessary to use the bones in the stock separately - just leave them in the pot and you still get all the flavour. Would make again and again. Served with feta as that’s what I had rather than halloumi and a big handful of parsley for a token of freshness.

  • SaraAbwell on March 14, 2026

    Made it with cubed lamb leg meat - fantastic and great depth of flavour

  • Countesschicklington on February 15, 2026

    Good.. a bit heavy, but in a way that is welcome on a wintry night. Meat was a touch on the dry side, but maybe the pieces were chopped too small. Great with some cheese grated on top.

• Spiced beef with pasta (Pastitsada)

  • rachelblair on January 26, 2025

    Delicious! Definitely a weekend dish since it takes a bit of time but worth it.

  • JJ2018 on August 16, 2025

    Really enjoyed this well worth the effort

• The classic: watermelon, feta and cucumber

  • et12 on August 17, 2025

    A nice salad and great way to use up watermelon, I would use more mint next time

  • katmagdunn on January 02, 2025

    A classic, as described! Very simple and really tasty, quite good even with mediocre ingredients. I prefer this to the watermelon breakfast salad

• Sticky date and tahini aubergine

  • katmagdunn on May 28, 2024

    this was amazing. I admit i simplified a little and just swirled everything together instead of properly mixing it, but even in bastardised form it was a hit and had a lot going on

  • pattyatbryce on May 08, 2025

    Loved this recipe. Used Lyle's Golden for the date syrup and think it fit the bill of being sweet and sticky. Very easy to make and look forward to revisiting again and again.

• Crispy cauliflower and lentils with herby green olive dressing

  • Pimlicocook on June 18, 2024

    Really simple to make and can be prepared ahead of time and served at room temperature - perfect for guests. Have made variations of this before, but loved the olives being whizzed up into the dressing.

  • Glinys on August 30, 2024

    I used broccoli instead of cauliflower because that’s what I had - it worked well. Dressing has a good punch and the dish was a great success

• Mum's sliced potatoes

  • Plumberful on July 25, 2025

    This makes a very attractive side dish. The potatoes really soak up the lemony dressing and were nicely tender, but not at all mushy. I used fresh oregano from our herb box and added an extra drizzle of olive oil on top. I will definitely make this again.

  • Plumberful on July 25, 2025

    This was easy to make and delicious!

• Charred green beans, asparagus and almonds

  • anya_sf on September 04, 2025

    Just used green beans. After 2 minutes of cooking covered, the pan started smoking like crazy, so definitely watch the heat. The beans only needed a couple more minutes to finish cooking at that point. Otherwise, this was a tasty way to prepare green beans.

• Afternoon chamomile and honey cake

  • chris_ricttk on March 30, 2026

    Cut the sugar in half and it turned out great! Great cake to have with tea.

• Ekmek pie

  • eclairea on August 23, 2025

    Made half the recipe - a smart move for just three people! Delicious, one of my fave Greek desserts with light flavours and yummy textures. MAKE THIS!

• Apricot and honey sorbet

  • Pimlicocook on June 18, 2024

    It obviously depends very much on the apricots, but although I thought I had a decent batch, this wasn't as apricot-y as I'd hoped. Texture was lovely, though, and it was incredibly simple to make.

• Baklava cake

  • rachelblair on July 06, 2024

    Unfortunately my cake turned out over baked so the honey nut topping burned a bit. But even so I found the rose water too strong and I didn’t even put the full tablespoon, maybe it’s a typo and it should only be a teaspoon?

• Baklava cheesecake, I love you

  • mzernone on December 30, 2025

    This is a show stopper- absolutely amazing and easier than one would think!