The Greeks love their pies almost as much as we or the Aussies do, but theirs are made by building up thin sheets of filo pastry. This chicken pie was sensational, made by a mother-and-daughter team, Iro and Virginia Papapostolu, in the village of Aspragg
Clementine, Almond and Olive Oil Cake
Rick Stein’s Clementine, Almond and Olive Oil Cake from his cookbook The Road to Mexico is a celebration of Californian citrus fruits. This refreshingly light yet moist olive oil cake is made with two whole clementines and ground almonds before being drizzled in a zesty lemon syrup. Serve this mouthwatering pudding with a dollop of whipped cream and orange segments for a jaw dropping dinner party finale.
Rick Stein's Flamenco eggs with tomato and Serrano ham is what you might call Spain on a plate – a sum-up dish of everything we love about Spanish cooking: serrano ham, chorizo, pimentón, tomatoes, garlic and onion. To these basic ingredients he's also ad
Freekeh Salad recipe from Rick Stein's brilliant cookbook From Venice to Istanbul. Perfect as an accompanying pilaf or summer side salad, this Middle-Eastern inspired treat is flavoured with pomegranate seeds, pistachios, mint and spring onion.