Greek recipes

Olive oil, lemon, oregano and yoghurt, mostly cooked once and then left alone. A good deal of it is served warm rather than hot, which takes the timing pressure off completely.

Use more olive oil than seems sensible and add the lemon at the end. Both are the difference between the version you get in Greece and the version that tastes like a salad with feta on it.

Almost everything here doubles cleanly and sits happily on a table for an hour, which makes it useful when the number of people eating is uncertain.