Lyndey Milan's Taste of Greece

Slow roasted lamb ribs with yoghurt and feta sauce


Arní sto fórno argá psiméni  may yahórti kai féta salsa

Lamb is glorious in Greece. We had long cut cutlets cooked over the open charcoal fire […]

Fried pumpkin balls



Vegetable balls like these are popular all over the Peloponnese. However, these, taught to me by Dimitirs and Georgia, the cook at To Palio Bostani […]

Pork souvlaki with skordalia

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Souvlaki (soo-vlah-kee) is the term used to describe “little skewers” of meat, usually pork, which are marinated and then grilled over a charcoal burner, all over […]

Greek mezze plate

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Serves 6 as an entrée
Preparation time: 10 minutes
Cooking time: 15 minutes

Lemon basting mixture
1 small lemon, juiced
3 cloves garlic, finely chopped
1 large red chilli, de-seeded and […]

Barbounia wrapped in vine leaves with Marouli salad

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I cooked these lovely little fish at Vivari Beach at Drepano during filming Lyndey & Blair’s Taste of Greece. You can watch this now on […]

Duo of Greek dips

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Fava is an easy dish to make and its bright yellow colour is a pretty addition to any table. It can be served as an […]